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Preheat the oven to 190°C (170°C fan) mark 5. In a small bowl, mix together the butter, orange zest, sage and some seasoning. Put the turkey, breast-up, on a board and use tweezers to pluck any.
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Step 1. Finely grate 1 orange to yield 1 Tbsp. zest; transfer to a small bowl. Slice oranges into 1/2"-thick rounds; transfer to a resealable plastic bag and chill until ready to use. Add salt.
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1 large white onion, 2 large carrots, 2 stalks celery, 2 oranges, 1 head garlic, extra sprigs of fresh sage, ½ cup dry white wine. Roast for 45 minutes. Remove the turkey from the oven and carefully flip it breast side up. Baste with the pan juices. Return to the oven and reduce the heat to 350 degrees.
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Directions. 01. Heat the broiler to high with a rack 6 inches from the element. Pat the pork dry, then use a meat mallet or a small heavy skillet to gently flatten the pieces to an even 1-inch thickness. Season with salt and pepper. In a small bowl, use your fingers to rub together the sugar, orange zest, 1 tablespoon of the sage and the cayenne.
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Preheat oven to 350 degrees. Coat a rimmed baking sheet or dish with cooking spray. In a small bowl, mash together softened butter, fresh sage and orange zest. Season turkey breasts with kosher salt and then rub with butter mixture. Place on baking sheet and roast for 45-55 minutes.
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How to make orange sage butter: Mash together the softened butter, chopped fresh sage and orange zest in a small bowl. Orange zest will add more flavor and not change the texture as opposed to adding orange juice. Form the mixture into a log shape, and wrap in parchment paper or plastic wrap. Allow to chill in the refrigerator for at least 30.
Blood Orange and Sage Sparkling Soda Snixy Kitchen
Prepare the grill for indirect cooking over medium heat (350° to 450°F). Pierce each orange several times with a knife. Insert six whole cloves into each orange. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with butcher's twine, tying the wings close to the body and securing the legs.
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4. Make the orange butter. In a small bowl, combine the butter, orange zest, sage, salt and pepper. When it is all melted remove from heat. 5. Season the turkey. Using some paper towels, pat down the entire bird, including the exposed carcass. A wet turkey will not roast well or give you a crispy skin.
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Step 1. Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat.
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Heat the frying pan on medium high heat and add the remaining sage and the orange juice, scraping up the fond from the bottom of the pan, stirring until the sauce is syrupy, about 3 minutes. Add the vinegar and taste for seasoning. Serve the pork atop the sauce. Serves 2-3. 9 Weight Watchers points per serving if serving 2, 6 points if serving.
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Preheat the oven to 350°F. Cut off all but 1 inch of the top of the carrots, leaving a little green, and peel them. Put the carrots on a large cookie sheet, add the oil, season with salt and pepper, and coat the carrots well. Bake in the oven for 30 minutes, or until they are tender to the fork test.
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1 banana shallot, skin on, top trimmed to expose the flesh. 2-3 oranges, zest finely grated, to get 1½ tsp, and juiced, to get 160ml. 50ml maple syrup. 125g mascarpone. 1 small egg, beaten. Heat.
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In a large saucepan, add the fennel seeds and mustard seeds, heat over medium heat about 2 minutes or until fragrant. Add pepper flakes and peppercorns, bay leaves and sage and toast for 30 to 60 seconds. (Sage will crackle). Dissolve. Add the salt and sugar to the pan, followed by the 1 quart of warm water.
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Place the turkey in a large roasting pan. Cover for the first hour with an aluminum paper. Roast until a meat thermometer inserted into the thickest part registers 155 degrees. The juice should.
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Add the cranberry/sugar mixture, the orange/sage/sugar mixture, and powdered sugar and mix on medium speed until light and fluffy. Add the egg yolks and vanilla extract and mix until fully combined. Add the dry ingredients and mix until fully combined. This will be a very thick dough. Lightly flour a work surface.
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1. Heat the broiler to high with a rack 6 inches from the element. Pat the pork dry, then use a meat mallet or a small heavy skillet to gently flatten the pieces to an even 1-inch thickness.
