Thanksgiving Special Recipe - Tangerine Glazed Turkey
Ingredients:
- 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
Directions:
- 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 with butcher twine.
- Spread the turkey with 1/2 of the butter 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 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 every 20 minutes for 2 1/2 hours more.
- 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.