Cranberry-Orange Roasted Turkey.

Cranberry-Orange Roasted Turkey. 

 Ingredients: 

• 3 teaspoons garlic powder
• 1/2 teaspoon salt 
• 1/2 teaspoon ground black pepper
• 14-pound turkey 
• 1 medium orange 
• 16-ounce can whole-berry cranberry sauce 
• 3/4 cup reduced-sodium teriyaki sauce 
• 1/2 cup honey 
• 1/2 cup orange marmalade
• 2 tablespoons reduced-sodium soy sauce
• 4 springs fresh herbs, such as thyme, rosemary, parsley and sage 
• 2 medium yellow onions, cut into wedges 

Heat the oven to 325 degrees.

  In a small bowl, combine the garlic powder, salt and pepper. 

  With your fingers, carefully loosen the skin from the turkey breast. Spread half of the garlic powder mixture under the skin. Sprinkle the outside of the turkey with the remaining mixture. 

  Juice the orange, reserving the rind. In a large bowl, combine the orange juice, cranberry sauce, teriyaki sauce, honey, marmalade and soy sauce. Pour 3 1/2 cups of the mixture into another bowl, cover and refrigerate. 

  Rub the remaining cranberry sauce mixture under the turkey's skin. Use toothpicks to secure the skin to the underside of the breast. Place herb springs and the reserved orange rind in the cavity of the turkey. 

  Coat a roasting pan with cooking spray, then add the onions. Place the turkey on top of the onions. Bake, uncovered, for 3 to 3 1/2 hours, or until an instant read thermometer inserted at the innermost part of the thigh (without touching bone) reaches between 165 degrees and 170 degrees. If the turkey browns too quickly, cover loosely with foil. 

  Remove the turkey from the oven, cover with foil and let stand for 15 minutes before carving. 

  In a medium saucepan over medium heat, bring the reserved cranberry sauce mixture to a simmer. Serve the warmed sauce alongside the turkey. 

Servings: 8 to 10.

Holiday Beverages. Christmas Cranberry Punch.

  

Christmas Punch.

• 8 cups cold Cranberry Juice
• 1 6oz. can cold can orange juice 
• 1 6oz. can cold can pineapple juice 
• 1 6oz. can cold can lemonade 
•  2 cups Brandy 

2 liters cold Champagne

Mix all together.

Slowly add Champagne.

Raspberry Vinegar Cranberry Sauce.

Raspberry Vinegar Cranberry Sauce

This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. I'm always looking for a good cranberry sauce recipe. It’s great with turkey or duck (goose).

Ingredients

• 1 1/4 cups white sugar
• 1/2 cup raspberry vinegar
• 1/4 cup water
• 1 (12 ounce) package fresh cranberries
• 1 cinnamon stick
• 1 tablespoon orange zest

 Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.

Bon Appétit...

Berry Sauce.

Cranberry Raspberry Sauce

 This is a good Christmas meat sauce. It goes well with duck, turkey, chicken or  pork. It also tastes great as a spread for rolls.

Ingredients:

• 12 ounces cranberries
• 2 cups raspberries
• 1 cup Merlot wine (or Cabernet)
• 3/4 cup white sugar

  Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

Honey Roasted Turkey.

Honey Roasted Turkey

 Servings: 8 to 10.

• 3 teaspoons garlic powder1/2 teaspoon salt 
• 1/2 teaspoon ground black pepper 
• 14-pound turkey 
• 1 medium orange 
• 16-ounce can whole-berry cranberry sauce 
• 3/4 cup reduced-sodium teriyaki sauce 
• 1/2 cup honey 
• 1/2 cup orange marmalade 
• 2 tablespoons reduced-sodium soy sauce 
• 4 springs fresh herbs, such as thyme, rosemary, parsley and sage 
• 2 medium yellow onions, cut into wedges 

Heat the oven to 325 degrees.

  In a small bowl, combine the garlic powder, salt and pepper. With your fingers, carefully loosen the skin from the turkey breast. Spread half of the garlic powder mixture under the skin. Sprinkle the outside of the turkey with the remaining mixture. 

  Juice the orange, reserving the rind. In a large bowl, combine the orange juice, cranberry sauce, teriyaki sauce, honey, marmalade and soy sauce. Pour 3 1/2 cups of the mixture into another bowl, cover and refrigerate. 

  Rub the remaining cranberry sauce mixture under the turkey's skin. Use toothpicks to secure the skin to the underside of the breast. Place herb springs and the reserved orange rind in the cavity of the turkey. 

Coat a roasting pan with cooking spray, then add the onions. Place the turkey on top of the onions. Bake, uncovered, for 3 to 3 1/2 hours, or until an instant read thermometer inserted at the innermost part of the thigh (without touching bone) reaches between 165 degrees and 170 degrees. If the turkey browns too quickly, cover loosely with foil.

  Remove the turkey from the oven, cover with foil and let stand for 15 minutes before carving. 

In a medium saucepan over medium heat, bring the reserved cranberry sauce mixture to a simmer. Serve the warmed sauce alongside the turkey.