ROAST TURKEY WITH RED CURRANT JELLY AND CITRUS GLAZE
Categories Citrus turkey Roast Christmas Thanksgiving Port Shallot Jam or Jelly Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- Make turkey:
- Combine water and salt in large stockpot; stir to dissolve salt. Rinse turkey inside and out. Add turkey to brine. Cover pot; refrigerate overnight. Stir butter and jelly in small sauce-pan over medium heat until melted. Mix in marjoram, orange peel and lemon peel. Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
- Position rack in bottom third of oven and preheat to 375°F. Drain turkey; pat dry inside and out. Sprinkle shallots in roasting pan. Place turkey atop shallots. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze). If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under tur-key; tie legs together to hold shape.
- Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn. Reduce oven temperature to 350?F. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180?°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed. If necessary, uncover turkey during last 20 minutes to brown skin. Transfer turkey to platter. Tent with foil; let stand 30 minutes. Re-serve mixture in pan for gravy.
- Make gravy:
- Strain pan juices into large measuring cup; spoon off fat. Add Giblet Stock; if necessary, add enough broth to measure 4 cups. Transfer mixture to large saucepan; bring to boil. Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste. Whisk paste into stock mixture. Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes. Mix in orange peel. Season with salt and pepper.
- Brush warm turkey with enough remaining jelly mixture to glaze.
ROASTED SAGE TURKEY WITH VEGETABLE GRAVY
There's no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. -Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 16 servings (3-1/2 cups gravy).
Number Of Ingredients 18
Steps:
- Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.
Nutrition Facts : Calories 514 calories, Fat 24g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 562mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.
RED CURRANT GLAZE
Make and share this Red Currant Glaze recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Heat the jelly and water in a small saucepan over medium heat until melted and smooth.
- Remove from heat.
- Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush.
Nutrition Facts : Calories 893.8, Fat 0.1, Sodium 101.4, Carbohydrate 235, Fiber 3.4, Sugar 172.1, Protein 0.5
ROAST TURKEY WITH RED CURRANT JELLY AND CITRUS GLAZE
Every Thanksgiving for many years, we've experimented making different turkey recipes. This is one that the whole family enjoyed. Begin preparing the turkey a day ahead as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy. From Bon Appetit, May 2004.
Provided by lazyme
Categories Whole Turkey
Time 5h45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Make turkey:.
- Combine water and salt in large stockpot; stir to dissolve salt.
- Rinse turkey inside and out.
- Add turkey to brine.
- Cover pot; refrigerate overnight.
- Stir butter and jelly in small sauce-pan over medium heat until melted.
- Mix in marjoram, orange peel and lemon peel.
- Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
- Position rack in bottom third of oven and preheat to 375°F
- Drain turkey; pat dry inside and out.
- Sprinkle shallots in roasting pan.
- Place turkey atop shallots.
- Starting at neck end, slide hand between skin and breast meat to loosen skin.
- Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze).
- If stuffing turkey, spoon stuffing loosely into neck and main cavities.
- Tuck wing tips under turkey; tie legs together to hold shape.
- Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn.
- Reduce oven temperature to 350°F
- Cover turkey loosely with foil.
- Roast until thermometer inserted into thigh registers 180°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed.
- If necessary, uncover turkey during last 20 minutes to brown skin.
- Transfer turkey to platter.
- Tent with foil; let stand 30 minutes.
- Re-serve mixture in pan for gravy.
- Make gravy:.
- Strain pan juices into large measuring cup; spoon off fat.
- Add Giblet Stock; if necessary, add enough broth to measure 4 cups.
- Transfer mixture to large saucepan; bring to boil.
- Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste.
- Whisk paste into stock mixture.
- Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes.
- Mix in orange peel.
- Season with salt and pepper.
- Brush warm turkey with enough remaining jelly mixture to glaze.
Nutrition Facts : Calories 1763, Fat 90.6, SaturatedFat 30.1, Cholesterol 690.4, Sodium 14901, Carbohydrate 23.4, Fiber 0.5, Sugar 11.8, Protein 198.8
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