Tangerine-Glazed Turkey Recipe

Tangerine-Glazed Turkey Recipe

Ingredients:

1 pc of turkey (whole, 10 lbs); save the giblets and neck
3/4 c of softened butter (unsalted)
3/4 c of canola oil (or vegetable oil)
1-1/2 c of juice (tangerine)
2-1/4 c of stock (turkey)
3 Tbsps of flour (all purpose)
2 c of stuffing (Sausage, Apple & Dried Cranberry)

Instructions:

Preheat your oven at 425 degrees F. Rinse turkey and pat dry. Season salt & pepper on the inside. Place the stuffing inside neck and fold (neck) skin beneath its body then fasten with skewer.

Place the stuffing inside (body) cavity and tie together the legs using (butcher’s) twine. Brush half of butter on turkey then season salt & pepper then place on a (roasting) pan and roast at about twenty-five mins.

While waiting, melt butter with (tangerine) juice and oil; let it cool then reduce oven (temperature) to 325 degrees F.

Use the juice on the (roasting) pan in basting. Soak a cheesecloth into the oil-juice mix and drape turkey.

Roast turkey in an hour prior to basting with oil-juice mix and juices (above cheesecloth) every twenty mins for two and a half hours or more, till meat inside the thigh reaches (180-185 degrees F).

Remove string and cheesecloth then transfer turkey on a hot platter. Save the juice and let turkey rest for twenty-five mins before slicing then spoon out the stuffing on a (serving) dish.

Skim fat in the juice from the pan then save 1/4-cup. Add (1 cup) stock on the pan with juice. Deglaze above moderately-high heat while scraping the brown lumps.

To make gravy, whisk flour and the saved fat inside a saucepan; cook above gentle heat while whisking at about three mins. Add the (deglazed) liquid and the rest of the stock.

Simmer for ten mins while constantly stirring. Pour onto a bowl through a mesh strainer. Add (chopped) giblets and serve with the turkey.

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