Enjoy your Sunday! I know this is an odd day for me to write a blog, but it makes sense that on the last weekend before Thanksgiving, you might be looking online for last-minute Thanksgiving recipes, tips, and tricks. Yes, even though I’m a crazy planner, I always have some loose ends to tie up. And what better day than a lazy Sunday to do that?
So today we’re talking turkey. So if you’re here for the sides, sorry this isn’t your day. But while you wait, you can check out this great stuffing recipe that is also vegetarian-friendly, these easy butternut squash drop biscuits, or this amazing brussel sprout and apple salad that you can make ahead of time. Also, mashed potatoes are coming up tomorrow. They will be my 5 minute, easiest ever mashed potatoes that don’t require any work from you.
But back to turkey! I’ve tried a lot of different turkey recipes over the years. As a child, I cooked turkey in a big plastic bag that could go in the oven with a bottle of white wine and a stick of butter. The bird that came out of this method tasted great, but it looked…well, kind of gross. Think turkey soup out of a bag. I’ve spatchcocked, grilled, and seen a fried turkey other years, but I’ve never been brave enough to do it myself. I’ve brined, injected, basted, and one time I even bought a fully cooked chicken from Whole Foods, which was pretty good. And I still can’t say that I’ve exhausted all avenues out there when it comes to turkey cookery.
Even though I’m still trying new things, I have found a few things that work for me when I’m faced with a scary-looking raw chicken beast, and I’d love to share them with you.
As the holidays approach, many home cooks start planning their holiday meals. For many, the centerpiece of a holiday meal is a delicious turkey. While plain roast turkey is tasty, glazing it adds a ton of flavor. One of the most popular turkey glazes combines sweet orange and honey. The tangy citrus and sweet honey meld together, creating a glaze that perfectly complements the savory turkey.
In this article, we will provide the ultimate guide to making orange honey glazed turkey. We will cover choosing the right turkey, prep tips, how to make the glaze, roasting instructions, and more. By the end, you’ll have all the information you need to make this turkey glaze recipe a holiday tradition.
Choosing the Right Turkey
When selecting a turkey for orange honey glaze you want to choose a fresh high-quality bird. Here are some tips for picking the perfect turkey
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Weight – Plan for 1-1.5 pounds of turkey per person. An 8-12 lb turkey will feed 6-8 people. Get a 15-18 lb turkey for 10-14 people.
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Fresh vs Frozen – Fresh turkeys have the best flavor, but frozen works too. Just be sure to defrost it for 3-4 days in the fridge before cooking.
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No Injections – Avoid pre-injected or kosher turkeys as they are already seasoned. The glaze won’t penetrate as well.
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Order Early – Pre-order from a butcher to get the exact size bird you need. One less thing to worry about on holiday prep day!
Turkey Prep Tips
Properly preparing the turkey is key for maximum glaze coverage and flavor. Follow these tips:
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Remove Giblets – Take out the neck and giblets from inside the turkey cavity. Use for making stock or gravy.
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Rinse and Pat Dry – Give the turkey a rinse under cool water and pat very dry with paper towels. The drier the skin, the better the glaze will stick.
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Refrigerate Uncovered – Letting the turkey rest uncovered in the fridge for 24 hours helps dry out the skin.
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Bring to Room Temp – Take the turkey out of the fridge an hour before roasting so it cooks evenly.
Making Orange Honey Glaze
The glaze couldn’t be easier to whip up. Here is the basic recipe:
Ingredients:
- 1/4 cup orange juice
- 1/3 cup orange marmalade
- 1/3 cup honey
- 1/4 cup butter
- 1 orange, peeled and sectioned
Instructions:
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In a small saucepan, combine orange juice, marmalade, honey and butter. Bring to a boil.
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Reduce heat and simmer for 15-20 minutes until thickened.
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Stir in orange sections.
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Reserve half of glaze to use for basting while roasting.
Roasting the Turkey
Follow these tips for roasting the perfect orange honey glazed turkey:
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Preheat Oven – Preheat oven to 325°F.
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Elevated Roasting Pan – Use a rack in a roasting pan or wire rack set on a rimmed baking sheet. Promotes air circulation.
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Brush with Glaze – Brush turkey all over with some of the glaze. Reserve rest for basting.
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Roast Uncovered – Roast turkey uncovered for optimal browning and glaze caramelization.
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Baste Every 30 Minutes – Baste turkey with reserved glaze every 30 minutes during roasting.
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Cook to 165oF – Roast until breast is 160oF and thigh is 165oF. The temperature will rise another 5-10oF after removed from oven.
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Rest before Carving – Let turkey rest for 10-15 minutes before carving for juicier meat.
Serving Suggestions
Once roasted, you can serve the orange honey glazed turkey:
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As the main holiday meal centerpiece
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Sliced on sandwiches with cranberry sauce
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Diced and used in casseroles or soups
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In salads and wraps
No matter how you serve it up, orange honey glazed turkey is sure to be a hit at your holiday table. The sweet, tangy glaze takes plain turkey to a whole new level. Follow this guide for glazed turkey perfection. Happy holidays from our kitchen to yours!
Turkey wisdom – an unfinished list:
- If you can, order a fresh turkey ahead of time that is the right weight for the number of people you’ll be You can figure about 1-1. 5 pounds per guest. It might seem fancy to pre-order, but it guarantees that you’ll get exactly what you need, and on a day with so many moving parts, you want to avoid surprises as much as possible.
- Getting a frozen bird? Make sure you start defrosting it in the fridge a few days ahead of time. 12 to 16-pound birds need three to four days to de-ice, so plan ahead. I can tell you from experience that it’s NOT a good feeling to wake up on Thanksgiving morning to a frozen bird.
- Don’t buy a kosher or sodium-injected turkey if you want to brine or treat it ahead of time in any way. Just take a look at the ingredient list. I think it was injected with a salt/sugar solution if it has more than one thing on it, like turkey.
- Do plan to brine your turkey the day before. I like a dry brine better because it’s easier to do. All you have to do is salt your turkey ahead of time and let it rest overnight.
- Invest in a decent instant read digital meat thermometer. You should not trust the little red pop-up timer if your turkey even has one. Who wants a bird that is as dry as a bone? That’s what will happen if you wait for that thing. Spend your money (anywhere from $25 to $100) on a digital copy instead. To be honest, I use mine several times a week, and it’s paid for itself many times over.
- Here’s how to use that digital thermometer: stick the probe into the thickest part of the breast meat. It should show 155° to 160° F. If the thigh is thick, it should reach 165 to 170° F. Once the turkey is taken out of the oven, these temperatures will keep going up by 5 to 10 degrees. To be safe, test early, test often, and test different parts of the bird.
- Use butter. Even though I don’t think this needs to be explained, I’ll do it anyway. Butter tastes good, helps food brown, and you probably already have a lot of it.
- Cook your turkey on an elevated surface. Now is the time to use your roasting pan with a rack if you registered for one like I did. If you only have one roasting pan, don’t worry. A wire cooling rack set in a rimmed baking sheet lined with foil is a great way to roast a turkey. If you have a pan but no rack, all you have to do is crumple up a few feet of heavy-duty aluminum foil into a long, strong snake. Once you coil it up and put it in your favorite cooking pot or pan, you have a useful (and, bonus, disposable) roasting rack.
- Don’t baste. Basting is a crock of S*!t, IMO. It doesn’t really keep the turkey any more moist, and saturating the bird’s skin with water all the time can make it brown unevenly. To avoid a dry bird, make sure the cooking area is slightly humid by always leaving a small amount of liquid in the bottom of the roasting pan. Water, stock, wine all work here. This also makes for much easier cleanup.
- But do GLAZE. This will be the centerpiece of your table. Glaze it with something tasty, buttery, and a little sweet. It will not only make it taste better, but it will also give you the golden brown bird of your dreams.
- Carve the turkey IN THE KITCHEN. That sounds great. Put it on the table for a picture so everyone can admire it and admire your hard work. Then take it back to the kitchen while people pass around side dishes and add more to their drinks. That way, you can carve without a crowd watching, which is very scary, and take some of the best parts for yourself.
There you have it—some (but by no means all) of the best turkey cooking tips. Now go roast your bird! And remember, if all else fails gravy fixes a multitude of sins.
And if you need a last minute recipe, take a gander at my orange and honey roasted turkey. It’s to the point, delicious, and absolutely picture perfect.
How to Make Orange Honey Glazed Turkey
Can you make a honey glaze for a Turkey?
Making a honey glaze for a turkey means that you end up with a sweeter gravy—ideal for this particular recipe. Gather the droppings, all-purpose flour and butter. You can add additional flavorings, such as salt and pepper, plus well-crushed rosemary, if you like. You can even make the gravy ahead of time.
Can you cook a turkey breast with orange glaze?
The orange glaze adds a little bit of sweetness for flavor and great caramelization. Roasting can cause lean meats, such as turkey breast, to dry out. But if you start with a brine, it will stay juicy even when cooked for hours. A brine is basically a solution of salt and water.
What makes a good honey glaze?
Dijon mustard: The mustard helps to add a tart, tangy flavor to the honey, which balances out the sweetness. Herbs and spices: For mouthwatering flavor, we season the glaze with crushed and dried rosemary, onion powder, salt, garlic powder and fresh-ground pepper.
What can I use instead of honey to make a turkey sandwich?
Swap the sugar: Instead of making turkey and honey, try using molasses for a deeper, richer flavor. Pure maple syrup is another option, or a blend of the two. Make it citrus: Make this a honey-orange glaze by adding some fresh-squeezed orange juice to the honey-glaze mixture.
What wine goes well with frozen turkey?
Thaw frozen cooked turkey in the refrigerator overnight. Red wine: Pinot Noir, Merlot, Syrah or Zinfandel. If you’re trying to impress opt for a Beaujolais. White wine: choose wines that are acidic and crisp such as Sauvignon Blanc, a dry Riesling Voignier, or an unoaked Chardonnay.