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