Chyrel's Recipes From Friends


 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
2 cups dry bread stuffing mix
3 tablespoons all-purpose flour

Preheat oven to 425F ( 220C).

Rinse the turkey, pat it dry, and season inside with salt and pepper. Pack the neck cavity loosely with the Sausage, Apple & Dried Cranberry Stuffing. Fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with the remaining Sausage, Apple & Dried Cranberry 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 (165C). 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 to 185F/ 85 to 90C).

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. If desired, garnish turkey platter with fresh herbs. Serve.

Makes 6 servings

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2004

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