I made this Epicurious recipe (with a few modifications of my own) last Thanksgiving to much praise. The citrus notes, coupled with the sweet heat of the gravy, liven up a tried (tired?) and true classic.
It’s a great way to shake things up at Christmas too.
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup maple syrup
- 3 tablespoons (packed) grated orange peel
- 3 tablespoons (packed) grated lime peel (from about 12 limes)
- 2 tablespoons chopped fresh thyme
- 4 teaspoons chopped canned chipotle chilies*
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 2 tablespoons (1/4 stick) butter
- 4 1/2 cups chopped onions
- 1 22- to 24-pound turkey; neck, gizzard, and heart reserved
- 2 cups chopped peeled carrots
- 2 cups chopped celery with leaves
- 1 1/2 cups chopped plum tomatoes
- up to 9 cups low-salt chicken broth (home-made if you have it)
- 1 cup (about) canned low-salt chicken broth
- 1/2 cup all purpose flour
- 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. Congratulations, you’ve made a compound butter.
- Separate 1/2 cup of the butter for the gravy.
- 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.
Note: Glaze and vegetable mixture can be made 1 day ahead. Simply cover separately and chill.)
- When ready to roast, 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 only (not pan) loosely with foil and roast 30 minutes to brown the skin.
- Reduce oven temperature to 350°F; add 1 cup broth to pan. Press foil snugly around turkey (not pan) and roast 1 hour 30 minutes.
- Add 1 cup broth to pan and continue roasting turkey, basting with pan juices and adding broth to maintain liquid levels as necessary (it’ s a good idea to check and baste every 30 minutes).
- Remove turkey when thermometer inserted into thickest part of thigh registers 175°F. Cook time will be approximately 3 1/2 hours for unstuffed or 4 1/2 hours stuffed.
- Transfer turkey to platter and tent with foil reserving pan juices for gravy.
- While turkey rests, strain pan juices into large saucepan, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer.
- Skim as much fat from top of juices as possible and add enough chicken broth to ensure you have about 6 cups pan juices. Bring juices to simmer over medium heat.
- Meanwhile, make thickening roux by melting reserved 1/2 cup citrus glaze in microwave safe measuring cup. Combine with flour until paste forms. Moisten with pan juices until a runny batter has formed, then gradually add to simmering pan juices, whisking as you go.
- Bring gravy to boil, whisking until smooth and thick, about 5 minutes.
- Season with salt and pepper to taste.
* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available in most supermarket Mexican food aisles or ethnic food sections. They will also be readily available at many of Winnipeg’s Latin American markets or gourmet food stores.
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