Clementine Salted Turkey With Redeye Gravy Recipes

THE MORNING AFTER REDEYE GRAVY

Steps:

• In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.

CLEMENTINE-SALTED TURKEY WITH REDEYE GRAVY

Steps:

• Rub salt and clementine peel together in small bowl. Sprinkle some seasoned salt in main and neck cavities of turkey. Place turkey in large roasting pan. Reserve 2 teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey. Cover pan with plastic wrap and refrigerate turkey overnight.
• Rinse turkey thoroughly inside and out; pat dry. Rinse large roasting pan and wipe dry. Place rack in pan; place turkey on rack and let stand uncovered at room temperature 1 hour.
• Set rack at lowest position in oven and preheat to 375°F. Tuck turkey wing tips under. Cut 6 clementines into quarters (reserve remaining clementines for another use). Stuff cut clementines and onions into main cavity. Tie legs together loosely. Spread butter all over turkey. Sprinkle with 1 teaspoon pepper and reserved 2 teaspoons clementine salt. Pour 3 cups chicken broth into pan.
• Roast turkey 45 minutes; baste with pan juices. Reduce oven temperature to 350°F. Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting occasionally with pan juices, adding more broth to maintain liquid level, and covering loosely with foil if browning too quickly, about 3 3/4 hours. Transfer turkey to platter; tent with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
• Pour juices from roasting pan into large measuring cup. Spoon off fat that rises to surface into 1-cup measuring cup. Add enough Turkey Stock to degreased pan juices to measure 5 cups. If necessary, add enough fat reserved from Turkey Stock to fat from pan juices to measure 1/2 cup.
• Heat 1/2 cup fat in heavy large saucepan over medium-high heat. Add ham and sauté 3 minutes. Whisk in flour; cook 1 minute. Whisk in 5 cups broth mixture and coffee. Boil until gravy is reduced to 61/2 cups, about 15 minutes. Season to taste with pepper. Serve turkey with gravy.

CAJUN TURKEY GRAVY

Steps:

• Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.
• Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced meat. Remove meat from neck and finely mince. Mash neck meat in a mortar with a pestle.
• Heat oil in large saucepan over medium-high heat. Saute green bell pepper in hot oil until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan. Immediately whisk cornstarch and flour into broth mixture until smooth.
• Stir minced meat, mashed neck meat, cubed turkey, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil, reduce heat to low, and simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.

CHRISTMAS TURKEY WITH CLEMENTINE & BAY BUTTER

Steps:

• Up to two days before, salt the turkey. If you have a spice grinder or minichopper, tip in all the ingredients for the salt mix and grind to make a wet salt. If you are using a pestle and mortar, grind the herbs and pepper together, then add the salt and orange zest, and grind well again. Set aside. Carefully rinse the turkey and pat dry with kitchen paper. Sit the turkey in its roasting tin and use the salt mix to season the turkey generously all over. Put the turkey breast-side up in the tin, cover with cling film and leave in the fridge for up to 2 days. (This can be done a day ahead but the longer you leave it, the more the flavour of the salt rub will permeate the bird.)
• To make the clementine & bay butter, mash all the ingredients together in a bowl with some seasoning and set aside. Can be made 2 days ahead or frozen for up to a month.
• Remove the turkey from the fridge 1 hr before you want to cook it and rinse off all the salt really well. Pat it dry, rinse out the roasting tin, then sit the turkey back in the tin and leave at room temperature for about 1 hr, uncovered.
• Heat oven to 180C/160C fan/gas 4. Calculate a cooking time of 40 mins per kg for the first 4kg of the turkey, then 45 mins for every kg after that. Rub the turkey all over with most of the butter - no need to season. If you haven't used the neck for the Make-ahead gravy (see 'goes well with'), then add the neck to the tin with the onion. Cover the tin loosely with foil and roast for the calculated cooking time. For the final 30 mins, remove the foil, baste the turkey, scatter with the reserved thyme and orange zest, and increase the oven temp to 200C/180C fan/gas 6. (Now is the time to pop in the stuffings and roast potatoes, if you are doing them.) When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered loosely with foil and a tea towel.
• If you've made our Make-ahead gravy (see 'goes well with'), you can add the roasting juices to that. To make your gravy fresh, pour off most of the fat but leave the juices in the tin and put it on a low heat. Stir in the flour to a paste. Pour in the sherry and sizzle for 1 min, then gradually add 850ml water and simmer until you have a thick gravy - make sure to scrape up the sides of the tin to release any bits. Sieve the gravy into a saucepan and reheat to serve - the gravy probably won't need extra seasoning as the turkey juices will be salty enough.

GEORGIA COUNTRY HAM AND REDEYE GRAVY

Steps:

• Melt butter in a cast iron skillet over medium heat. Add ham; cook until browned, about 3 minutes per side. Remove ham from skillet, reserving fat. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.