Roast Turkey with Citrus Pan Gravy

Roast Turkey with Citrus Pan Gravy
From Williams Sonoma "Thanksgiving"
(10 pound turkey..serves...MANY!)

You will need:

10-12 pound turkey
S&P to season

For the butter rub:
1/2 cup unsalted butter at room temperature
2 tbsp orange zest
2 tbsp crushed dried rosemary

For the cooking/gravy:
1 onion, quartered
1 orange, quartered
3 carrots, unpeeled, chopped

For the gravy:
3 1/2 cups chicken or turkey stock
1/4 cup fresh orange juice
2 tbsp cornstarch
Dash white port if desired


1. Remove the turkey 2 hours before cooking time to take the chill off.

2. Position the oven rack to the lowest third of the oven and preheat to 325.

3. Rinse the turkey inside and out. Fold the wings under the turkey to prevent them from burning. Season with S&P - not too much! :) Stuff the turkey at this point if desired. Truss.

4. Make the butter by mashing all ingredients together. Working gently with your fingers, lift the skin from the turkey from front to back along the breasts then along the legs. Rub with butter between skin and meat then all over the turkey itself.

5. Roast the turkey for 1 hour 45 minutes, turning the pan from front to back several times.

6. At this point, add the onion, orange and carrots to the pan. Continue roasting the turkey for another 1 hour and 15 minutes until the temperature of the meaty part of the thigh is 175F (not touching the bone). If you have stuffed your turkey you made need an additional 45 minutes. The total roasting time is between 3 and 4 hours.

7. Transfer the turkey to a cutting board, cover with foil and let it rest while making the gravy.

8. For the gravy, place the roasting pan on the burner of the oven (if you can); if not put the contents into a pot and scrape up as much as you can from the pan. A little white wine while the pan is still hot will help to deglaze it.

9. Add the stock and bring to a simmer for 5 minutes.

10. Transfer the contents to a new pot through a sieve and push down on the veggies/orange to extract as much as you can. Spoon off any obvious fat. Simmer on medium heat for about 5 minutes.

11. In a small bowl, mix the orange juice and cornstarch to make a slurry. Gradually stir the slurry into the gravy, cooking until it thickens - about another 2-4 minutes. Season with S&P and serve.

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