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1) Turkey Glazed with Citrus Served with Chipotle Gravy (1 of 5)
1) Turkey Glazed with Citrus Served with Chipotle Gravy (1 of 5)
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Ingredients
Glaze:
- 3 tbsp of packed orange peel (grated)
- 3 tbsp of packed lime peel (grated)
- 2 tbsp of fresh thyme (chopped)
- 4 tsp of canned chipotle chilies (chopped)
- 1 tbsp of ground cumin
- 1 tsp of salt
- 1/2 cup of honey
- 3/4 cup of butter (unsalted)
Turkey:
- 1 24-pound turkey (reserve neck, gizzard, and heart)
- 4 1/2 cups of onions (chopped)
- 1 1/2 cups of plum tomatoes (chopped)
- 2 tbsp of butter
- 2 cups of carrots (peeled and chopped)
- 2 cups of celery with leaves (chopped)
- 9 cups of canned chicken broth (low-salt)
Gravy:
- 1/2 cup of all purpose flour
- 1 cup of canned chicken broth (low-salt)
Preparation
Glaze:
- Place a saucepan with butter over medium heat to melt it
- Remove from heat and add honey, orange peel, lime peel, thyme, chipotle chilies, cumin, and salt
- Freeze the mixture for 30 minutes and set 1/2 cup of glaze aside
Turkey:
- Place a skillet with butter over medium-high heat to melt butter
- Add onions, reserve the heart, gizzards, and neck, and sauté onions until the onions soften for 20 minutes
- Add tomatoes, carrots, and celery to the skillet and mix to combine
- Cover the turkey and set is aside
- Preheat the oven 400 degrees Fahrenheit and after washing the turkey inside and out and patting it dry, place it in a roasting pan on the bottom third rack of the oven,
- Loosen the skin by placing a hand at the neck and sliding it between the skin and meat
- Rub 1/2 cup of citrus glaze over the breast meat below the skin
- Tuck wing tips under the bird, tie its legs loosely together, brush 1/3 cup of glaze on top of the bird and its sides (save leftover glaze)
- Sprinkle salt and black pepper, cover turkey with foil, not pan
- Roast turkey for half an hour (30 minutes)
- Decrease oven temperature to 350 degrees Fahrenheit
- Add o1 cup of chicken broth to the pan and press foil around the bird, not pan
- Roast the bird for 1 hour and 15 minutes
- Add 1 cup of chicken broth to pan and roast the bird, adding 1 cup of chicken broth every half an hour
- In the final 15 minutes of cooking, remove the foil and cook for 3 hours and 25 minutes, and place the turkey on a platter
Gravy:
- Strain juices into an eight-cup measuring cup, press solids to extract liquid and pulp
- Throw away solids and remove fat
- Add chicken broth to the juices in the cup to measure out six cups
- Stir reserved 1/2 cup glaze in a saucepan and place it over medium heat to melt it
- Decrease to medium heat, add flour, whisking it for a minute, whisk pan juices in, bring to a boil, whisk again, and reduce to medium heat to allow sauce to thicken
- Glaze the turkey, season the gravy with salt and black pepper, and serve