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RECIPE: Cranberry-Orange Glazed Poultry

Cranberry-Orange Glazed Poultry 

 This is a Giada De Laurentiis recipe that circulates through the Fam. We've used it not only for turkey, but on chicken, Cornish game hens, and duck as well. We boil the unused bones/meat with celery and carrot tops and onion cores (the stuff you usually throw away), and freeze the broth (in ice cube form) for soups or anywhere that asks for a small amount of chicken stock. 

Because the turkey is cut up beforehand, you don't have to worry about a large roaster or roasting pan taking up valuable space. 

Total Time: 3 hr 35 min (for full sized turkey)
Prep: 1 hr
Inactive: 35 min
Cook: 2 hr
Yield: 6 servings
Level: Intermediate

Ingredients
One 11-pound turkey, cut into 6 pieces (or whatever bird floats your boat)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Cranberry Orange Glaze, recipe follows
1 cup low-sodium chicken broth
Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish 

 Special equipment: instant-read thermometer

Cranberry Orange Glaze
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/2 cup frozen orange juice concentrate, thawed
1/4 cup orange marmalade
1 1/4 teaspoons chopped fresh rosemary
1 tablespoon butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
NOTE: divide the glaze in half

Directions
Position an oven rack in the bottom third of the oven. 

Preheat the oven to 400°F (204°C)

Rinse the turkey pieces, prep, and pat very dry with paper towels. Brush the poultry all over with oil, and sprinkle with salt and pepper. Arrange them, skin-side up, in a metal baking pan. The thick end of the breasts and thighs should be at the corners, the drumsticks in the center. For small birds such as game hens, cut in half.

Roast for 1 hour and 10 minutes.(NOTE! Small birds require less oven temperature!)

Remove the poultry from the oven and brush with one half of the Cranberry Orange Glaze. Pour the broth onto the baking sheet to prevent drippings from burning and roast the poultry, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 - 170 ° F in thickest part of the thigh. I go 20 minutes for a large turkey. 

Transfer the poultry to a platter. Brush generously with the second half of the glaze and let rest 25 to 30 minutes. 

 Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. Heat the pan juices in a heavy medium saucepan over medium-high heat. Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend. 

Slice the poultry and arrange on the platter. Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy. If using game hens, it is one half hen for each person.

Cranberry Orange Glaze
In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper. 

Yield: about 1 1/4 cups. 

 

Recipe courtesy of Giada De Laurentiis and the Hummingbird. Its at Food Network, of course.


REPRINT
"HOME DELIGHTS: Cranberry-Orange Glazed Poultry" imported from Gruff's Blog.

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