Maple Ginger Roasted Turkey
By á-3927
Ingredients
- Gravy:
- 1 fresh turkey (about 18lbs) with giblets & neck
- 1 orange halved
- Paprika,salt & pepper, to taste
- Cornbread Chorizo Stuffing*
- 6 tablespoons soft butter
- 3 cups chicken broth
- Maple Ginger Glaze*
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon dried thyme
- 1 tablespoon chopped parsley
Details
Preparation
Step 1
Simmer turkey giblets & neck in water until tender (1hr). Remove the meat from the neck, mince the giblets. Combine both and reserve for the gravy. Preheat oven to 350*F.
Rinse turkey, pat dry. Squeeze orange inside body cavity. Sprinkle with paprika, salt & pepper. Stuff loosely with stuffing and tie together. Rub turkey with butter, sprinkle with paprika, salt & pepper all over. Place turkey (breasts up) on rack; add 2 cups broth, over with foil, roast 1-1/2 hours. Remove foil, roast 2-1/2 hours longer basting every 30 minutes. Raise temp to 350* and cook 45 minutes more. Brush on glaze, cook 30 minutes longer. Temp should read 180* in thigh, 160* in breast and stuffing. Remove turkey; let rest 20 minutes covered with foil. Remove stuffing; cover.
Prepare Gravy:
Heat juices in roasting pan, scraping up all brown bits on bottom. Pour juices through a gravy separator to remove fat. Pour defatted juices into measuring cup with any remaining glaze. Stir well; reserve. Melt butter in a saucepan over medium heat. Whisk in flour and continue whisking for 2 to 3 minutes until it browns slightly. Whisking constantly slowly pour in 2 cups of reserve pan juices until smooth. Bring to boil, reduce to medium-low heat, add thyme, salt, pepper, parsley & giblet mixture. Simmer for 10 minutes until thickened. For thinner gravy, add the remaining cup of chicken broth.
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