Tangerine-Glazed Turkey
TOTAL TIME: Prep: 30 minutes Bake: 3-3/4 hours + standing
YIELD: 14 servings (4 cups gravy).
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
Ingredients
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1 turkey (14 to 16 pounds)
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1/2 cup butter, softened
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1/2 cup butter, cubed
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1 cup canola oil
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2 cups tangerine juice
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GRAVY:
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2 to 3 cups chicken broth
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5 tablespoons all-purpose flour
Directions
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1.
Preheat oven to 325°. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. Rub softened butter over turkey.
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2.
In a large saucepan, melt cubed butter; stir in oil. Saturate a 4-layered 17-in. square of cheesecloth in butter mixture; drape over turkey.
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3.
Add tangerine juice to remaining butter mixture. Bake turkey, uncovered, 3 hours; baste with tangerine juice mixture every 30 minutes, keeping cheesecloth moist at all times.
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4.
Remove and discard cheesecloth. Bake turkey 45 minutes to 1-1/4 hours longer or until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
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5.
Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup drippings. Add enough broth to remaining drippings to measure 4 cups.
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6.
For gravy, chop reserved giblets. In a large saucepan, saute giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with turkey.
Nutrition Facts
8 ounces cooked turkey with 1/4 cup gravy : 684 calories, 39g fat (12g saturated fat), 263mg cholesterol, 359mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 73g protein.
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