Clementine-Salted Turkey with Redeye Gravy

Health score
4%
Clementine-Salted Turkey with Redeye Gravy
45 min.
16
307kcal

Suggestions


If you're looking to impress your guests with a mouthwatering dish that beautifully balances flavors, look no further than this Clementine-Salted Turkey with Redeye Gravy. This unique twist on a classic roast turkey will elevate your dining experience, infusing every bite with the bright essence of clementines and the savory richness of freshly brewed coffee. Perfect for gatherings, this dish serves an impressive 16 people, making it ideal for holidays or special celebrations.

The blend of kosher salt and zesty clementine peel creates a flavorful brine that enhances the turkey's moisture and taste, while the accompanying red-eye gravy, enriched with thick-cut bacon or country ham, adds depth and a touch of indulgence to your plate. With a preparation time of just 45 minutes followed by a leisurely roasting session, this recipe fits seamlessly into your festive schedule, allowing you ample time to enjoy your company.

Imagine carving into a beautifully roasted turkey that boasts a golden, crispy skin and tender, juicy meat, perfectly complemented by a rich, velvety gravy. This dish is not just a meal; it's an invitation to create unforgettable memories with friends and family. So gather your loved ones around the table and savor the delicious flavors of this Clementine-Salted Turkey, as you celebrate together with each delicious bite.

Ingredients

  • tablespoons flour 
  • teaspoon pepper black freshly ground
  • 0.3 cup kosher salt 
  • cups hot-brewed coffee brewed
  • ounces country ham smoked thick-cut cut into 1/4-inch dice
  • tablespoons fruit chilled finely grated ()
  • cups chicken broth divided ()
  • large onion quartered
  • 20 pound turkey stock dry rinsed for turkey stock
  • 16 servings turkey stock 
  • 0.5 cup butter unsalted room temperature (1 stick)

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • plastic wrap
  • roasting pan
  • aluminum foil
  • measuring cup

Directions

  1. Rub salt and clementine peeltogether in small bowl.
  2. Sprinkle someseasoned salt in main and neck cavities ofturkey.
  3. Place turkey in large roasting pan.Reserve 2 teaspoons clementine salt forroasting; sprinkle remaining salt all overturkey. Cover pan with plastic wrap andrefrigerate turkey overnight.
  4. Rinse turkey thoroughly inside andout; pat dry. Rinse large roasting pan andwipe dry.
  5. Place rack in pan; place turkeyon rack and let stand uncovered at roomtemperature 1 hour.
  6. Set rack at lowest position in oven andpreheat to 375°F. Tuck turkey wing tips under.
  7. Cut 6 clementines into quarters (reserveremaining clementines for another use). Stuffcut clementines and onions into main cavity.Tie legs together loosely.
  8. Spread butter allover turkey.
  9. Sprinkle with 1 teaspoon pepperand reserved 2 teaspoons clementine salt.
  10. Pour 3 cups chicken broth into pan.
  11. Roast turkey 45 minutes; baste withpan juices. Reduce oven temperature to350°F. Roast turkey until instant-readthermometer inserted into thickest part ofthigh registers 165°F, basting occasionallywith pan juices, adding more broth tomaintain liquid level, and covering looselywith foil if browning too quickly, about 3 3/4hours.
  12. Transfer turkey to platter; tent withfoil and let rest 30 to 45 minutes (internaltemperature will rise 5 to 10 degrees).
  13. Pour juices from roasting paninto large measuring cup. Spoon off fat thatrises to surface into 1-cup measuring cup.
  14. Add enough Turkey Stock to degreased panjuices to measure 5 cups. If necessary, addenough fat reserved from Turkey Stock tofat from pan juices to measure 1/2 cup.
  15. Heat 1/2 cup fat in heavy large saucepanover medium-high heat.
  16. Add ham and sauté3 minutes.
  17. Whisk in flour; cook 1 minute.
  18. Whisk in 5 cups broth mixture and coffee.Boil until gravy is reduced to 61/2 cups, about15 minutes. Season to taste with pepper.
  19. Serve turkey with gravy.

Nutrition Facts

Calories307kcal
Protein23.98%
Fat42.47%
Carbs33.55%

Properties

Glycemic Index
8.38
Glycemic Load
1.95
Inflammation Score
-4
Nutrition Score
11.626521841339%

Flavonoids

Epigallocatechin
0.01mg
Epicatechin
0.01mg
Isorhamnetin
0.94mg
Kaempferol
0.12mg
Myricetin
0.02mg
Quercetin
3.82mg

Nutrients percent of daily need

Calories:306.65kcal
15.33%
Fat:14.35g
22.07%
Saturated Fat:6.06g
37.9%
Carbohydrates:25.5g
8.5%
Net Carbohydrates:25.03g
9.1%
Sugar:10.21g
11.34%
Cholesterol:36.69mg
12.23%
Sodium:3283.02mg
142.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:11.85mg
3.95%
Protein:18.23g
36.46%
Vitamin B3:10.76mg
53.81%
Vitamin B2:0.57mg
33.52%
Selenium:15.23µg
21.76%
Potassium:743.99mg
21.26%
Phosphorus:206.67mg
20.67%
Vitamin B6:0.41mg
20.37%
Copper:0.38mg
18.82%
Vitamin B1:0.28mg
18.47%
Folate:38.2µg
9.55%
Iron:1.66mg
9.2%
Zinc:1.12mg
7.48%
Magnesium:28.89mg
7.22%
Vitamin A:203.74IU
4.07%
Manganese:0.07mg
3.71%
Vitamin C:2.58mg
3.13%
Calcium:30.26mg
3.03%
Vitamin E:0.37mg
2.47%
Vitamin B12:0.15µg
2.43%
Vitamin K:2.08µg
1.98%
Fiber:0.47g
1.88%
Vitamin B5:0.15mg
1.54%
Vitamin D:0.16µg
1.04%
Source:Epicurious