Citrus & Spice Glazed Turkey
Prep Time
Cooking Mode
11 lb frozen turkey, thawed
1 tsp each salt and black pepper
6 clementine oranges, plus more for garnish if desired
½ cup unsalted butter, divided
¼ cup soya sauce
2 tbsp molasses
2 tbsp rice vinegar
2 tbsp five-spice powder
1 bunch green onions, coarsely chopped (approx. 1 ½ cups)
1 large onion, coarsely chopped
½ cup coarsely chopped fresh ginger
6 garlic cloves, peeled, roughly crushed
2 tbsp canola oil
¼ cup all-purpose flour
1 carton organic chicken broth
¾ cup dry white wine
11 lb frozen turkey, thawed
1 tsp each salt and black pepper
6 clementine oranges, plus more for garnish if desired
½ cup unsalted butter, divided
¼ cup soya sauce
2 tbsp molasses
2 tbsp rice vinegar
2 tbsp five-spice powder
1 bunch green onions, coarsely chopped (approx. 1 ½ cups)
1 large onion, coarsely chopped
½ cup coarsely chopped fresh ginger
6 garlic cloves, peeled, roughly crushed
2 tbsp canola oil
¼ cup all-purpose flour
1 carton organic chicken broth
¾ cup dry white wine
Directions
1Preheat the oven to 200°C (400°F). Remove the pack of giblets from the cavity of the turkey; reserve the giblets (discard bag). Pat turkey dry inside and out with paper towel. Season the inside of the bird with salt and pepper. Tie the legs together with kitchen twine.
2Create a steamer in a large stock pot (ensure the turkey fits inside the pot) by setting a rack, upside-down steam basket or crumpled up foil in the bottom. Place the turkey onto the steaming apparatus. Pour 8 cups (2 L) water into the pot, making sure the turkey is raised above the water level. Cover and bring water to a boil over high heat, then immediately reduce heat to medium-low; steam turkey for 30 min.
3While the turkey is steaming, juice the clementines (about 1 cup/250 mL juice); reserve the juiced peels for later use. In a medium saucepan, mix together half the clementine juice, ¼ cup (60 mL) of the butter, soya sauce, molasses, rice vinegar and five-spice powder. Bring to a simmer over medium-high heat, then reduce heat to medium and cook to a slightly thickened glaze, approx. 6 min. Set aside to cool.
4In a roasting pan, combine the reserved giblets, juiced clementine peels, green onions, onion, ginger, garlic and canola oil. Fit the roasting rack onto the pan. Transfer the steamed turkey onto the roasting rack, breast-side up. Brush all sides of the turkey with the glaze. Place in hot oven and immediately reduce the oven temperature to 180°C (350°F). Roast turkey approx. 2 hr. (or 20 min. per lb), basting every 20 min. with pan drippings. If the turkey browns too quicky, loosely tent with foil. Cook until an internal temperature of 82°C (180°F) is reached. Remove from oven (keep turkey on rack). Glaze again. Loosely tent; let rest 20 min.
5Meanwhile, melt the remaining ¼ cup (60 mL) butter in a large saucepan over medium-high heat. Stir in the flour until smooth. Cook, stirring frequently, to a caramel-coloured brown roux, 4 to 5 min. Slowly whisk in the broth until smooth; bring to a boil stirring often. Reduce to a simmer; cook until gravy thickens, 15 to 20 min.
6Transfer turkey from the roasting pan to a cutting board. Strain the roasting pan drippings into the saucepan of gravy; discard the solids. Set the empty roasting pan on the stove over medium-high heat. Deglaze with white wine, scraping up the browned bits from the bottom. Cook 2 to 3 min., reducing the wine until almost dry. Stir in the remaining ½ cup (125 mL) orange juice; simmer to reduce by half. Add this pan liquid to the saucepan of gravy. Taste and adjust seasonings, if needed.
7Carve the turkey and arrange on platter. Garnish with sliced clementines, if desired. Serve the gravy in a sauce boat alongside.
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Personal Note
Personal Note
