Clementine-Salted Turkey with Redeye Gravy

Name: Clementine-Salted Turkey with Redeye Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 6 Tbsps all purpose flour; 1 teaspoon freshly ground black pepper; 79 milliliters coarse kosher salt; 473 milliliters freshly brewed coffee; 113 grams country ham, Serrano ham, or thick-cut smoked bacon, cut into 1/4-inch dice; 1 liters (or more) low-salt chicken broth, divided; 2 larges onions, quartered; 9 kilograms turkey, rinsed, patted dry; neck, heart, and gizzard reserved for Turkey Stock; 16 servings Turkey Stock; 118 milliliters (1 stick) unsalted butter, room temperature

You can never have too many hor d'oeuvre recipes, so give Clementine-Salted Turkey with Redeye Gravy a try. This recipe serves 16. One serving contains 667 calories, 91g of protein, and 30g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of onions, butter, turkey stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rub salt and clementine peeltogether in small bowl.

Ingredients you will need

Clementine

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Sprinkle someseasoned salt in main and neck cavities ofturkey.

Ingredients you will need

Salt

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

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

Place rack in pan; place turkeyon rack and let stand uncovered at roomtemperature 1 hour.

Equipment you will use

Frying Pan

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

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

Spread butter allover turkey.

Ingredients you will need

Butter

Spread

Whole Turkey

Sprinkle with 1 teaspoon pepperand reserved 2 teaspoons clementine salt.

Ingredients you will need

Clementine

Salt

Pour 3 cups chicken broth into pan.

Ingredients you will need

Chicken Broth

Equipment you will use

Frying Pan

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

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

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

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

Heat 1/2 cup fat in heavy large saucepanover medium-high heat.

Add ham and sauté3 minutes.

Ingredients you will need

Ham