Perfect Citrus Turkey And Gravy Recipes

PERFECT TURKEY GRAVY

Steps:

• 1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
• 2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
• Sage & Citrus Perfect Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1 tablespoon orange or lemon juice and 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
• Roasted Cinnamon and Bacon Turkey Gravy: Cook 4 slices bacon in large saucepan until crisp. Drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons drippings in saucepan. Add 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Stir in bacon. Makes 12 (1/4-cup) servings.
• Herbed Perfect Turkey Gravy: Prepare as directed. Stir 1/2 teaspoon McCormick® Rubbed Sage or 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 15 (1/4-cup) servings.
• Hearty Sage Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
• Hearty Herbed Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 12 (1/4-cup) servings.
• Apple-Sage Turkey Gravy: Prepare as directed, decreasing water to 1 cup and adding 1 cup apple juice. Stir 1 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
• Garlic and White Wine Turkey Gravy: Prepare as directed, decreasing water to 2 cups and adding 1/4 cup white wine. Stir 1/4 teaspoon each McCormick® California Style Garlic Powder with Parsley and McCormick® Thyme Leaves into Gravy Mix. Makes 12 (1/4-cup) servings.
• Mushroom-Onion Turkey Gravy: Melt 1 tablespoon butter in large saucepan on medium heat. Add 1/2 cup chopped mushrooms and 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick(R) Turkey Gravy Mix, 1 1/2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 8 (1/4-cup) servings.
• Cinnamon-Chipotle Turkey Gravy: Melt 2 tablespoons butter in large saucepan on medium heat. Add 1/4 cup chopped red onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1/4 teaspoon each McCormick® Ground Cinnamon and McCormick® Gourmet Collection Chipotle Chile Pepper, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 12 (1/4-cup) servings.

ROASTED CITRUS & HERB TURKEY

Steps:

• Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

CITRUS AND HERB TURKEY

Steps:

• Preheat oven to 425 with rack in lower third position.
• Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
• Rub skin with olive oil and season with remaining salt and pepper.
• Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
• Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
• Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
• Carve turkey and serve with gravy.

PERFECT TURKEY GRAVY

Steps:

• Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
• Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

CITRUS-RUBBED TURKEY WITH CIDER GRAVY

Steps:

• Pat turkey dry with paper towels. Tuck wing tips underneath body and place on a roasting rack in a heavy-bottomed metal roasting pan. Combine thyme, lemon and orange zests, 2 tablespoons plus 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper; beginning with underside, sprinkle on turkey, including in large cavity. Refrigerate, uncovered, 8 hours (or overnight).
• Let turkey sit at room temperature 1 hour. Preheat oven to 425 degrees. Remove rack and turkey from pan, discard accumulated liquid, and add celery, carrots, onion, and 2 cups water to pan. Return rack and turkey to pan. Wipe any remaining rub from inside with a paper towel and loosely fill large and neck cavities with stuffing. Tie legs together with kitchen twine and evenly sprinkle turkey with 2 tablespoons paprika.
• Place pan in oven, reduce temperature to 375 degrees, and roast 25 minutes. Meanwhile, in a small saucepan, bring orange and lemon juices, cider, butter, and remaining 2 tablespoons paprika to a simmer over medium.
• Baste turkey with cider mixture; keep remaining warm over low. Continue roasting, basting turkey with cider mixture every 25 minutes (tent turkey with foil if necessary to prevent overbrowning), 2 to 2 1/2 hours. Turkey is done when an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) and center of stuffing reads 165 degrees.
• Transfer turkey to a platter or cutting board, tent with foil, and let rest 30 minutes before scooping out stuffing and carving turkey. Strain pan juices through a fine-mesh sieve and discard solids. Skim fat and return juices to pan. Set pan across two burners, add 1 cup broth, and bring to a simmer over medium, scraping up browned bits with a wooden spoon. Whisk together flour and remaining cup broth; add to pan, whisking constantly, until gravy is thickened, about 4 minutes. Season with salt and pepper and serve warm with carved turkey and stuffing.

CITRUS-GLAZED TURKEY WITH CHIPOTLE GRAVY

Steps:

• For glaze:
• Melt butter in heavy small saucepan over medium heat. Remove from heat. Stir in next 7 ingredients. Freeze until mixture begins to firm up but is still spreadable, about 30 minutes. Set aside 1/2 cup citrus glaze for gravy.
• For turkey:
• Melt butter in large nonstick skillet over medium-high heat. Add onions and reserved turkey parts and sauté until onions are very deep brown, about 22 minutes. Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)
• Set rack in bottom third of oven and preheat to 400°F. Place small rack in center of large roasting pan. Sprinkle vegetable mixture with turkey parts around rack. Rinse turkey inside and out; pat dry. Place turkey on rack in roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup citrus glaze over breast meat under skin. If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under turkey; tie legs together loosely to hold shape. Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze. Sprinkle turkey generously with salt and pepper. Cover turkey (not pan) loosely with foil. Roast 30 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Press foil snugly around turkey (not pan). Roast 1 hour 15 minutes. Add 1 cup broth to pan. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed. Transfer turkey to platter. Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices.
• For gravy:
• Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer. Spoon fat from top of juices; discard fat. Add enough chicken broth to pan juices in cup to measure 6 cups.
• Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted. Gradually add flour; whisk 1 minute. Gradually whisk in pan juices. Bring to boil, whisking until smooth. Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper. Brush any remaining glaze over turkey. Serve turkey with gravy.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

HONEY-CITRUS GLAZED TURKEY

Steps:

• Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed., Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper., Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer., Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Remove turkey to a serving platter. Let stand 20 minutes before carving., For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups., In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey.