Marmalade Glazed Turkey with Giblet Gravy

This turkey is basted in fresh orange and honey for a succulent and great twist to the traditional holiday turkey.

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Name: Marmalade Glazed Turkey with Giblet Gravy
Prep time: 30 min
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: American
Ingredients: 12 pound Fresh or frozen turkey thawed; 1 1/2 teaspoon Salt; 1 teaspoon Pepper; 1 teaspoon Dried whole savory crumbled; 1 teaspoon Fresh sage rubbed; 1/4 cup Unsalted butter softened; 1/2 cup Orange juice; 1/2 cup orange marmalade; 1 tablespoon Honey; Oranges; Fresh sage; Giblets and neck from turkey; 4 cups Water; Pan drippings from turkey; 1 small Onion chopped; Celery ribs chopped; 1 teaspoon Salt; 1/2 teaspoon Pepper; 2 tablespoon Cornstarch; 1/4 cup Water; 1 large Egg hard-cooked; salt and pepper to taste

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INGREDIENTS

12 pound Fresh or frozen turkey ; thawed
1 1/2 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Dried whole savory ; crumbled
1 teaspoon Fresh sage ; rubbed
1/4 cup Unsalted butter ; softened
1/2 cup Orange juice
1/2 cup orange marmalade
1 tablespoon Honey
-- Garnishes --
Oranges
Fresh sage
-- Giblet gravy ingredients --
Giblets and neck from turkey
4 cups Water
Pan drippings from turkey
1 small Onion ; chopped
Celery ribs ; chopped
1 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoon Cornstarch
1/4 cup Water
1 large Egg ; hard-cooked
salt and pepper ; to taste

Servings

INSTRUCTIONS

Marmalade-Glazed Turkey Directions:

Remove giblets and neck from turkey; place in refrigerator for use in Giblet Gravy recipe. Rinse turkey with cold water; pat dry with paper towels. Place turkey, breast side up, on a rack in a lightly greased roasting pan. Lift wing tips up and over back, and tuck under bird.

Combine salt and next 3 ingredients in a small bowl; rub some of seasoning inside turkey cavity. Combine remaining herb mixture with softened butter, and rub all over outside of turkey, legs and all. Tie ends of legs together with heavy string or tuck under flap of skin around tail.

Bake, uncovered, at 325 degrees F for 1 hour and 30 minutes.

Combine orange juice, marmalade, and honey, stirring well. Brush half of orange glaze over turkey; bake 1 to 1 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 170 deg F, brushing with orange glaze every 30 minutes. Shield turkey with aluminum foil during cooking, if necessary, to prevent overbrowning.

Transfer turkey to a serving platter, reserving pan drippings for Giblet Gravy. Let turkey stand, covered with foil, 15 minutes before carving. Garnish platter, if desired. Serve turkey with Giblet Gravy.

Giblet Gravy Directions:

Combine giblets, neck, and water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour or until giblets are tender. Strain, reserving broth. Discard turkey neck. Coarsely chop giblets; set aside.

Skim and discard fat from reserved pan drippings of roasted turkey. Add reserved broth (at least 2 1/2 cups) to pan drippings; stir until browned bits are loosened from bottom of roasting pan.

Transfer broth and drippings to a saucepan, if desired, or continue cooking in roasting pan over 2 burners on the stove. Stir in chopped giblets. Add onion and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.

Combine cornstarch and 1/4 cup water, stirring well; gradually stir into gravy. Bring to boil; boil 1 minute or until thickened. Stir in egg. Add salt and pepper to taste. Serve hot.

NOTES

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Marmalade Glazed Turkey with Giblet Gravy

12 pound Fresh or frozen turkey thawed
1 1/2 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Dried whole savory crumbled
1 teaspoon Fresh sage rubbed
1/4 cup Unsalted butter softened
1/2 cup Orange juice
1/2 cup orange marmalade
1 tablespoon Honey
 -- Garnishes --
 Oranges
 Fresh sage
 -- Giblet gravy ingredients --
 Giblets and neck from turkey
4 cups Water
 Pan drippings from turkey
1 small Onion chopped
 Celery ribs chopped
1 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoon Cornstarch
1/4 cup Water
1 large Egg hard-cooked
 salt and pepper to taste

Marmalade-Glazed Turkey Directions:

Remove giblets and neck from turkey; place in refrigerator for use in Giblet Gravy recipe.  Rinse turkey with cold water; pat dry with paper towels.  Place turkey, breast side up, on a rack in a lightly greased roasting pan.  Lift wing tips up and over back, and tuck under bird.

Combine salt and next 3 ingredients in a small bowl; rub some of seasoning inside turkey cavity.  Combine remaining herb mixture with softened butter, and rub all over outside of turkey, legs and all.  Tie ends of legs together with heavy string or tuck under flap of skin around tail.

Bake, uncovered, at 325 degrees F for 1 hour and 30 minutes.

Combine orange juice, marmalade, and honey, stirring well.  Brush half of orange glaze over turkey; bake 1 to 1 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 170 deg F, brushing with orange glaze every 30 minutes.  Shield turkey with aluminum foil during cooking, if necessary, to prevent overbrowning.

Transfer turkey to a serving platter, reserving pan drippings for Giblet Gravy.  Let turkey stand, covered with foil, 15 minutes before carving.  Garnish platter, if desired.  Serve turkey with Giblet Gravy.

Giblet Gravy Directions:

Combine giblets, neck, and water in a saucepan.  Bring to a boil; cover, reduce heat, and simmer 1 hour or until giblets are tender.  Strain, reserving broth.  Discard turkey neck.  Coarsely chop giblets; set aside.

Skim and discard fat from reserved pan drippings of roasted turkey.  Add reserved broth (at least 2 1/2 cups) to pan drippings; stir until browned bits are loosened from bottom of roasting pan.

Transfer broth and drippings to a saucepan, if desired, or continue cooking in roasting pan over 2 burners on the stove.  Stir in chopped giblets.  Add onion and next 3 ingredients.  Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.

Combine cornstarch and 1/4 cup water, stirring well; gradually stir into gravy.  Bring to boil; boil 1 minute or until thickened.  Stir in egg.  Add salt and pepper to taste.  Serve hot.

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Nutrition

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Serving Size: 1 Serving (572g)
Recipe Makes: 12

Calories: 658
Calories from Fat: 162 (25%)

Amt Per Serving		% DV

	Total Fat 18g	24 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 4.2g
Cholesterol 376.3mg		116 %
Sodium 358.8mg		12 %
Potassium 1489.5mg		39 %
Total Carbohydrate 15.2g		4 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 14.4g
Protein 102.5g		146 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 658

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REVIEWS

BobCooker

The turkey was perfect! Moist, savory and delicious. The gravy was silky flavorful, the best ever.

vanessasaunders714

Looks good and the instructions are simple