Awesome Tangerine-Glazed Turkey
I guarantee that you will receive rave reviews on Thanksgiving Day with this recipe Garnish with fresh thyme, rosemary, and bay leaf The turkey is stuffed with Awesome Sausage Apple and Dried Cranberry Stuffing
I guarantee that you will receive rave reviews on Thanksgiving Day with this recipe Garnish with fresh thyme, rosemary, and bay leaf The turkey is stuffed with Awesome Sausage Apple and Dried Cranberry Stuffing
- Carbohydrate 73.9800525075462 g
- Cholesterol 3330.9104053097 mg
- Fat 443.387201828953 g
- Fiber 1.37381252248901 g
- Protein 1006.69745824222 g
- Saturated Fat 144.85396098447 g
- Serving Size 1 1 Recipe (5808g)
- Sodium 4267.45184014349 mg
- Sugar 72.6062399850572 g
- Trans Fat 33.9378133999396 g
- Calories 8541 calories
Step-by-step
- Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture.
- Preheat oven to 425 degrees F ( 220 degrees C).Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.
- Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. Reduce oven temperature to 325 degrees F (110 degrees C). Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving.
- Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan.
- In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.
- Awesome Turkey Giblet Stock can be substituted for turkey stock to intensify the tangerine flavor of the gravy.
Standard roasted poultry relies on dry heat alone, but citrus-infused fat barriers create an entirely different surface dynamic by shielding the skin during the initial high-heat phase. Achieving optimal texture on a whole bird requires careful management of moisture, fat rendering, and protein coagulation across different thermal zones.
- Soak the cheesecloth completely in the warm butter, oil, and tangerine juice mixture, then let it cool for five minutes so it does not slide off the poultry skin upon contact.
- Maintain the initial oven temperature at 425 degrees Fahrenheit for exactly 25 minutes to set the exterior skin before draping the saturated fabric barrier over the breast meat.
- Lower the oven setting to 325 degrees Fahrenheit for the remainder of the roasting duration to prevent the citrus sugars from scorching while the interior renders its fat.
- Remove the cheesecloth carefully after roasting reaches an internal thigh temperature of 180 degrees Fahrenheit, and let the protein rest for 25 minutes to allow internal juices to redistribute evenly throughout the muscle fibers.
Pan drippings containing citrus notes can be strained and frozen for up to three months if stored in airtight containers, though gravies thickened with flour should be gently reheated on low heat with added stock to prevent separation of the fats.
