Lacquered Roast Turkey
- 1 (12 to 15-pound) turkey, rinsed under cool water and patted dry, excess fat removed
- Salt and freshly ground black pepper to taste
- 3 tablespoons minced fresh sage leaves
- 1 medium onion, quartered
- 4 tablespoons unsalted butter, softened
- 1 cup of Stonewall Kitchen Orange Cranberry Marmalade
- 1/3 cup hearty red wine
- 3 tablespoons fresh lime or lemon juice
- 3 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 3 tablespoons unbleached all-purpose flour
- 1-1/2 cups turkey or chicken stock
- Preheat oven to 425 degrees.
- Season turkey cavity with salt, pepper and 1 tablespoon of sage leaves. Place onion inside. Cream butter, remaining sage, 1 teaspoon of salt and several turns of pepper together until smooth. Starting at the neck, carefully work your hand under the turkey skin, separating it from the breast meat. Spread sage butter evenly under the skin, patting the skin outside to smooth it out. Truss turkey legs, fold wings underneath body and season with salt and pepper.
- Roast turkey breast on an upper rack in a roasting pan for 20 minutes. Turn heat down to 325 degrees and continue roasting until cooked, about 20 minutes per pound.
- While turkey is roasting, combine selected Stonewall Kitchen Orange Cranberry Marmalade, wine, lime juice, honey and Worcestershire sauce in a small saucepan. Bring to a boil over high heat and reduce by half. Strain and set aside.
- About 1/2 hour before turkey is done, when a meat thermometer reads about 160 degrees F, begin basting turkey with the glaze. Baste every 10 minuets until turkey thigh reaches an internal temperature of 175 degrees F. Reserve unused glaze for gravy.
- Remove turkey from oven and drain cavity and pan juices into a measuring cup. Transfer turkey to a platter and tent loosely with foil while preparing gravy. Turkey should stand for at least 20 minutes before slicing.
- Spoon 3 tablespoons of fat from the pan juices (or unsalted butter) into a saucepan. Skim off remaining fat and discard. Heat fat over medium-high heat. Stir in flour and cook until it is medium brown color. Whisk in stock and bring to a boil. When smooth, whisk in pan juice and remaining glaze and bring back to a boil. Season with salt and pepper and serve with sliced turkey.
Candied Baby Carrots
- 1 pound of baby carrots, steamed or boiled until just tender, well drained
- 1 tablespoon unsalted butter
- 2 tablespoons Stonewall Kitchen Orange Cranberry Marmalade
- Salt and white pepper to taste
- 1 teaspoon flat-leaf parsley, optional
- Melt butter and Orange Cranberry Marmalade in a large skillet over medium-high heat until bubbly.
- Add carrots and stir to cover with glaze. Season with salt and pepper. Stir in parsley, if desired, and cook until carrots are hot.
- Serve at once or gently reheat over medium-low heat, adding a little water if necessary.