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Epicurious

Clementine-Salted Turkey with Redeye Gravy

4.9

(13)

Roast turkey in a metal pan with clementines and herbs.
Clementine-Salted Turkey with Redeye GravyPhoto by Elinor Carucci

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 clementines.

Recipe information

  • Yield

    Makes 14-16 servings

Ingredients

Turkey:

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

Gravy:

Turkey Stock
4 ounces country ham, Serrano ham, or thick-cut smoked bacon, cut into 1/4-inch dice
6 tablespoons all purpose flour
2 cups freshly brewed coffee

Preparation

  1. For turkey:

    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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).

  2. For gravy:

    Step 5

    Pour juices from roasting pan into large measuring cup. Spoon off fat that rises to surface into 1-cup measuring cup. Add enough Turkey Stock to degreased pan juices to measure 5 cups. If necessary, add enough fat reserved from Turkey Stock to fat from pan juices to measure 1/2 cup.

    Step 6

    Heat 1/2 cup fat in heavy large saucepan over medium-high heat. Add ham and sauté 3 minutes. Whisk in flour; cook 1 minute. Whisk in 5 cups broth mixture and coffee. Boil until gravy is reduced to 61/2 cups, about 15 minutes. Season to taste with pepper. Serve turkey with gravy.

TagsCoffeeBeveragesSouthernAmericanClementineCitrusFruitTangerineTurkeyPoultryMainDinnerNut FreeRoastThanksgivingBon Appétit

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