Clementine-Salted Turkey with Redeye Gravy
A flavorful holiday turkey brined with clementine-infused salt and served with a rich redeye gravy made with coffee and ham. This impressive 20-22 pound bird is perfect for large gatherings, featuring citrus notes and a savory pan sauce.
Ingredients
- •⅓ cup coarse kosher salt
- •12 whole clementines
- •1 whole turkey
- •2 whole onions
- •½ cup unsalted butter
- •1 teaspoon freshly ground black pepper
- •6 cups low-salt chicken broth
- •1 batch Turkey Stock
- •4 ounces country ham
- •6 tablespoons all purpose flour
- •2 cups freshly brewed coffee
Cooking Instructions
- 1.
Rub salt and clementine peel together in small bowl. Sprinkle some seasoned salt in main and neck cavities of turkey. Place turkey in large roasting pan. Reserve 2 teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey. Cover pan with plastic wrap and refrigerate turkey overnight.
720 min
- 2.
Rinse turkey thoroughly inside and out; pat dry. Rinse large roasting pan and wipe dry. Place rack in pan; place turkey on rack and let stand uncovered at room temperature 1 hour.
60 min
- 3.
Set rack at lowest position in oven and preheat to 375°F. Tuck turkey wing tips under. Cut 6 clementines into quarters (reserve remaining clementines for another use). Stuff cut clementines and onions into main cavity. Tie legs together loosely. Spread butter all over turkey. Sprinkle with 1 teaspoon pepper and reserved 2 teaspoons clementine salt. Pour 3 cups chicken broth into pan.
20 min
- 4.
Roast turkey 45 minutes; baste with pan juices. Reduce oven temperature to 350°F. Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting occasionally with pan juices, adding more broth to maintain liquid level, and covering loosely with foil if browning too quickly, about 3 3/4 hours. Transfer turkey to platter; tent with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
270 min
- 5.
Pour juices from roasting pan into large measuring cup. Spoon off fat that rises to surface into 1-cup measuring cup. Add enough Turkey Stock to degreased pan juices to measure 5 cups. If necessary, add enough fat reserved from Turkey Stock to fat from pan juices to measure 1/2 cup.
15 min
- 6.
Heat 1/2 cup fat in heavy large saucepan over medium-high heat. Add ham and sauté 3 minutes. Whisk in flour; cook 1 minute. Whisk in 5 cups broth mixture and coffee. Boil until gravy is reduced to 61/2 cups, about 15 minutes. Season to taste with pepper. Serve turkey with gravy.
20 min
