Clementine-Salted Turkey with Redeye Gravy might be just the hor d'oeuvre you are searching for. One serving contains 668 calories, 91g of protein, and 30g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of low-salt chicken broth, freshly coffee, coarse kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
1
Rub salt and clementine peeltogether in small bowl.
Ingredients you will need
Clementine
Salt
Dry Seasoning Rub
Equipment you will use
Bowl
2
Sprinkle someseasoned salt in main and neck cavities ofturkey.
Ingredients you will need
Salt
3
Place turkey in large roasting pan.Reserve 2 teaspoons clementine salt forroasting; sprinkle remaining salt all overturkey. Cover pan with plastic wrap andrefrigerate turkey overnight.
Ingredients you will need
Clementine
Whole Turkey
Salt
Wrap
Equipment you will use
Plastic Wrap
Roasting Pan
4
Rinse turkey thoroughly inside andout; pat dry. Rinse large roasting pan andwipe dry.
Ingredients you will need
Whole Turkey
Equipment you will use
Roasting Pan
5
Place rack in pan; place turkeyon rack and let stand uncovered at roomtemperature 1 hour.
Equipment you will use
Frying Pan
6
Set rack at lowest position in oven andpreheat to 375°F. Tuck turkey wing tips under.
Ingredients you will need
Turkey Wings
Equipment you will use
Oven
7
Cut 6 clementines into quarters (reserveremaining clementines for another use). Stuffcut clementines and onions into main cavity.Tie legs together loosely.
Ingredients you will need
Clementine
Onion
8
Spread butter allover turkey.
Ingredients you will need
Butter
Spread
Whole Turkey
9
Sprinkle with 1 teaspoon pepperand reserved 2 teaspoons clementine salt.
Ingredients you will need
Clementine
Salt
10
Pour 3 cups chicken broth into pan.
Ingredients you will need
Chicken Broth
Equipment you will use
Frying Pan
11
Roast turkey 45 minutes; baste withpan juices. Reduce oven temperature to350°F. Roast turkey until instant-readthermometer inserted into thickest part ofthigh registers 165°F, basting occasionallywith pan juices, adding more broth tomaintain liquid level, and covering looselywith foil if browning too quickly, about 3 3/4hours.
Ingredients you will need
Whole Turkey
Broth
Equipment you will use
Aluminum Foil
Oven
Frying Pan
12
Transfer turkey to platter; tent withfoil and let rest 30 to 45 minutes (internaltemperature will rise 5 to 10 degrees).
Ingredients you will need
Whole Turkey
1
Pour juices from roasting paninto large measuring cup. Spoon off fat thatrises to surface into 1-cup measuring cup.
Equipment you will use
Measuring Cup
2
Add enough Turkey Stock to degreased panjuices to measure 5 cups. If necessary, addenough fat reserved from Turkey Stock tofat from pan juices to measure 1/2 cup.
Ingredients you will need
Turkey Stock
Equipment you will use
Frying Pan
3
Heat 1/2 cup fat in heavy large saucepanover medium-high heat.
4
Add ham and sauté3 minutes.
Ingredients you will need
Ham
5
Whisk in flour; cook 1 minute.
Ingredients you will need
All Purpose Flour
Equipment you will use
Whisk
6
Whisk in 5 cups broth mixture and coffee.Boil until gravy is reduced to 61/2 cups, about15 minutes. Season to taste with pepper.