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Рецепт Orange and Molasses-Glazed Turkey with Sherried Pan Gravy
by Robyn Savoie

Orange and Molasses-Glazed Turkey with Sherried Pan Gravy

Orange and molasses give this turkey a beautiful sheen, but their real strength is in flavoring the pan dripping's, which become the aromatic base for a wonderful gravy.

Early settlers brined meats as a way of tenderizing and preserving, but today we use brining as a terrific method for ensuring tender, moist and juicy turkey. Brining isn't hard to do and the results are outstanding. Instead of stuffing the turkey, the flavorful dressing is cooked alongside.

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Подготовка: США American
Приготовление: Порций: 8

Ингредиенты

  • Brine:
  • 4 Cups Vegetable Broth
  • 2 Cups Sea or Coarse Salt
  • 1 Cup Granulated Sugar
  • 2 Tbsp. Pickling Spices
  • Turkey:
  • 14 Lb. Turkey, Giblets Removed And Reserved
  • 1 Bunch Fresh Sage
  • 2 Medium Seedless Oranges, Unpeeled, Thinly Sliced
  • 3 Tbsp. Butter, Divided
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Ground Black Pepper
  • 1 Cup Water
  • Glaze:
  • 2 Tbsp. Molasses
  • 1 Tbsp. Red Wine Vinegar
  • Gravy:
  • 7 Cups Water
  • 1/4 Cup Celery, Coarsely Chopped
  • 1 Small Onion, Coarsely Chopped
  • 7 Tbsp. All Purpose Flour
  • 1/2 Cup Dry Sherry
  • 1/8 Tsp. Salt
  • 1/8 Tsp. Ground Black Pepper

Инструкции

  1. For Brine: Combine all brine ingredients in medium saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Remove from heat; cool completely. (Brine can be made 1 day ahead; cover and refrigerate.)
  2. Place turkey in large kettle or bucket. Pour brine over turkey; add enough water to cover turkey. Refrigerate at least 6 hours or up to 12 hours. Remove turkey from brine; discard brine. Rinse turkey thoroughly under cold water to remove all salt and sugar. Pat dry.
  3. For Turkey: With fingers, carefully loosen skin on turkey breast. Insert 8 whole sage leaves and 6 orange slices under skin in breast area; place remaining sage and orange slices in turkey cavity. Rub skin with 1 tablespoon of the butter; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  4. Heat oven to 400ºF. Place turkey, breast-side up, on rack in roasting pan. Add 1 cup water to pan. Bake 45 minutes; baste with pan juices. Reduce oven temperature to 325ºF; bake 2 1/2 to 3 hours or until internal temperature reaches 180ºF.
  5. For Glaze: Meanwhile, combine remaining 2 tablespoons butter, molasses and vinegar in small saucepan; bring to a simmer over medium heat. Brush turkey with molasses glaze 3 or 4 times during last 45 minutes of baking. Place turkey on carving board or platter; let stand 20 minutes before carving.
  6. For Gravy: While turkey is baking, place giblets (but not liver), 7 cups water, celery, onion and carrot in medium saucepan; bring to a boil over medium-high heat. Cover and reduce heat to medium-low; simmer 45 minutes. Remove from heat; cool giblets and vegetables in broth. Strain broth, reserving for gravy (discard giblets and vegetables).
  7. When turkey is done baking, pour pan dripping's into measuring cup; let stand a few minutes until fat rises to top. Skim fat, placing 7 tablespoons in roasting pan (discard remaining fat; reserve pan dripping's). Whisk in flour to make a paste. Place pan over 2 stove top burners set to medium heat; whisk 1 minute or until flour mixture colors slightly. Whisk in reserved pan dripping's, reserved turkey broth and sherry. Cook 3 to 5 minutes or until gravy is thickened, bubbly and smooth, whisking constantly. Whisk in 1/8 teaspoon each of the salt and pepper.
  8. Carve turkey. Whisk any juices from carving board into gravy; serve with turkey.