- 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.