Prep 45 mins
Cook 7 hrs
Traditional flavors (honey and orange) and contemporary ones (cumin and chilies) come together in the glaze, which also gives the gravy some heat and zip. From Bon Appétit, November 2001.
- 3⁄4 cup unsalted butter
- 1⁄2 cup honey
- 3 tablespoons packed grated orange peel
- 3 tablespoons packed lime zest (from about 12 limes)
- 2 tablespoons chopped fresh thyme
- 4 teaspoons chopped canned chipotle chilies
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 2 tablespoons butter
- 4 1⁄2 cups chopped onions
- pound turkey, neck, gizzard, and heart reserved
- 2 cups chopped peeled carrots
- 2 cups chopped celery & leaves
- 1 1⁄2 cups chopped plum tomatoes
- 9 cups canned low sodium chicken broth
- 1 cup canned low sodium chicken broth
- 1⁄2 cup all-purpose flour
- FOR GLAZE:.
- Melt butter in heavy small saucepan over medium heat.
- Remove from heat.
- Stir in next 7 ingredients.
- Freeze until mixture begins to firm up but is still spreadable, about 30 minutes.
- Set aside 1/2 cup citrus glaze for gravy.
- FOR TURKEY:.
- Melt butter in large nonstick skillet over medium-high heat.
- Add onions and reserved turkey parts and saute until onions are very deep brown, about 22 minutes.
- Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)
- Set rack in bottom third of oven and preheat to 400°F
- Place small rack in center of large roasting pan.
- Sprinkle vegetable mixture with turkey parts around rack.
- Rinse turkey inside and out; pat dry.
- Place turkey on rack in roasting pan.
- Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
- Rub 1/2 cup citrus glaze over breast meat under skin.
- If stuffing turkey, spoon stuffing loosely into neck and main cavities.
- Tuck wing tips under turkey; tie legs together loosely to hold shape.
- Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze.
- Sprinkle turkey generously with salt and pepper.
- Cover turkey (not pan) loosely with foil.
- Roast 30 minutes.
- Reduce oven temperature to 350°F; add 1 cup broth to pan.
- Press foil snugly around turkey (not pan).
- Roast 1 hour 15 minutes.
- Add 1 cup broth to pan.
- Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed.
- Transfer turkey to platter.
- Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees).
- Reserve pan juices.
- FOR GRAVY:.
- Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer.
- Spoon fat from top of juices; discard fat.
- Add enough chicken broth to pan juices in cup to measure 6 cups.
- Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted.
- Gradually add flour; whisk 1 minute.
- Gradually whisk in pan juices.
- Bring to boil, whisking until smooth.
- Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes.
- Season gravy with salt and pepper.
- Brush any remaining glaze over turkey.
- Serve turkey with gravy.