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Seriously Simple: No-fail turkey makes for easy holiday entertaining

By Diane Rossen Worthington, Tribune Content Agency on

I have roasted turkeys whole, butterflied and in pieces. However, sometimes I am pressed for time. But I still want traditional turkey for our holiday table. This year, why not try a cut up-turkey for faster cooking time? This recipe has been in my friend Janice Wald Henderson's family for year, and she describes this as her no-fail turkey recipe. After trying it, I couldn't agree more. The sauce is easy to prepare, and the best part for those of us who are carving challenged is that the pieces are already cut up, except for the breast. The key to its delicious moistness is that she bastes it every 45 minutes.

The orange basting sauce, highlighted with orange liqueur, is a cinch to put together and adds a delicious citrus flavor to the turkey. I like to make this not only for Thanksgiving but any time during the holiday season. Serve with mashed potatoes and your favorite green vegetable (roasted Brussels sprouts are a wonderful addition). What to drink? You have plenty of choices. The orange and herb flavors call for a fresh, un-oaked chardonnay or viognier, or try a young, zesty, dry to slightly sweet riesling. If you prefer a red, try a soft, bright, grenache.

Turkey with Orange-Herb Basting Sauce

Serves 6 to 10

For the basting sauce:

1 (6-ounce) can frozen orange juice concentrate

1/4 cup orange liqueur such as Cointreau

4 tablespoons unsalted butter at room temperature

2 tablespoons finely chopped fresh herbs such as parsley, sage, and thyme

Seasoning salt

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