Delicious Honey Orange Turkey Breast

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Preheat oven to 350°F. Get out your roasting pan. First zest the skin on all of the oranges. Rough chop the onions and oranges (leave skin on oranges) into chunks. Dump into a large bowl and add olive oil, rosemary, salt and pepper. Mix oranges and onions to completely coat with oil and zest and rosemary. Set aside.

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Meanwhile, combine orange marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until thermometer reads 180°, brushing occasionally.

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Instructions. Line a large roasting pan with aluminum foil, then add the rack. Preheat the oven to 325°F. Transfer the turkey to the prepared roasting pan, and loosen the skin around the turkey breasts. Carefully slide 2 tablespoons of butter pieces underneath the loosened skin. 8 to 10 pound turkey.

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Quarter two oranges. Heat the water in the large stock pot until very hot. Then stir in the salt and make sure it is completely dissolved. Pour into a cooler with the vegetable stock, honey, and orange juice. Stir until well mixed and then throw in the orange quarters and ice. Place the turkey in the cooler, breast side up and allow to brine.

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Celebrating is even sweeter when your Thanksgiving turkey is roasted with a honey and orange glaze.Get ready to make this juicy and flavorful recipe by shop.

OrangeHoney Glazed Roasted Turkey Breasts

Insert a meat thermometer into the center of one of the inside thigh muscles without the thermometer touching the bone. Cover turkey loosely with foil. Roast in a 325 degree F oven for 2-1/2 hours. Brie Goldman. For glaze, in a small saucepan, heat and stir 1/4 cup honey and butter until butter is melted.

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Prepare the dry brine. Finely grate the peel off an orange. In a small bowl, combine the orange zest, cumin, cinnamon, onion powder, garlic powder, black pepper, ground clove, brown sugar, and kosher salt. Adjust the amount of salt based on the size of the turkey. Use 1 tbsp for every 4 lbs of turkey.

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Directions. 1. To make the rosemary orange roast turkey: Place a rack in the lower third of the oven; preheat to 350ºF (180ºC). 2. Place the turkey, breast-side up, into a large roasting pan; pat dry with paper towels.

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In a small sauce pan, add the shallot and the garlic to the melted butter. Simmer on very low for about twenty minutes stirring occasionally. Add the sage, thyme, salt, pepper, orange zest, and white wine. Let simmer for fifteen more minutes to cook off the alcohol, stirring occasionally. Add the orange juice. Strain this into a bowl.

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Turn the oven temperature down to 300° F and apply a layer of glaze to the turkey. Continue glazing the bird every 30 minutes, while maintaining a level of liquid in the bottom of the pan, until the bird registers 155-160° F in the thickest part of the breast, and 165-170° in the thickest part of the thigh meat.

This orange and honey roasted turkey is juicy, flavorful, and picture

Instructions: Step 1: Prep the Turkey. Thaw and Pat Dry: Ensure the turkey is fully thawed, pat it dry with paper towels, and allow it to come to room temperature. Preheat the Oven: Preheat your oven to the recommended temperature for roasting a turkey. Step 2: Create the Glaze. Zesty Orange Mixture:

Delicious Honey Orange Turkey Breast

Adjust oven rack to lowest position and heat oven to 400°F. Coat a V-rack with nonstick spray then set inside a large roasting pan. Tuck tips of drumsticks into skin at tail end to secure (or tie together with kitchen twine), and tuck wings behind back. Transfer turkey, breast side down, to prepared V-rack.

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Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours. In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°.

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Directions. Adjust oven rack to lowest position; preheat oven to 325°. In large roasting pan, stir carrots, 5 sprigs thyme, stock, 3/4 cup orange juice and 1/4 cup melted butter. In small bowl, stir marmalade, honey and remaining 2 tablespoons orange juice. Makes about 1 cup.

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Combine sage, salt, and thyme in a small bowl. Rub 1/2 of the sage mixture all over turkey, then place turkey in a large roasting pan. Bring butter, orange juice, marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes.

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3. In a small bowl, whisk together the orange marmalade, honey, mustard, olive oil, paprika, garlic powder, salt, and pepper. 4. Brush the turkey all over with the orange honey glaze. 5. Place the turkey in a roasting pan and roast for 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C). 6.