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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Before putting my turkey in the oven, I pour on a savory sauce that adds a pleasant citrus-soy flavor and helps hold the other seasonings I like to sprinkle on. It's easy to roast the giblets in the same pan and later add them to the gravy. -Gloria Warczak, Cedarburg, Wisconsin Ingredients:
1 turkey (12 to 14 pounds) |
2 cups water |
2-1/2 cups chicken broth, divided |
1-1/2 cups orange juice, divided |
4 tablespoons soy sauce, divided |
1 tablespoon chicken bouillon granules |
1 teaspoon dried minced onion |
1/2 teaspoon garlic powder |
orange giblet gravy: |
3/4 cup chicken broth |
1/4 cup orange juice |
2 teaspoons worcestershire sauce |
1/2 teaspoon dried thyme |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
3 tablespoons cornstarch |
1/2 cup water |
Directions:
1. Place turkey on a greased rack in a roasting pan. Add water, giblets and neck to pan. Combine 1-1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. Combine bouillon, onion and garlic powder; sprinkle over turkey. Bake, uncovered, at 325° for 3-1/2 hours, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Remove giblets and neck when tender; set aside for gravy. Combine remaining broth, orange juice and soy sauce. Remove foil from turkey; pour broth mixture over turkey. Bake 30 minutes longer or until a meat thermometer reads 180°.
2. For gravy, remove meat from neck and discard the bones. Chop giblets and neck meat; set aside. In a saucepan, combine 2 cups pan juices, broth, orange juice and Worcestershire sauce; mix well. Stir in thyme, sugar and pepper. Combine cornstarch and water until smooth. Whisk into broth mixture; bring to a boil. Cook and stir for 2 minutes. Stir in reserved giblets and neck meat. Carve turkey; serve with gravy. Yield: 8 servings.
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