ORANGE AND MAPLE-GLAZED TURKEY WITH THYME-SHALLOT GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 5h10m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- For the turkey: Pat the turkey dry, inside and out. Place the onion and orange quarters into the cavity, tie the drumsticks together and tuck the wings under the bird.
- Rub butter all over the skin, then sprinkle generously with salt and pepper. Place the turkey on a rack set over a roasting pan. Roast for 25 minutes.
- Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat.
- After 25 minutes, turn down the oven to 375 degrees F and glaze the turkey with the orange-maple mixture. Continue to roast, glazing the turkey every 25 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 3 to 4 hours more, depending on the oven. Let rest for 15 minutes.
- For the gravy: Meanwhile, Heat the olive oil and butter in a thick-bottomed saucepan or Dutch oven over medium-high heat. Add the shallots and thyme, and cook until brown. Add the flour; cook for 1 minute.
- While whisking, slowly add the turkey drippings. Bring to a boil and cook, whisking, until thickened, 5 minutes. Taste and season with salt and pepper if needed.
- Carve the turkey and serve with the gravy.
TRISHA YEARWOOD'S ROASTED TURKEY
Steps:
- Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F. Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven. Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.
NO-BASTE, NO-BOTHER ROASTED TURKEY
I saw Trisha Yearwood prepare a turkey on her show on the Food Network with this recipe/method and it appeared to be incredibly easy and looked delicious. In the past, I've used the roasting bags for my turkey and while they come are moist, they don't have that beautiful deep golden brown roasted appearance. I'm eager to try this recipe in the hope that I can achieve both. I'm posting the recipe so I don't misplace it. Perhaps, I'll try a large roasting chicken first. I'll keep you posted.
Provided by Phat and Sassy
Categories Very Low Carbs
Time 7h10m
Yield 10-12 , 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.
- Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up on a rack, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.
- Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.
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