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Salted Roast Turkey with Orange, Fall Spices, and Sherry Gravy Recipe

Salted Roast Turkey with Orange, Fall Spices, and Sherry Gravy Recipe

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Salted Roast Turkey with Orange, Fall Spices, and Sherry Gravy

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Ingredients

Count

Nutrition

11186

Calories

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Ingredients:

Serving

2 whole star anise
2 tsp szechuan peppercorns
1 tsp whole cloves
1 tsp coriander seeds
1 tsp fennel seeds
1 cinnamon stick, broken into 3 pieces
1/3 cup plus 1 tbsp coarse kosher salt
1 large orange, peel removed in
1 14- to 16-lb turkey ( neck , heart , and gizzard reserved)
5 large green onions, chopped
1 whole large orange, coarsely chopped with peel
1/4 cup finely chopped peeled fresh ginger
2 whole star anise
1 cinnamon stick, broken into 3 pieces
2 tbsp soy sauce
2 tbsp mild-flavored (light) molasses
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup all purpose flour
1/3 cup dry sherry
1 tbsp soy sauce

Directions:

For asian-spiced salt: Coarsely grind first 5 ingredients in spice mill; transfer to small bowl. Place cinnamon stick in spice mill and grind coarsely; add to bowl. Mix in coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and store at room temperature. Stir orange peel into Asian-spiced salt before using.
For turkey: Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve for roasting. Place turkey in roasting bag; sprinkle inside and out with Asian-spiced salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
Mix green onions and next 4 ingredients in medium bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Set rack at lowest position in oven and preheat to 325°F. Mix soy sauce and molasses in small bowl; reserve for glaze. Rinse turkey inside and out; pat very dry. Divide chopped green onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in roasting pan; pour in 2 cups Golden Turkey Stock.
Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan by cupfuls if dry, and tenting turkey loosely with foil if browning too quickly, 3 to 31/2 hours longer. Brush turkey with soy sauce glaze twice during last 30 minutes. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
For gravy: Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/4 cups total.
Place reserved roasting pan over 2 burners on medium heat; add 1/2 cup reserved turkey fat and 1/2 cup flour. Whisk until roux is light brown, about 2 minutes. Whisk in Sherry, then stock mixture. Bring to boil, scraping up browned bits and whisking to blend. Boil until gravy is thick enough to coat spoon, about 8 minutes. Add chopped neck, heart, and gizzard, if desired. Whisk in 1 tablespoon soy sauce; season with salt and pepper.
Serve turkey with gravy.
* A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
** Sometimes called wild pepper or sansho peppercorns; available at some specialty foods stores and at Asian markets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	11186.48 Kcal (46836 kJ)
Calories from fat	4346.64 Kcal
		% Daily Value*
Total Fat	482.96g	743%
Cholesterol	5345.8mg	1782%
Sodium	30032.94mg	1251%
Potassium	17342.71mg	369%
Total Carbs	95.83g	32%
Sugars	36.18g	145%
Dietary Fiber	7.14g	29%
Protein	1610.93g	3222%
Vitamin C	26.5mg	44%
Vitamin A	0.7mg	25%
Iron	78mg	433%
Calcium	1011.1mg	101%

Amount Per 100 g
Calories	144.58 Kcal (605 kJ)
Calories from fat	56.18 Kcal
		% Daily Value*
Total Fat	6.24g	743%
Cholesterol	69.09mg	1782%
Sodium	388.17mg	1251%
Potassium	224.15mg	369%
Total Carbs	1.24g	32%
Sugars	0.47g	145%
Dietary Fiber	0.09g	29%
Protein	20.82g	3222%
Vitamin C	0.3mg	44%
Iron	1mg	433%
Calcium	13.1mg	101%

* 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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