jglass
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Tangerine−Glazed Turkey
10 pounds whole turkey, neck and giblets reserved
3/4 cup unsalted butter, softened
3/4 cup canola oil
1 1/2 cups tangerine juice
2 1/4 cups turkey stock
3 tablespoons all−purpose flour
2 cups Sausage, Apple and Dried Cranberry Stuffing
Preheat oven to 425F. Rinse the turkey, pat it dry, and season inside
with salt and pepper. Pack the neck cavity loosely with the stuffing.
Fold the neck skin under the body, and fasten it with a skewer. Pack
the body cavity loosely with the remaining stuffing. Tie the drumsticks
together (truss) with butcher's twine. Spread the turkey with 1/2 of
the butter (6 tablespoons) and season it with salt and pepper. Place
turkey in a shallow roasting pan; roast for 25 minutes.
Meanwhile, in a saucepan, melt the remaining butter (6 tablespoons)
with the oil and tangerine juice; allow mixture to cool. Reduce the
oven temperature to 325F. Baste the turkey with the pan juices and
drape it with a piece of cheesecloth soaked in the tangerine−oil
mixture. Roast the turkey for one hour before basting the turkey with
the tangerine−oil mixture and pan juices (over the cheesecloth) every
20 minutes for 2 1/2 hours more (or until juices run clear when the
fleshy part of a thigh is pricked with a skewer and a meat thermometer
inserted in the fleshy part of a thigh registers 180−185F.
Discard the cheesecloth and the trussing string from turkey. Transfer
the turkey to a heated platter, reserving the pan juices in the roasting
pan; let stand for 25 minutes before carving and spooning out stuffing
into a serving dish. Skim the fat from the remaining pan juices and
reserve 1/4 cup. Add 1 cup of the stock to the pan juices and deglaze
the pan over high heat, scraping up the brown bits.
In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the
"roux" over low heat, whisking, for 3 minutes. Add the remaining 2 cups
stock and the deglazing liquid; continue to whisk. Simmer the gravy for
10 minutes, stirring constantly, then strain through a sieve. Add
chopped giblets; transfer to gravy boat and serve.
10 pounds whole turkey, neck and giblets reserved
3/4 cup unsalted butter, softened
3/4 cup canola oil
1 1/2 cups tangerine juice
2 1/4 cups turkey stock
3 tablespoons all−purpose flour
2 cups Sausage, Apple and Dried Cranberry Stuffing
Preheat oven to 425F. Rinse the turkey, pat it dry, and season inside
with salt and pepper. Pack the neck cavity loosely with the stuffing.
Fold the neck skin under the body, and fasten it with a skewer. Pack
the body cavity loosely with the remaining stuffing. Tie the drumsticks
together (truss) with butcher's twine. Spread the turkey with 1/2 of
the butter (6 tablespoons) and season it with salt and pepper. Place
turkey in a shallow roasting pan; roast for 25 minutes.
Meanwhile, in a saucepan, melt the remaining butter (6 tablespoons)
with the oil and tangerine juice; allow mixture to cool. Reduce the
oven temperature to 325F. Baste the turkey with the pan juices and
drape it with a piece of cheesecloth soaked in the tangerine−oil
mixture. Roast the turkey for one hour before basting the turkey with
the tangerine−oil mixture and pan juices (over the cheesecloth) every
20 minutes for 2 1/2 hours more (or until juices run clear when the
fleshy part of a thigh is pricked with a skewer and a meat thermometer
inserted in the fleshy part of a thigh registers 180−185F.
Discard the cheesecloth and the trussing string from turkey. Transfer
the turkey to a heated platter, reserving the pan juices in the roasting
pan; let stand for 25 minutes before carving and spooning out stuffing
into a serving dish. Skim the fat from the remaining pan juices and
reserve 1/4 cup. Add 1 cup of the stock to the pan juices and deglaze
the pan over high heat, scraping up the brown bits.
In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the
"roux" over low heat, whisking, for 3 minutes. Add the remaining 2 cups
stock and the deglazing liquid; continue to whisk. Simmer the gravy for
10 minutes, stirring constantly, then strain through a sieve. Add
chopped giblets; transfer to gravy boat and serve.