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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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A technique passed down from generations Ingredients:
1 turkey (14 to 16 pounds) |
1/2 cup butter, softened |
1/2 cup butter, cubed |
1 cup canola oil |
2 cups tangerine juice |
gravy: |
2 to 3 cups chicken broth |
5 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. Rub softened butter over turkey.
2. In a large saucepan, melt cubed butter; stir in oil. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey.
3. Add tangerine juice to remaining butter mixture. Bake turkey, uncovered, at 325° for 3 hours; baste with tangerine juice mixture every 30 minutes, keeping cheesecloth moist at all times.
4. Remove and discard cheesecloth. Bake turkey 45 minutes to 1-1/4 hours longer or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
5. Remove turkey to a serving platter; cover and let stand for 20 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups.
6. For gravy, chop reserved giblets. In a large saucepan, saute giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (4 cups gravy).
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