Citrus Roasted Heritage Turkey Food

SLOW-ROASTED HERITAGE TURKEY WITH ORANGE AND SAGE

Steps:

• One day before roasting turkey, salt cavity. Prick oranges all over with the tines of a fork and stuff inside turkey cavity along with sage. Using a 3-foot-long piece of kitchen twine, loop in half over the neck and pull under the back, crossing twine. Pull twine between legs and breasts and flip bird over; tie drumsticks together tightly. Place turkey on a rimmed baking sheet, breast side up, and refrigerate uncovered overnight.
• Heat butter in a large heavy-bottomed saucepan over medium-low heat until melted and bubbling. Skim foam from top and let butter continue to cook until the milk solids sink to the bottom and begin to brown and become fragrant, about 30 minutes. Set a fine mesh sieve lined with a coffee liner over a metal container and strain butter into container. Let cool to room temperature. Refrigerate, covered, until ready to use. Reheat browned butter before using.
• Preheat oven to 300 degrees. Fit a roasting pan with a rack and transfer turkey to rack; season with salt and pepper. Let stand 15 minutes.
• Brush turkey with some of the browned butter and transfer to oven. Roast, rotating every hour and brushing with browned butter, for 2 hours.
• Using an instant-read thermometer, check temperature of turkey by inserting into the largest part of the thigh. Continue cooking turkey until it reaches 140 degrees on instant-read thermometer, 1 to 1 1/2 hours more. Remove turkey from oven and let stand 30 minutes; increase oven temperature to 475 degrees.
• Drain fat from roasting pan and clean rack. Place turkey on clean rack and return to oven. Cook, turning frequently, until skin is browned and crispy, 20 to 30 minutes. Remove from oven and let stand 20 minutes before carving. Serve.

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.

GARLIC-CITRUS ROAST TURKEY

Steps:

• Mash the butter with the grated garlic, oregano, coriander, red pepper flakes, lemon zest, orange zest, 1 teaspoon salt and a few grinds of pepper in a bowl. Spoon onto a piece of plastic wrap and shape into a log. Wrap and refrigerate until firm, at least 1 hour.
• Position a rack in the lowest part of the oven, remove the other racks and preheat to 350 degrees F. Put the turkey neck, onion, garlic halves, carrot and celery in a large roasting pan; set a rack on top. Add 2 cups water.
• Pat the turkey dry. Slice the butter log into 1/2-inch-thick rounds. Gently separate the turkey skin from the breast, the thighs and the top of the drumsticks. Slide the butter under the skin. Stuff the lemon halves and orange half inside the cavity. Tie the legs together with kitchen twine. Season the turkey generously with salt and pepper and place breast-side up on the rack; tuck the wings under the body. Let sit at room temperature 30 minutes.
• Roast the turkey 1 1/2 hours, then baste with the pan drippings. Continue to roast, basting every 30 minutes, until the skin is crisp and golden and a thermometer inserted into the thigh registers 160 degrees F to 165 degrees F, 45 minutes to 1 1/2 hours more. Transfer the turkey (on the rack) to a rimmed baking sheet and let rest 30 minutes before carving. Use the pan drippings for gravy.

CITRUS-ROASTED HERITAGE TURKEY

Steps:

• Place turkey neck and giblets, carrot, three 2-inch pieces of celery, 4 onion wedges, 1 bay leaf, and 6 cups water in a saucepan; season with salt and pepper. Bring to a boil, then simmer 1 hour. Strain through a fine-mesh sieve into a bowl (you should have about 4 cups). If desired, pull meat from neck, chop giblets into bite-size pieces, and reserve for gravy (discard other solids).
• Meanwhile, preheat oven to 425°F. In a bowl, combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt mixture. Stuff large cavity with 3 satsuma halves, half of remaining celery, and 5 bay leaves. Tie legs together with kitchen twine. Stuff small neck cavity with 1 satsuma half. Rub 4 tablespoons butter evenly all over skin, then season with remaining salt mixture. Tuck wings under turkey.
• In a saucepan, stir together satsuma juice and 4 tablespoons butter. Cook over medium heat until butter melts and mixture is warm; remove from heat. Cut a 17-by-68-inch piece of cheesecloth; fold in half to form an approximately 17-by-34-inch rectangle. Submerge in satsuma-butter mixture, then lift out, allowing excess to drip back into pan (do not wring; cloth should be very wet). Reserve remaining satsuma-butter mixture.
• Starting at opening of large cavity where drumsticks and breast meet, drape one short end of cloth over turkey, pressing and stretching as necessary to adhere snugly to skin (about half of cloth should be overhang, extending beyond neck cavity). Place remaining 20 bay leaves over turkey in an evenly spaced single layer.
• Lift excess cheesecloth up and over turkey to fold in half again and secure bay leaves in place, pressing and stretching to adhere snugly. Rub remaining 4 tablespoons butter evenly over cheesecloth. (Turkey can be prepared to this point and refrigerated, uncovered, up to 1 day ahead; remove 2 hours before roasting.)
• Place remaining onion, celery, and satsuma halves, cut-sides down, in a large roasting pan in a single layer; line with a roasting rack. Transfer turkey to rack; pour 1 cup stock into pan. Roast turkey 1 hour (if bottom becomes dry and begins to blacken, add more stock to pan, 1/4 cup at a time). Reduce temperature to 350 ̊F and continue roasting, basting occasionally with reserved satsuma-butter mixture, until a thermometer inserted into thickest part of thigh (nearest but not touching bone) registers 165 ̊, 1 hour and 15 minutes to 1 hour and 45 minutes more. Transfer turkey to a carving board or platter; let stand at least 20 minutes.
• Meanwhile, remove rack, onion, celery, and satsumas from roasting pan. Tilt pan and skim excess fat from drippings with a spoon (or pour drippings into a fat separator, then back into pan, discarding excess fat). Place pan across 2 burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add all but 1/2 cup remaining stock to pan; bring to a boil. Whisk remaining 1/2 cup stock with flour. Slowly add flour mixture to pan, whisking constantly. Continue boiling until thickened slightly, 2 to 3 minutes.
• Season gravy with salt and pepper, then strain through a fine-mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Remove and discard cheesecloth, carve turkey, and serve with gravy.

ROASTED HERITAGE TURKEY

Steps:

• Rinse turkey inside and out; pat dry with paper towels. Transfer to a large roasting pan fitted with a roasting rack, and place breast side up. Bring to room temperature, 1 1/2 to 2 hours.
• Preheat oven to 475 degrees, with rack in lowest position. Tuck wings under turkey. Gently separate skin from breast, and rub butter under the skin on each side. Season outside of turkey generously with salt and pepper. Fill cavity with herb sprigs, bay leaves, apple cores, and onion; tie legs together with kitchen twine. Scatter apples and celery around rack. Place neck and giblets in pan. Add water to pan.
• Roast turkey for 20 minutes. Reduce oven temperature to 400 degrees. Baste with pan juices, and tent with foil. Roast, rotating pan, adding more water if pan is dry, and basting halfway through, until a thermometer inserted into the thickest part of the thigh reaches 160 degrees, about 2 1/2 hours more. Let turkey stand for 30 minutes before transferring to a platter and carving. Reserve pan with contents if making gravy.

ROASTED CITRUS & HERB TURKEY

Steps:

• Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

TURKEY WITH HERBES DE PROVENCE AND CITRUS

Steps:

• To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
• Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
• Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
• To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

ROAST TURKEY WITH CITRUS BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg.
• Mix the butter with the zests and herbs, and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
• Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
• Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden.
• To test whether your turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear and not pink. Keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bone, then wiggle the leg - it should give slightly if the meat is ready. Keep cooking and basting until it does.
• Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy.

HERB ROASTED TURKEY WITH CITRUS GLAZE

Steps:

• Remove giblets and neck from turkey, reserve for gravy.
• Rinse turkey with cold running water and drain well.
• Blot dry with paper towels.
• Peel lemons and limes.
• Squeeze juice from lemons and limes to make least 2 tablespoons juice of each.
• Cut the remaining fruit in half and place in the turkey cavity.
• Sprinkle salt in the cavity.
• In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
• Gently loosen skin from the turkey breast without totally detaching skin and carefully place 1 tablespoon each of marjoram and sage under the skin.
• Replace skin.
• Fold neck skin and fasten to the back with 1 or two skewers.
• Fold the wings under the back of the turkey.
• Return legs to tucked position.
• Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
• Rub turkey with salt, pepper and oil.
• Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
• Roast turkey in a pre-heated, 325° F.
• oven for about 3 3/4 hours.
• During the last hour of cooking time, baste with the pan drippings.
• During the last 30 minutes of cooking time, baste with the citrus glaze.
• Loosely cover with aluminum foil to prevent over browning.
• Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F.
• in the breast.
• Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

CLASSIC ROAST TURKEY WITH CITRUS GLAZE

Steps:

• Heat butter, zest of clementines, rosemary, paprika, salt and pepper in small saucepan on medium heat until butter is melted. Place turkey on rack in roasting pan. Brush with butter mixture. Cut clementines into quarters. Place fruit and onion in turkey cavity. Roast as directed on turkey package. Garnish turkey platter with additional clementines and fresh rosemary if desired.