Citrus-Marinated Turkey

Name: Citrus-Marinated Turkey
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps annatto paste (see Note); 473 milliliters apple cider; 8 black peppercorns; 3 Tbsps canola oil; 2 carrots, coarsely chopped; 2 ribs celery ribs, coarsely chopped; 3 chipotles in adobo; 59 milliliters cider vinegar; 2 Tbsps all-purpose flour; 10 roasted garlic cloves (see Note); 10 raw garlic cloves; 1 teaspoon ground allspice; 1 Tbsp ground cumin; 59 milliliters kosher salt; 473 milliliters kosher salt; 3 Tbsps fresh lime juice; 2 liters chicken or turkey stock or low-sodium chicken broth; 1 onion, coarsely chopped; 177 milliliters fresh orange juice; 3 Tbsps dried oregano; 12 servings Salt and freshly ground pepper; 3 shallots, coarsely chopped; 473 milliliters sugar; 7 kilograms fresh turkey (giblets and neck reserved); 12 servings Reserved turkey giblets and neck (liver discarded); 2 Tbsps unsalted butter; 414 milliliters vegetable oil; 1 gallon water

Citrus-Marinated Turkey might be just the main course you are searching for. This recipe serves 12. One portion of this dish contains about 92g of protein, 33g of fat, and a total of 863 calories. From preparation to the plate, this recipe takes about 5 hours. A mixture of flour, apple cider, roasted garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag.

Ingredients you will need

Apple Cider

Salt

Stock

Sugar

Water

Equipment you will use

Ziploc Bags

Pot

Bowl

Put the turkey in the bag, neck first.

Ingredients you will need

Whole Turkey

Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.

Ingredients you will need

Whole Turkey

Brine

Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.

Ingredients you will need

Roasted Garlic

Brine

Apple Cider Vinegar

Whole Garlic Cloves

Vegetable Oil

Orange Juice

Kosher Salt

Lime Juice

Chipotle Chiles

Allspice

Marinade

Oregano

Whole Turkey

Cumin

Equipment you will use

Baking Sheet

Blender

Preheat the oven to 32

Equipment you will use

Oven

Lift the turkey out of the marinade and set on a rack in a roasting pan.

Ingredients you will need

Marinade

Whole Turkey

Equipment you will use

Roasting Pan

Brush the breast with some of the marinade.

Ingredients you will need

Marinade

Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours.

Ingredients you will need

Whole Turkey

Stock

Equipment you will use

Aluminum Foil

Frying Pan

Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 17

Ingredients you will need

Stock

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Frying Pan

In a large saucepan, heat the canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Sauce Pan

Add the giblets and neck and cook over moderate heat until browned.

Transfer to a plate.

Add the shallots, carrots, celery and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir in the roasted garlic and peppercorns, add the remaining 6 cups of stock and bring to a boil. Simmer over low heat until the stock is reduced to 4 cups, about 1 1/2 hours. Strain the enriched stock into a heatproof bowl and discard the solids.

Ingredients you will need

Roasted Garlic

Peppercorns

Shallot

Carrot

Celery

Whole Turkey

Onion

Stock

Equipment you will use

Sauce Pan

Bowl

Frying Pan

Transfer the turkey to a cutting board and remove the rack from the pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Frying Pan

Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons.

Equipment you will use

Bowl

Frying Pan

Transfer the reserved fat to a saucepan.

Equipment you will use

Sauce Pan

Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.

Ingredients you will need

Gravy

Stock

Place the roasting pan over one burner on high heat.

Equipment you will use

Roasting Pan

Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.

Ingredients you will need

Salt And Pepper