Orange-Glazed Turkey
Basted to golden perfection with orange butter.
A boneless turkey roast basted with fresh orange juice and butter, finished with an orange liqueur pan sauce. Pure ‘80s elegance.
- Category
- Main Dishes
- Servings
- 14
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 1 (4- to 6-lb) frozen boneless turkey roast
- ¾ cup butter or margarine, melted
- 6 small oranges
- ¼ cup water
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground nutmeg
- 2 tablespoons orange liqueur
- Sugar-coated cranberries and kumquats (optional garnish)
- Curly endive and cranberry-orange relish (optional)
Instructions
- 1
Thaw turkey. Place on rack in a shallow roasting pan. Brush with some of the butter.
- 2
Roast according to package directions. Finely shred the peel of 1 orange to obtain 1 tablespoon peel; set aside. Juice all oranges (should have about 2 cups juice).
- 3
Stir together remaining melted butter and orange juice. Baste turkey with orange juice mixture frequently during the last 30 minutes of roasting.
- 4
Remove turkey to meat platter; cover to keep warm. Combine pan juices and remaining orange juice mixture; add water if necessary to make 2 cups.
- 5
In a saucepan combine water and flour; add orange juice mixture, orange peel, and nutmeg. Cook and stir till thickened and bubbly; cook 2 minutes more. Stir in orange liqueur.
- 6
Spoon some sauce over turkey; pass remaining sauce. Garnish as desired.
Recipe shared by Gerry D