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Roast Turkey with Oranges, Bay Leaves, Red Onions, and Pan Gravy Recipe

Roast Turkey with Oranges, Bay Leaves, Red Onions, and Pan Gravy Recipe

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Roast Turkey with Oranges, Bay Leaves, Red Onions, and Pan Gravy

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Ingredients

Count

Nutrition

3524

Calories

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Ingredients:

Serving

1 (12- to 14-lb) turkey (preferably kosher), any quills removed if necessary and neck and giblets (excluding liver) reserved for making stock
1 1/4 tsp salt
1/2 tsp black pepper
2 navel oranges, each cut into 8 wedges
3 small red onions, each cut into 8 wedges
5 bay leaves (not california )
3/4 stick (6 tbsp) unsalted butter, melted
pan juices from roast turkey
about 4 cups turkey stock
1/3 cup all-purpose flour
garnish: 4 roasted onions , each cut into 8 wedges (optional); fresh bay leaves ( do not eat)

Directions:

Roast turkey: Preheat oven to 425°F.
Rinse turkey inside and out and pat dry. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer. Stuff large cavity with oranges, 1 onion, and bay leaves. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
Reduce oven temperature to 350°F. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more. Baste turkey and scatter buttered onion wedges around it, then roast, basting turkey every 30 minutes (add a little water to pan if onions get too dark) until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours). Transfer turkey to a platter (do not clean roasting pan) and let stand 25 minutes (temperature will rise to 180°F).
Make gravy: Transfer pan juices with onions to a 2-quart glass measure, then skim off and reserve 1/4 cup fat. Add enough turkey stock to pan juices to make 4 1/2 cups total. Set roasting pan across 2 burners, then add 1 cup stock mixture and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining stock mixture and bring to a simmer. Pour stock through a fine sieve back into glass measure and discard onions.
Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes. Stir in any additional turkey juices accumulated on platter and season gravy with salt and pepper.
Serve turkey with gravy on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3524.48 Kcal (14756 kJ)
Calories from fat	438.83 Kcal
		% Daily Value*
Total Fat	48.76g	75%
Cholesterol	574.27mg	191%
Sodium	52122.57mg	2172%
Potassium	15428.86mg	328%
Total Carbs	124.74g	42%
Sugars	1.05g	4%
Dietary Fiber	0.74g	3%
Protein	530.31g	1061%
Vitamin C	1.9mg	3%
Iron	126.3mg	702%
Calcium	96.1mg	10%

Amount Per 100 g
Calories	11.82 Kcal (49 kJ)
Calories from fat	1.47 Kcal
		% Daily Value*
Total Fat	0.16g	75%
Cholesterol	1.93mg	191%
Sodium	174.84mg	2172%
Potassium	51.76mg	328%
Total Carbs	0.42g	42%
Sugars	0g	4%
Dietary Fiber	0g	3%
Protein	1.78g	1061%
Iron	0.4mg	702%
Calcium	0.3mg	10%

* 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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