Orange Turkey .....Summers Treat

Orange Turkey is great way to use up any leftovers or just make extra when you are cooking chicken breast, citrus has long been afavoutire for desserts, but its sweet-and-sour tang also blends well with meats or chicken with just a squeeze of juice or grating of zest can brighten the taste and colour of cooked vegetables, sauces, creamy pasta and marinades.


  • 1 Pkg Knorr Poultry roast gravy mix
  • 1 1/4 cups cold water (300 ml)
  • 3 Cups frozen mixed vegetable pieces
  • 2 Cups cooked Turkey
  • ½ Tsp dried rosemary or thyme (2 ml)
  • 2 Tbsp frozen orange juice (concentrate) Cooked couscous or rice Grated rind and cubed fruit of 1 orange ( optional)


    In large saucepan whisk gravy mix into water. Bring to boil over medium-high heat, whisking constantly.Stir in vegetables, turkey and rosemary, return to boil.Reduce heat and cook 5 minutes until vegetables are tender, stirring frequently. Stir in orange juice.Serve over couscous or rice, garnish with orange.

    Variation: Stir in 1/4 cup (50 ml) leftover cranberry sauce with orange juice.

    Tip: Before juicing citrus fruits, roll on the counter with a firm pressure to break up juice sacs.Orange also pairs well with ginger, try 2 tbsp grated fresh ginger root.

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