Clementine-Salted Turkey With Redeye Gravy Recipe

Name: Clementine-Salted Turkey With Redeye Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup coarse kosher salt; 12 small clementines or tangerines (about); peel finely grated (3 tablespoons); fruit wrapped, chilled; 1 20-to 22-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for; 2 large onions, quartered; 1/2 cup (1 stick) unsalted butter, room temperature; 1 teaspoon freshly ground black pepper; 6 cups (or more) low-salt chicken broth, divided; 4 ounces country ham, Serrano ham, or thick-cut smoked bacon, cut into 1/4-inch dice; 6 tablespoons all purpose flour; 2 cups freshly brewed coffee

Servings: persons

1/3 cup coarse kosher salt
12 small clementines or tangerines (about); peel finely grated (3 tablespoons); fruit wrapped, chilled
1 20-to 22-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for
2 large onions, quartered
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon freshly ground black pepper
6 cups (or more) low-salt chicken broth, divided
4 ounces country ham, Serrano ham, or thick-cut smoked bacon, cut into 1/4-inch dice
6 tablespoons all purpose flour
2 cups freshly brewed coffee

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.
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.
3
Set rack at lowest position in oven and preheat to 375u00b0F. 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.
4
Roast turkey 45 minutes; baste with pan juices. Reduce oven temperature to 350u00b0F. Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165u00b0F, 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).
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.
6
Heat 1/2 cup fat in heavy large saucepan over medium-high heat. Add ham and saute 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.

1100

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup coarse kosher salt, 12 small clementines or tangerines (about); peel finely grated (3 tablespoons); fruit wrapped, chilled, 1 20-to 22-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for, 2 large onions, quartered, and more.

Yes, Clementine-Salted Turkey With Redeye Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clementine-Salted Turkey With Redeye Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions