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Awesome Tangerine-Glazed Turkey
" This Thanksgiving turkey is indeed awesome--simply out-of-this-world! Just wait until you smell the wonderful citrus aroma while the turkey is roasting! I guarantee that you will receive rave reviews on Thanksgiving Day with this recipe! Enjoy. (Note: Be sure to do as much as possible in advance to make your Thanksgiving Day an enjoyable one.) Garnish with fresh thyme, rosemary, and bay leaf. The turkey is stuffed with Awesome Sausage Apple and Dried Cranberry Stuffing. " Ingredients 10 pounds whole turkey, neck and giblets reserved 3/4 cup unsalted butter, softened 3/4 cup canola oil 1 1/2 cups tangerine juice 2 1/4 cups turkey stock 2 cups dry bread stuffing mix 3 tablespoons all-purpose flour Directions 1 Preheat oven to 425 degrees F ( 220 degrees C). 2 Rinse the turkey, pat it dry, and season inside with salt and pepper. Pack the neck cavity loosely with the Sausage, Apple & Dried Cranberry Stuffing. Fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with the remaining Sausage, Apple & Dried Cranberry Stuffing. Tie the drumsticks together (truss) with butcher's twine. Spread the turkey with 1/2 of the butter (6 tablespoons) and season it with salt and pepper. Place turkey in a shallow roasting pan; roast for 25 minutes. 3 Meanwhile, in a saucepan, melt the remaining butter (6 tablespoons) with the oil and tangerine juice; allow mixture to cool. Reduce the oven temperature to 325 degrees F (165 degrees C). Baste the turkey with the pan juices and drape it with a piece of cheesecloth soaked in the tangerine-oil mixture. Roast the turkey for one hour before basting the turkey with the tangerine-oil mixture and pan juices (over the cheesecloth) every 20 minutes for 2 1/2 hours more (or until juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180-185 degrees F/ 85-90 degrees C). 4 Discard the cheesecloth and the trussing string from turkey. Transfer the turkey to a heated platter, reserving the pan juices in the roasting pan; let stand for 25 minutes before carving and spooning out stuffing into a serving dish. Skim the fat from the remaining pan juices and reserve 1/4 cup. Add 1 cup of the stock to the pan juices and deglaze the pan over high heat, scraping up the brown bits. Go To Page: 1 2
The copyright of the article Thanksgiving Day USA Recipe in Food Management is owned by Andrew A. Orr. Permission to republish Thanksgiving Day USA Recipe in print or online must be granted by the author in writing.
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