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Grand Marnier and Orange Roasted Turkey

Servings: 4 (remove four 250-g or ½-lb. portions from the breast)
Preparation time: 20 minutes
Cooking time: 4 to 5 hours
Level of difficulty: Average

Turkey leftovers may be frozen.

Ingredients

1 5-kg “Cook from Frozen” Seasoned Exceldor Turkey
4 tbs. of butter
2 tbs. of sunflower oil
cup of Grand Marnier
cup of cognac or brandy
2 oranges
6 oranges, peeled, deseeded and sliced
5 tbs. of maple syrup
4 tbs. of wine vinegar
1 cup of chicken broth
1 cup of orange juice
2 large onions, finely chopped
6 garlic cloves, chopped
2 trays of mushrooms, cut in half
2 tbs. of flour
To taste: salt and pepper

1. Preheat oven to 180°C (350°F).

2. Place the seasoned Exceldor turkey in a roaster and cook as indicated on the packaging.

3. In a large saucepan over medium-high heat, brown onions, mushrooms, grated rind of orange and garlic in oil and butter mixture for about 5 minutes.

4. Add vinegar and maple syrup; stir well. Simmer for 1 minute.

5. Sprinkle with flour while stirring. Add broth, orange juice, salt and pepper. Simmer over medium heat for about 10 minutes. Pour the preparation in the roaster containing the turkey.

6. One hour before end of cooking time, add cognac, Grand Marnier and orange slices.

7. Place the turkey on a serving dish. Use a pierced spoon to recuperate the mushrooms and the other vegetables; place them around the turkey.

8. Pour the cooking juices spiked with Grand Marnier and cognac in a saucepan; boil down for a few minutes. Serve in a gravy boat.