Spiced Roasted Turkey

Spiced Roasted Turkey
Spiced Roasted Turkey is a gluten free main course. One portion of this dish contains about 125g of protein, 39g of fat, and a total of 937 calories. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for Thanksgiving. If you have scallions, turkey 1 hour, chicken broth, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

1
Preheat oven to 450°F with rack in lowest position.
Equipment you will use
OvenOven
2
Toast spices with sea salt in a dry small heavy skillet over medium-low heat, stirring occasionally, until fragrant and coriander is a shade darker, 8 to 10 minutes.
Ingredients you will need
CorianderCoriander
Sea SaltSea Salt
SpicesSpices
ToastToast
Equipment you will use
Frying PanFrying Pan
3
Transfer to grinder and pulse until finely ground. Reserve 1 teaspoon spice mixture, then stir together remaining spice mixture with grated ginger, garlic, and butter to form a paste.
Ingredients you will need
ButterButter
GarlicGarlic
GingerGinger
4
Rinse turkey inside and out, then pat dry. Fold neck skin under body. Starting at large cavity end of turkey, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin. Using a spoon, slide spice paste under skin of turkey breast and legs, pushing butter out of spoon with a finger on outside of skin (do not put spice paste under turkey skin in advance). Tie drumsticks together with kitchen string and tuck wings under body.
Ingredients you will need
Turkey BreastTurkey Breast
Spice PasteSpice Paste
Chicken DrumsticksChicken Drumsticks
ButterButter
Whole TurkeyWhole Turkey
Chicken WingsChicken Wings
Equipment you will use
Kitchen TwineKitchen Twine
5
Pat giblets and neck pieces dry and cut into 1-inch pieces.
6
Heat vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté giblets and neck pieces, stirring occasionally, until golden, about 5 minutes.
Ingredients you will need
Vegetable OilVegetable Oil
Equipment you will use
Frying PanFrying Pan
7
Add scallions, carrots, celery, and sliced ginger and sauté, stirring, until lightly browned, about 8 minutes.
Ingredients you will need
Green OnionsGreen Onions
CarrotCarrot
CeleryCelery
GingerGinger
8
Add rice wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in 4 cups broth, soy sauce, and reserved teaspoon spice mixture and bring to a boil.
Ingredients you will need
Rice WineRice Wine
Soy SauceSoy Sauce
BrothBroth
9
Pour mixture into roasting pan, then set rack in roasting pan, arranging neck pieces and vegetables around rack as necessary (liquid should be just below bottom of rack).
Ingredients you will need
VegetableVegetable
Equipment you will use
Roasting PanRoasting Pan
10
Roast turkey on rack, rotating pan 180 degrees halfway through roasting, until an instant-read thermometer inserted into fleshy part of thighs (test both, close to but not touching bone) registers 170°F, 1 1/2 to 2 hours.
Ingredients you will need
Whole TurkeyWhole Turkey
BoneBone
Equipment you will use
Kitchen ThermometerKitchen Thermometer
Frying PanFrying Pan
11
Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan.
Ingredients you will need
Whole TurkeyWhole Turkey
Equipment you will use
Roasting PanRoasting Pan
12
Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
Ingredients you will need
Whole TurkeyWhole Turkey
MeatMeat
1
Strain pan juices through a large fine-mesh sieve into 1-quart measure, pressing hard on and then discarding solids, and let stand until fat rises to top. Skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, discarding fat.) You should have 4 cups stock. If there is less, add more broth. If there's more, boil to reduce.
Ingredients you will need
StockStock
Equipment you will use
Measuring CupMeasuring Cup
SieveSieve
Frying PanFrying Pan
2
Transfer all but 1/2 cup stock to a heavy medium saucepan and bring to a boil.
Ingredients you will need
StockStock
Equipment you will use
Sauce PanSauce Pan
3
Whisk together cornstarch and 1/2 cup reserved stock in a small bowl until smooth, then whisk into boiling stock and boil, whisking occasionally, 2 minutes.
Ingredients you will need
Corn StarchCorn Starch
StockStock
Equipment you will use
WhiskWhisk
BowlBowl
4
Serve turkey with gravy.
Ingredients you will need
Whole TurkeyWhole Turkey
GravyGravy
1
Spice mixture can be toasted and ground 1 day ahead and kept in an airtight container at room temperature.
DifficultyExpert
Ready In5 hrs
Servings8
Health Score37
Magazine