Ingredients 1 whole turkey (about 12 pounds), thawed if frozen, rinsed, and patted dry (neck and giblets cut into 2-inch pieces; liver discarded) 2 medium carrots, roughly chopped 2 celery stalks, coarsely chopped 1 large yellow onion, coarsely chopped Non-stick cooking spray 1/4 cup (1/2 stick) unsalted butter or margarine, at room temperature Coarse salt and ground pepper 2/3 cup apple cider vinegar 1/2 cup packed brown sugar 1/2 teaspoon orange zest, plus 2 tablespoons orange juice
Preparation: Let the turkey rest at room temperature for 30 minutes. Preheat oven to 425 degrees, with racks in the upper and lower thirds. Place the neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Place a roasting rack over the vegetables and coat with cooking spray. Tuck the wing tips under the turkey's body. Tie the legs together with kitchen string. Rub the turkey all over with 2 tablespoons of butter or margarine; season with salt and pepper. Place the turkey on the rack in the skillet; roast on the bottom rack of the oven until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups of water to the skillet; roast until an instant-read thermometer inserted into the thickest part of a thigh registers 125 degrees, about 1 hour. Meanwhile, in a small saucepan, bring the vinegar, brown sugar, and orange juice to a boil over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until the mixture thickens, about 10 minutes. Remove from heat and stir in 2 tablespoons of butter or margarine and the orange zest. When the thermometer reads 125 degrees, brush the turkey with the glaze. Rotate the pan and roast, brushing the turkey with the remaining glaze every 15 minutes, until a thermometer inserted into the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (cover the turkey with foil if it browns too quickly). Transfer the turkey to a plate. Cover loosely with foil and let rest for 30 minutes before carving. Reserve the dripping pan for sautéing.
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