Orange-Glazed Turkey Recipe: Christmas Turkey

Ingredients

• 1 whole turkey
• 5 tablespoons of sea salt
• 1/2 cup grated orange zest, from about 3 oranges (the oranges will be used)
• 3 tablespoons of brown sugar
• 3 tablespoons of fresh rosemary (leaves chopped)
• 2 tablespoons fresh thyme (leaves chopped)
• 2 teaspoons black pepper
• 3 tablespoons of butter (for spreading between the layers)
• 3 cloves of garlic (to add between the layers)

While cooking

• 2 tablespoons of extra-virgin olive oil
• 2 onions, peeled and quartered
• 2 large heads of garlic, with the roots trimmed
• 2 carrots,
• 2 stalks of celery,
• The remaining oranges, cut into quarters
• 2 cups of dry white wine

For Gravy Sauce

• 6 tablespoons of flour
• 4 cups of rich turkey stock or chicken stock (see: stocks)

How to Make Orange-Glazed Turkey

• Remove the neck and/or giblets from the cavity of the whole turkey and set them aside to make a delicious turkey stock.
• Using paper towels, thoroughly pat the turkey dry inside and out. The drier it is, the crispier the skin will be.
• In a small mixing bowl, combine all the dry rub ingredients and mix until well blended. Starting at the back of the turkey, massage 1/4 of the mixture into the skin all over. Turn the turkey so the breast side is facing up. Rub another quarter of the mixture into this area. Rub the remaining dry mixture into every part of the breast, including the top and bottom, until no gaps remain.
• After coating the turkey with the mixture, let it rest uncovered in the refrigerator for at least 12 hours, preferably 24 hours, in a slotted pan to allow the flavors to penetrate.
• When you’re ready to cook the turkey, take it out of the refrigerator and let it sit on the counter for about an hour until it reaches room temperature.
• Preheat the oven to 230°C and make room for the turkey.
• Place the butter in a bowl, add 2 tablespoons of finely chopped fresh rosemary and thyme to the butter, and mix well.
• Make small slits in the skin of the chicken, then rub a small amount of spiced oil into the skin and press it in to spread it evenly. Cut 3 cloves of garlic into 4 pieces each and insert them into the slits.
• To cook the turkey, take a deep roasting pan and add the chopped onions, garlic, carrots, and celery. Place the turkey on top of these vegetables. You can also stuff the turkey with an onion, orange slices, and garlic. To prevent the turkey’s legs from burning, use a cotton string to tightly tie the two legs together. Tuck the turkey’s wings under toward the back.
• Finally, brush the entire turkey with extra-virgin olive oil and pour the dry white wine into the part of the roasting pan where the vegetables are.

How to Cook Orange-Glazed Turkey

• Roast the turkey in a 230°C oven for 20–30 minutes, until the skin is a beautiful golden brown. Then reduce the heat to 180°C. If you’re using an oven thermometer, to check the turkey’s internal temperature insert the thermometer into the thickest part of the turkey (where the thigh meets the breast). Continue baking until the internal temperature reaches 74°C.
• Brush the turkey with olive oil every 15–20 minutes to prevent the skin from drying out. If the breast or wings start to brown too much, remove the turkey from the oven, cover it with one or two layers of foil, and continue baking.
• Once the turkey’s internal temperature reaches 74°C, it will take about 3–4 hours to cook through. After cooking, let the turkey rest on a separate board, covered with foil, for about 30 minutes.

• Meanwhile, place the roasting pan on the stove over medium heat and remove the vegetables and oranges from the pan. Leave only the liquid. If you prefer a smoother mixture, you can strain it and return it to the pan.
• In a separate pan, sauté a little flour and butter to make a roux.
• Using a ladle, take some of the hot liquid from the pan and slowly add it to the mixture, stirring constantly. Add a few more ladlefuls in the same way. Once the mixture reaches a smooth, sauce-like consistency and thickens, slowly add the remaining liquid to the sauce.
• Allow the mixture to thicken between each addition of liquid.
• Continue cooking and whisking until all the liquid has evaporated. If you like, keep it warm on the stove over the lowest heat. If the sauce becomes too thick, you can thin it out by adding a small amount of water.
• Carve the turkey and serve it with gravy. Enjoy your meal!