Clementine-Salted Turkey with Redeye Gravy

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

Suggestions


Imagine the scent of a perfectly roasted turkey infused with the bright, zesty flavor of clementines and the savory richness of country ham. Our Clementine-Salted Turkey with Redeye Gravy is not just a dish; it’s a celebration of flavors that will impress your family and friends during your next gathering. With the festive season upon us, this recipe serves an impressive 16 people, making it perfect for holiday feasts or special occasions.

The caramelized skin, lovingly seasoned with a unique blend of clementine zest and kosher salt, gives each bite a crisp texture that beautifully contrasts with the succulent, juicy meat inside. As your turkey roasts to perfection, the tantalizing aroma wafts through your kitchen, drawing everyone in with anticipation.

Additionally, the accompanying redeye gravy, enriched with freshly brewed coffee and savory turkey stock, creates a luscious sauce that takes comfort food to new heights. Not only does it elevate this dish, but it also assures that every last morsel of turkey is enjoyed, drenched in a rich, flavorful sauce.

This delightful dish is not just about taste; it’s about creating cherished memories around the dinner table. So grab your apron, channel your inner chef, and prepare to serve up a showstopper that will be remembered long after the last bite is taken!

Ingredients

  • tablespoons all purpose flour 
  • teaspoon pepper black freshly ground
  • 0.3 cup coarse kosher salt 
  • cups freshly coffee brewed
  • ounces country ham smoked thick-cut cut into 1/4-inch dice
  • tablespoons tangerines ; peel ; fruit wrapped chilled finely grated ()
  • cups low-salt chicken broth divided ()
  • large onions quartered
  • 20 pound turkey 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