Tangerine-Glazed Turkey


This Holiday turkey is indeed -simply
   out-of-this-world! Just wait until you smell the wonderful citrus aroma
   while the turkey is roasting!
   Enjoy. (Note: Be sure to do as much as possible in advance
   to make your Holiday an enjoyable one.) Garnish
   with fresh thyme, rosemary, and bay leaf. The turkey is
   stuffed with  Sausage Apple and Dried Cranberry
   Stuffing. Prep Time: approx. 40 Minutes. Cook Time: approx. 3
   Hours 55 Minutes. 6servings
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
   

Directions
1 Preheat oven to 425 degrees F ( 220 degrees C).
2 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.
3 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 325 degrees F (165
   degrees C). 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 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 180-185 degrees F/ 85-90 degrees C).   
4    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.   
5    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.

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