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A technique passed down from generations—drenching cheesecloth in melted butter and oil, then draping the cloth over the turkey before roasting—helps give the bird beautiful golden-brown skin. The technique also results in juicy, moist breast meat.—Jeanne Horn, Duluth, Minnesota
Nutritional Facts 8 ounces cooked turkey with 1/4 cup gravy equals 684 calories, 39 g fat (12 g saturated fat), 263 mg cholesterol, 359 mg sodium, 6 g carbohydrate, trace fiber, 73 g protein.
Originally published as Tangerine-Glazed Turkey in Taste of Home November 2011, p26
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Nov. 24, 2012 by fralor
I will definitely use this recipe again. The turkey was golden brown and completely juicy. My husband was surprised that even the white meat was juicy. My entire family raved on the turkey, so I have used this recipe for the past two Thanksgivings and will continue.
Reviewed on Nov. 04, 2012 by Lady1bug
If a turkey is done at 165 degrees, why would you want to cook it to 180 degrees? Is that a typo maybe?
Reviewed on Nov. 26, 2011 by Aquarelle
I'm so glad to read that it worked well for everyone! - Jeanne
Reviewed on Nov. 26, 2011 by fralor
My turkey came out looking exactly like the picture. My entire family loved it, because it was so moist and tasty. As it was being carved, the juice was actually running out. I have found a new recipe and have already told others about it!
Reviewed on Nov. 26, 2011 by KatieCooks86
We made this turkey for Thanksgiving this year. The family was a little apprehensive about the tangerine but decided to give it a try. And boy are they glad they did. It was the best turkey we have ever had!!! It was moist and juicy and the flavor of the tangerines really accented the turkey well. I juiced about 4 tangerines to get the required juice and then halved the other tangerines and stuffed them into the turkey cavity for extra flavor, then used them as garnish. I also used the cheesecloth method which was featured in the magazine article. This gave the turkey a lovely golden color while keeping it moist. I will be keeping this recipe on hand for years to come!
We made this turkey for Thanksgiving this year. The family was a little apprehensive about the tangerine but decided to give it a try. And boy are they glad they did. It was the best turkey we have ever had!!! It was moist and juicy and the flavor of the tangerines really accented the turkey well. I juiced about 4 tangerines to get the required juice and then halved the other tangerines and stuffed them into the turkey cavity for extra flavor, then used them as garnish.
I also used the cheesecloth method which was featured in the magazine article. This gave the turkey a lovely golden color while keeping it moist.
I will be keeping this recipe on hand for years to come!
Reviewed on Nov. 26, 2011 by andymaryr
The best tasting, moistest, most beautiful turkey I have ever prepared. Mine did look as beautiful as the photo. I did use regular OJ instead of tangerine juice...just due to what was available in my smallish town. Will certainly do this again.
Reviewed on Nov. 26, 2011 by MMMMMJames
She is all they claim..........She's got them all on the run,but her heart belongs to just one...........
Reviewed on Oct. 19, 2011 by Aquarelle
I'm the one who originally submitted this recipe to TOH, maybe four years ago now? I'd forgotten all about it. What's even better than chicken stock is turkey giblet stock: simmer the turkey neck and giblets (except for the liver, which will impart a bitter taste) in water with a few celery tops, some onion slices, and a few whole peppercorns. When you have a lovely stock, strain it, reserving the giblets, which you set aside and then chop finely for inclusion in the gravy. The turkeys I have made using this recipe never looked as good as the one in the picture, but they certainly were tasty! I prefer a bread dressing with this recipe. The one I usually make includes chopped apples and dried apricots.
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