Spicy Hibiscus-Orange Glazed Turkey

Spicy Hibiscus-Orange Glazed Turkey
36 servings


Ingredients Weights Measures
turkey breast halves 12 lb. 4 each
water, divided 70 oz. 2 qt. + 3/4 cup
dried hibiscus flowers 4 oz. 1 qt.
KRAFT Balsamic Vinaigrette Dressing 4 oz. 1/2 cup
crushed red pepper - 1/2 tsp.
shallots, minced 4 oz. 1 cup
orange marmalade 2 lb. 3 cups
honey 1-1/2 oz. 2 Tbsp.
cornstarch 1-1/2 oz. 1/4 cup
butter 4 oz. 1/2 cup
GREY POUPON Classic Dijon Mustard 1 oz. 4 tsp.
Creamy Brussels Sprouts with Bacon and Cheese 6 lb. + 8 oz. 1 Full Recipe
Celery Root and Parsnip Mash 10 lb. + 8 oz. 1 Full Recipe


RINSE turkey; drain. Place in parchment-lined full-sheet pans (or in lined half-sheet pan for trial recipe); cover loosely with foil. Roast in 325ºF-standard oven 1 hour 10 min.

MEANWHILE, bring 2 qt. water (or 2 cups water for trial recipe) to boil in large saucepan. Stir in flowers; simmer on medium-low heat 5 min. or until liquid is reduced to about 5-1/3 cups (or to about 1-1/3 cups for trial recipe).

HEAT dressing and crushed red pepper in separate saucepan on medium heat. Add shallots; saute 3 min. Add hibiscus liquid, marmalade and honey; cook on medium-low heat 15 min., stirring occasionally. Mix cornstarch with remaining 3/4 cup water (or with remaining 3 Tbsp. water for trial recipe). Add to hibiscus mixture with butter and mustard; cook 3 to 5 min. or until slightly thickened, stirring constantly.

UNCOVER turkey. Brush with 1-1/3 cups of the hibiscus glaze (or brush with 1/3 cup of the glaze for trial recipe). Bake, uncovered, 20 min. or until turkey is done (165ºF). Let stand at room temperature 10 min. before slicing.

FOR each serving: Place about 1/4 lb. turkey on plate; top with 2 Tbsp. of the remaining glaze. Serve with about 1/2 cup Creamy Brussels Sprouts with Bacon and Cheese, and about 1/2 cup Celery Root and Parsnip Mash.

Kraft Kitchens Tips

Substitute whole chickens or chicken breasts for the turkey breast halves.
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Nutritional Information

Nutrition Information

Total fat
 24 g
Saturated fat
 10 g
 140 mg
 1750 mg
 50 g
Dietary fiber
 7 g
 26 g
 40 g
Vitamin A
 35 %DV
Vitamin C
 60 %DV
 20 %DV
 35 %DV