Spiced Roasted Turkey
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
47
Sourness
35
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tsp
Black Peppercorn1 tsp
Peppercorns (sichuan)1 tsp
Coriander Seed1 tsp
Star Anise (pieces)4 tsps
Coarse Sea Salt2 tbsps
Unsalted Butter (softened)2 tbsps
Vegetable Oil2 bunches
Scallions (coarsely chopped)1 tbsp
Soy Sauce3 tbsps
CornstarchDirections:
1
Make turkey: Preheat oven to 450°F with rack in lowest position
2
Toast spices with sea salt in a dry small heavy skillet over medium-low heat, stirring occasionally, until fragrant and coriander is a shade darker, 8 to 10 minutes
3
Transfer to grinder and pulse until finely ground
4
Reserve 1 teaspoon spice mixture, then stir together remaining spice mixture with grated ginger, garlic, and butter to form a paste
5
Rinse turkey inside and out, then pat dry
6
Fold neck skin under body
7
Starting at large cavity end of turkey, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin
8
Using a spoon, slide spice paste under skin of turkey breast and legs, pushing butter out of spoon with a finger on outside of skin (do not put spice paste under turkey skin in advance)
9
Tie drumsticks together with kitchen string and tuck wings under body
10
Pat giblets and neck pieces dry and cut into 1-inch pieces
11
Heat vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté giblets and neck pieces, stirring occasionally, until golden, about 5 minutes
12
Add scallions, carrots, celery, and sliced ginger and sauté, stirring, until lightly browned, about 8 minutes
13
Add rice wine and boil, stirring and scraping up any brown bits, 1 minute
14
Stir in 4 cups broth, soy sauce, and reserved teaspoon spice mixture and bring to a boil
15
Pour mixture into roasting pan, then set rack in roasting pan, arranging neck pieces and vegetables around rack as necessary (liquid should be just below bottom of rack)
16
Roast turkey on rack, rotating pan 180 degrees halfway through roasting, until an instant-read thermometer inserted into fleshy part of thighs (test both, close to but not touching bone) registers 170°F, 1 1/2 to 2 hours
17
Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan
18
Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F)
19
Preheat oven to 450°F with rack in lowest position
20
Toast spices with sea salt in a dry small heavy skillet over medium-low heat, stirring occasionally, until fragrant and coriander is a shade darker, 8 to 10 minutes
21
Transfer to grinder and pulse until finely ground
22
Reserve 1 teaspoon spice mixture, then stir together remaining spice mixture with grated ginger, garlic, and butter to form a paste
23
Rinse turkey inside and out, then pat dry
24
Fold neck skin under body
25
Starting at large cavity end of turkey, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin
26
Using a spoon, slide spice paste under skin of turkey breast and legs, pushing butter out of spoon with a finger on outside of skin (do not put spice paste under turkey skin in advance)
27
Tie drumsticks together with kitchen string and tuck wings under body
28
Pat giblets and neck pieces dry and cut into 1-inch pieces
29
Heat vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté giblets and neck pieces, stirring occasionally, until golden, about 5 minutes
30
Add scallions, carrots, celery, and sliced ginger and sauté, stirring, until lightly browned, about 8 minutes
31
Add rice wine and boil, stirring and scraping up any brown bits, 1 minute
32
Stir in 4 cups broth, soy sauce, and reserved teaspoon spice mixture and bring to a boil
33
Pour mixture into roasting pan, then set rack in roasting pan, arranging neck pieces and vegetables around rack as necessary (liquid should be just below bottom of rack)
34
Roast turkey on rack, rotating pan 180 degrees halfway through roasting, until an instant-read thermometer inserted into fleshy part of thighs (test both, close to but not touching bone) registers 170°F, 1 1/2 to 2 hours
35
Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan
36
Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F)
37
Make gravy while turkey stands: Strain pan juices through a large fine-mesh sieve into 1-quart measure, pressing hard on and then discarding solids, and let stand until fat rises to top
38
Skim off and discard fat
39
(If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes
40
Carefully pour pan juices from separator into measuring cup, discarding fat
41
) You should have 4 cups stock
42
If there is less, add more broth
43
If there's more, boil to reduce
44
Transfer all but 1/2 cup stock to a heavy medium saucepan and bring to a boil
45
Whisk together cornstarch and 1/2 cup reserved stock in a small bowl until smooth, then whisk into boiling stock and boil, whisking occasionally, 2 minutes
46
Serve turkey with gravy
47
Strain pan juices through a large fine-mesh sieve into 1-quart measure, pressing hard on and then discarding solids, and let stand until fat rises to top
48
Skim off and discard fat
49
(If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes
50
Carefully pour pan juices from separator into measuring cup, discarding fat
51
) You should have 4 cups stock
52
If there is less, add more broth
53
If there's more, boil to reduce
54
Transfer all but 1/2 cup stock to a heavy medium saucepan and bring to a boil
55
Whisk together cornstarch and 1/2 cup reserved stock in a small bowl until smooth, then whisk into boiling stock and boil, whisking occasionally, 2 minutes
56
Serve turkey with gravy