Orange Bourbon Turkey

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.

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!

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

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!

ooops. That's "Cooking Bag" I can't figure out how to edit and correct my original post.

<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

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.

A lot of recipes talk about starting the bird out upside down. Makes sense to me!