Sunday, December 30, 2012

Citrus-Rubbed Turkey with Cider Gravy



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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