Brandy and Tangerine-Glazed Roasted Turkey

• Meat

  • 1 (16- to 20-pound fresh turkey, fresh
  • 1 tbsp Chicken demi-glace by williams-sonoma
  • 1 Golden tangerine turkey giblet stock
  • 2 Kosher salt and freshly ground black pepper for turkey body and neck cavity
  • 1 Read meat thermometer, Instant
  • 1 Shallow roasting pan with rack, Large
  • 1 Turkey baster

• Produce

  • 4 Carrots, large
  • 3 Celery stalks with leafy tops, large
  • 1 1/2 tbsp Chives, Fresh
  • 1 Cranberries, fresh whole
  • 1 Navel oranges
  • 3 Onion, medium
  • 1 Pomegranate
  • 1 1/2 tbsp Rosemary, fresh leaves
  • 4 sprigs Rosemary, Fresh
  • 1 Fresh sprigs Rosemary
  • 1 1/2 tbsp Sage, fresh leaves
  • 4 sprigs Sage, fresh
  • 1 Sage, fresh leaves
  • 2 tbsp Tangerine, fresh juice
  • 1 tbsp Tangerine, fresh zest
  • 2 Tangerines
  • 1 1/2 tbsp Thyme, fresh leaves
  • 4 sprigs Thyme, fresh
  • 1 Fresh sprigs Thyme

• Canned Goods

  • 5 Star sausage apple and cranberry stuffing

• Condiments

  • 1 Gravy boat with ladle
  • 1 cup Tangerine marmalade

• Baking & Spices

  • 1 Cider and citrus turkey brine with herbs & spices
  • 3 Cinnamon stick
  • 4 tbsp Gold medal all-purpose flour, such as
  • 1 tsp Kosher salt
  • 2 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar, organic
  • 2 tbsp Olive oil, Extra Virgin

• Drinks

  • 2 5/16 cup Apple cider
  • 1 For the apple cider
  • 1 For the cider

• Dairy

  • 1 5/8 cups Butter, unsalted

• Beer, Wine & Liquor

  • 1 cup Grand marnier
  • 1 cup White wine

• Tools & Equipment

  • 100 Cotton butcher's twine

• Other

  • Fine mesh sieve, optional
  • Optional Garnishes for Turkey Platter
  • Reserved 3 cups (720 ml Golden Tangerine Turkey Giblet Stock, recipe by Wicked Good Kitchen™, or your favorite homemade or prepared turkey or chicken stock
  • Reserved roasting pan juices (turkey drippings
  • Fat separating cup, helpful

Found on wickedgoodkitchen.com

Description

Ingredients

• For the Turkey
• 1 (16- to 20-pound) fresh turkey, with neck & giblets reserved for stock
• For the Brine
• Cider and Citrus Turkey Brine with Herbs & Spices, recipe by Wicked Good Kitchen™
• (Apple & Spices Turkey Brine by Williams-Sonoma can be substituted. Refer to product label for required additional ingredients and directions for preparation.)
• For the Stock
• Golden Tangerine Turkey Giblet Stock, recipe by Wicked Good Kitchen™
• (4 cups homemade or prepared turkey or chicken stock can be substituted.)
• For the Stuffing
• 5-Star Sausage Apple and Cranberry Stuffing, recipe by Wicked Good Kitchen™
• Kosher salt and freshly ground black pepper for turkey body and neck cavities
• (See Notes section below recipe for gluten free option. Omit the stuffing if roasting the turkey with the Cider, Citrus & Herb Aromatics.)
• For the Herbed Tangerine Compound Butter
• 1½ cups (3 sticks) unsalted butter, softened to room temperature
• 2 tablespoons extra virgin olive oil
• 1½ tablespoons finely chopped fresh chives
• 1½ tablespoons finely chopped fresh rosemary leaves
• 1½ tablespoons finely chopped fresh sage leaves
• 1½ tablespoons finely chopped fresh thyme leaves
• 2 tablespoons fresh tangerine juice
• 1 tablespoon fresh tangerine zest
• Kosher salt and freshly ground black pepper, to taste
• (For simple preparation before roasting, you can use 1½ cups unsalted butter with kosher salt and freshly ground black pepper in lieu of the Herbed Tangerine Compound Butter.)
• For the Roasting Pan Juices
• 4 large carrots, peeled
• 3 large celery stalks with leafy tops
• 2 medium onions, quartered
• 1 cup apple cider
• 1 cup white wine
• For the Cider, Citrus & Herb Aromatics
• 2 tangerines, quartered with rind intact
• 1 medium onion, cut into wedges with skin intact
• 1 3” to 4” cinnamon stick
• 1 cup apple cider
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 to 6 sprigs fresh sage
• Kosher salt and freshly ground black pepper for turkey body and neck cavities
• (Omit the Cider, Citrus & Herb Aromatics if roasting the turkey with 5-Star Sausage Apple and Cranberry Stuffing.)
• For the Apple Cider, Brandy & Tangerine Glaze
• 1 cup tangerine marmalade, such as Stonewall Kitchen
• 1 cup Grand Marnier® (orange brandy), brandy or Cognac
• 5 tablespoons apple cider
• 2 tablespoons organic apple cider vinegar, such as Bragg®
• 1 teaspoon kosher salt (or ½ to ¾ teaspoon regular table salt)
• 2 tablespoons unsalted butter
• (Orange marmalade can be substituted for tangerine marmalade.)
• For the Golden Thanksgiving Pan Gravy
• Reserved roasting pan juices (turkey drippings)
• Reserved 3 cups (720 ml) Golden Tangerine Turkey Giblet Stock, recipe by Wicked Good Kitchen™, or your favorite homemade or prepared turkey or chicken stock
• 4 tablespoons (30 grams) all-purpose flour, such as Gold Medal®
• 1 tablespoon (18 grams) Chicken Demi-Glace by Williams-Sonoma
• Kosher salt and freshly ground black pepper, to taste
• (1 teaspoon browning and seasoning sauce, such as Kitchen Bouquet®, can be substituted for the Chicken Demi-Glace by Williams-Sonoma. See Notes section below recipe for gluten-free option.)
• Optional Garnishes for Turkey Platter
• Navel oranges, sliced
• Pomegranate, split
• Fresh whole cranberries
• Fresh sprigs of rosemary
• Fresh sprigs of thyme
• Fresh sage leaves
• Special Equipment & Supplies
• Large shallow roasting pan with rack, helpful
• 100% cotton butcher’s twine for trussing turkey
• Turkey baster
• Instant read meat thermometer
• Fat separating cup, helpful
• Fine mesh sieve, optional
• Gravy boat with ladle
• (See each individual component recipe for additional supplies needed.)

Directions

• Prepare the Brine: If brining your turkey, follow recipe for Cider and Citrus Turkey Brine with Herbs & Spices 3 to 4 days prior to roasting turkey. The turkey should be brined for at least 18 hours and up to 2 days.
• Prepare the Stock: If making homemade stock, follow recipe for Golden Tangerine Turkey Giblet Stock and prepare it while the turkey is brining. Alternatively, 4 cups of your favorite prepared or homemade turkey or chicken stock may be used. Reserve 3 cups stock for deglazing roasting pan and preparing gravy. Reserve ¾ to 1 cup for stuffing recipe.
• Prepare the Stuffing: If stuffing your turkey, follow recipe for 5-Star Sausage Apple and Cranberry Stuffing. The croutons can be prepared the night before and kept in an airtight container at room temperature. The vegetable and meat sauté can be prepared the day before as well. Cook vegetables until tender and meat until thoroughly cooked (because the inside of a turkey does not get hot enough to cook them). Cool mixture to room temperature then refrigerate overnight in an airtight container.
• Remove vegetable and meat sauté from fridge 1 hour before mixing with croutons, herbs, fruits and liquids just prior to stuffing turkey. If not roasting the turkey with stuffing inside, fill the body cavity with Cider, Citrus & Herb Aromatics after preparing the bird for roasting with the Herbed Tangerine Compound Butter or butter, salt and pepper for a simple preparation.
• Prepare the Turkey for Roasting the Night Before: The night before you plan to roast your turkey, remove it from brining solution; discard brine and brining bag. Rinse turkey with cold water and pat the bird thoroughly with paper towels to dry completely inside and out.
• Prepare the Herbed Tangerine Compound Butter: In a medium bowl, combine butter and olive oil. Add herbs, tangerine juice and zest. With a fork or wooden spoon, mash and fold butter and flavorings until combined. Season with salt and pepper; mix until smooth and well blended. Alternatively, 1½ cups unsalted butter, salt and pepper can be used for a simpler preparation before roasting.
• Working with hands, use fingers to carefully loosen the skin of the turkey breasts and legs. Work the compound butter or unsalted butter under the skin and then all over the top of the skin of the bird. Sprinkle with salt and pepper.
• If not filling the cavity with either the Cider, Citrus & Herb Aromatics or stuffing the next morning, go ahead and truss the turkey with butcher’s twine and then fashion an attractive bow at center front. Trussing keeps the turkey compact for even roasting.
• If filling the cavity with either the aromatics or stuffing the next morning, tuck the wings under and provide a simple tie of butchers twine to keep the drumsticks in place overnight. Be sure that the tie can easily be cut or untied in the morning to gain access to the cavity for filling before trussing and roasting. Transfer turkey to rack and place inside roasting pan.
• If you do not have a rack, you can place the turkey on top of the vegetables in the roasting pan as described in preparing Roasting Pan Juices (below). Do not fill the roasting pan with cider and wine until the next morning before roasting.
• Refrigerate the Turkey Overnight: Leave turkey uncovered and refrigerate overnight. (Yes, no need to cover the turkey. This will slightly dry out the skin which will create a nicely browned crisp skin during roasting.) Make sure there is no raw food near the turkey in the refrigerator for food safety reasons.
• Prepare the Turkey for Roasting: The next morning, remove turkey from the refrigerator and let stand at room temperature in roasting pan for 1 hour. If you prepared the stuffing components the day before, also remove the vegetable and meat sauté from the fridge and let stand at room temperature for 1 hour before combining with croutons, herbs, fruits and liquids. Important: The turkey and stuffing should be at the same temperature before stuffing the turkey just prior to roasting.
• Arrange oven rack to lower position and preheat oven to 425°F. Meanwhile, prepare the Cider, Citrus & Herb Aromatics.
• Prepare the Cider, Citrus & Herb Aromatics: In a medium heatproof bowl, combine tangerines, onion and cinnamon stick. Pour apple cider over the top. Microwave on high power for 5 minutes. Set aside to cool slightly and steep, about 5 minutes. Add steeped aromatics to the turkey’s body cavity; tuck in the fresh herb sprigs and leaves.
• If not filling the body cavity with Cider, Citrus & Herb Aromatics but with stuffing, pack the body cavity loosely with 5-Star Sausage Apple and Cranberry Stuffing as well as neck cavity after seasoning the cavities with salt and pepper. Fold neck skin under the body and fasten it with a small skewer—whether filling it with stuffing or not.
• After filling the cavity, truss the turkey with butcher’s twine and then fashion an attractive bow at center front. Trussing keeps the turkey compact for even roasting. If desired, just before roasting, wrap the tips of the wings with small pieces of aluminum foil to prevent over-browning or leave them tucked under. Transfer remaining stuffing to a buttered baking dish with lid; cover and refrigerate stuffing until ready to bake later after the turkey roasts.
• Prepare the Roasting Pan Juices: If you haven’t already done so, place the carrots, celery and onions into roasting pan and arrange turkey on top in rack. (Skip this step if you placed your turkey on top of the vegetables to use as a rack before refrigerating it overnight.) Using a 2-cup liquid measuring cup, combine the apple cider and wine. Pour into roasting pan with the vegetables.
• Roast the Turkey: Roast the turkey in preheated 425°F. oven until beautifully browned, about 25 to 30 minutes. Reduce oven temperature to 325°F. and baste turkey with pan juices. Continue to roast turkey for 1 hour before basting every 30 minutes and carefully rotating roasting pan for even cooking for the remaining roasting time. See Notes section below the recipe for helpful guidelines and tips for turkey roasting times.
• While the turkey is roasting, prepare the Apple Cider, Brandy & Tangerine Glaze.
• Prepare the Apple Cider, Brandy & Tangerine Glaze: In a small saucepan, combine marmalade, brandy, apple cider, cider vinegar and salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened to syrup consistency and reduced to 1 1/2 cups, about 10 to 12 minutes. Remove from heat and stir in butter until well blended. Set aside to cool completely.
• To use the glaze when roasting turkey, simply brush half of the glaze (¾ cup) over the uncovered turkey (remove any foil, first) just before the last hour to hour and a half of roasting time (by weight of your turkey). Once your turkey has finished roasting, remove from oven. Immediately, brush the remaining glaze (¾ cup) over turkey. Allow the turkey to rest before carving and serving.
• After Turkey has Roasted: Discard the trussing (butcher’s twine) and, if used, the aromatics from body cavity. Transfer turkey to a heated platter or carving board reserving the pan juices in the roasting pan for gravy. Let turkey rest for 25 to 30 minutes before carving. If turkey was stuffed, spoon out stuffing into a serving dish. Meanwhile, bake the reserved stuffing uncovered in the 325°F. oven, basting it twice with some of the reserved pan juices until heated through, crisp and golden, about 15 to 30 minutes depending on reserved amount and size of turkey stuffed.
• Prepare the Golden Thanksgiving Pan Gravy: Discard the vegetables from roasting pan. Skim the fat from the roasting pan juices (turkey drippings) and reserve ¼ cup. (I like to use a fat separating cup for this.) Add 1 cup of the stock to the pan juices and deglaze the roasting pan over high heat, scraping up the brown bits and allowing the juices to come to a boil. Carefully transfer to a large glass heatproof measuring cup. (I like to use my 2- or 4-cup Pyrex® measuring cup for this.) Set aside.
• In a saucepan over medium heat, add the ¼ cup reserved fat and heat until it starts to ripple. Whisk in the flour. Cook the roux, whisking constantly until smooth and golden brown, about 3 minutes. Add remaining 2 cups stock, deglazing liquid and Chicken Demi-Glace (or browning and seasoning sauce). Continue to whisk; season with salt and pepper. Simmer gravy for 10 minutes, stirring occasionally. If desired, strain through a fine mesh sieve. Transfer to a warm gravy boat and serve immediately. Makes about 2 ½ cups gravy, about 10 ¼-cup servings. See Notes section below to double recipe to serve up to 20 servings and flour substitution to make gluten-free version.