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1
For the tangerine gastrique: Combine the tangerine juice and vinegar in a medium nonreactive saucepan over high heat.
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2
Cook until reduced by half.
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3
Add the honey and continue cooking until reduced to 2 cups.
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4
Stir in the tangerine zest and salt and pepper to taste, and transfer to a bowl to cool.
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5
Reserve 1/4 cup for the gravy and use the rest for the turkey.
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6
For the turkey a la tangerine: Remove the turkey from the refrigerator 1 hour before roasting.
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7
Preheat the oven to 450 degrees F.
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8
Brush the entire turkey with oil and sprinkle liberally with salt and pepper.
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9
Sprinkle the cavity of the turkey with salt and pepper and fill with the parsley, rosemary, sage, thyme and half of the carrots, celery and onions.
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10
Put 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
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11
Place the remaining carrots, celery and onions on the bottom of a large roasting pan.
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12
Set the turkey on top of the vegetables and roast until lightly golden brown, about 45 minutes.
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13
Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes.
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14
When the breasts register 150 degrees F on an instant-read thermometer, begin basting the turkey with some of the gastrique.
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15
Continue roasting and basting with the gastrique until the breasts register 160 degrees F, 2 1/4 to 2 1/2 hours.
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16
Remove the turkey from the oven and transfer to a baking sheet, keeping the oven at 350 degrees F. Remove the legs and transfer to a roasting pan.
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17
Tent the turkey loosely with foil and let rest 30 minutes before slicing.
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18
Strain the pan drippings into a bowl and discard the solids.
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19
Add enough stock to make 4 cups liquid.
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20
In a pot over medium-high heat, bring the liquid to a simmer.
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21
Transfer the simmering liquid to the roasting pan with the legs, cover with foil and braise in the oven until tender, about 1 hour.
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22
Remove the legs from the braising liquid and transfer to a baking sheet, reserving the braising liquid for the gravy.
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23
Switch the oven to broil.
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24
Brush the legs with some of the gastrique and place under the broiler until glazed and crispy, about 8 minutes.
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25
For the gravy: In a saucepan, combine the turkey leg braising liquid with enough warm stock to make 7 cups and keep warm over low heat.
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26
In a large saucepan over medium heat, heat the butter and oil until the oil begins to shimmer.
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27
Add the carrots, celery and onions and cook until soft, about 5 minutes.
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28
Add the garlic and cook for 30 seconds.
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29
Whisk in the flour and cook until lightly golden brown, about 5 minutes.
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30
Whisk in the wine and cook until reduced by two-thirds.
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31
Whisk in the hot stock and black peppercorns and cook until thickened.
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32
Bring to a simmer and continue cooking, stirring occasionally, until the flour taste has been cooked out and the gravy coats the back of a wooden spoon, about 8 minutes.
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33
Strain the mixture through a fine sieve into a clean saucepan, bring to a simmer and cook until slightly reduced.
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34
Add the reserved 1/4 cup tangerine gastrique, the orange liqueur and pink peppercorns and cook for an additional minute.
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35
Season with salt and pepper and stir in the tangerine zest.
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36
Serve the gravy alongside the turkey.
