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Tangerine-Glazed Turkey Recipe

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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.—

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Ingredients

  • GRAVY:
  • 1 (14 - 16 pound)
  • 1/2 cup butter, softened
  • 1/2 cup butter, cubed
  • 1 cup canola oil
  • 2 cups tangerine juice
  • 2 to 3 cups chicken broth
  • 5 tablespoons all-purpose flour

Details

Servings 14

Preparation

Step 1

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, at 325° for 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 meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.

Remove turkey to a serving platter; cover and let stand for 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 for 2 minutes or until thickened. Serve with turkey.

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