Traveltalkonline.com Forums


TTOL Sponsors
Forum Statistics
Forums39
Topics40,292
Posts326,729
Members26,831
Most Online4,031
Dec 15th, 2024
Top Posters(30 Days)
RonDon 37
fabila 27
Manpot 16
jazzgal 15
Member Spotlight
Todd
Todd
Vancouver, WA
Posts: 4,446
Joined: March 2004
Today's Birthdays
paradissatravel, SXMCONNECTION
Who's Online Now
6 members (pl3, WWII, lbksxm, 3 invisible), 430 guests, and 71 robots.
Key: Admin, Global Mod, Mod
Previous Thread
Next Thread
Print Thread
Rate Thread
#10292 11/07/2009 10:28 AM
Joined: Jan 2003
Posts: 864
Likes: 4
Traveler
OP Offline
Traveler
Joined: Jan 2003
Posts: 864
Likes: 4
Everyone raves about this dish. It makes the absolute best gravy!

[color:"blue"]Orange Bourbon Turkey[/color]

2 C fresh orange juice
1 C water
½ C bourbon
1/3 C molasses
Several cooking onions, quartered
Several oranges, quartered
1 turkey
Salt and pepper
Poultry seasoning

Combine 1st 4 ingredients. Place turkey in a large cooing bag and pour in marinade. Place bagged turkey in a roaster and refrigerate overnight. Turn turkey in the marinade occasionally. Remove turkey from marinade, reserving marinade, and sprinkle inside and out with salt, pepper, and poultry seasoning. Stuff cavity with the orange and onions pieces. Roast at 325 until done. Pour reserved marinade into saucepan and bring to a boil. Skim off any foam. Cook till reduced to about 3 cups. Add ¼ cup bourbon, the pan juices and thicken with either flour or cornstarch.

Joined: Feb 2004
Posts: 19,406
Traveler
Offline
Traveler
Joined: Feb 2004
Posts: 19,406
WOW! That does sound really good! Yummm...

Along the same line...
I have always made Cornish Game Hens, marinated & then glazed during cooking with Frozen OJ Concentrate (undiluted)... and roasted in the oven at 300F til done...
Brush with the OJ Concentrate every 20 minutes or so while cooking... (NOT the same OJ that you used for marinating!)
takes two small cans (the little 6oz.(?) cans) of Frozen OJ, one to marinade & one to glaze...
I throw a sliced medium onion in the cavity during the roasting... Yummm again!
nothing else needed except some S&P...
comes out very moist and tangy! and not so sweet as to be overpowering...

I may have to try adding some bourbon to this one!

Joined: Aug 2000
Posts: 14,041
Traveler
Offline
Traveler
Joined: Aug 2000
Posts: 14,041

Quote
cooing bag

With all those great ingredients I'd be a 'cooing bag' too!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
That recipe sounds like my kinda food! I'll give it a try. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Joined: Aug 2000
Posts: 84,643
Likes: 38
Traveler
Offline
Traveler
Joined: Aug 2000
Posts: 84,643
Likes: 38
Sounds very similar to a turkey recipe I found and made last year, for a brined turkey, brushed with OJ, with orange pieces inside. It was delish! I will try to look for it!


Carol Hill
Joined: Jan 2003
Posts: 864
Likes: 4
Traveler
OP Offline
Traveler
Joined: Jan 2003
Posts: 864
Likes: 4
ooops. That's "Cooking Bag" I can't figure out how to edit and correct my original post.

Joined: Aug 2000
Posts: 14,041
Traveler
Offline
Traveler
Joined: Aug 2000
Posts: 14,041
<img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> I knew that.....just starting trouble! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Joined: Jan 2001
Posts: 4,446
Traveler
Offline
Traveler
Joined: Jan 2001
Posts: 4,446
Regarding cooking a turkey, my husband (who is the "real" chef in the family) accidentally cooked a bird upside down one year and discovered later from a chef friend of ours that she always cooks them that way, i.e., the juices run down into the breast making it far more juicy and tender. Also, as much as all of you health concious people will blow a gasket with my next comment, coat the bird with good ole mayo if you want it to turn out juicy, moist and golden brown.

Joined: Aug 2000
Posts: 84,643
Likes: 38
Traveler
Offline
Traveler
Joined: Aug 2000
Posts: 84,643
Likes: 38
A lot of recipes talk about starting the bird out upside down. Makes sense to me!


Carol Hill

Link Copied to Clipboard
Powered by UBB.threads™ PHP Forum Software 7.7.5