Clementine-Salted Turkey

Christmas dinner usually means a nice, delicious ham because Thanksgiving has just passed, and people are usually turkey-ed out.  But, I can’t stand ham, and so my mom always also made a turkey.  Back then, it really seemed like no big deal, but now I see that she was pretty much a saint for accommodating to all of our needs.

My husband and I made this turkey this Thanksgiving, and it was delicious.  It was our first try at a turkey, and my husband did all of the work, I just read the instructions.  It was so moist, and the hint of orange was perfect, not too strong but definitely recognizable.  I was a bit intimidated to make a 20 pound turkey for our first go-round, but it was actually fairly simple.  Come on, I’ll show you:

What you will need:

1 18-20 lb fresh turkey

12 clementines

1/3 cup kosher salt

5 cups (or more if needed) low sodium chicken stock

2 medium onions, quarted

1 teaspoon freshly ground pepper

1 stick of unsalted butter (1/2 cup)

Pick out your turkey. This recipe and timings are good for a 18-20 lb turkey.  If your turkey is smaller or larger, please adjust cooking times.  Fresh turkeys are the way to go, I think. And my saint mother told me so too, so I pretty much just do what she says in the kitchen.

After taking insides and giblet bag out of turkey, peel 12 clementines, breaking into small pieces. Place clementines in air tight container or zip lock bag, refrigerate for use in the morning. Rub rind pieces together in medium bowl with 1/3 cup of Kosher Salt, so that the salt becomes a citrus flavor.  Set aside 1 tablespoon of rub for use in the morning.  Rub remaining salt and clementine rinds all over turkey, as well as inside of both neck and main cavity.  Place in large roasting pan, cover with plastic wrap and refrigerate overnight.

This photo is from a later step, but the rub in the initial step will look the same, minus the pepper, cavity filling, or tied legs.

Remove turkey from refrigerator, and rinse off completely, including rinsing each cavity.  Pat dry.  Rinse and dry roasting pan, and place turkey in pan, letting sit at room temperature for one hour.

Preheat oven to 375 degrees and set oven rack to the lowest position.  Cut 12 clementines into quarters, as well as 2 medium white or yellow onions.  Stuff main cavity with onions and clementines.

Tie legs of turkey together loosely, so that the clementines and onions do not fall out.  Spread 1 stick of butter all over the turkey, making sure to cover the turkey like frosting.  Sprinkle remaining clementine rind and salt rub along with 1 teaspoon of freshly ground pepper on turkey.  Pour 3 cups of low sodium chicken broth in roasting pan.

Roast the turkey at 375 for 45 minutes basting with pan juices about every 10-15 minutes.  Then reduce the heat to 350 degrees, and put tin foil on turkey wings if they are starting to brown quickly.  Roast turkey at 350 degrees until internal temperature is at 165 degrees, read by sticking an instant-read thermometer into thickest part of turkey leg.  This process takes about 3 hours to 3 1/2 or 3 3/4 hours.  Be sure to baste turkey with pan juices about every 20 minutes.  I am pretty sure this is what made the turkey so moist and delicious; we basted like crazy.  Also, make sure to add more chicken stock to keep the juice level as high as when you first put the turkey in the oven, I added about 2 cups. Add more if needed, you don’t want the turkey to be dry.

Once turkey has reached the correct temperature, remove from oven and place on serving tray, covering turkey with tin foil for about 30-45 minutes.  We continued to baste occasionally, once or twice. Use the remaining pan juices to make your gravy:

In a medium sauce pan, place equal parts butter and flour about 1/3 cup of each.  Placing over medium heat, allow butter to belt and mix with flour until a paste forms.  Slowly add turkey juices, and whisk occasionally allowing gravy to thicken.  Keep adding juices until desire texture and amount is reached, you can keep the pan on low heat until you are ready to serve. Using these turkey juices will also give the gravy a hint of citrus. Serve warm with turkey.

Carve, and enjoy!

Recipe has been adapted from epicurious.com.

Clementine-Salted Turkey

Ingredients:

1 18-20 lb fresh turkey

12 clementines

1/3 cup kosher salt

5 cups (or more if needed) low sodium chicken stock

2 medium onions, quarted

1 teaspoon freshly ground pepper

1 stick of unsalted butter (1/2 cup)

Directions:

Pick out your turkey. This recipe and timings are good for a 18-20 lb turkey. If your turkey is smaller or larger, please adjust cooking times. Fresh turkeys are the way to go, I think. And my saint mother told me so too, so I pretty much just do what she says in the kitchen.

After taking insides and giblet bag out of turkey, peel 12 clementines, breaking into small pieces. Place clementines in air tight container or zip lock bag, refrigerate for use in the morning. Rub rind pieces together in medium bowl with 1/3 cup of Kosher Salt, so that the salt becomes a citrus flavor. Set aside 1 tablespoon of rub for use in the morning. Rub remaining salt and clementine rinds all over turkey, as well as inside of both neck and main cavity. Place in large roasting pan, cover with plastic wrap and refrigerate overnight.

Remove turkey from refrigerator, and rinse off completely, including rinsing each cavity. Pat dry. Rinse and dry roasting pan, and place turkey in pan, letting sit at room temperature for one hour.

Preheat oven to 375 degrees and set oven rack to the lowest position. Cut 12 clementines into quarters, as well as 2 medium white or yellow onions. Stuff main cavity with onions and clementines.

Tie legs of turkey together loosely, so that the clementines and onions do not fall out. Spread 1 stick of butter all over the turkey, making sure to cover the turkey like frosting. Sprinkle remaining clementine rind and salt rub along with 1 teaspoon of freshly ground pepper on turkey. Pour 3 cups of low sodium chicken broth in roasting pan.

Roast the turkey at 375 for 45 minutes basting with pan juices about every 10-15 minutes. Then reduce the heat to 350 degrees, and put tin foil on turkey wings if they are starting to brown quickly. Roast turkey at 350 degrees until internal temperature is at 165 degrees, read by sticking an instant-read thermometer into thickest part of turkey leg. This process takes about 3 hours to 3 1/2 or 3 3/4 hours. Be sure to baste turkey with pan juices about every 20 minutes. I am pretty sure this is what made the turkey so moist and delicious; we basted like crazy. Also, make sure to add more chicken stock to keep the juice level as high as when you first put the turkey in the oven, I added about 2 cups. Add more if needed, you don't want the turkey to be dry.

Once turkey has reached the correct temperature, remove from oven and place on serving tray, covering turkey with tin foil for about 30-45 minutes. We continued to baste occasionally, once or twice. Use the remaining pan juices to make your gravy:

In a medium sauce pan, place equal parts butter and flour about 1/3 cup of each. Placing over medium heat, allow butter to belt and mix with flour until a paste forms. Slowly add turkey juices, and whisk occasionally allowing gravy to thicken. Keep adding juices until desire texture and amount is reached, you can keep the pan on low heat until you are ready to serve. Using these turkey juices will also give the gravy a hint of citrus. Serve warm with turkey.

Once turkey has reached the correct temperature, remove from oven and place on serving tray, covering turkey with tin foil for about 30-45 minutes. We continued to baste occasionally, once or twice. Use the remaining pan juices to make your gravy:

In a medium sauce pan, place equal parts butter and flour about 1/3 cup of each. Placing over medium heat, allow butter to belt and mix with flour until a paste forms. Slowly add turkey juices, and whisk occasionally allowing gravy to thicken. Keep adding juices until desire texture and amount is reached, you can keep the pan on low heat until you are ready to serve. Using these turkey juices will also give the gravy a hint of citrus. Serve warm with turkey.