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Cinnamon-Orange Salted Roast Turkey with Thyme Gravy

Asian-Spiced, salt

*, 2 whole star anise*

*, 2 teaspoons Szechuan peppercorns**

*, 1 teaspoon whole cloves

*, 1 teaspoon coriander seeds

*, 1 teaspoon fennel seeds

*, 1 cinnamon stick

*, 1/3 cup plus 1 tablespoon coarse kosher salt

*, 1 large orange

turkey

*, 1 14- to 16-pound turkey

*, 5 large green onions

*, 1 whole large orange

*, 1/4 cup finely chopped peeled fresh ginger

*, 2 whole star anise*

*, 1 cinnamon stick

*, 2 tablespoons soy sauce

*, 2 tablespoons mild-flavored

*, 1/2 cup

*, 2 cups

gravy

*, 3 2/3 cups

*, 1/2 cup all purpose flour

*, 1/3 cup dry Sherry

*, 1 tablespoon soy sauce

Preparation

Asian-Spiced, salt

*

Coarsely, grind first 5 ingredients in spice mill

1

turkey

2

*

3

Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve for roasting. Place turkey in roasting bag; sprinkle inside and out with Asian-spiced salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.

4

*

5

Mix green onions and next 4 ingredients in medium bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.

6

*

7

Set rack at lowest position in oven and preheat to 325°F. Mix soy sauce and molasses in small bowl; reserve for glaze. Rinse turkey inside and out; pat very dry. Divide chopped green onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in roasting pan; pour in 2 cups Golden Turkey Stock.

8

*

9

Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan by cupfuls if dry, and tenting turkey loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Brush turkey with soy sauce glaze twice during last 30 minutes. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.

10

gravy

11

*

12

Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/4 cups total.

13

*

14

Place reserved roasting pan over 2 burners on medium heat; add 1/2 cup reserved turkey fat and 1/2 cup flour. Whisk until roux is light brown, about 2 minutes. Whisk in Sherry, then stock mixture. Bring to boil, scraping up browned bits and whisking to blend. Boil until gravy is thick enough to coat spoon, about 8 minutes. Add chopped neck, heart, and gizzard, if desired. Whisk in 1 tablespoon soy sauce; season with salt and pepper.

15

*

16

Serve turkey with gravy.

17

*

18

A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

19

*

20

*Sometimes called wild pepper or sansho peppercorns; available at some specialty foods stores and at Asian markets.

Servings: 10

Yield: 10 Servings

Nutrition Facts

Serving size: 1/10 of a recipe (3.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 16 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

302.3

Calories From Fat (4%)

12.24

% Daily Value

Total Fat 1.49g

2%

Saturated Fat 0.16g

<1%

Cholesterol 0mg

0%

Sodium 33.76mg

1%

Potassium 175.63mg

5%

Total Carbohydrates 61.6g

21%

Fiber 4.48g

18%

Sugar 0.28g

 

Protein 8.64g

17%

Tips

This recipe has subtle Asian flavors that delicately perfume the turkey in a way that's beautifully compatible with the rest of the Thanksgiving meal.