Salted Roast Turkey With Orange Fall Spices And Sherry Gravy Recipes

ROAST TURKEY WITH SHERRY WINE VINEGAR GRAVY

Steps:

• Preheat oven to 325°F. Rinse turkey inside and out. Pat dry. Transfer to roasting pan. Mix vinegar and orange juice in bowl. Pour over turkey. Spoon 5 1/2 cups stuffing into main cavity and 1 cup stuffing into neck cavity of turkey. Close cavities with skewers. Place remaining stuffing in casserole; cover. Season turkey with salt and pepper. Tuck wings under turkey. Tie legs together. Rub butter all over turkey. Cover with foil and roast 1 1/2 hours. Remove foil. Increase oven temperature to 350°F. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 2 hours 15 minutes later. (Bake stuffing in covered casserole alongside turkey for final 20 minutes and while preparing Sherry vinegar gravy.)
• Transfer turkey to platter. Tent with foil. Pour turkey pan juices into bowl. Do not wash roasting pan. Degrease juices. Pour juices back into roasting pan and place atop stove. Bring to boil, scraping up any browned bits. Pour into heavy large saucepan. Whisk in flour. Add stock and boil until slightly thickened, stirring often, about 10 minutes. Season with salt. Pour gravy into sauceboat.

HAPPY ORANGE TURKEY

Steps:

• Finely grate zest from oranges. Cut the fruit into wedges. Combine softened butter and orange zest. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin., Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy.

ROAST TURKEY WITH ORANGES, BAY LEAVES, RED ONIONS, AND PAN GRAVY

Steps:

• Roast turkey:
• Preheat oven to 425°F.
• Rinse turkey inside and out and pat dry. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer. Stuff large cavity with oranges, 1 onion, and bay leaves. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
• Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
• While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
• Reduce oven temperature to 350°F. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more. Baste turkey and scatter buttered onion wedges around it, then roast, basting turkey every 30 minutes (add a little water to pan if onions get too dark) until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours). Transfer turkey to a platter (do not clean roasting pan) and let stand 25 minutes (temperature will rise to 180°F).
• Make gravy:
• Transfer pan juices with onions to a 2-quart glass measure, then skim off and reserve 1/4 cup fat. Add enough turkey stock to pan juices to make 4 1/2 cups total. Set roasting pan across 2 burners, then add 1 cup stock mixture and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining stock mixture and bring to a simmer. Pour stock through a fine sieve back into glass measure and discard onions.
• Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes. Stir in any additional turkey juices accumulated on platter and season gravy with salt and pepper.
• Serve turkey with gravy on the side.

SALTED ROAST TURKEY WITH HERBS

Steps:

• Herbed Salt: Rub first six ingredients in small bowl to crush herbs finely, or put in small food processor. Can be made a week in advanced. Cover and store at room temperature. Stir in peel before using.
• Turkey: Rinse turkey inside and out (do not pat dry). Remove excess fat, neck and giblets, wrap and refrigerate to reserve for roast or making gravy. Place turkey in a roasting bag and sprinkle inside and out with all of the herbed salt. Close bag, place on cookie sheet and chill 18 - 24 hours.
• Set rack at lowest position in oven and preheat to 325°F Rinse turkey inside and out; pat very dry. Stir onion and next 5 ingredients into a bowl and stuff turkey in main cavity and neck cavity. Fold neck skin over cavity and secure with a skewer. Tuck wing tips under and tie legs together loosely. Place turkey on rack in roasting pan. Spread butter all over turkey. Place reserved fat, neck and giblets into bottom of roaster and pour 2 cups of chicken stock.
• Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into the thickest part of the thigh registers 165 - 170°F, basting every 45 minutes and adding additional stock or water if the pan becomes dry. Tent loosely with foil if browning too quickly, roasting 3-3 1/2 hours total. Transfer turkey to a platter and tent with foil, letting rest for 45 minutes. Reserve juices in pan for making your favorite gravy.

CITRUS AND HERB TURKEY

Steps:

• Preheat oven to 425 with rack in lower third position.
• Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
• Rub skin with olive oil and season with remaining salt and pepper.
• Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
• Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
• Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
• Carve turkey and serve with gravy.

HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY

Steps:

• Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
• Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
• Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
• Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.