- Prep time
- 5-10 minutes PT10M
- Cook time
- 10-15 minutes PT15M
- 2 cups
The combination of citrus and sage, an ideal complement to roast poultry, is particularly suited for turkey. Sage and a dash of cayenne add a subtle earthiness to the sweet and tart flavor of orange marmalade. Combine these flavors with the natural goodness of roast turkey for an exceptional holiday meal.
- 1½ cups orange marmalade
- ½ cup Domaine Pichot Vouvray
- ½ bunch fresh sage, chiffonade (cut into thin strips)
- 2 shallots, minced
- 1 teaspoon kosher or sea salt
- ½ teaspoon cayenne pepper
Combine ingredients in a small saucepan, bring to a boil, then reduce heat. Simmer for 10-15 minutes.
Liberally brush glaze on turkey every 15 minutes during the last hour of cooking. Remove turkey from oven, brush on glaze one last time, then let stand 15-20 minutes before carving.
Due to the high sugar content of the glaze, the oven’s temperature during the glazing stage should be lowered; otherwise the glaze may burn. Ideally, the temperature should be between 250ºF and 300ºF. Adjust total cooking time for your turkey accordingly.
Techniques used in this recipe:
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
- cayenne pepper
A member of the capsicum family, related to paprika, chili pequins, and bell peppers. The cayenne pod ranges in size from 1 to 3-inches in length and from 1/2 to 1-inch across the base. Its orange to bright-red color well represents its fiery character. Cayenne should be used with care and caution.
It is the pepper used by make the iconic condiment, Tabasco Pepper Sauce. The merest sprinkling of cayenne is used to enhance Hollandaise sauce, chowders, deviled eggs, a variety of meat dishes, pickled or spiced meats, vegetables, and olives as well as baked, stuffed and fried potatoes. Combine it with paprika and a number of other spices to make spicy barbecue and basting sauces and tomato sauces.
Likely the most commonly known herb, it is native to south-central Europe. There are 400 varieties of sage but only one, Salvia officinalis, is truly recognized as being the best quality for use as a food adjunct.
The uses of sage are so many, varied, and traditional as to make a selection of specific foods extremely difficult. Sage combined with poultry is quite possibly the most popular use but it is also a delicious addition to pan-roasted vegetables, potatoes, pork, breads, and dumplings.