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Tangerine-Glazed Turkey

 Tangerine-Glazed Turkey
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
14 ServingsPrep: 30 minutes Bake: 3-3/4 hours + standing


  • 1 turkey (14 to 16 pounds)
  • 1/2 cup butter, softened
  • 1/2 cup butter, cubed
  • 1 cup canola oil
  • 2 cups tangerine juice
  • GRAVY:
  • 2 to 3 cups chicken broth
  • 5 tablespoons all-purpose flour


  • Remove giblets from turkey; cover and refrigerate for gravy. Pat
  • turkey dry; place breast side up on a rack in a roasting pan. Rub
  • softened butter over turkey.
  • In a large saucepan, melt cubed butter; stir in oil. Saturate a
  • four-layered 17-in. square of cheesecloth in butter mixture; drape
  • over turkey.
  • Add tangerine juice to remaining butter mixture. Bake turkey,
  • uncovered, at 325° for 3 hours; baste with tangerine juice
  • mixture every 30 minutes, keeping cheesecloth moist at all times.
  • Remove and discard cheesecloth. Bake turkey 45 minutes to 1-1/4 hours
  • longer or until a meat thermometer reads 180°, basting
  • occasionally with pan drippings. Cover loosely with foil if turkey
  • browns too quickly.

2 of 2

Tangerine-Glazed Turkey (continued)

Directions (continued)

  • Remove turkey to a serving platter; cover and let stand for 20
  • minutes before carving. Pour drippings and loosened brown bits into
  • a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to
  • remaining drippings to measure 4 cups.
  • For gravy, chop reserved giblets. In a large saucepan, saute giblets
  • in reserved fat until browned. Stir in flour until blended;
  • gradually stir in broth mixture. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Serve with turkey. Yield: 14 servings
  • (4 cups gravy).
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer