Name: Moro Blood Orange/Cranberry Glazed Turkey
Ingredients: 1/2 cup Moro blood orange juice; 1/2 cup cranberry juice; 1/4 cup maple syrup; 1/4 cup red wine vinegar; 1/4 cup Cointreau liqueur; 1 cinnamon stick; 1 turkey (about 11-12 pounds); 2 tablespoons olive oil; Kosher salt (to taste); Freshly ground black pepper (to taste); 8 small potatoes (cut in half); 10 baby carrots; 10 baby beets; 3 sprigs of thyme; 3 sprigs of rosemary; 2 tablespoons butter

Moro Blood Orange/Cranberry Glazed Turkey

This version updates the classic roast turkey with a luscious glaze made from Moro blood orange juice and cranberry. The combination adds a bright note to the otherwise rich staple of holiday meals. It’s sure to be a hit at the next celebration of family or friends.

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Course Main Dish

Ingredients

Glaze

1/2 cup Moro blood orange juice
1/2 cup cranberry juice
1/4 cup maple syrup
1/4 cup red wine vinegar
1/4 cup Cointreau liqueur
1 cinnamon stick

Turkey

1 turkey about 11-12 pounds
2 tablespoons olive oil
Kosher salt to taste
Freshly ground black pepper to taste
8 small potatoes cut in half
10 baby carrots
10 baby beets
3 sprigs of thyme
3 sprigs of rosemary
2 tablespoons butter

Instructions

Glaze:

Combine all the ingredients in a small saucepan.
Heat over a medium setting and bring to a simmer.
Cook until the mixture has reduced and thickened to the consistency of a syrup.

Turkey:

Preheat oven to 325°F.
Place the turkey in a large roasting pan and brush with olive oil.
Season inside and out with salt and pepper.
Roast for about 2 hours, brushing with glaze every 20 to 30 minutes.
After the first 2 hours, arrange the potatoes, carrots, beets, and herbs around the turkey in the roasting pan. Dot with butter.
Continue to roast for about 1 hour.
Total cooking time should be about 3 hours.
If you choose to stuff the turkey, the cooking time increase to about 3 1/2 hours.
Transfer the turkey to a platter and surround with vegetables to serve.

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