Tangerine-Glazed Turkey
A technique passed down from generations—drenching cheesecloth in melted butter and oil, then draping the cloth over the turkey before roasting—helps give the bird beautiful golden-brown skin. The technique also results in juicy, moist breast meat.—Jeanne Horn, Duluth, Minnesota
-
Total Time
Prep: 30 minutes Bake: 3-3/4 hours + standing -
Makes
14 servings (4 cups gravy)
Reviews
I will definitely use this recipe again. The turkey was golden brown and completely juicy. My husband was surprised that even the white meat was juicy. My entire family raved on the turkey, so I have used this recipe for the past two Thanksgivings and will continue.
If a turkey is done at 165 degrees, why would you want to cook it to 180 degrees? Is that a typo maybe?
I'm so glad to read that it worked well for everyone! - Jeanne
My turkey came out looking exactly like the picture. My entire family loved it, because it was so moist and tasty. As it was being carved, the juice was actually running out. I have found a new recipe and have already told others about it!
We made this turkey for Thanksgiving this year. The family was a little apprehensive about the tangerine but decided to give it a try. And boy are they glad they did. It was the best turkey we have ever had!!! It was moist and juicy and the flavor of the tangerines really accented the turkey well. I juiced about 4 tangerines to get the required juice and then halved the other tangerines and stuffed them into the turkey cavity for extra flavor, then used them as garnish. I also used the cheesecloth method which was featured in the magazine article. This gave the turkey a lovely golden color while keeping it moist. I will be keeping this recipe on hand for years to come!
The best tasting, moistest, most beautiful turkey I have ever prepared. Mine did look as beautiful as the photo. I did use regular OJ instead of tangerine juice...just due to what was available in my smallish town. Will certainly do this again.
She is all they claim..........She's got them all on the run,but her heart belongs to just one...........
I'm the one who originally submitted this recipe to TOH, maybe four years ago now? I'd forgotten all about it. What's even better than chicken stock is turkey giblet stock: simmer the turkey neck and giblets (except for the liver, which will impart a bitter taste) in water with a few celery tops, some onion slices, and a few whole peppercorns. When you have a lovely stock, strain it, reserving the giblets, which you set aside and then chop finely for inclusion in the gravy. The turkeys I have made using this recipe never looked as good as the one in the picture, but they certainly were tasty! I prefer a bread dressing with this recipe. The one I usually make includes chopped apples and dried apricots.