Orange-Glazed Roasted Turkey Recipe

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Orange-Glazed Roasted Turkey
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Ingredients
13
Count
Nutrition
315
Calories
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Ingredients:

Directions:

  1. Cut a 36 length of cheesecloth; unfold to a single layer (measuring 36 square). Fold cheesecloth in half crosswise; fold in half lengthwise to make an 18 square. Pour orange juice into a small bowl; submerge cheesecloth square in orange juice, and let soak 5 minutes.
  2. Remove giblets and neck from turkey; reserve for making homemade broth, if desired. Rinse turkey thoroughly with cold water; pat dry. Sprinkle cavity with salt and pepper. Place turkey, breast side up, in a greased broiler pan. Tie legs together with heavy string, or tuck them under flap of skin; wrap a small piece of aluminum foil around ends of legs. Lift wingtips up and over back, and tuck under bird. Brush turkey with oil; add broth to pan.
  3. Lift cheesecloth out of orange juice, and squeeze lightly, leaving it very damp; reserve orange juice in bowl. Add butter and next 4 ingredients to orange juice; stir well. Brush turkey lightly with orange glaze mixture. Unfold cheesecloth to 18 square. Spread cheesecloth over most of turkey, covering legs and wings. Brush cheesecloth and exposed parts of turkey with orange glaze mixture; pour remaining glaze over covered breast of turkey.
  4. Insert a meat thermometer into meaty portion of thigh, making sure it does not touch bone. Bake at 325° on bottom oven rack until thermometer registers 170° (2 1/2 to 3 hours), basting cheesecloth and exposed areas of turkey every 30 minutes with pan juices. (Cheesecloth will become very brown as turkey roasts.)
  5. Carefully remove and discard cheesecloth. Cut string holding legs together; remove small piece of aluminum foil. Baste turkey heavily with pan drippings. Bake turkey at 325° for 30 additional minutes or until thermometer registers 180°, basting heavily with pan drippings every 10 minutes. (Turkey skin can overbrown easily, so watch carefully.)
  6. When turkey is done, let stand in pan 15 minutes; then carefully transfer to a serving platter. Brush again with pan drippings; reserve remaining pan drippings for Pan Gravy. Cover turkey with foil while preparing gravy. Garnish platter with kale, baby artichokes and red grapes, if desired. Serve turkey with Pan Gravy.
  7. Note: If you are using a larger or smaller turkey, adjust roasting time accordingly, and remove cheesecloth for the last 30 minutes of roasting. The turkey browns quickly after removing cheesecloth, so baste often at that point.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 314.6 Kcal (1317 kJ)
Calories from fat 193.06 Kcal
% Daily Value*
Total Fat 21.45g 33%
Cholesterol 89mg 30%
Sodium 97.53mg 4%
Potassium 253.38mg 5%
Total Carbs 14.32g 5%
Sugars 13.01g 52%
Dietary Fiber 0.14g 1%
Protein 16.92g 34%
Vitamin C 20.5mg 34%
Vitamin A 0.1mg 4%
Iron 0.8mg 4%
Calcium 19.4mg 2%
Amount Per 100 g
Calories 209.73 Kcal (878 kJ)
Calories from fat 128.71 Kcal
% Daily Value*
Total Fat 14.3g 33%
Cholesterol 59.33mg 30%
Sodium 65.02mg 4%
Potassium 168.92mg 5%
Total Carbs 9.54g 5%
Sugars 8.67g 52%
Dietary Fiber 0.09g 1%
Protein 11.28g 34%
Vitamin C 13.7mg 34%
Vitamin A 0.1mg 4%
Iron 0.5mg 4%
Calcium 13mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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