Moroccan-Spiced Turkey With Aromatic Pan Jus
- 1 (12 lb) fresh or frozen turkey, thawed
- 2 TBS olive oil
- 1 TBS grated orange rind
- 1 TBS ground cumin
- 1 TBS honey
- 2 tsp garlic powder
- 2 tsp ground coriander
- 1 1/4 tsp kosher salt, divided
- 5/8 tsp black pepper
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp ground red pepper
- 2 medium onions, chopped
- 2 carrots, chopped
- 2 cups chicken stock
- 3/4 cup dry sherry
- 1/2 cup orange juice
Adapted from foodandwine.com
1. Preheat oven to 425F. Remove giblets and neck from turkey; discard liver. Pat turkey dry with paper towels. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
2. Combine oil, rind, cumin, honey, garlic powder, coriander, 1 tsp salt, 1/2 tsp black pepper, ginger, cinnamon, and red pepper, stirring with a whisk.
3. Rub spice mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back, tuck under turkey. Tie legs together with kitchen string.
4. Place giblets, neck, onion, celery, and carrots in the bottom of a large roasting pan; add stock and sherry to pan. Place roasting rack in pan. Coat rack with cooking spray. Arrange turkey, breast side up, on roasting rack. Bake at 425F for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325F. Bake an additional 1 hour and 10 minutes, or until a thermometer inserted into meaty part of thigh registers 165F. Remove pan from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes.
5. Place a zip-top plastic bag inside a 4 cup glass measuring cup. Pour stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain stock mixture into a medium saucepan, stopping before fat layer reaches opening. Add orange juice to pan; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in remaining salt and pepper. Serve sauce with turkey.