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Nutrition Facts
Serving Size 1 (1937g) Recipe makes 8 servings The following items or measurements are not included below: fresh marjoram
Calories 1762
Calories from Fat 815		(46%)
Amount Per Serving		%DV
	Total Fat 90.6g	139%
	Saturated Fat 30.1g	150%
	Monounsaturated Fat 31.4g
	Polyunsaturated Fat 19.6g
	Trans Fat 0.0g
Cholesterol 690mg		230%
Sodium 14900mg		620%
Potassium 2702mg		77%
Total Carbohydrate 23.4g		7%
	Dietary Fiber 0.5g	2%
	Sugars 11.8g
Protein 198.8g		397%
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Roast Turkey With Red Currant Jelly and Citrus Glaze

Recipe #392795 | 5¾ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: lazyme
Oct 2, 2009

Every Thanksgiving for many years, we've experimented making different turkey recipes. This is one that the whole family enjoyed. Begin preparing the turkey a day ahead as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy. From Bon Appetit, May 2004.

SERVES 8 -10 (change servings and units)

Ingredients

For Turkey

7 quarts water
1 cup salt
17 lbs turkey, neck, heart and gizzard reserved for Giblet Stock
9 tablespoons butter
1/2 cup red currant jelly
4 teaspoons fresh marjoram, chopped
1 tablespoon orange peel, grated
1 tablespoon lemon peel, grated
1 cup shallot, sliced

Giblet Stock

1 cup reduced-sodium chicken broth, low sodium
1/4 cup all-purpose flour
1/4 cup ruby port
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1/4 teaspoon orange peel, grated

Directions

1
Make turkey:.
2
Combine water and salt in large stockpot; stir to dissolve salt.
3
Rinse turkey inside and out.
4
Add turkey to brine.
5
Cover pot; refrigerate overnight.
6
Stir butter and jelly in small sauce-pan over medium heat until melted.
7
Mix in marjoram, orange peel and lemon peel.
8
Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
9
Position rack in bottom third of oven and preheat to 375°F
10
Drain turkey; pat dry inside and out.
11
Sprinkle shallots in roasting pan.
12
Place turkey atop shallots.
13
Starting at neck end, slide hand between skin and breast meat to loosen skin.
14
Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze).
15
If stuffing turkey, spoon stuffing loosely into neck and main cavities.
16
Tuck wing tips under turkey; tie legs together to hold shape.
17
Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn.
18
Reduce oven temperature to 350°F
19
Cover turkey loosely with foil.
20
Roast until thermometer inserted into thigh registers 180°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed.
21
If necessary, uncover turkey during last 20 minutes to brown skin.
22
Transfer turkey to platter.
23
Tent with foil; let stand 30 minutes.
24
Re-serve mixture in pan for gravy.
25
Make gravy:.
26
Strain pan juices into large measuring cup; spoon off fat.
27
Add Giblet Stock; if necessary, add enough broth to measure 4 cups.
28
Transfer mixture to large saucepan; bring to boil.
29
Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste.
30
Whisk paste into stock mixture.
31
Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes.
32
Mix in orange peel.
33
Season with salt and pepper.
34
Brush warm turkey with enough remaining jelly mixture to glaze.