TANGERINE-GLAZED TURKEY
A technique passed down from generations-drenching cheesecloth in melted butter and oil, then draping the cloth over the turkey before roasting-helps give the bird beautiful golden-brown skin. The technique also results in juicy, moist breast meat.-Jeanne Horn, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 14 servings (4 cups gravy).
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. Rub softened butter over turkey., In a large saucepan, melt cubed butter; stir in oil. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey., Add tangerine juice to remaining butter mixture. Bake turkey, uncovered, 3 hours; baste with tangerine juice mixture every 30 minutes, keeping cheesecloth moist at all times. , Remove and discard cheesecloth. Bake turkey 45 minutes to 1-1/4 hours longer or until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups., For gravy, chop reserved giblets. In a large saucepan, saute giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 684 calories, Fat 39g fat (12g saturated fat), Cholesterol 263mg cholesterol, Sodium 359mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 73g protein.
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