A Secret Tangerine Glazed Turkey Recipe - Just in Time For the Holidays

This is a non traditional turkey recipe for non traditional people. The subtle twist of tangerine makes this a bird to remember.

Ingredients:

10 pounds whole turkey, neck and giblets reserved

3/4 cup unsalted butter, softened

3/4 cup canola oil

1 1/2 cups tangerine juice

2 1/4 cups turkey stock

3 tablespoons all−purpose flour

2 cups Sausage, Apple and Dried Cranberry Stuffing Cooking

Instructions: You want to start off by preheating the oven to 425F. Rinse the turkey, pat it dry, and season inside with salt and pepper. Pack the neck cavity loosely with the stuffing. Fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with the remaining stuffing. Tie the drumsticks together (truss) with butcher's twine. Spread the turkey with 1/2 of the butter (6 tablespoons) and season it with salt and pepper. Place turkey in a shallow roasting pan; roast for 25 minutes. While that is taking place, in a saucepan, melt the remaining butter (6 tablespoons) with the oil and tangerine juice; allow mixture to cool. Reduce the oven temperature to 325F. Baste the turkey with the pan juices and drape it with a piece of cheesecloth soaked in the tangerine−oil mixture.

Roast the turkey for one hour before basting the turkey with the tangerine−oil mixture and pan juices (over the cheesecloth) every 20 minutes for 2 1/2 hours more (or until juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180−185F. Discard the cheesecloth and the trussing string from turkey. Transfer the turkey to a heated platter, reserving the pan juices in the roasting pan; let stand for 25 minutes before carving and spooning out stuffing into a serving dish. Skim the fat from the remaining pan juices and reserve 1/4 cup.

Add 1 cup of the stock to the pan juices and deglaze the pan over high heat, scraping up the brown bits. In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the "roux" over low heat, whisking, for 3 minutes. Add the remaining 2 cups stock and the deglazing liquid; continue to whisk. Simmer the gravy for 10 minutes, stirring constantly, then strain through a sieve. All that's left is to add chopped giblets and transfer to gravy boat and serve. Viola... One golden, tangy, and ready to serve Tangerine Glazed Turkey.

Justin Brown is the chief writer for [http://baltimorecaterers.net] of Maryland where you can find hundreds of free unique recipes and Baltimore's best catering service.