I make decent gravy, but I want to try some kind of orangy flavored sauce this year. Still looking for recipes.
Add oranges to your cranberry sauce.
I just stick a peforated Meyer lemon [or orange], onion, garlic and salt in the turkey, a stick of butter, and season the thing under the skin with chipotle seasoning, salt, onion slices, garlic and bunches of fresh rosemary.
Then use the drippings for the gravy. The flavor is awesome.
I put lemon rinds in side the turnkey along with the stuffing. Some rosemary too. I’ve never tried orange rinds. I might just try that. BTW I always put some chopped up walnuts in my stuffing. People seem to really like it.
“I make decent gravy, but I want to try some kind of orangy flavored sauce this year. Still looking for recipes.”
Thank-you for mentioning that. I’m going to do the turkey on the webber grill/indirect heat this year. After reading your comment I’m gonna dump a can of OJ concentrate into the brine and let it sit overnight before cooking.
My orange chicken (which would work with turkey or pork) the ingredients call for 1 orange rind and juice, tarragon, orange juice, chicken broth, tawny port, cloves, cinnamon and chives. 1/2 the rind and the tarragon go inside the bird, basted with the orange juice. make a roux with flour and butter, add broth and port, cook 2 minutes. while simmering add spices. cook 15 minutes more, adding salt and pepper to taste. so you could perhaps modify that as a base for gravy.