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.
The holidays just wouldn’t be the same without a beautifully roasted turkey as the centerpiece of the table But after eating dry, boring turkeys for years, you might be looking to change up your recipe Well, get ready for juicy, flavorful turkey success with this orange honey glazed turkey recipe!
The sweet and tangy glaze made with orange juice, marmalade, and honey transforms an ordinary turkey into a mouthwatering masterpiece. Your guests will be begging for seconds of this succulent, citrusy turkey. Keep reading to learn how to make this showstopping recipe.
A Glaze Bursting with Bright Citrus Flavor
What sets this turkey recipe apart is the delightful orange honey glaze. It provides so much more flavor than just rubbing the turkey with herbs or oil. Here’s how it gives incredible taste
-
Fresh orange juice provides tangy citrus flavor and natural sweetness
-
Orange marmalade adds even more sweet and tart orange taste.
-
Honey lends a touch of sweetness to balance the citrus.
-
Orange zest and slices offer bright, refreshing orange aroma.
-
Herbs like sage complement the citrus without overpowering it.
As the turkey roasts, the glaze permeates the meat, ensuring every bite is infused with orange essence. The natural sugars caramelize on the skin for crispiness and color.
Easy to Prepare, with Big Flavor Payoff
Part of what makes this recipe so great is how simple it is to prepare. Yet it delivers huge flavor impact for little effort. Here’s how easy making this glazed turkey is:
-
Mix the glaze: Simmer orange juice, marmalade, honey, and orange pieces briefly to combine flavors.
-
Coat the turkey: Brush glaze all over turkey and place in the oven.
-
Baste regularly: Brush on more glaze every 30 minutes while roasting.
-
Rest and serve: Let turkey rest before slicing and serving with extra glaze.
And that’s it – you’ll have a juicy, citrusy turkey the whole family will love! The regular basting prevents drying and gives great color.
Use leftovers for easy turkey sandwiches, salads, and wraps. The glaze keeps it from getting bland.
Tips for Roast Turkey Success
Follow these handy tips for the very best orange honey glazed turkey:
-
Pat turkey dry – Rubbing with paper towels removes excess moisture for crispy skin.
-
Use a thermometer – Cook to 165°F internal temperature to ensure safety and prevent overcooking.
-
Tent with foil – Covering while resting seals in juices for extra moist meat.
-
Simmer glaze – Reducing the glaze thickens it so it coats the turkey better.
-
Make extra glaze – You’ll need it for basting and serving alongside the roasted turkey.
Get ready for your new favorite holiday centerpiece! This orange honey glazed turkey delivers on both flavor and presentation.
Frequently Asked Questions About Orange Honey Turkey
If you’re new to making glazed turkey, you probably have some questions. Here are answers to some common FAQs:
What kind of orange should I use?
Navel oranges work great for their balanced sweet and tart flavor. You can also use tangerines, Clementines or mandarins.
Can I prepare the turkey a day ahead?
Yes, just cook it until almost done then refrigerate. Bring to room temp before finishing the cooking.
What sides go well with orange glazed turkey?
Try roasted carrots, squash, sweet potatoes, or Brussels sprouts. Stuffing, rolls, and cranberry sauce also pair nicely.
Should I make the glaze thicker or thinner?
A medium thick glaze works best for coating the turkey. Thin it with water or thicken with a cornstarch slurry as needed.
Can I use turkey breasts or other cuts instead?
You sure can! Adjust roast times as needed. Brush glaze on turkey in the last 30 minutes only to prevent burning.
Make This Orange Honey Glazed Turkey for Your Next Holiday Feast
Bring a bright, fresh new turkey recipe to your next gathering with this easy orange honey glazed turkey. The sweet and tangy citrus flavors are a hit with family and guests alike.
Follow the simple preparation and baste regularly for tender, juicy meat that shines with orange essence in every bite. Now your holiday table can have a turkey everyone will rave about – not just dutifully nibble on!
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.