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Martha Stewart

Turkey with a Brown-Sugar Glaze

April 8, 2014

 Turkey with Brown Sugar Glaze

My mom is coming up from Florida for a visit and it happens to be Easter weekend. I love cooking for holidays but I’m just not sure what to make for Easter. I know what you are going to say, you’re going to say “But you make ham for Easter!” This is true but we didn’t have turkey on Thanksgiving since we had just brought Autumn home Monday night and none of us were going to whip up a turkey just a few days later. (Side note: our super sweet Chilean neighbor brought us over some food- shrimp cocktail, roasted pork, and rice.)

Turkey with Brown Sugar Glaze-1

So I’ve had turkey on the brain every since.

We did do an early Thanksgiving which was awesome but I’ve been thinking about making a turkey recently. It’s probably because I’ve been enjoying the work week more when I have dinner prepped or pre made so we are just assembling or reheating it. A big turkey cooked up on a Sunday would give us plenty of leftovers for lunches and dinners for a few days.

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The turkey is really moist as the skin locks in the moisture. Plus the vegetable and the liquid in the bottom of the pan also helps keep the turkey from drying out. Can’t have a dry turkey! That’s the worst.

I always use a turkey with a built in thermometer as I’ve had issues with the done-ness in the past. When I’ve cooked turkeys without a built in thermometer I’ve under cooked them in the past when I’ve just stuck a thermometer in the thigh, received the reading of 165 degrees, took it out of the oven and when I’ve carved it up later I’ve discovered a pink bird. So, do what works for you.Feel free to use both thermometers… why not!?!

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The brown sugar glaze is easy to prepare and it gives such a lovely flavor to the turkey. But the best is that it makes the skin sticky and crisp. So when you sneak a piece of skin before you serve it you have to lick your fingers clean of any delicious evidence!

As well the gravy is unlike any other gravy I’ve had before. The gravy is made with the drippings from the pan, leftover graze, and hard cider. The cider really does give it a lot of apple-y flavor but I liked that with the sweetness of the glaze but using stock would be just fine as well.

So give turkey a chance for Easter, or any lovely Sunday dinner. If not, the make it for Thanksgiving and your family will thank you. They will so so excited that you tried this Brown Sugar Glazed Turkey. I swear!

Turkey with a Brown-Sugar Glaze

Turkey with a Brown-Sugar Glaze

Ingredients

For the Turkey

  • 12-15 pound turkey, brought to room temperature
  • 2 medium carrots, peeled, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large yellow onion, roughly chopped
  • 1 orange
  • herb bundle containing rosemary, thyme, sage
  • 1/2 cup 1 stick unsalted butter, room temperature
  • Coarse salt and ground pepper
  • 1 cup of orange juice mixed with 1 cup of hard cider or stock

For the Glaze

  • 2/3 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice
  • 2 tablespoons of butter

For the Gravy

  • drippings from the pan
  • 2-3 tablespoon flour
  • any remaining leftover glaze
  • 1-2 cups of hard cider or stock
  • sage leaves

Instructions

  1. Place a rack in the lower third of the oven. Preheat oven to 425 degrees.
  2. Place the turkey in a roasting pan with a rack. Tuck wing tips underneath the body of turkey. Stuff the tukey with the carrots, celery, onion, orange, and herbs.
  3. Carefully seperate the skin of the turkey from the breast and place pieces of butter between the breast and skin of the turkey. Season the outside of the turkey with salt and pepper.
  4. Pour the orange juice mixture into the bottom of the pan.
  5. Roast the turkey for for 30 minutes.
  6. Turn down the oven to 350 and let continue to cook for another 45 minutes before rotating for another 45 minutes.
  7. While the turkey is cooking, make the glaze by combining the vinegar, brown sugar, and orange juice in a small saucepan. Bring the mixture to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from the heat and whisk in the butter and orange zest.
  8. Brush the skin of the turkey with the glaze after it has been roasting for an hour and 30 minutes at 350. Brush and rotate the bird every 15 minutes until it has completed cooking, when the temperature ofin the thickest part of the thigh reads 165 degrees.
  9. Remove from oven and tent with alumnium foil for at least 30 minutes before carving.

To make the gravy

  1. Remove the drippings from the pan. (I suggest using a baster to do this task)
  2. Let the drippings sit for a few minutes so that fat seperates and you can remove some of it.
  3. In a large skillet pour about a 1/4 cup of the drippings into the pan and add the flour to a paste. Slowly mix in the rest of the drippings with some whole sage leaves.
  4. Once that is all comined mix any remaining glaze. Then add the cider until you have reached the amount of gravy you would like. Season with salt and pepper to taste.
  5. Serve the carved turkey with the gravy and enjoy!
  6. Inspired by Martha Stewart

Did you make this recipe?

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© iamahoneybee

 

Filed Under: Poultry, Recipes, Thanksgiving Tagged With: apple cider vinegar, brown sugar, brown sugar glaze, Everyday Food, gravy, Martha Stewart, Martha Stewart Recipe, recipe, thanksgiving, turkey, Turkey recipe, Turkey with Brown-Sugar Glaze

Grape, Celery, and Couscous Salad

June 21, 2013

Grape Celery and Couscous Salad

Just about every time I tell someone I watch NASCAR I hear 1 of 3 things.

…

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Filed Under: Recipes, Salads Tagged With: celery, couscous, Everyday Food, Grape, Grape Celery and Couscous Salad, Israeli couscous, Martha Stewart, NASCAR, salad, Sonoma recipe, sprint cup snacks

Extra Cheesy Brussels Sprout Gratin

November 20, 2012

Dinner will never be the same when you make this Extra Cheesy Brussels Sprout Gratin. You’ll love all this cheesy goodness!

Post from 11/20/12, Pictures Updated 11/15/18

Post Contains Affiliate Links. Read my full disclosure HERE

I was recently going through old cooking magazines to organize them into a usefully system. Since a pile of cut up recipes from magazines tossed in a box isn’t much of a system…. no?

Well, my system is still getting tweaked but at least I can more easily find some fun things to try. In that process, I dug up recipes from December ’11 from Martha Stewart Living and one of the things that jumped out of me was the Smokey Brussels Sprout Gratin. Cheese! Brussels Sprouts! More Cheese! Winner!!!!

…

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Filed Under: Recipes, Side Dishes Tagged With: Baking, Bechamel, brussels sprouts, cheese, cheesy, Christmas, dinner, gouda, gratin, Martha Stewart, recipe, side dish, thanksgiving

Chewy Irish Coffee Blondies

March 12, 2012

These chewy Irish Coffee Blondies are perfect for St. Patrick’s Day. They have a great texture and are loaded up with coffee and whiskey. Enjoy!

Irish Coffee… yes please!

These Irish Coffee Blondies are the dessert to make for any St. Patrick’s Day party. Skip the typical green treat and go for one that is delightfully chewy and loaded up with Irish Coffee flavors. 

…

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Filed Under: Cookies, Bars, and Candy, Recipes Tagged With: blondies, coffee, dessert, irish, irish coffee, irish coffee bars, irish coffee blondies, irish whiskey, Martha Stewart, martha stewart living, st patricks day

Living Today at Martha Stewart Radio

December 5, 2010

My love for all things Martha is undeniable and pretty well known. Martha magazine, cookbooks, show, products, and radio.  Well when there was a chance for the ‘first 5 people to email to get to attend a live broadcast for the Tree Trimming holiday show on Friday’. I jumped at the chance thinking I would be way to slow. Luckily I was not!

On Friday morning, I left Brookline before 6am to drive down to CT to meet my mom so we could go into The City together. Of course I stopped on the way for breakfast at Bill’s Bread and Breakfast to get the BEST english muffins around.

We encountered some issues with the train since service was down. Luckily, as soon as we ran back to my car to try to another station on a different line there was an annoucement  saying it was just restored, so we ran right back. And very randomly, I ran into someone I had not seen since HS so we got to catch up. Fate… maybe?

I love New York City. I doubt I could ever live there, but I love to visit it. I love the energy of the city. We arrived in busy Grand Central and then headed over to 5th Ave. We saw really interesting window displays at Sack’s as well on our way up to St Patrick’s Cathedral. After that we wandered over to Rockefeller Center to see the tree.

We then headed over to grab some light lunch at ‘Witchcraft in the concourse of 30 Rock.

The McGraw-Hill Building is the Sirius HQ, so we went there next to see the radio broadcast. We arrived to a busy scene with with Martha Stewart Staff decorating the tree in the lobby. Even Greg Kleva was there!

The group of us went into the Fish Bowl Studio, where the show was being broadcasted from that day. The studio was just as busy as the lobby with Mario (the host), Lauren Gloud (the producer), engineers, interns, and the incoming guests.

The first guests were 2 Rockettes, Allyson Kelly and Elizabeth Sousek, from Radio City Music Spectacular. They were stunning. The explained how they became Rockettes, what it is like being a Rockette, their healthy life styles, and they even brougth recipes with them. But the most impressive things about Rockettes… their kicks! They told us they do 300 kicks per show. Clearly they had to show how they do the kicks, and clearly, I had to volunteer to learn now. I was really embarrassing and hard! I have this on video so I will have to post all this embarrassment later. ha

The next guest was Sal Scognamillo, head chef and co-owner of New York City’s Patsy’s Restaurant. He brought Baked Clams, Shrimp Scampi, and Strufoli for everyone to try. Sal discussed Christmas traditions and some of the ways to prepare for the Feast of Seven Fishes.

The third guest was Event Organizer David Monn. David explained various ways of setting the holiday scene at home or at a party. He explained that creating the mood does not have to be expensive since a candle can add a lot to a space but you can get them for as little as $3. He brought 2 centerpieces with him that were stunning, inexpensive, and creative. The centerpieces are ‘low’ because you want to have pieces that are not in the way of your guests looking across the table to someone. He explained that centerpieces should not go much higher than your wrist when you have put your elbow on a table (see photo)

Abby Dodge came with some desserts. She wrote about book about desserts using only 4 ingredients in each recipe! She brought chocolate cheesecakes, bourbon balls, and pistachio shortbread. I loved the shortbread! Abby took questions during the show about baking recipes and problems- even from audience.

So the show has covered… appetizers, entrees, decorating, and dessert… what else does it need? DRINKS! Allen Katz, mixologist, brought 2 suitcases with him to haul up his drink ingredients. Allen made 5 drinks to fit perfectly for the upcoming holidays- like Run, Run Rudolph. Sadly, we did not get to try the drinks there but I think that the punch recipe is calling for me to make it.

After the show mom and I rushed back to Grand Central to get a train back home. We then did some dinner with my grandma- fried calamari on pizza is amazing! I was back on the road by 9pm and picking Price up from his poker night by 12.15. It was a L-O-N-G day but really worth it.

Check out the Martha Radio Blog post about that show, including recipes, here. (My mom and I are with  Mario in picture #31!)

Filed Under: Exploring, Family and Friends Tagged With: Living Today, Mario Bosquez, Martha Stewart, Martha Stewart Radio, new york city, Sirius Radio

It’s a wrap pizza

July 12, 2010

One night, while falling asleep on the Cos I was ‘watching’ a recorded episode of Everyday Food and I managed to actually take in the genius that was making a pizza with a sandwich wrap. Yeah genius. I love all the Martha does. Martha is hardcore. She is a Jersey girl through and through and will give you the stink eye on her show if you ‘f up the cooking/decorating segment. So going to prison just made her more bad ass to me.You know she had the best decorated cell in there too.  So I love her more now, esp since her staff made this amazing looking pizza starting with a sandwich wrap. Feel free to check out their Thinnest Crust Pizza with Mushrooms and Ricotta since I used that to inspire me for my own pizza.

I really like pizza but I’m not often in the mood for making dough or getting it at the store. It is so much work and is so heavy. While, I enjoy regular pizza, using a whole wheat sandwich wrap will be my go to crust for pizzas. Why? Inexpensive. Fast. Thin. And fast. In total you can assemble one of these thin crust pizzas in 30 minutes. It’s a quick assembly and pretty quick baking time too. It produces a light thin crust pizza that makes for a great appetizer for a party or a personal meal.

I really suggest getting a whole wheat wrap since it has more flavor than the regular white ones. It’s like getting whole wheat bread or Wonder. Put down the Wonder Bread. You can use a tomato sauce, pesto, or just cheese, but just be sure generously top it with thinly sliced veggies. The thinner the veggie, faster it cooks. So if you are considering mushrooms I suggest that you purchase them whole and slice them yourself to regulate the thickness. Don’t be cheap with the toppings either- you basically want to completely cover the wrap since unadorned spots will be naked and may burn.

Whole Wheat Pesto Pizza with Ricotta, Mushrooms, and Red Onions

1 whole wheat sandwich wrap
1 teaspoon olive oil
4-5 tablesppons pesto
5 tablespoons of part skim ricotta
4-5 white button musrooms, sliced very thinly
3 very thin slices of red onion
salt and pepper

Preheat your oven to 450 degrees and line a baking sheet with parchment or aluminum foil

Lightly oil the edge of the whole wheat wrap. Evenly coat the wrap with pesto.

Place 5 spoonfuls of ricotta on the wrap. Place your sliced mushrooms evenly, covering most of the surface. Season with salt and pepper. Sprinkle the red onion on top of the mushrooms

Bake for 20-25 minutes.





Filed Under: Recipes, Side Dishes Tagged With: Everyday Food, Martha Stewart, mushrooms, Onions, PBS, Pesto, pizza, red onions, Ricotta, sandwich wrap, thin pizza

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