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Roasted Turkey a la Tangerine

Roasted Turkey a la Tangerine
Roasted Turkey a la Tangerine might be just the main course you are searching for. This recipe covers 49% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 106g of protein, 47g of fat, and a total of 1168 calories. This recipe serves 12. A mixture of celery, kosher salt and pepper, sage, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes about 6 hours and 45 minutes.

Instructions

1
Watch how to make this recipe.
1
Combine the tangerine juice and vinegar in a medium nonreactive saucepan over high heat. Cook until reduced by half.
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Tangerine JuiceTangerine Juice
VinegarVinegar
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Sauce PanSauce Pan
2
Add the honey and continue cooking until reduced to 2 cups. Stir in the tangerine zest and salt and pepper to taste, and transfer to a bowl to cool. Reserve 1/4 cup for the gravy and use the rest for the turkey.
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Salt And PepperSalt And Pepper
TangerineTangerine
Whole TurkeyWhole Turkey
GravyGravy
HoneyHoney
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BowlBowl
1
Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450 degrees F.
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Whole TurkeyWhole Turkey
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OvenOven
2
Brush the entire turkey with oil and sprinkle liberally with salt and pepper.
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Salt And PepperSalt And Pepper
Whole TurkeyWhole Turkey
Cooking OilCooking Oil
3
Sprinkle the cavity of the turkey with salt and pepper and fill with the parsley, rosemary, sage, thyme and half of the carrots, celery and onions.
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Salt And PepperSalt And Pepper
RosemaryRosemary
CarrotCarrot
ParsleyParsley
CeleryCelery
OnionOnion
Whole TurkeyWhole Turkey
ThymeThyme
SageSage
4
Put 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
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Chicken StockChicken Stock
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Sauce PanSauce Pan
5
Place the remaining carrots, celery and onions on the bottom of a large roasting pan. Set the turkey on top of the vegetables and roast until lightly golden brown, about 45 minutes.
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VegetableVegetable
CarrotCarrot
CeleryCelery
OnionOnion
Whole TurkeyWhole Turkey
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Roasting PanRoasting Pan
6
Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes. When the breasts register 150 degrees F on an instant-read thermometer, begin basting the turkey with some of the gastrique. Continue roasting and basting with the gastrique until the breasts register 160 degrees F, 2 1/4 to 2 1/2 hours.
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Chicken StockChicken Stock
Whole TurkeyWhole Turkey
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Kitchen ThermometerKitchen Thermometer
7
Remove the turkey from the oven and transfer to a baking sheet, keeping the oven at 350 degrees F.
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Whole TurkeyWhole Turkey
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Baking SheetBaking Sheet
OvenOven
8
Remove the legs and transfer to a roasting pan. Tent the turkey loosely with foil and let rest 30 minutes before slicing.
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Whole TurkeyWhole Turkey
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Roasting PanRoasting Pan
Aluminum FoilAluminum Foil
9
Strain the pan drippings into a bowl and discard the solids.
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BowlBowl
Frying PanFrying Pan
10
Add enough stock to make 4 cups liquid. In a pot over medium-high heat, bring the liquid to a simmer.
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StockStock
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PotPot
11
Transfer the simmering liquid to the roasting pan with the legs, cover with foil and braise in the oven until tender, about 1 hour.
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Roasting PanRoasting Pan
Aluminum FoilAluminum Foil
OvenOven
12
Remove the legs from the braising liquid and transfer to a baking sheet, reserving the braising liquid for the gravy. Switch the oven to broil.
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GravyGravy
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Baking SheetBaking Sheet
OvenOven
13
Brush the legs with some of the gastrique and place under the broiler until glazed and crispy, about 8 minutes.
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BroilerBroiler
14
For the gravy: In a saucepan, combine the turkey leg braising liquid with enough warm stock to make 7 cups and keep warm over low heat.
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Turkey LegTurkey Leg
GravyGravy
StockStock
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Sauce PanSauce Pan
15
In a large saucepan over medium heat, heat the butter and oil until the oil begins to shimmer.
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ButterButter
Cooking OilCooking Oil
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Sauce PanSauce Pan
16
Add the carrots, celery and onions and cook until soft, about 5 minutes.
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CarrotCarrot
CeleryCelery
OnionOnion
17
Add the garlic and cook for 30 seconds.
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GarlicGarlic
18
Whisk in the flour and cook until lightly golden brown, about 5 minutes.
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All Purpose FlourAll Purpose Flour
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WhiskWhisk
19
Whisk in the wine and cook until reduced by two-thirds.
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WineWine
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WhiskWhisk
20
Whisk in the hot stock and black peppercorns and cook until thickened. Bring to a simmer and continue cooking, stirring occasionally, until the flour taste has been cooked out and the gravy coats the back of a wooden spoon, about 8 minutes.
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Black PeppercornsBlack Peppercorns
All Purpose FlourAll Purpose Flour
GravyGravy
StockStock
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Wooden SpoonWooden Spoon
WhiskWhisk
21
Strain the mixture through a fine sieve into a clean saucepan, bring to a simmer and cook until slightly reduced.
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Sauce PanSauce Pan
SieveSieve
22
Add the reserved 1/4 cup tangerine gastrique, the orange liqueur and pink peppercorns and cook for an additional minute. Season with salt and pepper and stir in the tangerine zest.
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Salt And PepperSalt And Pepper
Orange LiqueurOrange Liqueur
PeppercornsPeppercorns
TangerineTangerine
23
Serve the gravy alongside the turkey.
Ingredients you will need
Whole TurkeyWhole Turkey
GravyGravy
DifficultyExpert
Ready In6 hrs, 45 m.
Servings12
Health Score52
Dish TypesLunchMain CourseMain DishDinner
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