Clementine-Salted Turkey with Redeye Gravy - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Matt and Ted Lee
A little bit of clementine peel adds a citrus note to the turkey. The smoky, slightly bitter southern-style gravy is terrific drizzled over the meat or over mashed potatoes. For a pretty garnish, decorate the platter with whole
Ingredients
- 1/3 cup coarse kosher salt
- 12 small clementines or tangerines (about); peel finely grated (3 tablespoons); fruit wrapped, chilled
- 1 20-to 22-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for Turkey Stock
- 2 large onions, quartered
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon freshly ground black pepper
- 6 cups (or more) low-salt chicken broth, divided
Instructions
- Rub salt and clementine peel together in small bowl. Sprinkle some seasoned salt in main and neck cavities of turkey. Place turkey in large roasting pan. Reserve 2 teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey. Cover pan with plastic wrap and refrigerate turkey overnight.
- Rinse turkey thoroughly inside and out; pat dry. Rinse large roasting pan and wipe dry. Place rack in pan; place turkey on rack and let stand uncovered at room temperature 1 hour.
- Set rack at lowest position in oven and preheat to 375 °F. Tuck turkey wing tips under. Cut 6 clementines into quarters (reserve remaining clementines for another use). Stuff cut clementines and onions into main cavity. Tie legs together loosely. Spread butter all over turkey. Sprinkle with 1 teaspoon pepper and reserved 2 teaspoons clementine salt. Pour 3 cups chicken broth into pan.
- Roast turkey 45 minutes; baste with pan juices. Reduce oven temperature to 350 °F. Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165 °F, basting occasionally with pan juices, adding more broth to maintain liquid level, and covering loosely with foil if browning too quickly, about 3 3/4 hours. Transfer turkey to platter; tent with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
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