SAGE, ORANGE, AND CLOVE ROTISSERIE TURKEY RECIPE - (4/5)
Provided by á-174942
Number Of Ingredients 12
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.
ROAST TURKEY WITH ORANGE AND SAGE
Roast turkey with white wine and a lot of butter, too, as it happens. The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting. The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end. The sweet-savory drippings make for excellent gravy.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 2 grams, Protein 92 grams, SaturatedFat 12 grams, Sodium 1037 milligrams, Sugar 6 grams, TransFat 1 gram
3-INGREDIENT THANKSGIVING TURKEY WITH ORANGE AND SAGE
Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.
Provided by Anna Stockwell
Categories Thanksgiving 3-Ingredient Recipes turkey Sage Orange Roast Dinner
Yield 8-10 servings
Number Of Ingredients 6
Steps:
- Finely grate 1 orange to yield 1 Tbsp. zest; transfer to a small bowl. Slice oranges into 1/2"-thick rounds; transfer to a resealable plastic bag and chill until ready to use. Add salt, pepper, and chopped sage to zest and stir to combine.
- Place turkey, breast side down, on a large cutting board. Cut along each side of backbone with kitchen shears-this will take some force (you can ask your butcher to do this). Discard backbone or reserve for another use.
- With turkey skin side down, use a knife to score down the long oblong bone in center of breast. Turn turkey skin side up, then firmly press down with both hands on breastbone until you hear a cracking sound. Rub zest mixture all over turkey, under skin, and inside cavity. Transfer turkey skin side up to a rimmed baking sheet, cover with plastic wrap, and chill 6-18 hours.
- Arrange a rack in middle of oven; preheat to 450°F. Tuck sage sprigs and reserved orange slices in an even layer under turkey. Let sit at room temperature 30-60 minutes to air dry.
- Brush turkey with oil, add 1/2 cup water to pan, and roast 30 minutes. Reduce oven temperature to 350°F. Rotate pan, add 1/2 cup water to pan, and brush turkey with more oil. Continue to roast, brushing with oil after 30 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of the breast right against breastbone registers 160°F, 55-65 minutes more.
- Transfer turkey to clean cutting board, tent with foil, and let rest at least 30 minutes before carving.
SAGE, ORANGE, AND CLOVE ROTISSERIE TURKEY
Number Of Ingredients 11
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.
Nutrition Facts : Nutritional Facts Serves
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