Roast Turkey With Red Currant Jelly and Citrus Glaze

READY IN: 5hrs 45mins
SERVES: 8-10




  • Make turkey:.
  • Combine water and salt in large stockpot; stir to dissolve salt.
  • Rinse turkey inside and out.
  • Add turkey to brine.
  • Cover pot; refrigerate overnight.
  • Stir butter and jelly in small sauce-pan over medium heat until melted.
  • Mix in marjoram, orange peel and lemon peel.
  • Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
  • Position rack in bottom third of oven and preheat to 375°F
  • Drain turkey; pat dry inside and out.
  • Sprinkle shallots in roasting pan.
  • Place turkey atop shallots.
  • Starting at neck end, slide hand between skin and breast meat to loosen skin.
  • Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze).
  • If stuffing turkey, spoon stuffing loosely into neck and main cavities.
  • Tuck wing tips under turkey; tie legs together to hold shape.
  • Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn.
  • Reduce oven temperature to 350°F
  • Cover turkey loosely with foil.
  • Roast until thermometer inserted into thigh registers 180°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed.
  • If necessary, uncover turkey during last 20 minutes to brown skin.
  • Transfer turkey to platter.
  • Tent with foil; let stand 30 minutes.
  • Re-serve mixture in pan for gravy.
  • Make gravy:.
  • Strain pan juices into large measuring cup; spoon off fat.
  • Add Giblet Stock; if necessary, add enough broth to measure 4 cups.
  • Transfer mixture to large saucepan; bring to boil.
  • Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste.
  • Whisk paste into stock mixture.
  • Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes.
  • Mix in orange peel.
  • Season with salt and pepper.
  • Brush warm turkey with enough remaining jelly mixture to glaze.