I love turkey! No matter how it’s cooked, I just love it! But we’re so used to the traditional roasted turkeys, it’s nice to have it in a different way. I went on a limb here and decided to try something new, and it really turned out good. I may be using this method on a full turkey or even for a roasted chicken… who knows!
1 Turkey Breast, and or Legs
1 Orange, cut in wedges
2 small Red Onions, chopped in large chunks
1 ½ cups of Carrots, chopped or whole baby carrots
2 cups Chicken Broth, divided
2 tbsp PC Black Label Seville Orange Marmalade
2-3 springs of Fresh Rosemary, chopped
Salt & Pepper
Pre-Heat the oven at 400°F. Place the turkey breast, skin side up, in the middle of a roasting pan. Drizzle with oil and season with salt and pepper. Scatter the carrots and onions around the turkey. Scatter the orange wedges and rosemary around the outside and on top of the turkey. Pour 1 ½ cup of chicken broth on top of the veggies. Roast in the oven for 45 minutes.
Meanwhile, in a small saucepan heat the marmalade and the remaining chicken broth, to a simmer. Once it thickens enough to coat a spoon remove from heat.
After 45 minutes in the oven, glaze the turkey with your marmalade mixture and return to the oven for another 15-20 minutes, or until turkey is fully cooked and skin is nice and browned.
Remove the turkey from the roasting pan and let rest for 10-15 minutes before slicing/serving.
*Note you can drain the juices from the roasting pan and use them to create gravy for the turkey. You can use a pre-packaged mixture like Club House Turkey Gravy, and instead of using water, use the drippings instead. Squeeze the juices from the oranges and add some chopped rosemary to the mixture.