Clementine-Salted Turkey with Redeye Gravy Recipe

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Clementine-Salted Turkey with Redeye Gravy

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Ingredients

Count

Nutrition

2698

Calories

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Ingredients:

Serving

1/3 cup coarse kosher salt
12 small clementines or tangerines (about); peel finely grated (3 tbsp); fruit wrapped, chilled
1 20- to 22-lb turkey, rinsed, patted dry ; neck , heart
2 large onions, quartered
1/2 cup (1 stick) unsalted butter, room temperature
1 tsp freshly ground black pepper
6 cups (or more) low-salt chicken broth, divided
turkey stock
4 oz country ham , serrano ham, or thick-cut smoked bacon, cut into 1/4-inch dice
6 tbsp all purpose flour
2 cups freshly brewed coffee

Directions:

For turkey: 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).
For gravy: 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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2697.8 Kcal (11295 kJ)
Calories from fat	496.13 Kcal
		% Daily Value*
Total Fat	55.13g	85%
Cholesterol	115.4mg	38%
Sodium	33106.73mg	1379%
Potassium	3153.34mg	67%
Total Carbs	468.18g	156%
Sugars	1.14g	5%
Dietary Fiber	0.63g	3%
Protein	75.03g	150%
Vitamin C	3.1mg	5%
Iron	21.5mg	120%
Calcium	1050mg	105%

Amount Per 100 g
Calories	301.86 Kcal (1264 kJ)
Calories from fat	55.51 Kcal
		% Daily Value*
Total Fat	6.17g	85%
Cholesterol	12.91mg	38%
Sodium	3704.34mg	1379%
Potassium	352.83mg	67%
Total Carbs	52.38g	156%
Sugars	0.13g	5%
Dietary Fiber	0.07g	3%
Protein	8.39g	150%
Vitamin C	0.3mg	5%
Iron	2.4mg	120%
Calcium	117.5mg	105%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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