Recipe from Everyday Food Magazine
Husband-Tested
in Alice’s Kitchen
I made
this quick turkey for Christmas Eve. It
was quite good. It was handy to have the leftovers for lunches while family was
visiting. A citrus-salt rub the night
before results in a succulent turkey; a sprinkle of paprika adds extra flavor
and a deep, dark color. The gravy is dark and full of citrus tang.
Ingredients
1 whole
turkey (12 to 14 pounds), neck and giblets removed
1 Tablespoon
finely chopped fresh thyme leaves or 2 teaspoons dried thyme
1 Tablespoon
freshly grated lemon zest plus ½ cup juice
1 Tablespoon
freshly grated orange zest plus 1 cup juice
Kosher
salt and freshly ground pepper
2 stalks
celery, cut into thirds
2
carrots, cut into thirds
1 large
yellow onion, cut into 6 wedges
1/4 cup
paprika, divided
2 cups
apple cider
1 stick
unsalted butter (½ cup)
2 cups
chicken broth, divided plus more, if needed
5 Tablespoons
all-purpose flour
Directions
Pat
turkey dry with paper towels. Tuck wing tips underneath body and place on a
roasting rack in a heavy-bottomed metal roasting pan. Combine thyme, lemon and
orange zests, 2 Tablespoons plus 1½ teaspoons Kosher salt, and 1½ teaspoons freshly
ground pepper; beginning with underside, sprinkle on turkey, including in large
cavity. Refrigerate, uncovered, 8 hours (or overnight). Let turkey sit at room
temperature 1 hour. Preheat oven to 425 degrees. Remove rack and turkey from
pan, discard accumulated liquid, and add celery, carrots, onion, and 2 cups
water to pan. Return rack and turkey to pan. Wipe any remaining rub from inside
with a paper towel. Tie legs together with kitchen twine and evenly sprinkle
turkey with 2 Tablespoons paprika.
Place pan
in oven, reduce temperature to 375 degrees, and roast 25 minutes. Meanwhile, in
a small saucepan, bring orange and lemon juices, cider, butter, and remaining 2
Tablespoons paprika to a simmer over medium. (Basting liquid can be made in
advance and chilled until it’s time to use.) Baste turkey with cider mixture;
keep remaining warm over low. (Add a bit of broth to the pan as the turkey
roasts so that the pan does not get dry.) Continue roasting, basting turkey
with cider mixture every 25 minutes (tent turkey with foil if necessary to
prevent overbrowning), 2 to 2½ hours. Turkey is done when an instant-read
thermometer inserted into the thickest part of a thigh (avoiding bone) reads
165 degrees.
Transfer
turkey to a platter or cutting board, tent with foil, and let rest 30 minutes
before carving turkey. Strain pan juices through a fine-mesh sieve and discard
solids. Skim fat and return juices to pan. Set pan across two burners, add 1
cup broth, and bring to a simmer over medium, scraping up browned bits with a
wooden spoon. Whisk together flour and remaining cup broth; add to pan,
whisking constantly, until gravy is thickened, about 4 minutes. Season with
salt and pepper and serve warm with carved turkey.
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