Sage Orange And Clove Rotisserie Turkey Recipes

SAGE, ORANGE, AND CLOVE ROTISSERIE TURKEY RECIPE - (4/5)

Steps:

• To make the Rub: In a small bowl combine the rub ingredients. Set aside. Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels. Pierce the oranges several times with a knife and insert six whole cloves into each of them. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string. Pin the neck skin flap to the body with two or three small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior with the rub mixture, pressing it into the skin. Set the spit on the rotisserie and let the turkey rotate over Indirect Medium heat until the internal temperature reaches 170 degrees in the breast and 180 degrees in the thickest part of the thigh, 2 1/4 to 2 1/2 hours. Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. Serve warm. This recipe yields 12 to 14 servings. Wine Recommendation: A fine single-vineyard Zinfandel from California's Sonoma or Mendocino appellations will equal the flavors and aromas of this turkey. Look for one with intense blackberry fruit, black pepper, and clove spiciness. Beer Recommendation: Grolsch's Wintervorst ("Winter Frost") -- a strong ale from the Eastern Netherlands that's spiced with orange peel, cloves, and honey -- is just the match for this bird. Its anise overtones, smooth body, and floral finish will enhance all the flavors on the plate.

SAGE, ORANGE, AND CLOVE ROTISSERIE TURKEY

Steps:

• TO MAKE THE RUB: In a small bowl combine the rub ingredients. Set aside. Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels. Pierce the oranges several times with a knife and insert six whole cloves into each of them. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up). Pin the neck skin flap to the body with two or three small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior with the rub mixture, pressing it into the skin. Set the spit on the rotisserie and let the turkey rotate over Indirect Medium heat until the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 2 1/4 to 2 1/2 hours. Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces (see REFERANCE & APPENDIX, _Serving Up Turkey: A Flawless Feast). Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

ROAST TURKEY WITH ORANGE AND SAGE

Steps:

• Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper.
• Fold the wings of the turkey under the bird, and tie its legs together with butcher's twine. Pour the wine and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven.
• Roast for about 2 to 3 hours, basting bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.