Need turkey recipe based with fruit juices?

My friend went to a Cuban thanksgiving dinner, she had based her turkey in like 4 juices, mango, orange, lemon %26amp; prunce juice, then stuffed the turkey with peeled oranges and lemons, she cooked it in a low over for 24 hours basting with fruit juices all the time, does anyone have the exact recipe that would be similar to this, she didn't know all ingredients. I would appreciate it. Thank you MarilynNeed turkey recipe based with fruit juices?
Roast Turkey With Apple-Cider Glaze Recipe





1 (12 lbs.) fresh or frozen whole turkey, thawed


1 medium Granny Smith apple, quartered


1 medium onion, quartered


1 (1 oz.) bunch parsley springs


2/3 C. apple butter


2 T. brown sugar


2 T. Dijon mustard


1/4 t. ground nutmeg


1-1/4 t. salt, divided


1-1/4 t. black pepper, divided


1/8 t. ground red pepper


2 (10-1/2 oz.) cans low-salt chicken broth


Cooking spray


3 T. all-purpose flour


3/4 C. apple cider


1/4 C. 1% low-fat milk





Preheat oven to 325掳 F. Remove giblets and neck from turkey; discard, if desired. Rinse turkey thoroughly with cold water; pat dry. Tie ends of legs to tail with cord, or tuck flap of skin around tail. Lift wing tips up and over back and tuck under bird. Stuff cavities of turkey with quartered apple, onion and parsley sprigs.





Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.





Combine apple butter, sugar, mustard and nutmeg in a small bowl; stir well. Spread apple butter mixture under loosened skin and rub into the body cavity. Sprinkle bird with 1 teaspoon salt, 1 teaspoon black pepper and ground red pepper. Pour broth and enough water to equal 3 cups liquid into the bottom of the pan.





Place turkey on a rack coated with cooking spray; place rack in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325掳 F. for 3 hours or until thermometer reaches 160掳 F. Cover turkey loosely with foil; let stand 10 minutes. Discard skin. Remove turkey from pan, reserving 1-1/2 cups cooking liquid; reserve remaining cooking liquid for another use. Place turkey on a platter. Set aside; keep warm.





Pour reserved 1-1/2 cups cooking liquid into a zip-top plastic bag. Snip off 1 corner of bag; drain liquid into measuring cup, reserving 1 cup of broth and stopping before the fat layer reaches the opening. Drain fat layer into another bowl, reserving 2 tablespoons. Discard remaining fat.





Combine reserved fat and flour in a medium saucepan over medium heat and stir until smooth. Stir in reserved 1 cup broth, cider and milk and bring to a boil. Reduce heat and simmer uncovered 3 minutes, stirring constantly until thick and bubbly. Stir in remaining salt and black pepper. Serve gravy with skinned turkey.





Yield: 12 servings (serving size: 6 ounces turkey and 2 tablespoons gravy).








Orange Honey Ginger Turkey





1 can (6 ounces) orange juice concentrate


1 teaspoon ground pepper


1 can (12 ounces) Fresca or Squirt


5 to 6 pound turkey breast


1 cup honey


1 orange, thinly sliced


1/2 teaspoon paprika


2 tablespoons canola oil


1/2 teaspoon tarragon


1/4 cup wild rice


1 teaspoon onion powder


3/4 cup long-grain rice


1 teaspoon ground ginger


Fresh pea pods for garnish (optional)





Preheat the oven to 325 degrees F. Put the 7-quart cast-iron Dutch oven in the oven to warm while the oven is preheating. In a bowl, mix the orange juice, Fresca, honey, paprika, tarragon, onion powder, ginger, and pepper. Reserve 1 cup of the mixture. Brush the turkey breast inside and out with the mixture. Place the orange slices under the turkey skin.





Place the turkey in the warm cast-iron Dutch oven. Add the remaining honey mixture, except for the reserve. Cover and cook at 325 degrees F for about 2陆 hours. Baste with the honey mixture several time while cooking. About 40 minutes before the turkey is finished, heat canola oil in a 10-inch cast-iron skillet. Saut茅 and stir both rices until toasted (about 7 minutes over medium heat). Stir in 戮 cup water and 3/4 cup of the reserve honey mixture.





Cover and cook until the liquid disappears, and the rice is soft and flaky, about 25 to 30 minutes. Steam pea pods, if desired, on top of the rice for about 5 minutes.





About 10 minutes before the turkey is finished, remove the orange slices and the skin from the turkey. When the turkey is done, place it on bed of rice and garnish with pea pods.





Serves eight.





Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy





Glaze


1 cup apricot nectar


1 cup apricot preserves


2 tbsp. minced peeled fresh ginger


1 tbsp. honey





Herb Butter


3/4 cup unsalted butter; room temperature (1-1/2 sticks)


3 tbsp. chopped fresh thyme or 1 tablespoon; dried


3 tbsp. chopped fresh sage or 1 tablespoon; dried rubbed sage


1 1/2 tsp. salt


1 tsp. ground black pepper





Onion and Shallot mixture


2 tbsp. unsalted butter; (1/4 stick)


3 lg. onions; (about 2 pounds), thinly sliced


6 oz shallots; (about 6 large), thinly sliced


1 turkey (21- to 22-pound)


1 can low-salt chicken broth; (14 -1/2-ounce) or more


1 tsp. chopped fresh thyme or 1/2 teaspoon; dried


1/2 tsp. chopped fresh sage or 1/4 teaspoon; dried


1 can low-salt chicken broth; (14 -1/2-ounce)





-For the Glaze:


Combine all ingredients in a heavy small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened and reduced to 1-1/4 cups, about 15-20 minutes.





For Herb Butter:


Blend all ingredients in small bowl. Set aside.





For Onion Mixture:


Melt butter in heavy large skillet over medium heat. Add onions and shallots and saute until very soft and light brown, about 20 minutes.





NOTE: Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.





For Turkey:


Position rack in lowest third of oven and preheat the oven to 400 F. Pat the turkey dry with paper towels. Season turkey cavity with salt and pepper.





Place turkey on rack set in large roasting pan. Slide hand under the skin of the turkey breast to loosen. Spread half of herb butter over breasts under the skin.





If stuffing turkey, spoon your stuffing into the main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey.





Roast turkey 30 minutes. Reduce oven temperature to 325 F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.





Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to the roasting pan. Roast 15 minutes.





Bring the glaze to a simmer. Remove foil. Brush a 1/2 cup of the glaze over the turkey. Continue to roast turkey uncovered, until a meat thermometer inserted into thickest part of thigh registers 170 F., or until juices run clear when thickest part of thigh is pierced with skewer.





Brush occasionally with glaze and add more broth to pan if liquid evaporates.





About 40 minutes longer for an un-stuffed turkey or about 1 hour 10 minutes longer for stuffed turkey. Place turkey on platter, tent with foil. Let stand 30 minutes to rest. Reserve mixture in pan for gravy.





For Gravy: Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender.





Add 1 cup pan juices to blender and pur茅e until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.





Transfer the sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.





Serve turkey with gravy.





Serves 16.Need turkey recipe based with fruit juices?
Cuban Thanksgiving Turkey Recipe


Serves/Makes: 12





Ingredients:


1 turkey (12-14 lb size) -- preferably fresh


Salt %26amp; fresh ground pepper


8 tablespoons Unsalted butter





MARINADE


1 Head garlic -- break in cloves and peel


1 tablespoon Salt


1 teaspoon Fresh ground pepper


1 1/2 teaspoon Ground cumin


2 teaspoons Dried oregano


1 cup Lime juice or sour orange juice





Directions:





The day before, remove the giblets and any lumps of fat from the turkey cavities. Wash the turkey well and blot dry. Season the inside with salt and pepper. Loosen the turkey skin from the meat. To do so, start at the neck and tunnel your fingers, then whole hand, under the skin to separate the skin from the breast meat. Slide your hand down to loosen the skin over the thighs, drumsticksm and back. Work carefully so as not to tear the skin.





Prepare the marinade:


Mash the garlic and salt to a paste in a mortar with a pestle. Pound in the pepper, cumin, and oregano and last of all the lime juice or sour orange juice. If you do not have a mortar and pestle, puree the ingredients in a blender. Add 3 tbls marinade to the main cavity and 1 tbls to the neck cavity. Place the remaining marinade under the skin. Work over a roasting pan to catch any runoff from the marinade.





Place the bird in a large plastic bag with any excess marinade. Marinate the turkey overnight in the refrigerator, turning several times.





Preheat the oven to 300 F. Thinly slice the butter and place half of the slices under the skin. Melt remaining butter. Truss the turkey and place it, breast side up, on a rack in a roasting pan. Brush the skin of the bird with some melted butter. Loosely drape a large piece of cheesecloth over the skin, then pour the remaining butter and marinade over the cheesecloth. Roast the bird for 2 hours. Baste with the juices and melted butter that collect in the pan. Lift the cheesecloth from time to time to keep it from sticking to the bird.





Increase oven temperature to 350 F and roast for 1 hour. Increase the heat to 400 F and remove the cheesecloth from the turkey. Roast 15-20 minutes, basting frequently. When cooked, the skin will be golden and the leg juices will run clear when pricked with a fork. The internal temperature should be 185 F on an instant-read thermometer and the drumstick should feel loose when wiggled. Transfer the turkey to a platter or cutting board. Let stand for 15 minutes before carving. Strain the pan juices and serve in a sauceboat on the side.





NOTE: Sour orange is a bumpy green-orange fruit that looks like an orange but tastes like a lime. Limes are often used in their place.





I have not used the prune juice or mango but I have used lemons and oranges and apples stuffed inside my turkey. Also I have added sprite or seven-up to the juices and basted with that.





MARMALADE GLAZE:





3/4 c. orange juice


3/4 c. orange marmalade (all fruit)


1 tbsp. honey





Mix orange juice, marmalade and honey in a saucepan. Boil, reduce heat and simmer until thickened, stirring occasionally about 15 minutes. Can be made one day early, simmer before using.





hope this helps. enjoy.
Fruit-Glazed Turkey





You Will Need


1 package (14 ounces) unseasoned stuffing cubes


1 small onion, chopped


1 medium tart apple, peeled and chopped


1 celery rib, chopped


1 cup raisins


1 cup hot water


1 cup butter, melted


1 tablespoon poultry seasoning


1 turkey (10 to 12 pounds)





Glaze:


2 cans (8 ounces each) unsweetened crushed pineapple, undrained


1 can (11 ounces) mandarin oranges, undrained


1/8 teaspoon ground cinnamon


1/8 teaspoon ground cloves





Gravy:


3 tablespoons all-purpose flour


1/2 teaspoon salt


1/4 teaspoon pepper








What to Do


1. In a large bowl, combine the first eight ingredients. Loosely stuff into turkey just before baking. Place remaining stuffing in a greased 1-qt. baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325掳 for 1 hour.





2. Meanwhile, in a blender, combine the glaze ingredients; cover and process until smooth. Cover and refrigerate 1 cup for gravy. Brush turkey with some of the remaining glaze. Add 1/2 in. of hot water to roasting pan. Bake 2-1/2 to 3 hours longer or until a meat thermometer reads 180掳 for turkey and 165掳 for stuffing, basting two to three times with glaze and occasionally with pan drippings (cover loosely with foil if turkey browns too quickly).





3. Discard any unused basting glaze. Cover and bake additional stuffing for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned.





4. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.





For gravy:


1. Loosen browned bits from roasting pan. Pour pan drippings and browned bits into a bowl. Skim fat, reserving 1/4 cup.





2. In a 2-cup measuring cup, combine pan drippings and enough water or broth to measure 2 cups. In a large saucepan, combine the flour, salt and pepper; gradually whisk in the reserved 1/4 cup fat and dripping mixture until blended.Cook and stir over medium-high heat until thickened and bubbly. Stir in the reserved glaze. Bring to a boil; cook and stir for 2 minutes or until thickened.





3. Serve with turkey.





Serves 10-12 (2-1/2 cups gravy).