Quantcast

Orange and maple roasted turkey - KOAM TV 7

Orange and maple roasted turkey

Recipe by Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile, Columbus, Ohio.
From the National Turkey Federation

 

1 12-pound WHOLE TURKEY, fresh or thawed


Brine

1/4 Cup salt

1/2 Cup sugar

10 black peppercorns, whole

1 Medium orange, peeled and juiced

1 Gallon cold water

Combine all ingredients, except turkey, in large pot and simmer over low heat for 1-½ hours.

  1. Chill brine in ice bath until cold.
  2. Place whole turkey into foodservice-safe grade container
  3. Pour chilled brine over top to submerge.
  4. Close bag and cover.
  5. Marinate for 24 hours in the refrigerator.
  6. Remove turkey from brine, drain excess liquid.


Turkey Prep

2 bay leaves

Sprigs fresh rosemary

4 Sprigs fresh thyme

2 Medium carrots, peeled, cut into 2-inch pieces

2 Medium white onions, peeled, cut into 2-inch pieces

2 celery ribs, peeled, cut into 2-inch pieces

         Place herbs and vegetables in body cavity and secure.



1 Pound unsalted butter, softened

2 Medium oranges, juiced

1-1/2 Teaspoons salt

1/4 Teaspoon pepper

1/2 Cup maple syrup

1 Tablespoon fresh rosemary, chopped

1/2 Tablespoon fresh thyme, chopped

2 Cloves garlic, finely chopped 


Cooking Procedure 

  1. Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl.
  2. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed. Fold wings under the back of the turkey and return legs to the tucked position.
  3. Turkey may be cooked in a 325 degree F oven or on a rotisserie.
    • If roasting in a thermal oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh.
    • If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie. If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh (about 3 hours).
  4. Allow turkey to rest for about 15 minutes.
  5. Remove vegetables and herbs from the cavity prior to carving.

Place slices on a platter and garnish with oranges.

  • Recipes from the KOAM Morning NewsAll RecipesMore>>

  • Toasted Caprese Flatbreads Recipe

    Toasted Caprese Flatbreads Recipe

    Wednesday, August 27 2014 9:14 AM EDT2014-08-27 13:14:06 GMT

    Tuesday on KOAM Morning News... Trent Kling with the Pittsburg Farmers' Market stopped by with a recipe for toasted caprese flatbreads.

    More >>

    Tuesday on KOAM Morning News... Trent Kling with the Pittsburg Farmers' Market stopped by with a recipe for toasted caprese flatbreads.

    More >>
  • Honey Zucchini Bread Recipe

    Honey Zucchini Bread Recipe

    Wednesday, August 27 2014 9:03 AM EDT2014-08-27 13:03:14 GMT

    Eileen Nichols with the Webb City Farmer's market brings us this recipe for honey zucchini bread.

    More >>

    Eileen Nichols with the Webb City Farmer's market brings us this recipe for honey zucchini bread.

    More >>
  • Sweet & Spicy Bratwurst Recipe

    Sweet & Spicy Bratwurst Recipe

    Wednesday, August 13 2014 11:39 AM EDT2014-08-13 15:39:02 GMT
    Tuesday on KOAM Morning News... Trent Kling with the Pittsburg Farmers' Market stopped by with a recipe for sweet and spicy bratwurst.More >>
    Tuesday on KOAM Morning News... Trent Kling with the Pittsburg Farmers' Market stopped by with a recipe for sweet and spicy bratwurst.More >>
Powered by WorldNow

KOAM - Licensed to Pittsburg, Kansas
Send tips, ideas and press releases to: tips@koamtv.com
Send newsroom questions or comments to: comments@koamtv.com
Phone: (417) 624-0233 or (620) 231-0400
Web comments or questions: webmaster@koamtv.com
Newsroom Fax: (417) 624-3158

Powered by WorldNow All content © Copyright 2000 - 2014 WorldNow and KOAM. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.