Moroccan-Spiced Turkey With Aromatic Orange Pan Jus Recipe

Name: Moroccan-Spiced Turkey With Aromatic Orange Pan Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12-pound) fresh or frozen turkey, thawed; 2 tablespoons extra-virgin olive oil; 1 tablespoon grated orange rind; 1 tablespoon ground cumin; 1 tablespoon honey; 2 teaspoons garlic powder; 2 teaspoons ground coriander; 1 1/4 teaspoons kosher salt, divided; 5/8 teaspoon black pepper, divided; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground red pepper; 2 medium onions, chopped; 2 celery stalks, chopped; 2 carrots, chopped; 2 cups unsalted chicken stock; 3/4 cup dry sherry; Cooking spray; 1/2 cup orange juice

Servings: persons

1 (12-pound) fresh or frozen turkey, thawed
2 tablespoons extra-virgin olive oil
1 tablespoon grated orange rind
1 tablespoon ground cumin
1 tablespoon honey
2 teaspoons garlic powder
2 teaspoons ground coriander
1 1/4 teaspoons kosher salt, divided
5/8 teaspoon black pepper, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
2 medium onions, chopped
2 celery stalks, chopped
2 carrots, chopped
2 cups unsalted chicken stock
3/4 cup dry sherry
Cooking spray
1/2 cup orange juice

1
Preheat oven to 425u00b0.
2
Remove giblets and neck from turkey; discard liver. Pat turkey dry with paper towels; trim and discard excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine oil, rind, cumin, honey, garlic powder, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, ginger, cinnamon, and red pepper, stirring with a whisk. Rub spice mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place giblets, neck, onions, celery, and carrots in the bottom of a large roasting pan; add stock and sherry to pan. Place roasting rack in pan. Coat rack with cooking spray. Arrange turkey, breast side up, on roasting rack. Bake at 425u00b0 for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325u00b0 (do not remove turkey from oven). Bake an additional 1 hour and 10 minutes or until a thermometer inserted into meaty part of thigh registers 165u00b0. Remove pan from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes. Carve turkey; discard skin.
3
Place a zip-top plastic bag inside a 4-cup glass measure. Pour stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain stock mixture into a medium saucepan, stopping before fat layer reaches opening. Add orange juice to pan; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Serve sauce with turkey.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1 (12-pound) fresh or frozen turkey, thawed, 2 tablespoons extra-virgin olive oil, 1 tablespoon grated orange rind, 1 tablespoon ground cumin, and more.

Yes, Moroccan-Spiced Turkey With Aromatic Orange Pan Jus 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.

Moroccan-Spiced Turkey With Aromatic Orange Pan Jus

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