Clementine-Salted Turkey With Redeye Gravy
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
54
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Coarse Kosher Salt2 large
Onion (quartered)6 tbsps
All-Purpose Flour2 cups
Brewed Coffee (freshly)Directions:
1
For turkey: Rub salt and clementine peel together in small bowl
2
Sprinkle some seasoned salt in main and neck cavities of turkey
3
Place turkey in large roasting pan
4
Reserve 2 teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey
5
Cover pan with plastic wrap and refrigerate turkey overnight
6
Rinse turkey thoroughly inside and out; pat dry
7
Rinse large roasting pan and wipe dry
8
Place rack in pan; place turkey on rack and let stand uncovered at room temperature 1 hour
9
Set rack at lowest position in oven and preheat to 375°F
10
Tuck turkey wing tips under
11
Cut 6 clementines into quarters (reserve remaining clementines for another use)
12
Stuff cut clementines and onions into main cavity
13
Tie legs together loosely
14
Spread butter all over turkey
15
Sprinkle with 1 teaspoon pepper and reserved 2 teaspoons clementine salt
16
Pour 3 cups chicken broth into pan
17
Roast turkey 45 minutes; baste with pan juices
18
Reduce oven temperature to 350°F
19
Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting occasionally with pan juices, adding more broth to maintain liquid level, and covering loosely with foil if browning too quickly, about 3 3/4 hours
20
Transfer turkey to platter; tent with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees)
21
Rub salt and clementine peel together in small bowl
22
Sprinkle some seasoned salt in main and neck cavities of turkey
23
Place turkey in large roasting pan
24
Reserve 2 teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey
25
Cover pan with plastic wrap and refrigerate turkey overnight
26
Rinse turkey thoroughly inside and out; pat dry
27
Rinse large roasting pan and wipe dry
28
Place rack in pan; place turkey on rack and let stand uncovered at room temperature 1 hour
29
Set rack at lowest position in oven and preheat to 375°F
30
Tuck turkey wing tips under
31
Cut 6 clementines into quarters (reserve remaining clementines for another use)
32
Stuff cut clementines and onions into main cavity
33
Tie legs together loosely
34
Spread butter all over turkey
35
Sprinkle with 1 teaspoon pepper and reserved 2 teaspoons clementine salt
36
Pour 3 cups chicken broth into pan
37
Roast turkey 45 minutes; baste with pan juices
38
Reduce oven temperature to 350°F
39
Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting occasionally with pan juices, adding more broth to maintain liquid level, and covering loosely with foil if browning too quickly, about 3 3/4 hours
40
Transfer turkey to platter; tent with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees)
41
For gravy: Pour juices from roasting pan into large measuring cup
42
Spoon off fat that rises to surface into 1-cup measuring cup
43
Add enough Turkey Stock to degreased pan juices to measure 5 cups
44
If necessary, add enough fat reserved from Turkey Stock to fat from pan juices to measure 1/2 cup
45
Heat 1/2 cup fat in heavy large saucepan over medium-high heat
46
Add ham and sauté 3 minutes
47
Whisk in flour; cook 1 minute
48
Whisk in 5 cups broth mixture and coffee
49
Boil until gravy is reduced to 61/2 cups, about 15 minutes
50
Season to taste with pepper
51
Serve turkey with gravy
52
Pour juices from roasting pan into large measuring cup
53
Spoon off fat that rises to surface into 1-cup measuring cup
54
Add enough Turkey Stock to degreased pan juices to measure 5 cups
55
If necessary, add enough fat reserved from Turkey Stock to fat from pan juices to measure 1/2 cup
56
Heat 1/2 cup fat in heavy large saucepan over medium-high heat
57
Add ham and sauté 3 minutes
58
Whisk in flour; cook 1 minute
59
Whisk in 5 cups broth mixture and coffee
60
Boil until gravy is reduced to 61/2 cups, about 15 minutes
61
Season to taste with pepper
62
Serve turkey with gravy