© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
12 lb WHOLE TURKEY, fresh
4-1/2 tbsp extra virgin olive oil
To Taste salt and freshly ground black pepper
3 c TURKEY STOCK
1-1/2 Medium onions, peeled and roughly chopped
1 Stalk celery, roughly chopped
2 Medium carrots, roughly chopped
1 Large orange
1 c whole cranberries
2 tsp fresh ginger, grated
2 tsp fresh cilantro, chopped
2 tsp jalapeno chile, chopped
To Taste maple syrup
1-1/2 tbsp grapeseed oil
3 Medium shallots, peeled and cut into 1/4-inch dice
2 Cloves garlic, peeled and minced
2 Medium jalapeno chiles, seeded and finely chopped
1 tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp cayenne pepper
1 c turkey pan roasting pan sauce
1 c veal demi-glace
1/2 c pecans, toasted and chopped
To Taste salt
To Taste fresh lemon juice
Pat turkey dry. Remove excess fat from cavity. Tuck wings underneath body.
Coat outside of turkey with 2 tablespoons of oil. Season skin and cavity with salt. Season cavity generously with pepper.
Position turkey, on a rack, in a roasting pan, uncovered and place in a preheated 400 degree F oven. Roast for 20 minutes or until skin is golden.
Lower oven temperature to 325 degrees F and roast for about 2½ hours, basting the breast every 15 minutes with stock and remaining oil. If skin begins to get too brown, cover loosely with aluminum foil. Place onion, celery and carrots around the turkey in the last hour of roasting. Continue to roast until the internal temperature reaches 165 degrees F.
Remove pan from oven and place turkey on a warm platter and allow to rest for 15 minutes before slicing.
Bring juices and vegetables to a boil in the roasting pan over medium heat on the stove top. Heat to a boil; cook for 2 minutes, scraping pan.
Pour through a fine strainer. With a small ladle, push the solids through. If necessary, remove grease.
Reserve 1 cup or more of sauce for the Chili-Pecan Sauce.
Keep turkey warm until ready to serve.
Cranberry-Jalapeno Relish:
Pulse orange zest and pulp, cranberries, ginger, cilantro and jalapeno in a food processor. Do not puree.
Add maple syrup and mix well.
Cover and set aside for at least 30 minutes before serving.
Chili-Pecan Sauce:
Heat oil in a medium saucepan over medium heat. When hot, add shallots, garlic and jalapenos. Sauté for 2 minutes.
Add chili powder, cumin, coriander, oregano and cayenne. Sauté for 2 minutes.
Add reserved turkey sauce and demi-glace. Bring to a boil. Lower heat and simmer for about 20 minutes. Stir in pecans and season with salt and fresh lemon juice. Reserve hot for service.
Service:
Slice turkey and fan the slices onto warmed dinner plates.
Ladle hot Chili-Pecan Sauce over turkey, allowing it to spill out onto the plate.
Spoon a small portion of Cranberry-Jalapeno Relish on each plate. Serve immediately.
Total Calories 690
Calories from Fat 340
Total Fat 38 g
% Daily Total Fat 58
Saturated Fat 9 g
% Daily Saturated Fat 45
Cholesterol 205 g
% Daily Cholesterol 68
Sodium 740 mg
% Daily Sodium 31
Total Carbohydrates 11 g
% Daily Total Carbohydrates 4
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 6 g
Protein 73 g
% Daily Protein 15
% Daily Vitamin C 35
% Daily Calcium 10
% Daily Iron 30