Roast Turkey with Oranges Recipe

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Roast Turkey with Oranges

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Christmas, Entrees, Fruits, Orange, Poultry, Thanksgiving

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Ingredients:

1	large	turkey for roasting (8-10 lbs)
3	tbsp	orange juice
3	tbsp	honey
3	tbsp	cooking oil
3	large	oranges
2	tbsp	margarine or cooking oil
	x	salt and pepper
2	cup	chicken stock or water
1/4	cup	orange marmalade
1/4	cup	white wine
1	small	onion, peeled and chopped
2	tbsp	butter
1	small	chicken bouillon cube
1/4	cup	cream
2	tsp	cornstarch, dissolved in some cold water

Procedures:

1	Preheat oven to 375 F (190 C).
2	Cut turkey giblets into small pieces, set aside (for the sauce).
3	Peel the oranges. Divide them into sections, then set aside for garnish.
4	Cut the orange peel into half-inch slices.
5	Melt the margarine in a small saucepan over high heat. Add the sliced orange peel, then saute quickly for a minute. Stuff the orange peel into the turkey.
6	In a small bowl, mix together the honey, cooking oil, and orange juice. Brush all over the turkey, reserving half for later.
7	Season the turkey with salt and pepper, truss and transfer to a large roasting pan, then roast in the oven at 375 F for about 1 hour.
8	Brush the rest of the honey-orange mixture on the turkey, then return to the oven and roast for 60 - 90 minutes more, until it is cooked. You can check by using a meat thermometer - the internal meat temperature must reach at least 160 F (71 C).
9	After it is cooked, turn off the heat and leave in the oven for about 15 - 20 minutes more before serving.
10	For the gravy (do this while roasting the turkey): Melt butter in a small sauce pan over high heat. Saute chopped onions and giblets for about 2-3 minutes.
11	Deglaze with wine, then reduce for 3 minutes.
12	Add the orange marmalade, bouillon cube, and water (or chicken stock). Bring to a quick boil, then reduce heat and let it simmer for about 5 - 10 minutes.
13	Add the cream, then thicken with some cornstarch dissolved in cold water.
14	To serve: Transfer the roast turket to a serving dish. Garnish by surrounding it with orange slices and some fresh greens. Serve sauce in a separate bowl.