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Tuesday, November 22, 2005

Rosemary Orange Turkey 

Since the holidays are quite soon, I thought I'd share this recipe. It's very good. I used a combination of fresh herbs instead of just the 2, as the store didn't have the 2 separately. Use your own judgement.
    Directions
  1. Heat oven to 400° F. Rinse turkey and pat dry. Tuck wing tips under turkey. Rub with oil, inside and out. Place on rack in large roasting pan. Squeeze juice from one-half of one orange over turkey. Season inside and out with salt and pepper. Place remaining orange wedges, onion, and sprigs of herbs inside turkey. Pour 2 c. broth into pan and around turkey.
  2. Bake 30 minutes. Cover loosely with aluminum foil. Reduce oven temperture to 325° F. Bake an additional 2 hours. Replenish broth in bottom of pan if broth has evaporated. Baste turkey with accumulated juices every 30 minutes. Meanwhile, combine all glaze ingredients in small bowl.
  3. Uncover turkey; brush with glaze. Continue roasting another 30 minutes or until internal thermometer reaches 180° F. (Insert instant-read thermometer in center of thigh near the body.) Let turkey stand 5 minutes. Carefully transfer to serving platter. Tent with foil; let rest while making gravy.
  4. For gravy, pour juices from roasting pan into a 4-cup glass measure (scrape in browned bits from pan). Skim off and discard fat. Add additional broth to equal 3 c. Pour pan juice-broth mixture into medium saucepan. Add rosemary and cream sherry. Combine cornstarch with ½ c. broth and stir into saucepane. Cook and stir over medium heat until thickened and bubbly; cook and stir for an additional 2 minutes. Season with salt and pepper.
Remember when checking turkey for doneness not to rely on the popup timer. More than likely it will have 'sealed' sometime during the baking. I would also put the turkey on a rack, so as not to have it actually sitting in the liquid. It makes the bottom part soggy.

# posted by micki : 8:34 AM

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