TANGERINE-GLAZED
TURKEY
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Awesome Sausage, Apple and
Dried Cranberry Stuffing
Prep Time: 45
Minutes
Cook Time: 3 Hours and 30 Minutes
Ready In:
4 Hours and 15 Minutes
Makes 8 Servings
Ingredients:
10 pounds whole turkey,
neck and giblets reserved
salt and pepper to taste
2 1/4 cups Awesome Sausage, Apple and Dried Cranberry Stuffing
(see below)
3/4 cup unsalted butter, softened
3/4 cup canola oil
1 1/2 cups tangerine juice
2 1/4 cups turkey stock
3 tablespoons all-purpose flour
Directions:
1. Preheat oven to 425
degrees F ( 220 degrees C). Chop turkey neck and giblets, and
set aside.
2. Clean turkey, and season body cavity with salt and pepper.
Loosely pack neck cavity with 1/2 cup Awesome Sausage, Apple
& Dried Cranberry Stuffing. Fold the neck skin under the
body, and fasten with a skewer. Loosely pack the body cavity
with remaining Awesome Sausage, Apple & Dried Cranberry Stuffing.
Tie together drumsticks, spread 1/2 the butter over the turkey,
and season with salt and pepper. Place turkey in a shallow roasting
pan.
3. Melt remaining butter in a
medium saucepan over medium heat, and mix with canola oil and
tangerine juice. Remove from heat, and allow to cool about 5
minutes. Soak a piece of cheesecloth large enough to drape over
the turkey in the mixture.
4. Roast turkey 25 minutes in
the preheated oven. Reduce oven temperature to 325 degrees F
(110 degrees C). Drape turkey with the soaked cheesecloth. Continue
roasting 1 hour. Leaving the cheesecloth draped over the turkey,
baste with the tangerine juice mixture. Basting every 20 minutes,
continue roasting about 2 hours, until the internal temperature
of the thigh meat reaches 180 degrees F (80 degrees C) and the
stuffing inside the body cavity reaches 165 degrees F (70 degrees
C). Reserve pan juices and 1/4 cup remaining fat, and allow turkey
to cool about 25 minutes before removing stuffing.
5. In the baking pan, mix pan
juices with 1/4 cup turkey stock, and deglaze over high heat.
In a medium saucepan over low heat, whisk together reserved fat
and flour 3 minutes. Stir in turkey neck and giblets, deglazed
mixture, reserved fat and remaining turkey stock. Stirring constantly,
simmer 10 minutes, until giblets are cooked through. Strain through
a sieve, and serve with the turkey and stuffing. |
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