Turkey with Orange & Cinnamon Glaze

by My Persian Kitchen on November 17, 2011

Well here we are, the second turkey recipe featured here on MPK! I hope that you will enjoy this recipe as much as we did! I have several recipes within this post starting from the broth and finishing with gravy. Yes! Indeed, on the menu we have: Spiced Turkey Giblets Broth, Orange & Cinnamon Glaze, Orange & Almond Rice Stuffing, the turkey itself, and last but not least Orange & Cinnamon Gravy.

A few words before we start: make sure to brine your Turkey in the Orange & Cinnamon Brine that I posted last week, I promise that it makes a huge difference! Second, I highly recommend that you make the broth and glaze the day before Thanksgiving to save some time  the morning of Turkey Day!

Spiced Turkey Giblets Broth
Turkey giblets
2 carrots
2 stalks celery
1 medium onion
2 cloves garlic
1 cinnamon stick
1 tsp cloves
4 cups water

Orange & Cinnamon Glaze
1/2 cup onion, small diced
2 cups fresh orange juice
1 tbsp orange zest
2 cups Spiced Turkey Giblets Broth
3 tbsp brown sugar
2 tsp cinnamon
3 tbsp butter
salt & pepper
oil

Orange & Almond Rice Stuffing
2 cups parboiled basmati rice
1/2 cup slivered orange peel
1/3 cup almonds
1/3 cup onion
1 tsp advieh
2 tsp cinnamon
salt & pepper
oil

Turkey with Orange & Cinnamon Glaze
1 turkey
3 cups Orange & Cinnamon Glaze
2 tbsp butter
salt & pepper
Orange and Almond Rice Stuffing

Orange & Cinnamon Gravy
2 tbsp butter
2 tbsp flour
1 cup Orange & Cinnamon Glaze
1 cup Spiced Turkey Giblets Broth
salt & pepper

 

Here are all the broth ingredients cut up and ready to be placed in a pot. As I mentioned last year, I love using all components of my turkey.

Place all broth ingredients in a pot and add water. Simmer covered on low for about 3 hours.

In the mean time prepare Orange & Almond Rice stuffing by parboiling rice according to Cooking Rice for Polow post.
Sliver orange peel and remove bitterness according to How to Sliver and Remove Bitterness from Orange Peel post.
Toast slivered almonds until their aroma rises.
Saute onion in some oil until just golden. Once ready add advieh and cinnamon. Allow for the spices to cook for a couple of minutes with the onion, then add orange peel, almonds, and season with salt and pepper. Mix well.

Then add rice and mix well. Set rice stuffing aside until needed.

To make glaze, saute onion in some oil until translucent. Then add cinnamon and give it a good stir. Add brown sugar, orange juice and zest. Allow to reduce by half, then add broth and allow to further reduce.

Strain the glaze and discard onions.

Pour glaze back in the sauce pan then season with salt and pepper. Add butter and cover until ready to use reserving 1 cup of it for gravy.

Remove Turkey from Orange and Cinnamon Brine, rinse well and pat dry.

Season turkey cavity with salt and pepper. Place rice stuffing in the turkey’s cavity. If you choose not to stuff your bird with stuffing, then simply add a quartered onion, a couple of garlic cloves, a few slices of orange, and a cinnamon stick.

Truss turkey and rub generously with butter all over.

Place turkey on a roasting rack and season with salt and pepper all over. Roast at 400° for 1/2 hour.

Remove turkey from oven and generously brush glaze all over the bird.  Lower temperature to 350° and continue cooking  until turkey reaches an internal temperature of 160°.  During cooking time brush with glaze every 1/2 or so.  If the breast begins to burn then place a foil over the bird.

To make gravy melt butter then add flour.

Whisk butter and flour so that it doesn’t burn.  Cook together until flour turns blond.

Then add reserved glaze along with broth, season with salt and pepper and bring to a simmer. Whisk until gravy reaches your preferred consistency.

Once ready to serve strain gravy.

So this gravy is not for everyone. It’s definitely different than the normal gravy that everyone is used to. I liked it a lot as for me it was a welcome change.

Dare I say, we are done! What I loved about this turkey was the fact that it was moist and flavorful. The skin was crisp and delicious thanks to the glaze. This bird was not boring taste wise!!

 

 

 

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{ 9 comments… read them below or add one }

Mandi November 17, 2011 at 3:24 pm

Wow this not an old-fashion boring turkey.
Funtastic and kind of exotic!

Marilyn November 18, 2011 at 12:42 am

Hi Sanam, this looks really nice with the cinnamon and orange spice, the glaze, your beautifully strained gravy and the rice stuffing. I always make my broth for my stuffing from the simmered neck and giblets too. I smell Thanksgiving… Love your photos. Reminds me how wonderful it is to give a detailed explanation. You do it so well. Miss you… Aloha from Maui.

Sara Baghai November 18, 2011 at 3:29 am

Hi,
What size turkey would you need for the quantities you give in these recipes? Can’t wait to try them! We don’t celebrate Thanksgiving in the UK so will try to persuade the non-Persian side of my family that this would be great for Christmas! If they insist on traditional then it would make an extra special weekend meal at another time!

My Persian Kitchen November 20, 2011 at 11:36 am

Sara, I would say you can use a turkey from 11lb to about 18-20. The larger you go, the more stuffing you’d need though. :) But the rest remains the same. Let me know how it comes out!

My Persian Kitchen November 20, 2011 at 11:44 am

Hi Marilyn, I miss you too, sooooooo much! Thank you for stopping by and your kind comments about my recipe! xxoox

Bria @ West of Persia November 21, 2011 at 6:10 am

Lovely take on turkey. One of these years, when I’m cooking for a HUGE crowd, I plan to have 2 turkeys: one traditional, one Persianized. In the meantime, I’ll probably use this method next time I roast a chicken :-) Happy Thanksgiving to you and yours, Sanam. Xoxo.

My Persian Kitchen November 21, 2011 at 10:47 am

Bria, this is great on chicken too! If you get a chance, do brine it too, makes a huge difference. I first tried on my chicken and I could have eaten the whole thing in one sitting for how delicious it was!!! Happy Thanksgiving to you and your family as well! xoxo

minta December 26, 2011 at 11:57 am

hi sanam – so i made your turkey on saturday when i had some relatives over. i used an 11 lb. organic turkey and followed everything to a t. the turkey, stuffing, glaze, gravy – everything – turned out beautifully! everyone commented on how different it tasted than what we typically make an the turkey was so moist and flavorful. the only thing that didn’t match up was that to make the glaze, it was 2 cups broth + 2 cups oj….and i reduced it perhaps too much. because i didn’t end up w/ enough glaze to have 3 cups glaze and 1 cup of it for the gravy….in the end it was ok b/c the taste was good and i had plenty. i’m just talking about measurements. anyhow, thanks so much for such a delicious recipe! i’m persian and my relatives enjoyed it very much – esp. the stuffing. i served it w/ rice, mashed potatoes, cran sauce, roasted brussel sprouts and roasted broccoli…and a pumpkin cheesecake to top it off! i will keep the recipe for next year’s thanksgiving. thanks again!

My Persian Kitchen December 27, 2011 at 1:19 am

Minta, I am so happy to hear that you made this recipe and that it turned out well. It’s definitely a nice change from the standard!!

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