Salted Roast Turkey With Orange, Fall Spices, And Sherry Gravy
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
34
Spice
51
Sweetness
50
Sourness
47
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tsps
Peppercorns (szechuan **)1 tsp
Whole Cloves1 tsp
Coriander Seed1 tsp
Fennel Seed5 large
Green Onion (chopped)1 tbsp
Soy Sauce1 cup
All-Purpose Flour1 cup
Sherry (dry)Directions:
1
A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets
2
A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets
3
** Sometimes called wild pepper or sansho peppercorns; available at some specialty foods stores and at Asian markets
4
For asian-spiced salt: Coarsely grind first 5 ingredients in spice mill; transfer to small bowl
5
Place cinnamon stick in spice mill and grind coarsely; add to bowl
6
Mix in coarse salt
7
DO AHEAD: Can be made 1 week ahead
8
Cover and store at room temperature
9
Stir orange peel into Asian-spiced salt before using
10
Coarsely grind first 5 ingredients in spice mill; transfer to small bowl
11
Place cinnamon stick in spice mill and grind coarsely; add to bowl
12
Mix in coarse salt
13
DO AHEAD: Can be made 1 week ahead
14
Cover and store at room temperature
15
Stir orange peel into Asian-spiced salt before using
16
For turkey: Rinse turkey inside and out (do not pat dry)
17
Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve for roasting
18
Place turkey in roasting bag; sprinkle inside and out with Asian-spiced salt
19
Close bag
20
Place on baking sheet; refrigerate 18 to 24 hours
21
Mix green onions and next 4 ingredients in medium bowl
22
DO AHEAD: Can be made 1 day ahead
23
Cover and chill
24
Set rack at lowest position in oven and preheat to 325°F
25
Mix soy sauce and molasses in small bowl; reserve for glaze
26
Rinse turkey inside and out; pat very dry
27
Divide chopped green onion mixture between main and neck cavities
28
Fold neck skin under and secure with skewer
29
Tuck wing tips under
30
Tie legs together loosely
31
Place turkey on rack set in large roasting pan
32
Spread butter all over turkey
33
Place reserved fat pads and reserved neck, heart, and gizzard in roasting pan; pour in 2 cups Golden Turkey Stock
34
Roast turkey 45 minutes
35
Baste with pan juices
36
Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan by cupfuls if dry, and tenting turkey loosely with foil if browning too quickly, 3 to 31/2 hours longer
37
Brush turkey with soy sauce glaze twice during last 30 minutes
38
Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes
39
Reserve roasting pan with juices for gravy
40
Rinse turkey inside and out (do not pat dry)
41
Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve for roasting
42
Place turkey in roasting bag; sprinkle inside and out with Asian-spiced salt
43
Close bag
44
Place on baking sheet; refrigerate 18 to 24 hours
45
Mix green onions and next 4 ingredients in medium bowl
46
DO AHEAD: Can be made 1 day ahead
47
Cover and chill
48
Set rack at lowest position in oven and preheat to 325°F
49
Mix soy sauce and molasses in small bowl; reserve for glaze
50
Rinse turkey inside and out; pat very dry
51
Divide chopped green onion mixture between main and neck cavities
52
Fold neck skin under and secure with skewer
53
Tuck wing tips under
54
Tie legs together loosely
55
Place turkey on rack set in large roasting pan
56
Spread butter all over turkey
57
Place reserved fat pads and reserved neck, heart, and gizzard in roasting pan; pour in 2 cups Golden Turkey Stock
58
Roast turkey 45 minutes
59
Baste with pan juices
60
Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan by cupfuls if dry, and tenting turkey loosely with foil if browning too quickly, 3 to 31/2 hours longer
61
Brush turkey with soy sauce glaze twice during last 30 minutes
62
Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes
63
Reserve roasting pan with juices for gravy
64
For gravy: Remove turkey neck, heart, and gizzard from roasting pan
65
Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired
66
Pour pan juices into 8-cup measuring cup
67
Spoon off fat from surface, reserving 1/2 cup fat
68
Add enough turkey stock to degreased pan juices to measure 5 1/4 cups total
69
Place reserved roasting pan over 2 burners on medium heat; add 1/2 cup reserved turkey fat and 1/2 cup flour
70
Whisk until roux is light brown, about 2 minutes
71
Whisk in Sherry, then stock mixture
72
Bring to boil, scraping up browned bits and whisking to blend
73
Boil until gravy is thick enough to coat spoon, about 8 minutes
74
Add chopped neck, heart, and gizzard, if desired
75
Whisk in 1 tablespoon soy sauce; season with salt and pepper
76
Serve turkey with gravy
77
A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets
78
** Sometimes called wild pepper or sansho peppercorns; available at some specialty foods stores and at Asian markets
79
Remove turkey neck, heart, and gizzard from roasting pan
80
Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired
81
Pour pan juices into 8-cup measuring cup
82
Spoon off fat from surface, reserving 1/2 cup fat
83
Add enough turkey stock to degreased pan juices to measure 5 1/4 cups total
84
Place reserved roasting pan over 2 burners on medium heat; add 1/2 cup reserved turkey fat and 1/2 cup flour
85
Whisk until roux is light brown, about 2 minutes
86
Whisk in Sherry, then stock mixture
87
Bring to boil, scraping up browned bits and whisking to blend
88
Boil until gravy is thick enough to coat spoon, about 8 minutes
89
Add chopped neck, heart, and gizzard, if desired
90
Whisk in 1 tablespoon soy sauce; season with salt and pepper
91
Serve turkey with gravy