3/4 c unsalted butter
1/2 c honey
4 tbsp orange zest
4 tbsp lime zest
2 tbsp fresh thyme, chopped
4 tsp canned chipotle chilies, chopped
1 tbsp ground cumin
1 tsp salt
2 tbsp unsalted butter
4-1/2 c chopped sweet onions
1 Packet giblets (turkey neck, gizzard and heart)
2 c coarsely chopped peeled carrots
2 c coarsely chopped celery (with leaves)
1-1/2 c chopped plum tomatoes
22 to 24-lb WHOLE TURKEY, fresh or frozen (thawed)
9 c TURKEY STOCK
1/2 c flour
1 c TURKEY STOCK
Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt.
Measure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable.
Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts.
Sauté until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.
Set a small rack in a large shallow roasting pan and place cooked vegetables with turkey parts around rack.
Blot turkey dry with paper towels. At the neck end, gently loosen skin from the turkey breast without totally detaching the skin. Rub 1/2-cup citrus glaze under skin. Replace the skin.
Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on the rack. Brush an additional 1/3-cup citrus glaze over top and sides of turkey. Reserve any remaining glaze. Sprinkle turkey with salt and pepper.
Loosely tent the turkey and roast turkey in a preheated 400 degree F oven for 30 minutes.
Add 1-cup poultry broth to pan and reduce oven temperature to 350 degrees F.
Secure foil snugly around turkey and continue to roast for 1-1/4 hours. The foil will prevent the honey-coated turkey from excessive browning.
Add 1-cup poultry broth to pan every 30 minutes until turkey reaches an internal temperature of 180 degrees F in the thigh. Remove the foil during the last 15-20 minutes to brown the turkey.
Remove turkey from the oven and allow it to stand for 20 minutes before carving.
Strain pan drippings, pressing vegetables to extract liquid. Discard solids in strainer.
Spoon fat from top of juices and discard fat. Add enough broth to pan juices to equal 6 cups.
Stir reserved 1/2-cup citrus glaze in heavy large saucepan over medium heat until melted.
Gradually add flour and whisk 1 minute, allowing flour to slightly brown. Gradually whisk in pan juices. Bring to gentle boil, whisking until smooth.
Reduce heat to medium; simmer until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper.
Total Calories 660
Calories from Fat 300
Total Fat 34 g
% Daily Total Fat 52
Saturated Fat 12 g
% Daily Saturated Fat 60
Cholesterol 235 g
% Daily Cholesterol 78
Sodium 770 mg
% Daily Sodium 32
Total Carbohydrates 10 g
% Daily Total Carbohydrates 3
Dietary Fiber 0 g
% Daily Dietary Fiber 0
Sugars 6 g
Protein 75 g
% Daily Protein 4
% Daily Vitamin C 6
% Daily Calcium 8
% Daily Iron 30