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Active Time:1 hr 15 minsMarinate Time:8 hrsTotal Time:12 hrsServings:8Jump to Nutrition Facts
Active Time:1 hr 15 minsMarinate Time:8 hrsTotal Time:12 hrsServings:8
Active Time:1 hr 15 mins
Active Time:
1 hr 15 mins
Marinate Time:8 hrs
Marinate Time:
8 hrs
Total Time:12 hrs
Total Time:
12 hrs
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupfresh flat-leaf parsley leaves and tender stems½cupfresh thyme leaves8clovesgarlic, peeled2 ½teaspoonskosher salt, divided1 ½teaspoonsground pepper1 ½teaspoonsfennel seeds, toasted½teaspooncrushed red pepper110- to 12-pound turkey1cuporange juice½cupNew Mexican Red Chile1mediumonion, peeled and quartered1medium carrot, chopped1celery, chopped4bay leaves5cupswater¼cupall-purpose flour
Cook Mode(Keep screen awake)
Ingredients
1cupfresh flat-leaf parsley leaves and tender stems
½cupfresh thyme leaves
8clovesgarlic, peeled
2 ½teaspoonskosher salt, divided
1 ½teaspoonsground pepper
1 ½teaspoonsfennel seeds, toasted
½teaspooncrushed red pepper
110- to 12-pound turkey
1cuporange juice
½cupNew Mexican Red Chile
1mediumonion, peeled and quartered
1medium carrot, chopped
1celery, chopped
4bay leaves
5cupswater
¼cupall-purpose flour
DirectionsCombine parsley, thyme, garlic, 2 teaspoons salt, pepper, fennel seeds and crushed red pepper in a food processor. Pulse until almost smooth.Trim any excess fat from turkey. Put the neck, heart and giblets in a medium bowl. (Discard the liver or save for another use.) Using heavy-duty kitchen or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone; add the backbone to the bowl with the giblets. Place the turkey, breast-side up, on a cutting board and flatten with the heel of your hand (you’ll have to press hard!). Splay the thighs outward and tuck the wings under. Place the turkey on a large rimmed baking sheet and pat dry with paper towels. Loosen the skin over the breast and thighs; rub the herb mixture under the skin. Cover the turkey and the bowl of giblets with plastic wrap and refrigerate overnight.Preheat oven to 350°F. Transfer the turkey to a roasting pan and let stand at room temperature while the oven heats.Roast the turkey for 20 minutes. Reduce oven temperature to 325°. Pour orange juice around the turkey and continue to roast, basting occasionally with pan juices, until an instant-read thermometer inserted in the thickest part of the breast registers 155°F, 1 1/2 to 2 hours. Brush chile sauce over the turkey and roast until the thermometer registers 165°F (without touching bone), about 30 minutes more.Meanwhile, place the reserved giblets and backbone in a large pot and add onion, carrot, celery and bay leaves; pour in water. Bring to a boil, then reduce heat to maintain a simmer. Cook, skimming off any foam, for 1 hour. Strain the stock through a fine-mesh sieve into a medium bowl; discard solids. Measure out 2 cups for making gravy and reserve the remaining stock for another use.Transfer the turkey to a clean cutting board. Let rest for 20 minutes.Carefully pour the pan drippings into a fat separator. Pour the fat back into the roasting pan (leaving the defatted drippings behind). Place the pan over two burners and heat over medium heat. Sprinkle in flour and whisk until thick, about 10 seconds. Whisking constantly, slowly add the defatted drippings to the pan. Gradually whisk in as much of the reserved 2 cups stock as needed to reach your ideal gravy consistency. Season the gravy with the remaining 1/2 teaspoon salt. Carve the turkey and serve with the gravy.EquipmentHeavy-duty kitchen or poultry shears, fat separatorOriginally appeared: EatingWell Magazine, November 2020
Directions
Combine parsley, thyme, garlic, 2 teaspoons salt, pepper, fennel seeds and crushed red pepper in a food processor. Pulse until almost smooth.Trim any excess fat from turkey. Put the neck, heart and giblets in a medium bowl. (Discard the liver or save for another use.) Using heavy-duty kitchen or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone; add the backbone to the bowl with the giblets. Place the turkey, breast-side up, on a cutting board and flatten with the heel of your hand (you’ll have to press hard!). Splay the thighs outward and tuck the wings under. Place the turkey on a large rimmed baking sheet and pat dry with paper towels. Loosen the skin over the breast and thighs; rub the herb mixture under the skin. Cover the turkey and the bowl of giblets with plastic wrap and refrigerate overnight.Preheat oven to 350°F. Transfer the turkey to a roasting pan and let stand at room temperature while the oven heats.Roast the turkey for 20 minutes. Reduce oven temperature to 325°. Pour orange juice around the turkey and continue to roast, basting occasionally with pan juices, until an instant-read thermometer inserted in the thickest part of the breast registers 155°F, 1 1/2 to 2 hours. Brush chile sauce over the turkey and roast until the thermometer registers 165°F (without touching bone), about 30 minutes more.Meanwhile, place the reserved giblets and backbone in a large pot and add onion, carrot, celery and bay leaves; pour in water. Bring to a boil, then reduce heat to maintain a simmer. Cook, skimming off any foam, for 1 hour. Strain the stock through a fine-mesh sieve into a medium bowl; discard solids. Measure out 2 cups for making gravy and reserve the remaining stock for another use.Transfer the turkey to a clean cutting board. Let rest for 20 minutes.Carefully pour the pan drippings into a fat separator. Pour the fat back into the roasting pan (leaving the defatted drippings behind). Place the pan over two burners and heat over medium heat. Sprinkle in flour and whisk until thick, about 10 seconds. Whisking constantly, slowly add the defatted drippings to the pan. Gradually whisk in as much of the reserved 2 cups stock as needed to reach your ideal gravy consistency. Season the gravy with the remaining 1/2 teaspoon salt. Carve the turkey and serve with the gravy.EquipmentHeavy-duty kitchen or poultry shears, fat separator
Combine parsley, thyme, garlic, 2 teaspoons salt, pepper, fennel seeds and crushed red pepper in a food processor. Pulse until almost smooth.
Trim any excess fat from turkey. Put the neck, heart and giblets in a medium bowl. (Discard the liver or save for another use.) Using heavy-duty kitchen or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone; add the backbone to the bowl with the giblets. Place the turkey, breast-side up, on a cutting board and flatten with the heel of your hand (you’ll have to press hard!). Splay the thighs outward and tuck the wings under. Place the turkey on a large rimmed baking sheet and pat dry with paper towels. Loosen the skin over the breast and thighs; rub the herb mixture under the skin. Cover the turkey and the bowl of giblets with plastic wrap and refrigerate overnight.
Preheat oven to 350°F. Transfer the turkey to a roasting pan and let stand at room temperature while the oven heats.
Roast the turkey for 20 minutes. Reduce oven temperature to 325°. Pour orange juice around the turkey and continue to roast, basting occasionally with pan juices, until an instant-read thermometer inserted in the thickest part of the breast registers 155°F, 1 1/2 to 2 hours. Brush chile sauce over the turkey and roast until the thermometer registers 165°F (without touching bone), about 30 minutes more.
Meanwhile, place the reserved giblets and backbone in a large pot and add onion, carrot, celery and bay leaves; pour in water. Bring to a boil, then reduce heat to maintain a simmer. Cook, skimming off any foam, for 1 hour. Strain the stock through a fine-mesh sieve into a medium bowl; discard solids. Measure out 2 cups for making gravy and reserve the remaining stock for another use.
Transfer the turkey to a clean cutting board. Let rest for 20 minutes.
Carefully pour the pan drippings into a fat separator. Pour the fat back into the roasting pan (leaving the defatted drippings behind). Place the pan over two burners and heat over medium heat. Sprinkle in flour and whisk until thick, about 10 seconds. Whisking constantly, slowly add the defatted drippings to the pan. Gradually whisk in as much of the reserved 2 cups stock as needed to reach your ideal gravy consistency. Season the gravy with the remaining 1/2 teaspoon salt. Carve the turkey and serve with the gravy.
EquipmentHeavy-duty kitchen or poultry shears, fat separator
Equipment
Heavy-duty kitchen or poultry shears, fat separator
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)164Calories4gFat5gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
