Sage Thyme Scented Turkey with Cranberry Mandarin Sauce

Aromatic sage and thyme brushed turkey, roasted and served with pan gravy and spiced cranberry sauce, flavoured with mandarin orange.

Recipe - Quality Foods

Sage Thyme Scented Turkey with Cranberry Mandarin Sauce

Prep Time30 Minutes

Servings8

Cook Time200 Minutes

Ingredients

1 (1 cup/250 mL) jar orange marmalade

2/3 cup freshly squeezed mandarin orange juice (see Note)

1 (300 or 340 gram) bag fresh or frozen cranberries

3 Tbsp brown sugar

1/2 tsp ground ginger

1/2 tsp ground cinnamon

pinch ground cloves

2 medium mandarin oranges, peeled, separated in segments, and sliced, widthwise, into 1/2-inch pieces

1 (12 to 14 lb/5.5 to 6.3kg) turkey

1/4 cup olive oil

1 1/2 tsp dried sage leaves (see Note)

1 1/2 tsp dried thyme

1/2 tsp smoked paprika

salt and fresh ground black pepper, to taste 00066010070259

3 1/2 cups turkey or chicken stock (divided)

1/4 cup all-purpose flour

Directions

To make cranberry sauce, place marmalade, juice, cranberries, sugar, ginger, cinnamon and cloves in a medium pot. Set over medium heat and bring to a gentle simmer. Gently simmer, stirring occasionally, until a fluid sauce forms and the cranberries just begin to fall apart, about 15 minutes. Mix in the pieces of orange. Cool sauce to room temperature. Transfer sauce to a jar, seal and refrigerate until needed below. Sauce can be a day or two before needed.

Preheat oven to 325 F. Remove neck and innards from the turkey. Set turkey and neck in a roasting pan; discard innards unless you wish to prepare them separately. Tie the legs of the turkey together; fold and tuck wings under the body. Combine oil, sage, thyme and paprika in a small bowl. Brush this mixture all over the turkey; and then season with salt and pepper.

Roast turkey, uncovered, 1 1/2 hours. Baste with pan juices, and then give the pan a 180-degree turn. Roast turkey another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F (82 C), the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until 180 F (82 C) is achieved. Baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes.

To make gravy, skim fat from the pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock and bring to a boil. Place remaining 1/2 cup stock and flour in a bowl and whisk until smooth. Pour this mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy and a bowl of the cranberry mandarin sauce.

Note: 3 medium mandarin oranges, when halved and squeezed, should yield the juice needed here. Dried sage leaves are whole sage leaves, which are finely crumbled. They are sold and labeled as such in our bottle herb and spice aisle. If unavailable, use a more most modest amount of powdery ground sage.

30 minutes

Prep Time

200 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

1 (1 cup/250 mL) jar orange marmalade

Western Family - Orange Marmalade, 500 Millilitre

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$5.29 was $6.79$1.06/100ml

2/3 cup freshly squeezed mandarin orange juice (see Note)

Simply - Orange Juice, Pulp Free, 1.54 Litre

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$5.69$0.37/100ml

1 (300 or 340 gram) bag fresh or frozen cranberries

Age restricted item

Everland - Organic Cranberries, Dried, 340 Gram

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$13.99$4.11/100g

3 Tbsp brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$3.99 was $4.39$0.40/100g

1/2 tsp ground ginger

Not Available

1/2 tsp ground cinnamon

Mccormick - Ground Cinnamon, 42 Gram

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$5.49 was $6.19$13.07/100g

pinch ground cloves

Mccormick - Cloves Ground, 33 Gram

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$5.49 was $6.19$16.64/100g

2 medium mandarin oranges, peeled, separated in segments, and sliced, widthwise, into 1/2-inch pieces

Not Available

1 (12 to 14 lb/5.5 to 6.3kg) turkey

Quality Foods - Fresh Grade A Turkey 3-5kg, 1 Pound

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$4.08/lb$0.90/100g

1/4 cup olive oil

Western Family - Extra Virgin Olive Oil, 500 Millilitre

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$14.29$2.86/100ml

1 1/2 tsp dried sage leaves (see Note)

Mccormick - Sage Leaves, 7 Gram

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$5.49 was $6.99$78.43/100g

1 1/2 tsp dried thyme

Mccormick - Thyme Leaves, 13 Gram

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$5.49 was $6.99$42.23/100g

1/2 tsp smoked paprika

Mccormick - Smoked Paprika, 40 Gram

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$5.49 was $6.19$13.73/100g

salt and fresh ground black pepper, to taste 00066010070259

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

3 1/2 cups turkey or chicken stock (divided)

Western Family - Chicken Broth, 946 Millilitre

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$2.69$0.28/100ml

1/4 cup all-purpose flour

Western Family - All Purpose White Flour, 2.5 Kilogram

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$5.99 was $6.39$0.24/100g

Directions

To make cranberry sauce, place marmalade, juice, cranberries, sugar, ginger, cinnamon and cloves in a medium pot. Set over medium heat and bring to a gentle simmer. Gently simmer, stirring occasionally, until a fluid sauce forms and the cranberries just begin to fall apart, about 15 minutes. Mix in the pieces of orange. Cool sauce to room temperature. Transfer sauce to a jar, seal and refrigerate until needed below. Sauce can be a day or two before needed.

Preheat oven to 325 F. Remove neck and innards from the turkey. Set turkey and neck in a roasting pan; discard innards unless you wish to prepare them separately. Tie the legs of the turkey together; fold and tuck wings under the body. Combine oil, sage, thyme and paprika in a small bowl. Brush this mixture all over the turkey; and then season with salt and pepper.

Roast turkey, uncovered, 1 1/2 hours. Baste with pan juices, and then give the pan a 180-degree turn. Roast turkey another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F (82 C), the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until 180 F (82 C) is achieved. Baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes.

To make gravy, skim fat from the pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock and bring to a boil. Place remaining 1/2 cup stock and flour in a bowl and whisk until smooth. Pour this mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy and a bowl of the cranberry mandarin sauce.