I used the buttermilk turkey marinade method, then stuffed it with lemon, oranges garlic and onions and roasted and then brushed on this nice glaze to get not only flavor but that great caramelized color. Make a head gravy is always a must make that last minute prep so much easier.
- 2/3 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 2 tablespoons orange juice
- 1/2 teaspoon grated orange zest
In a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
Use this to baste the turkey once it reaches 125 degree every 15 minutes until done. Tent with tinfoil if gets too browned.
We also make a brined turkey the day before so everyone who came could have plenty of leftovers. – just roasted regularly
Buttermilk Turkey (stevesacooking.com)
Maple Syrup and Bacon Turkey (stevesacooking.com)
Make Ahead Gravy (stevesacooking.com)