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Turkey Baste Recipe
Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature. Meanwhile, preheat the oven to 400°F. In a medium saucepan, melt.
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Preheat oven and make the orange glaze. Preheat the oven to 350 degrees F. In a saucepan, combine all the orange glaze ingredients. Simmer for about 20 minutes or until reduced by half and thickened, stirring occasionally. Reserve half of the glaze for brushing the turkey and the other half for serving.
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Preheat oven to 450° F. Place rack in lowest position in oven. Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside. Combine chicken broth and orange juice in a large measuring cup (or pitcher); mix well. Set aside.
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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.
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Step 1- Dry Brine. Combine all of the dry brine ingredients in a food processor and pulse until combined. Place the turkey onto a roasting pan or baking sheet, remove the giblets and neck, then pat dry gently using paper towels. Sprinkle the brine mixture into the cavity, under, and over the skin.
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Gather the ingredients and preheat the oven to 325 F. The Spruce Eats / Katarina Zunic. Rub turkey breast lightly with vegetable oil. Sprinkle with salt and pepper. Place the turkey on a rack in a roasting pan. The Spruce Eats / Katarina Zunic. Roast for about 2 to 3 1/4 hours, depending on the size of the turkey breast (stuffed will take longer).
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Step 1. Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat.
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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.
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Preheat oven to 350 degrees F. Remove giblets and neck from turkey; reserve for later use. Rinse turkey with cold water, pat dry, and place in a roasting pan breast side up. Sprinkle salt and pepper evenly over turkey. In a medium bowl, combine brown sugar and orange juice; mix well, then brush half of mixture over turkey.
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Preheat the oven to 325 degrees F (165 degrees C). 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.
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Fold turkey wings under the bird and tie legs together with twine. Pour orange juice and wine into roasting pan. Add sage leaves to liquid. Place in oven 2 to 3 hours, basting every 30 minutes. Tent with foil if skin gets too dark. Cook until meat thermometer inserted in thickest part of the thigh registers 165 degrees. Remove from oven.
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Roast the turkey for 30 minutes, then pour the maple orange juice mixture all over the turkey. Continue roasting the turkey for another hour, or until the internal temperature is 160F, and baste the turkey with the maple orange glaze every 20 minutes. Remove the turkey from the oven, let it rest for at least 30 minutes, then carve and serve.
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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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Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm.
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Cut a few 1-inch slits in the turkey skin and gently spread the herbed butter under the skin. Rub the turkey with the olive oil and sprinkle with salt. Roast uncovered for 20 minutes. Stir together the maple syrup, orange juice, and orange zest while the turkey begins to roast.
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Preheat the oven to 325 degrees F. Roast turkey for 3 hours, or until the breast meat reaches 160 degrees F (remember the bird will continue "cooking" once it's out of the oven). While the turkey is roasting, make the orange-ginger glaze. Add all ingredients to a small saucepan or skillet and heat over medium.
