Salted Roast Turkey With Orange Fall Spices And Sherry Gravy Recipes

SALTED ROAST TURKEY WITH ORANGE, FALL SPICES, AND SHERRY GRAVY

Steps:

• Coarsely grind first 5 ingredients in spice mill; transfer to small bowl. Place cinnamon stick in spice mill and grind coarsely; add to bowl. Mix in coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and store at room temperature. Stir orange peel into Asian-spiced salt before using.
• 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.
• Mix green onions and next 4 ingredients in medium bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• 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.
• 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 31/2 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.
• 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.
• 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.
• Serve turkey with gravy.
• A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
• ** Sometimes called wild pepper or sansho peppercorns; available at some specialty foods stores and at Asian markets.

ROAST TURKEY WITH ORANGES, BAY LEAVES, RED ONIONS, AND PAN GRAVY

Steps:

• Roast turkey:
• Preheat oven to 425°F.
• Rinse turkey inside and out and pat dry. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer. Stuff large cavity with oranges, 1 onion, and bay leaves. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
• Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
• While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
• Reduce oven temperature to 350°F. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more. Baste turkey and scatter buttered onion wedges around it, then roast, basting turkey every 30 minutes (add a little water to pan if onions get too dark) until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours). Transfer turkey to a platter (do not clean roasting pan) and let stand 25 minutes (temperature will rise to 180°F).
• Make gravy:
• Transfer pan juices with onions to a 2-quart glass measure, then skim off and reserve 1/4 cup fat. Add enough turkey stock to pan juices to make 4 1/2 cups total. Set roasting pan across 2 burners, then add 1 cup stock mixture and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining stock mixture and bring to a simmer. Pour stock through a fine sieve back into glass measure and discard onions.
• Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes. Stir in any additional turkey juices accumulated on platter and season gravy with salt and pepper.
• Serve turkey with gravy on the side.

ORANGE ROSEMARY TURKEY GRAVY

Steps:

• Remove Turkey (roast, chicken) from the roasting pan, skim off the fat leaving only apprx 1/2 cup of drippings.
• Combine broth& flour.
• Easy way of doing this is place the flour in a sealer add broth, put on& tighten the lid, shake vigorously until completed combined- no lumps.
• Add broth/flour mixture to roaster drippings, stir well.
• Stir in the orange juice, rosemary, parsley& orange zest.
• Have roaster on a stove element and cook stirring until it boils and thickens.

ORANGE-SPICE RUBBED ROASTED TURKEY BREAST

Steps:

• Preheat the oven to 325 degrees.
• Spray a roasting pan and baking rack with nonstick cooking spray and set aside.
• In a small bowl, stir together the spices.
• Using your fingertips, loosen the skin from the turkey breast and rub the spice mixture evenly over the breast.
• Cover it with the skin, place the turkey on the rack in the roasting pan, and insert a meat thermometer in the thickest part making sure it doesn't touch the bone.
• Roast, uncovered, for meat thermometer 170 degrees, approximately 1 hour and 45 minutes.
• Let the turkey stand for 15 minutes; remove the skin and any visible fat.
• Slice the turkey and enjoy.