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...

Roast Duck. Ideal for Christmas Day's.

Roast Duck. 

Ingredients:

• 1 Duck, about 5 pounds
• Six 1 by 3-inch strips orange zest
• 1 small onion, halved
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons unsulfured molasses
• 1 1/2 tablespoons honey
• 1/4 teaspoon coriander seeds, lightly crushed
• 8 whole black peppercorns, lightly crushed
• 2 tablespoons fresh orange juice
• 2 tablespoons balsamic vinegar
• 2 large garlic cloves, crushed and peeled

  A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.

  Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.

  Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.

 Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.

   Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.

  Made this for last Christmas Day and now it is my favorite dish. Recipe is simple, the duck was moist and the glaze is delicious. One note, for the next time I would double the amount of glaze. 

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.

Orange Muffins.

Orange Juice Muffins With Honey Spread.

These are great for a lunch box dessert or a quick breakfast!

Muffin Batter:

• 2 c. Original Bisquick
• 4 tbps. sugar, divided 
• 1 large egg  
• 1 tsp. grated orange zest 
• 2/3 c. orange juice 
• 1/4 tsp. ground cinnamon 
• 1/8 tsp. ground nutmeg 

 Honey Spread: 

• 6 tbsp. margarine or butter, softened
• 6 tbsp. honey 

  To make muffins: Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. 

In a nonreactive large bowl, mix together Bisquick, 2 tablespoons sugar, egg, orange zest and orange juice. Beat vigorously 30 seconds. Fill muffin cups about 2/3 full. Mix remaining 2 tablespoons sugar, cinnamon and nutmeg and sprinkle 1/2 teaspoon of mixture over top of each muffin. Bake in center of oven 15 minutes or until firm and beginning to brown.

  To make spread: Beat softened margarine or butter with honey until light and fluffy. Serve muffins warm with Honey Spread or reheat muffins to serve with spread. Makes 12 muffins to serve with 1 tablespoon Honey Spread each.

  Per muffin with 1 tablespoon spread: 194 calories, 43 percent calories from fat, 9 grams total fat, 18 milligrams cholesterol, 2 grams saturated fat, 2 grams protein, 27 grams carbohydrates, .41 gram total fiber, 334 milligrams sodium.