Roasted Turkey with Tangerine Glaze

Name: Roasted Turkey with Tangerine Glaze
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 large carrot, coarsely chopped; 1 large rib large celery rib, coarsely chopped; 2 Tbsps cornstarch; 118 milliliters all-purpose flour; 1 Tbsp finely grated fresh ginger; 1 Tbsp light brown sugar; 2 liters chicken stock or low-sodium broth; 1 medium onion, coarsely chopped; 710 milliliters fresh tangerine or orange juice (about 6 large tangerines or 6 large navel oranges); 1 Tbsp minced sage; 12 servings Salt; 12 servings Salt and freshly ground pepper; 8 kilograms turkey, neck reserved; 2 Tbsps vegetable oil, plus more for rubbing

Roasted Turkey with Tangerine Glaze might be just the main course you are searching for. This recipe serves 12. Watching your figure? This dairy free recipe has 790 calories, 109g of protein, and 31g of fat per serving. This recipe covers 41% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. A mixture of chicken stock, salt and pepper, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pastry as a dessert.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Set the turkey in a large roasting pan. Fold the wing tips under the bird and season the cavity with salt and pepper. Rub the bird generously with oil and set it breast side up in the pan; season with salt and pepper. Roast for 20 minutes.

Ingredients you will need

Salt And Pepper

Whole Turkey

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Roasting Pan

In a bowl, combine 2 cups of the stock with the 2 tablespoons of oil. Baste the turkey with the stock mixture and scatter the onion, carrot and celery in the pan. Lower the oven temperature to 325 and roast for 31/2 hours longer, basting every 30 minutes and rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 16

Ingredients you will need

Carrot

Celery

Whole Turkey

Onion

Stock

Cooking Oil

Equipment you will use

Kitchen Thermometer

Bowl

Oven

Frying Pan

Rub the turkey neck with oil and season with salt and pepper. In a saucepan, cook the turkey neck over moderately high heat until starting to brown, 3 minutes. Turn the neck, lower the heat to moderate and cook until browned, about 10 minutes.

Ingredients you will need

Salt And Pepper

Turkey Necks

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Sauce Pan

Add the remaining 6 cups of stock and bring to a boil. Cover and simmer over low heat, skimming, for 2 hours. Discard the neck; you should have about 41/2 cups of stock.

Ingredients you will need

Stock

In a another saucepan, combine 3 cups of the tangerine juice, the ginger and brown sugar and bring to a boil over moderately high heat. In a small bowl, blend the cornstarch with the remaining 3 tablespoons of tangerine juice until smooth.

Ingredients you will need

Tangerine Juice

Brown Sugar

Corn Starch

Ginger

Equipment you will use

Sauce Pan

Bowl

Whisk the cornstarch mixture into the juice in the saucepan and bring to a boil, whisking until thickened, about 2 minutes.

Ingredients you will need

Corn Starch

Juice

Equipment you will use

Whisk

Sauce Pan

Remove from the heat, stir in the sage and season with salt; let cool.

Ingredients you will need

Sage

Salt

When the turkey is done, remove it from the oven. Increase the oven temperature to 40

Ingredients you will need

Whole Turkey

Equipment you will use

Oven

Generously spoon half of the tangerine glaze over the turkey and roast for about 10 minutes, or until the skin starts to brown. Coat the turkey skin with the remaining tangerine glaze and bake for 10 minutes longer, or until richly browned.

Ingredients you will need

Tangerine

Whole Turkey

Glaze

Equipment you will use

Oven

Transfer the turkey to a carving board and let rest for 15 to 25 minutes.

Ingredients you will need

Whole Turkey

Meanwhile, set the roasting pan over 2 burners on moderately high heat.

Equipment you will use

Roasting Pan

Add 1 cup of the turkey stock and boil, scraping up the browned bits. Strain the roasting pan juices into a medium saucepan, pressing down on the vegetables.

Ingredients you will need

Turkey Stock

Vegetable

Equipment you will use

Roasting Pan

Sauce Pan

Skim the fat from the pan juices and add 1/4 cup of the fat to a bowl; discard the remaining fat. Blend the flour into the fat to make a smooth paste.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Frying Pan

Whisk the paste into the pan juices and bring to a boil, whisking constantly. Simmer until thickened, about 2 minutes.

Equipment you will use

Whisk

Frying Pan

Whisk in the remaining 3 1/2 cups of turkey stock and simmer over moderately low heat, whisking often, until thickened, about 10 minutes. Carve the turkey and serve, passing the gravy.

Ingredients you will need

Turkey Stock

Whole Turkey

Gravy