Citrus-Glazed Turkey with Chipotle Gravy
Keys: Main Dish Poultry Thanksgiving Turkey
Yield: 16
Ingredients:
----------------- GLAZE ----------------
3/4 cup unsalted butter - (1 1/2 sticks)
1/2 cup honey
3 tbl grated orange peel - (packed)
3 tbl grated lime peel - (packed) from about 12 limes
2 tbl chopped fresh thyme
4 tsp chopped canned chipotle chilies see * Note
1 tbl ground cumin
1 tsp salt
----------------- TURKEY ----------------
2 tbl butter - (1/4 stick)
4 1/2 cup chopped onions
1 x turkey - (22 to 24 lbs) neck, gizzard,
and heart reserved
2 cup chopped peeled carrots
2 cup chopped celery with leaves
1 1/2 cup chopped plum tomatoes
Salt to taste
Freshly-ground black pepper to taste
9 cup canned low-salt chicken broth more or less
----------------- GRAVY ----------------
1 cup canned low-salt chicken broth more or less
1/2 cup all-purpose flour
Salt to taste
Freshly-ground black pepper to taste
Method:
* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes
called adobo, are available at Latin American markets, specialty foods
stores, and some supermarkets.
For Glaze: Melt butter in heavy small saucepan over medium heat. Remove
from heat. Stir in next 7 ingredients. Freeze until mixture begins to
firm up but is still spreadable, about 30 minutes. Set aside 1/2 cup
citrus glaze for gravy.
For Turkey: Melt butter in large nonstick skillet over medium-high heat.
Add onions and reserved turkey parts and saute until onions are very
deep brown, about 22 minutes. Add carrots, celery, and tomatoes to
skillet and toss to blend. (Glaze and vegetable mixture can be made 1
day ahead. Cover separately and chill. Cover turkey and chill.)
Set rack in bottom third of oven and preheat to 400 degrees. Place small
rack in center of large roasting pan. Sprinkle vegetable mixture with
turkey parts around rack. Rinse turkey inside and out; pat dry. Place
turkey on rack in roasting pan. Starting at neck end, carefully slide
hand between skin and breast meat to loosen skin. Rub 1/2 cup citrus
glaze over breast meat under skin.
If stuffing turkey, spoon stuffing loosely into neck and main cavities.
Tuck wing tips under turkey; tie legs together loosely to hold shape.
Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve
any remaining glaze. Sprinkle turkey generously with salt and pepper.
Cover turkey (not pan) loosely with foil. Roast 30 minutes.
Reduce oven temperature to 350 degrees; add 1 cup broth to pan. Press
foil snugly around turkey (not pan). Roast 1 hour 15 minutes. Add 1 cup
broth to pan. Roast turkey until thermometer inserted into thickest part
of thigh registers 175 degrees, adding 1 cup broth every 30 minutes,
lifting foil to baste with pan juices and removing foil during last 15
minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or
4 hours 15 minutes if stuffed. Transfer turkey to platter. Tent with
foil; let stand 30 minutes (internal temperature of turkey will increase
by 5 to 10 degrees). Reserve pan juices.
For Gravy: Strain pan juices into 8-cup measuring cup, pressing on
solids to extract some pulp and as much liquid as possible; discard
solids in strainer. Spoon fat from top of juices; discard fat. Add
enough chicken broth to pan juices in cup to measure 6 cups.
Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium
heat until melted. Gradually add flour; whisk 1 minute. Gradually whisk
in pan juices. Bring to boil, whisking until smooth. Reduce heat to
medium; boil until sauce thickens slightly, about 5 minutes. Season
gravy with salt and pepper. Brush any remaining glaze over turkey. Serve
turkey with gravy.
This recipe yields 16 servings.
Comments: Traditional flavors (honey and orange) and contemporary ones
(cumin and chilies) come together in the glaze, which also gives the
gravy some heat and zip.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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