Brandy and Tangerine-Glazed Roasted Turkey

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The perfect citrus-glazed roasted holiday turkey for Thanksgiving or Christmas! Starting with our popular recipe for Apple Cider & Citrus Turkey Brine with Herbs and Spices, a flavorful, tender and juicy turkey is all but ensured. Everyone who has tried this recipe, with the phenomenal flavor profile due to the unique brandy-infused tangerine glaze, proclaims it the very best they have had. Do yourself a favor and try our recipe this holiday season. You will receive rave reviews and it will become a new family holiday tradition!The perfect citrus-glazed roasted holiday turkey for Thanksgiving or Christmas! Starting with our popular recipe for Apple Cider & Citrus Turkey Brine with Herbs and Spices, a flavorful, tender and juicy bird is all but ensured. Everyone who has tried this recipe, with the phenomenal flavor profile due to the unique brandy-infused tangerine glaze, proclaims it the very best they have had. Do yourself a favor and try our recipe this holiday season. You will receive rave reviews and it will become a new family holiday tradition!

A New Holiday Classic:
Brandy and Tangerine-Glazed Roasted Turkey

To brine, or not to brine? To stuff, or not to stuff? These are important Turkey Day questions to ponder—especially when considering many roasted turkey recipes to prepare in hopes of one becoming a new family favorite. But, do not worry your head over such matters. Our recipe is flexible enough to accommodate the most discerning of turkey purists.

The perfect citrus-glazed roasted holiday turkey for Thanksgiving or Christmas! Starting with our popular recipe for Apple Cider & Citrus Turkey Brine with Herbs and Spices, a flavorful, tender and juicy turkey is all but ensured. Everyone who has tried this recipe, with the phenomenal flavor profile due to the unique brandy-infused tangerine glaze, proclaims it the very best they have had. Do yourself a favor and try our recipe this holiday season. You will receive rave reviews and it will become a new family holiday tradition!

Whether you enjoy going all-out “gourmet” by rubbing your bird down with a flavorful homemade compound butter, or prefer to keep things simple with plain ol’ butter, this recipe is for you.

Prefer to prep as much as possible in advance? Our make-ahead tips and handy roasting times will guide you along the way for a stress-free holiday in the kitchen and successful holiday feast. In fact, after brining, preparing for roasting begins the night before—thus, making roasting day a snap.

Looking for ways to infuse incredible depths of flavor into your holiday feast? Search no more. Wicked Good Kitchen has you covered!

The perfect citrus-glazed roasted holiday turkey for Thanksgiving or Christmas! Starting with our popular recipe for Apple Cider & Citrus Turkey Brine with Herbs and Spices, a flavorful, tender and juicy turkey is all but ensured. Everyone who has tried this recipe, with the phenomenal flavor profile due to the unique brandy-infused tangerine glaze, proclaims it the very best they have had. Do yourself a favor and try our recipe this holiday season. You will receive rave reviews and it will become a new family holiday tradition!

Searching for an amazing homemade brine recipe from scratch or will a highly recommended fine-quality prepared brine mix help in a time crunch? Planning on making your own giblet stock to make gravy from scratch or will prepared stock do? Need to double the gravy recipe to make enough to serve a crowd? Need to make said gravy gluten-free? In need of a wicked gluten-free stuffing recipe as well? No worries!

Longing for the “crowning touch” of a gorgeous and luscious citrus finishing glaze along with striking garnishing ideas to make your roasted bird the sparkling gem on your holiday table? No matter your preferences, you will love our Brandy and Tangerine-Glazed Roasted Turkey recipe to serve either on Thanksgiving or Christmas Day.

A new classic has arrived and the recipe is entirely customizable. What’s not to love?

The perfect citrus-glazed roasted holiday turkey for Thanksgiving or Christmas! Starting with our popular recipe for Apple Cider & Citrus Turkey Brine with Herbs and Spices, a flavorful, tender and juicy turkey is all but ensured. Everyone who has tried this recipe, with the phenomenal flavor profile due to the unique brandy-infused tangerine glaze, proclaims it the very best they have had. Do yourself a favor and try our recipe this holiday season. You will receive rave reviews and it will become a new family holiday tradition!

What makes our Brandy and Tangerine-Glazed Roasted Turkey wicked good?

Our Brandy and Tangerine-Glazed Roasted Turkey recipe provides plenty of options for roasting a 16- to 20-pound fresh turkey making it incredibly flexible and sure to please family and friends. We recommend our exceptional Cider and Citrus Turkey Brine with Herbs & Spices to brine your fresh turkey. Along with our brine, for an especially flavorful and juicy turkey, our Herbed Tangerine Compound Butter provides a major flavor boost while ensuring moisture during roasting.

We also recommend our marvelous Golden Tangerine Turkey Giblet Stock recipe to make your own stock from scratch as well as our Golden Thanksgiving Pan Gravy to make impressive pan gravy from scratch. And, of course, we recommend our extraordinary 5-Star Sausage Apple and Cranberry Stuffing for the most sublime stuffing ever!

Your holiday dinner guests will rave and be asking for seconds. Now that’s wicked good, indeed.

Best wishes to you, your family and friends for a meaningful and very Happy Thanksgiving!

xo,

stacysig

 

 

 

Below are Pinterest-friendly sized images to pin at Pinterest!

The perfect citrus-glazed roasted holiday turkey for Thanksgiving or Christmas! Starting with our popular recipe for Apple Cider & Citrus Turkey Brine with Herbs and Spices, a flavorful, tender and juicy turkey is all but ensured. Everyone who has tried this recipe, with the phenomenal flavor profile due to the unique brandy-infused tangerine glaze, proclaims it the very best they have had. Do yourself a favor and try our recipe this holiday season. You will receive rave reviews and it will become a new family holiday tradition!

The perfect citrus-glazed roasted holiday turkey for Thanksgiving or Christmas! Starting with our popular recipe for Apple Cider & Citrus Turkey Brine with Herbs and Spices, a flavorful, tender and juicy turkey is all but ensured. Everyone who has tried this recipe, with the phenomenal flavor profile due to the unique brandy-infused tangerine glaze, proclaims it the very best they have had. Do yourself a favor and try our recipe this holiday season. You will receive rave reviews and it will become a new family holiday tradition!

 

Brandy and Tangerine-Glazed Roasted Turkey

Yield: Makes 10 to 18 servings of roasted turkey and trimmings.

Brandy and Tangerine-Glazed Roasted Turkey

A new classic. Our tried and true recipe, along with our popular Cider and Citrus Turkey Brine with Herbs & Spices and 5-Star Sausage Apple & Cranberry Stuffing, creates the most flavorful, tender and juicy turkey with the most sublime citrus glaze made in a snap. Complete with tips, quick & easy customizable options, gluten-free options and detailed photos. The bird is prepped the night before to make roasting day a cinch. Ideal for beginners as well as experienced cooks. It’s the perfect roast turkey for both Thanksgiving and Christmas!

Ingredients

  • For the Turkey
  • 1 (16- to 20-pound) fresh turkey, with neck & giblets reserved for stock
  • For the Brine
  • Cider and Citrus Turkey Brine with Herbs & Spices, recipe by Wicked Good Kitchen™
  • (Apple & Spices Turkey Brine by Williams-Sonoma can be substituted. Refer to product label for required additional ingredients and directions for preparation.)
  • For the Stock
  • Golden Tangerine Turkey Giblet Stock, recipe by Wicked Good Kitchen™
  • (4 cups homemade or prepared turkey or chicken stock can be substituted.)
  • For the Stuffing
  • 5-Star Sausage Apple and Cranberry Stuffing, recipe by Wicked Good Kitchen™
  • Kosher salt and freshly ground black pepper for turkey body and neck cavities
  • (See Notes section below recipe for gluten free option. Omit the stuffing if roasting the turkey with the Cider, Citrus & Herb Aromatics.)
  • For the Herbed Tangerine Compound Butter
  • 1½ cups (3 sticks) unsalted butter, softened to room temperature
  • 2 tablespoons extra virgin olive oil
  • 1½ tablespoons finely chopped fresh chives
  • 1½ tablespoons finely chopped fresh rosemary leaves
  • 1½ tablespoons finely chopped fresh sage leaves
  • 1½ tablespoons finely chopped fresh thyme leaves
  • 2 tablespoons fresh tangerine juice
  • 1 tablespoon fresh tangerine zest
  • Kosher salt and freshly ground black pepper, to taste
  • (For simple preparation before roasting, you can use 1½ cups unsalted butter with kosher salt and freshly ground black pepper in lieu of the Herbed Tangerine Compound Butter.)
  • For the Roasting Pan Juices
  • 4 large carrots, peeled
  • 3 large celery stalks with leafy tops
  • 2 medium onions, quartered
  • 1 cup apple cider
  • 1 cup white wine
  • For the Cider, Citrus & Herb Aromatics
  • 2 tangerines, quartered with rind intact
  • 1 medium onion, cut into wedges with skin intact
  • 1 3” to 4” cinnamon stick
  • 1 cup apple cider
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 to 6 sprigs fresh sage
  • Kosher salt and freshly ground black pepper for turkey body and neck cavities
  • (Omit the Cider, Citrus & Herb Aromatics if roasting the turkey with 5-Star Sausage Apple and Cranberry Stuffing.)
  • For the Apple Cider, Brandy & Tangerine Glaze
  • 1 cup tangerine marmalade, such as Stonewall Kitchen
  • 1 cup Grand Marnier® (orange brandy), brandy or Cognac
  • 5 tablespoons apple cider
  • 2 tablespoons organic apple cider vinegar, such as Bragg®
  • 1 teaspoon kosher salt (or ½ to ¾ teaspoon regular table salt)
  • 2 tablespoons unsalted butter
  • (Orange marmalade can be substituted for tangerine marmalade.)
  • For the Golden Thanksgiving Pan Gravy
  • Reserved roasting pan juices (turkey drippings)
  • Reserved 3 cups (720 ml) Golden Tangerine Turkey Giblet Stock, recipe by Wicked Good Kitchen™, or your favorite homemade or prepared turkey or chicken stock
  • 4 tablespoons (30 grams) all-purpose flour, such as Gold Medal®
  • 1 tablespoon (18 grams) Chicken Demi-Glace by Williams-Sonoma
  • Kosher salt and freshly ground black pepper, to taste
  • (1 teaspoon browning and seasoning sauce, such as Kitchen Bouquet®, can be substituted for the Chicken Demi-Glace by Williams-Sonoma. See Notes section below recipe for gluten-free option.)
  • Optional Garnishes for Turkey Platter
  • Navel oranges, sliced
  • Pomegranate, split
  • Fresh whole cranberries
  • Fresh sprigs of rosemary
  • Fresh sprigs of thyme
  • Fresh sage leaves
  • Special Equipment & Supplies
  • Large shallow roasting pan with rack, helpful
  • 100% cotton butcher’s twine for trussing turkey
  • Turkey baster
  • Instant read meat thermometer
  • Fat separating cup, helpful
  • Fine mesh sieve, optional
  • Gravy boat with ladle
  • (See each individual component recipe for additional supplies needed.)

Directions

Prepare the Brine: If brining your turkey, follow recipe for Cider and Citrus Turkey Brine with Herbs & Spices 3 to 4 days prior to roasting turkey. The turkey should be brined for at least 18 hours and up to 2 days.

Prepare the Stock: If making homemade stock, follow recipe for Golden Tangerine Turkey Giblet Stock and prepare it while the turkey is brining. Alternatively, 4 cups of your favorite prepared or homemade turkey or chicken stock may be used. Reserve 3 cups stock for deglazing roasting pan and preparing gravy. Reserve ¾ to 1 cup for stuffing recipe.

Prepare the Stuffing: If stuffing your turkey, follow recipe for 5-Star Sausage Apple and Cranberry Stuffing. The croutons can be prepared the night before and kept in an airtight container at room temperature. The vegetable and meat sauté can be prepared the day before as well. Cook vegetables until tender and meat until thoroughly cooked (because the inside of a turkey does not get hot enough to cook them). Cool mixture to room temperature then refrigerate overnight in an airtight container.

Remove vegetable and meat sauté from fridge 1 hour before mixing with croutons, herbs, fruits and liquids just prior to stuffing turkey. If not roasting the turkey with stuffing inside, fill the body cavity with Cider, Citrus & Herb Aromatics after preparing the bird for roasting with the Herbed Tangerine Compound Butter or butter, salt and pepper for a simple preparation.

Prepare the Turkey for Roasting the Night Before: The night before you plan to roast your turkey, remove it from brining solution; discard brine and brining bag. Rinse turkey with cold water and pat the bird thoroughly with paper towels to dry completely inside and out.

Prepare the Herbed Tangerine Compound Butter: In a medium bowl, combine butter and olive oil. Add herbs, tangerine juice and zest. With a fork or wooden spoon, mash and fold butter and flavorings until combined. Season with salt and pepper; mix until smooth and well blended. Alternatively, 1½ cups unsalted butter, salt and pepper can be used for a simpler preparation before roasting.

Working with hands, use fingers to carefully loosen the skin of the turkey breasts and legs. Work the compound butter or unsalted butter under the skin and then all over the top of the skin of the bird. Sprinkle with salt and pepper.

If not filling the cavity with either the Cider, Citrus & Herb Aromatics or stuffing the next morning, go ahead and truss the turkey with butcher’s twine and then fashion an attractive bow at center front. Trussing keeps the turkey compact for even roasting.

If filling the cavity with either the aromatics or stuffing the next morning, tuck the wings under and provide a simple tie of butcher's twine to keep the drumsticks in place overnight. Be sure that the tie can easily be cut or untied in the morning to gain access to the cavity for filling before trussing and roasting. Transfer turkey to rack and place inside roasting pan.

If you do not have a rack, you can place the turkey on top of the vegetables in the roasting pan as described in preparing Roasting Pan Juices (below). Do not fill the roasting pan with cider and wine until the next morning before roasting.

Refrigerate the Turkey Overnight: Leave turkey uncovered and refrigerate overnight. (Yes, no need to cover the turkey. This will slightly dry out the skin which will create a nicely browned crisp skin during roasting.) Make sure there is no raw food near the turkey in the refrigerator for food safety reasons.

Prepare the Turkey for Roasting: The next morning, remove turkey from the refrigerator and let stand at room temperature in roasting pan for 1 hour. If you prepared the stuffing components the day before, also remove the vegetable and meat sauté from the fridge and let stand at room temperature for 1 hour before combining with croutons, herbs, fruits and liquids. Important: The turkey and stuffing should be at the same temperature before stuffing the turkey just prior to roasting.

Arrange oven rack to lower position and preheat oven to 425°F. Meanwhile, prepare the Cider, Citrus & Herb Aromatics.

Prepare the Cider, Citrus & Herb Aromatics: In a medium heatproof bowl, combine tangerines, onion and cinnamon stick. Pour apple cider over the top. Microwave on high power for 5 minutes. Set aside to cool slightly and steep, about 5 minutes. Add steeped aromatics to the turkey’s body cavity; tuck in the fresh herb sprigs and leaves.

If not filling the body cavity with Cider, Citrus & Herb Aromatics but with stuffing, pack the body cavity loosely with 5-Star Sausage Apple and Cranberry Stuffing as well as neck cavity after seasoning the cavities with salt and pepper. Fold neck skin under the body and fasten it with a small skewer—whether filling it with stuffing or not.

After filling the cavity, truss the turkey with butcher’s twine and then fashion an attractive bow at center front. Trussing keeps the turkey compact for even roasting. If desired, just before roasting, wrap the tips of the wings with small pieces of aluminum foil to prevent over-browning or leave them tucked under. Transfer remaining stuffing to a buttered baking dish with lid; cover and refrigerate stuffing until ready to bake later after the turkey roasts.

Prepare the Roasting Pan Juices: If you haven’t already done so, place the carrots, celery and onions into roasting pan and arrange turkey on top in rack. (Skip this step if you placed your turkey on top of the vegetables to use as a rack before refrigerating it overnight.) Using a 2-cup liquid measuring cup, combine the apple cider and wine. Pour into roasting pan with the vegetables.

Roast the Turkey: Roast the turkey in preheated 425°F. oven until beautifully browned, about 25 to 30 minutes. Reduce oven temperature to 325°F. and baste turkey with pan juices. Continue to roast turkey for 1 hour before basting every 30 minutes and carefully rotating roasting pan for even cooking for the remaining roasting time. See Notes section below the recipe for helpful guidelines and tips for turkey roasting times.

While the turkey is roasting, prepare the Apple Cider, Brandy & Tangerine Glaze.

Prepare the Apple Cider, Brandy & Tangerine Glaze: In a small saucepan, combine marmalade, brandy, apple cider, cider vinegar and salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened to syrup consistency and reduced to 1 1/2 cups, about 10 to 12 minutes. Remove from heat and stir in butter until well blended. Set aside to cool completely.

To use the glaze when roasting turkey, simply brush half of the glaze (¾ cup) over the uncovered turkey (remove any foil, first) just before the last hour to hour and a half of roasting time (by weight of your turkey). Once your turkey has finished roasting, remove from oven. Immediately, brush the remaining glaze (¾ cup) over turkey. Allow the turkey to rest before carving and serving.

After Turkey has Roasted: Discard the trussing (butcher’s twine) and, if used, the aromatics from body cavity. Transfer turkey to a heated platter or carving board reserving the pan juices in the roasting pan for gravy. Let turkey rest for 25 to 30 minutes before carving. If turkey was stuffed, spoon out stuffing into a serving dish. Meanwhile, bake the reserved stuffing uncovered in the 325°F. oven, basting it twice with some of the reserved pan juices until heated through, crisp and golden, about 15 to 30 minutes depending on reserved amount and size of turkey stuffed.

Prepare the Golden Thanksgiving Pan Gravy: Discard the vegetables from roasting pan. Skim the fat from the roasting pan juices (turkey drippings) and reserve ¼ cup. (I like to use a fat separating cup for this.) Add 1 cup of the stock to the pan juices and deglaze the roasting pan over high heat, scraping up the brown bits and allowing the juices to come to a boil. Carefully transfer to a large glass heatproof measuring cup. (I like to use my 2- or 4-cup Pyrex® measuring cup for this.) Set aside.

In a saucepan over medium heat, add the ¼ cup reserved fat and heat until it starts to ripple. Whisk in the flour. Cook the roux, whisking constantly until smooth and golden brown, about 3 minutes. Add remaining 2 cups stock, deglazing liquid and Chicken Demi-Glace (or browning and seasoning sauce). Continue to whisk; season with salt and pepper. Simmer gravy for 10 minutes, stirring occasionally. If desired, strain through a fine mesh sieve. Transfer to a warm gravy boat and serve immediately. Makes about 2 ½ cups gravy, about 10 ¼-cup servings. See Notes section below to double recipe to serve up to 20 servings and flour substitution to make gluten-free version.

Recipe Notes

TIPS

For the Turkey

If brining your turkey, be sure to buy a “fresh turkey. Look for labels using the following terms: “all-natural”, “no additives”, “minimally processed”, etc. Turkeys that have been treated with a salt solution will have labels that read, “basted”, “self-basting”, “enhanced”, “injected”, or “kosher”. Pre-brined or kosher turkeys are not recommended for brining. The reason is because the turkeys have already been treated with salt. And, you certainly do NOT want an overly salty turkey!

If your turkey was not purchased fresh but was frozen, make sure it is fully thawed before stuffing. Thawing will require 3 to 5 days, depending on the size of your bird, so plan ahead. (The general rule is that it takes 1 day per every 4 pounds to thaw.) Safely thaw in the refrigerator breast side up in unopened package on a large tray. Never thaw a turkey at room temperature.

Be sure to take note of your turkey’s weight before discarding the packaging. This will help you determine roasting time. Although knowing the turkey’s weight and using roasting charts as a guide for roasting times, an instant read meat thermometer is an indispensible kitchen tool and the best way to gauge doneness.

A good rule of thumb for roasting times for turkey is about 12 minutes per pound for unstuffed and 15 minutes per pound for stuffed in a 325°F. oven. Don’t forget to subtract about ½ hour from the total roasting time to account for the initial 25 to 30 minutes roasted at 425°F.

For your convenience, here are some guidelines for roasting times:

For 16- to 18-pound unstuffed turkey (only with aromatics in body cavity), roast in 325°F. oven until meat thermometer reaches 165°F., about 3½ to 4 hours additional following initial roasting time of 25 to 30 minutes at 425°F.

For 18- to 20-pound unstuffed turkey (only with aromatics in body cavity), roast in 325°F. oven until meat thermometer reaches 165°F., about 4 to 4½ hours additional following initial roasting time of 25 to 30 minutes at 425°F.

For 16- to 18-pound stuffed turkey, roast in 325°F. oven until meat thermometer reaches 165°F., about 4 hours additional following initial roasting time of 25 to 30 minutes at 425°F.

For 18- to 20-pound stuffed turkey, roast in 325°F. oven until meat thermometer reaches 165°F., about 4½ to 5 hours additional following initial roasting time of 25 to 30 minutes at 425°F.

To prevent overcooking, when the turkey is about two-thirds done, loosely cover or “tent” breast and top of drumsticks with a piece of foil. Turkey is done when temperature with a meat thermometer registers 170°F. in the thigh (without touching bone) and 165°F. in the breast or stuffing.

Never leave a roasted turkey with stuffing stand at room temperature longer than 2 hours. Always wrap leftovers securely and refrigerate. Turkey (if removed from the bone) and stuffing leftovers will keep refrigerated up to 2 to 3 days.

For the Brine

The brine can be prepared 1 day in advance and kept refrigerated until ready to submerge turkey.

Important: Prep, cook and total time do not include the idle steeping (resting and cooling) time for the brine. Allow a couple hours more to make the brine. The brining or soaking time for the turkey is at least 18 hours and up to 2 days. However, the general rule is to brine 1 hour per pound under 40 degrees F.

To learn more about brining your holiday turkey, please see our Turkey Brining 101 tutorial, below the recipe, complete with step-by-step photos and instructions.

For the Stock

The stock may be made 2 days in advance. Cool completely, uncovered. Cover and refrigerate in an airtight container until ready to use.

To learn more about making homemade turkey giblet stock, please see our Turkey Giblet Stock 101 tutorial, below the recipe, complete with step-by-step photos and instructions as well as our accompanying article for 10 Tips for Making Turkey Giblet Stock & Recipe for Day-After Turkey Stock.

For the Stuffing

Always stuff your turkey just before roasting it to prevent bacterial contamination. For this important food safety reason, never stuff your turkey several hours in advance. Always stuff the body and neck cavities of your turkey loosely with stuffing. Never firmly pack or overstuff it as the stuffing will expand as it bakes and while the turkey roasts. Also, if the stuffing is packed too tightly, it will not cook through properly.

Important: If baking stuffing inside the turkey, after roasting be sure that the temperature of the stuffing reaches at least 165ºF.

For Gluten Free Option: Consider the homemade gluten free bread recipe options with links below our recipe for 5-Star Sausage Apple and Cranberry Stuffing to make gluten free croutons for stuffing. The options include Brioche or Challah Batter Bread, Golden Flax Seed Bread with Rosemary Sage & Thyme, Light & Airy Millet Sandwich Bread and White Cheddar & Herb Beer Bread.

To learn more about making turkey stuffing or dressing, please see our Turkey Stuffing 101 tutorial, below the recipe, complete with step-by-step photos and instructions as well as our accompanying article for 10 Tips for Making Stuffing or Dressing for Thanksgiving.

For the Glaze

The Apple Cider, Brandy & Tangerine Glaze can be prepared 1 day in advance. Cool completely, uncovered. Cover and refrigerate in an airtight container until ready to use.

For the Gravy

Substitution: If desired, 1 teaspoon (5 ml) browning and seasoning sauce, such as Kitchen Bouquet®, can be substituted for the Chicken Demi-Glace by Williams-Sonoma.

Easy Double Recipe for Gravy: To easily double recipe, simply reserve ½ cup skimmed fat instead of ¼ cup from roasting pan juices (turkey drippings). If you don’t have enough fat for ½ cup, add enough melted butter to reach ½ cup of total fat. Use pan juices and the first cup of stock as directed in the first paragraph of the recipe. Increase flour from 4 tablespoons (¼ cup) to ½ cup and use as directed in the second paragraph of the recipe to make the roux. When adding stock to the roux, add 4 cups stock instead of 2 cups (for a total of 5 cups stock in the recipe) and 2 tablespoons of Chicken Demi-Glace instead of 1 tablespoon (or 2 teaspoons browning and seasoning sauce instead of 1 teaspoon). Use two (2) gravy boats for serving placing one at each end of the table. Makes about 5 cups; about 20 ¼-cup servings.

For Gluten Free Option: To make gluten-free gravy substitute 2 tablespoons (16 grams) arrowroot starch/flour, such as Bob’s Red Mill®, for the flour. Simply make a slurry by whisking the arrowroot with ¼ cup of the stock being added to the saucepan and skip the step of making the roux. Whisk the slurry into the saucepan with the stock and pan juices. Cook until gravy reaches a boil, whisking constantly, and thickens.

Recipe Adaptation: Method for preparing turkey for roasting with compound butter, or plain butter, the night before roasting from Chef Anne Burrell of FoodNetwork.com.

Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/brandy-and-tangerine-glazed-roasted-turkey/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Stacy, welcome back, my friend! I hope you’re having great holidays, and this turkey looks so good. Can’t wait to see more of your recipes!
    Julia | JuliasAlbum.com recently posted…Pumpkin Chili with Beef and Black BeansMy Profile

    • Thank you, my friend! I hope you’re having wonderful holidays, too! Cannot wait to visit your blog to see all the goodness coming out of your kitchen. 🙂

  2. Welcome back Stacy – I’ve missed you! Hope you’re doing well. Wishing you a Merry Christmas and Happy New Year!
    Jeanette | Jeanette’s Healthy Living recently posted…Merry Christmas!My Profile

    • Thank you for the warm welcome back, Jeanette! I am beyond grateful to be back. 🙂 Merry Christmas and Happy New Year to you as well!

  3. This is the turkey I’m making next Thanksgiving, that glaze looks sublime!
    Laura (Tutti Dolci) recently posted…christmas morning (cranberry orange) muffinsMy Profile

    • You will love the Brandy and Tangerine Glaze, Laura! It’s so easy to make, too. Thanks for stopping by, my friend. 🙂

  4. I’ve been thinking about you and I’m so glad to see you back, my friend! This turkey looks amazing — it has to be with that fabulous glaze! Delicious flavors, and great step by step instructions. You truly do have us covered! Pinning to try. 🙂
    marcie recently posted…Top 15 Recipes of 2014My Profile

    • Thank you for thinking of me and for the warm welcome back, my friend! Also, thank you for the compliments and for the pin. You are going to love this glaze! 🙂

  5. This turkey is absolutely stunning, Stacy! I can just imagine how juicy and flavorful it is! I’ve missed your delicious recipes and it’s so nice to see you back 🙂 Hope you had a Merry Merry Christmas and all the best for the New Year!

  6. Welcome back Stacy!!! First, your photos are stunning, and that turkey, OMG!!! Second, I totally appreciate the sweet email you sent (even though I accidentally deleted it after reading it, GAHHHH!!). I can’t wait to see what wonderful things this New Year brings you 🙂
    Aimee @ ShugarySweets recently posted…Hanky Panky’sMy Profile

    • Thank you for the compliments and warm welcome back, Aimee! You are truly shugary sweet. 🙂 Wishing you and your family all the best in the New Year!

  7. You have made my mouth seriously water Stacy, this looks absolutely AMAZING!!
    Chris @ The Café Sucré Farine recently posted…Five Celebration-Worthy AppetizersMy Profile

  8. Welcome Back!!! You have been missed, my love! And you came back with a BANG! This turkey looks fabulous! I was positively drooling from your photos! That glaze sounds phenomenal! Pinned!
    Lindsey @ American Heritage Cooking recently posted…Low Calorie Peanut Butter Banana Spinach SmoothieMy Profile

  9. Hi Stacy, I have a question! I plan to refrigerate the turkey overnight in the roasting pan with the compound butter applied and the turkey trussed. Now comes Thanksgiving morning, after letting the turkey stand at room temperature for one hour your instructions are to prepare the Cider, Citrus & Herb aromatics and add them to the body cavity after stepping. If this is so, to add this step it will require to untruss the refrigerated turkey. If not, do you accomplish this step the night before and prior to trussing? In other words, when do you exactly apply the Cider, Citrus and Herb Aromatics? Thanks Stacy! Hugs ~dina

    • Hi there, Dina! Thank you SO MUCH for writing and bringing this to my attention, my friend. 🙂 Your timing is perfect because I needed to update the photos as well. Thanks a bunch! The recipe has just been updated to clarify the trussing and access to the cavity for filling the next morning as well as to include a 5 minute rest of the aromatics to cool slightly and steep before being added to the turkey’s cavity prior to roasting. I hope these changes help clarify things. Should you have any other questions, do not hesitate to write. Have a lovely evening! xoxo ~Stacy

  10. Thank you so much Stacy! This was very helpful! I have committed the steps to memory and I am appreciative of your wickedly uncomplicated tutorial and tips. You are awesome! xoxo my friend! ~dina

    • My pleasure, Dina! I’m so glad that the change in the wording of the recipe method was helpful to you. No doubt it will be for everyone. Once again, thank you for pointing out my oversight. I have made this recipe for Brandy and Tangerine-Glazed Roasted Turkey both ways, with or without the overnight prep. (I much prefer the overnight prep!) With such a dynamic recipe, and so many components with customizable variations, recipe developers and food writers can get a bit lost when writing all the details. LOL! You are one wicked editor, my friend! Also, you are what I would term a “visualist” (it should be an official English word!) by visualizing each and every step and committing it to memory before embarking upon a recipe or project. This is also what I do as common practice because it eliminates any missteps or mishaps and ensures success, at least as close to 100% as possible. 🙂 You are a very bright woman and a good editor! Blessings to you, my friend, for one fabulous Thanksgiving Day holiday with your family! xo

  11. Stacy, your blog is a 5-star blog in my book. I love your linear progression approach to writing your recipes and your simple but ‘haute’ presentation of your plates. Your meticulous description of ingredients and details brims with personality. You understand the yin and yang of food, my friend, and this brandy and tangerine-glazed roasted turkey proves my point. It looks ridiculously good and is a visual experience in itself. I can’t wait to serve it Thanksgiving Day! I shall send a pic via Pinterest messenger. Conversely, I do prefer anything with ‘advance prep’ and mindful processing, after all, you want to enjoy the company of your family instead of hovering over measurements while they sip on cocktails. LOL! It has served me well!. You are one gracious friend, Stacy! Thank you for the kind words! Have a memorable thanksgiving day with yours. Hugs ~dina

    • Thank you, my sweet friend! You just made my week. 🙂 You are one gracious friend as well, Dina. I cannot thank you enough for your readership and support. I’m so pleased to know that you are enamored with this recipe, and all the component recipes, for Brandy and Tangerine-Glazed Turkey, and will be preparing it for your family as part of your Thanksgiving Day feast. I hope everyone enjoys it and can’t wait to see your pic! Meanwhile, please forgive my tardy reply. I’ve had modem and laptop keyboard issues last week. In fact, I just got my new MacBook Pro and set it all up yesterday and my husband installed our new modem. I’m a happy girl now, LOL. Wishing you a wonderful and meaningful Thanksgiving Day holiday! Cheers! xoxo ~Stacy

  12. Hi there! I have been busily shopping for all the ingredients to make this amazing looking turkey on Thanksgiving which I am hosting for the first time in probably 14 years! I am BEYOND excited to make this turkey!!! I am having one problem though and that is locating a non self basting turkey! I had no idea it would be so hard. I was really looking for ward to doing the brining process myself. My question is, is there a variation for a self basting turkey? For example, can I use a self basting turkey and cut back on the salt in the recipe? I am not giving up my search for a fresh turkey but just in case 😉 thanks for your help!!!

    • Hi there, Mandy! Thank you for writing with such a good question. You need a fresh turkey for the brining recipe and the Brandy and Tangerine-Glazed Roasted Turkey. Here is what I recommend if you cannot order a fresh turkey from a local turkey farm. Do you have a Whole Foods Market nearby? They have a fabulous fresh turkey ordering program that makes it super easy. You simply order online and pickup in the store. The link is displayed right on their home page for your convenience. We purchase our fresh turkeys from Whole Foods Market, either in Nora or Carmel, Indiana. We have also had success ordering our fresh turkeys from The Fresh Market in the past. If you do not have these wonderful stores in your area, contact your local butcher shop and inquire about ordering your turkey. Good luck! Wishing you a stress-free, fun-filled and meaningful Thanksgiving Day holiday! ~Stacy

  13. Hi There! This is my first year making the Thanksgiving turkey all by myself and am excited to make the Brandy and tangerine glazed turkey! I have read a few cooking tips that recommend cooking the turkey breast side down – is this something I need to do with this recipe?

    Thank you!

    ~Sara

    • Hi there, Sara!

      Thank you for writing with such a good question. I hope that I can answer it well for you. 🙂

      When it comes to methods of roasting turkeys, it really boils down to personal and family preferences. There are so many different methods to choose from, too. There’s the foil triangle method, where you cover the breast meat, made popular by Alton Brown of Food Network. There’s the cheese cloth method which is also a method I like to use. There’s also the icing down of the breasts before roasting method. Then, there’s the breast side down method where the turkey is flipped breast side up to brown the skin during the last hour or so of roasting. Of course, each of these methods can be used whether you brine or marinate the turkey first, or not.

      As for this recipe, for Brandy and Tangerine-Glazed Roasted Turkey, the glaze goes on about an hour or so before roasting is completed. Therefore, I see no reason why you couldn’t roast your turkey the preferred way, breast side down during part of the roasting time, and then flip it back up for that last hour and a half or so to allow for browning of the skin and then glazing with half the glaze after some browning during the last 45 minutes or so. When the turkey is removed from the oven, simply glaze with the remaining glaze and allow the turkey to rest before carving and serving. The Citrus, Brandy and Tangerine Glaze is soooo good! It’s the perfect flavorful “crowning touch” for an extraordinary holiday roasted turkey. Everyone will love it!

      Thanks again for writing, Sara. Good luck with roasting your first Thanksgiving turkey and hosting. I just know your roasted turkey will turn out fabulously!

      Warmest wishes to you and yours for a fun, meaningful and blessed Thanksgiving Day holiday!

      ~Stacy

  14. Stacy,
    This turkey recipe is so beautiful. I am brining my turkey in the Apple Cider & Citrus with Herbs and Spices and will follow with the Citrus, Brandy and Tangerine Glaze. I was unable to find tangerines so will substitute oranges and orange marmalade. Hope it works. I have a son who is allergic to dairy. I was thinking of substituting Earth Balance Buttery Vegan Sticks in place of the butter for the Herbed Tangerine Compound Butter. Do you know if this will work the same as real butter?
    Thanks
    Mickie

    • Hi there, Mickie!

      Thank you for the compliment and for writing with such a great dietary question. In fact, I will update the recipe to include a dairy-free option. I, too, cannot tolerate dairy well and will share with you what I use in my own kitchen. 🙂

      As for a terrific butter replacement, I highly recommend Organic Butter Flavored Palm Shortening by Spectrum. This Amazon link is provided so that you can read the ingredients list and see what the product packaging looks like if/when you go to shop for it. (I am not a paid spokesperson for Spectrum nor am I an Amazon affiliate at this time.) I was so grateful to find this product line of shortening by Spectrum because they are all-natural, pure, non-hydrogenated with only natural ingredients right down to the flavoring and coloring. In fact, these shortenings were perfect for my paleo baking and recipe development and I am only happy to recommend it to introduce others to it to use in their conventional baking and cooking.

      Spectrum also offers regular non-butter flavored shortening that performs fabulously in all of my buttercream recipes found here on the blog and creates the BEST flaky pie crusts ever. It changed my world and I enjoy it on vegetables and spread it just like butter on toast as well as cook my eggs in it. It’s phenomenally good and I think your son will love it. On the other hand, I do not recommend Earth Balance products. At all. The products contain soy which is a known endocrine disruptor and this is not good for children or adults.

      Spectrum shortenings have found their way into national grocery store chains. Look for it at Whole Foods Market, your local health food store or in the specialty foods section of major grocery store chains. I purchase mine from Whole Foods Market.

      If you cannot get the Spectrum shortening on time for the holiday, simply replace the 2 tablespoons of butter with 1 tablespoon of fine-quality olive oil. Your Citrus, Brandy and Tangerine Glaze and holiday turkey will turn out lovely. And, yes…you can easily substitute orange marmalade for the tangerine.

      Once again, Mickie, thank you for writing. I hope that I have answered your questions thoroughly and completely.

      Warmest wishes to you and yours for a fun, meaningful and blessed Thanksgiving Day and holiday season!

      ~Stacy

      • Thank you for your recommendations Stacy. Getting ready to take my bird out of the brine and prepare it for cooking tomorrow. The aroma of the brine is intoxicating and I have no words to describe the wonderful scent. Can’t wait to taste the turkey tomorrow. Thank you for the recipe!

        Have a wonderful Thanksgiving!

        Mickie

  15. Thank you for posting the recipe. I received the advanced copy last year and we all loved it. I am making it again this year!

    • Thank you, Jenette! My pleasure. I’m so glad you and your family enjoy this special holiday recipe for roasted turkey like we do at our house! Thanks again for dropping by. 🙂 Have a fabulous New Year!

  16. We made our turkey using your recipe to its specifications, and it was dynamite! Never before have we had family members BEGGING to take leftover turkey. Admittedly, we were a bit selfish and kept a portion aside just for ourselves, and it’s a good thing we did.
    Thank you for sharing the recipe for your delectable turkey. It was the highlight of the meal, and it’s sure to become a family tradition that we look forward to again and again. Many blessings to you and yours!

    • Wow! Thank you, Liz! My pleasure. I’m so glad to hear that you and your family found this recipe of mine for Brandy and Tangerine-Glazed Roasted Turkey “dynamite” and that it rocked your Thanksgiving turkey world! I am thrilled that this holiday roasted turkey recipe will become a family tradition. Thanks for dropping by and for sharing your positive experience with the recipe with me and fellow readers. Warmest wishes to you and yours this holiday season and for many blessings in the New Year!

  17. It was amazing! My parents say it was the best turkey of their lives. I used 2/3 of the recipe for a 12 pound turkey, and it worked perfectly. This turkey is a lot of work, but well worth it. I recommend pairing it with:

    http://www.howsweeteats.com/2013/10/autumn-arugula-salad/
    http://sallysbakingaddiction.com/2014/10/22/honeycrisp-apple-sangria/?crlt.pid=camp.ezleFpnImFR6
    (and more…lots of desserts 🙂

    • Wow! Thank you, Roxanne! I’m so pleased to hear that you and your family found this recipe of mine for Brandy and Tangerine-Glazed Roasted Turkey to be the best of their lives and that it rocked your Thanksgiving turkey world. 🙂 Thank you for dropping by to share your positive experience with the recipe with me and fellow readers. I greatly appreciate it. Also, thanks for recommending other recipes from fellow food blogger stars. Warmest wishes to you and yours for a holiday season that is both merry and bright!

  18. Hi Stacy, just stopping by to rant a bit about our experience with this glorious recipe! First off, this turkey was anything but conventional. I must tell you that the simple pieces of turkey on our white glossy plates smoothed with the lustrous gravy, redolent of rosemary and cider, and skirted by our favored stuffing rendered a picture perfect Thanksgiving plate. The turkey and gravy was outrageous and ridiculously good! — Charles kept remarking ‘even the skin tastes so good! If you allow me a bit of excess, everything was scrumptious that day –with a [strong] consensus. For those who love a glass of wine, it pairs very well with a 14 hands merlot. And, ah, I shall treasure and use this recipe for our future gatherings. I have appended a couple of pictures via Pinterest messenger for you. I hope your new marinade met your expectations and left you pleased. Talk later, my friend. Xoxo ~dina

    • Thank you, Dina! I greatly appreciate that you took the time out of your busy day to drop by and share your experience with my recipe for Brandy and Tangerine-Glazed Roasted Turkey. It is a recipe that has been honed over the years, just like our turkey brine and stuffing recipes. I am beyond thrilled that you, your husband and your holiday guests were pleased with the layers of flavor. Each year, we decide if we will stay true and make this recipe for Thanksgiving Day or veer off the path and try something new and different. Each time we do, we regret not using this recipe for our turkey! This was the case this year, sadly. I “chickened out” last minute and didn’t use my concocted marinade recipe. Instead, I went with a Food & Wine recipe developed by a chef for the marinade. (It had Southwest flavors.) It simply did not measure up (read: no tender, juicy, flavorful roasted turkey), so we are roasting turkey for Christmas in lieu of a ham so we don’t have to go a year without this turkey recipe, LOL! As for our ham, we will enjoy that for New Year’s and bump our traditional beef tenderloin roast until St. Valentine’s Day. Thank you for sending the images of your gorgeous roasted turkey via Pinterest messenger and for the wine pairing suggestion, too. Thank you, my friend. You truly made my day, girl! Thanks again for stopping by and enjoy the rest of your week! xoxo ~Stacy

  19. This was only the second time I’ve EVER made a turkey and I have my whole family wanting this recipe!!! The brine, the butter compound, and glazed ad my whole family smacking their fingers and wanting more. Thank you so much for sharing this secret. I allowed my turkey to brine 4 days, then injected it with the butter compound in addition to rubbing it everywhere and letting it marinate for 2 days. I allowed the turkey to rest for 30 minutes before roasting it and it was just lovely. Thanks so much.

    • Thank you for writing, Tasha! My pleasure. I am thrilled to know that everyone in your family enjoyed this recipe for Brandy and Tangerine-Glazed Roasted Turkey. It’s our very favorite. In fact, we’re roasting ours tomorrow for Christmas dinner. Thanks for dropping by and for sharing your experience with me and fellow readers. Happy Holidays!

  20. Hi Stacy,
    Wow! Looking at the photos made my mouth water. Thank you so much for posting this. Newbie here in the blog but I will definitely be coming back! Cheers.

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