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Red chile-tangerine glazed turkey

Servings:
Serves 8 Servings
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Ingredients

Red chile-tangerine glaze
  • 3 cup tangerine juice
  • 2 cup red wine vinegar
  • 2 cup sugar
  • 1/4 cup - 3/4 teaspoon chile de arbol powder (depending on how spicy you like it)
Turkey
  • 3 cup tangerine juice
  • 2 cup red wine vinegar
  • 2 cup sugar
  • 1/4 cup - 3/4 teaspoon chile de arbol powder (depending on how spicy you like it)
  • 1 22 pound whole fresh turkey, rinsed well and patted dry
  • 1 1/2 stick unsalted butter, slightly softened
  • 2 stick carrots, diced
  • 2 stick celery stalks, diced
  • 1 stick onion, diced
  • 8 cup homemade chicken stock or low sodium canned broth
Turkey stock
  • 3 cup tangerine juice
  • 2 cup red wine vinegar
  • 2 cup sugar
  • 1/4 cup - 3/4 teaspoon chile de arbol powder (depending on how spicy you like it)
  • 1 22 pound whole fresh turkey, rinsed well and patted dry
  • 1 1/2 stick unsalted butter, slightly softened
  • 2 stick carrots, diced
  • 2 stick celery stalks, diced
  • 1 stick onion, diced
  • 8 cup homemade chicken stock or low sodium canned broth
  • 6 tablespoon unsalted butter
  • 2 tablespoon carrots, peeled and cut into medium dice
  • 2 stalk celery, cut into medium dice
  • 1 stalk medium onion, cut into medium dice
  • 3 clove garlic, chopped
  • 5 tablespoon flour
  • 1/2 cup reserved tangerine-red chile glaze, from above

Preparation

Baking Directions:

For red chile-tangerine glaze: Combine juice, vinegar and sugar in a large saucepan, bring to a boil and cook over high heat, whisking occasionally, until reduced to about 2 cups and thickened to a glaze, about 30 minutes; season with salt and pepper; let cool slightly.

Remove ½ cup of the glaze and reserve it for the gravy.

For the turkey: Preheat oven to 425 degrees F.

Remove the turkey from the refrigerator 1 hour before roasting.

Rub the entire turkey with the butter and season with salt and pepper.

Fill the cavity with the vegetables and herbs.

Put the stock in a saucepan over low heat.

Put a roasting rack inside of a large roasting pan and add 3 cups of the stock to the bottom.

Roast the turkey for 30 minutes then turn the heat down to 375. Continue roasting until a thermometer inserted into the thigh registers 170 degrees F and the breast is at least 160 degrees F, about 3 to 3 ½ hours.

During the first 2 hours, baste the turkey every 15 minutes with some of the remaining stock.

During the last 30 minutes of cooking, brush the turkey with some of the tangerine glaze every 10 minutes.

Remove from the oven to a cutting board, brush with more of the glaze and let rest for at least 20 minutes before carving.

Strain any of the drippings into a measuring cup.

For turkey stock: Melt the butter in a large high sided sauté pan or saucepan over high heat.

Add the turkey neck and wing tips and cook until golden brown.

Add the carrots, celery and onion season with salt and pepper and cook until golden brown, stirring occasionally.

Add the garlic and cook for a minute.

Add the flour and stir constantly until a golden brown color.

Slowly whisk in some of the hot stock and continue whisking and adding more stock until smooth.

Reduce the heat and cook until thickened and the flour taste has cooked out, about 10 minutes.

Add the tangerine glaze to taste.

Add chopped thyme, parsley, tangerine zest and season with salt and pepper to taste.

Keep warm.