awesome tangerine-glazed turkey

Ingredients

• Servings: 1
• 3/4 cup unsalted butter, divided
• 3/4 cup canola oil
• 1 1/2 cups tangerine juice
• 1 (10 pound) whole turkey, neck and giblets reserved
• 2 1/4 cups sausage stuffing
• salt and pepper to taste
• 2 1/4 cups turkey stock
• 3 tablespoons all-purpose flour

Recipe

Preparation Time: 45 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs 15 mins


• melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. remove from heat, and allow to cool about 5 minutes. soak a piece of cheesecloth large enough to drape over the turkey in the mixture.
• preheat oven to 425 degrees f ( 220 degrees c).clean turkey, and season body cavity with salt and pepper. loosely pack the neck cavity and body cavity with stuffing. tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. place turkey in a shallow roasting pan.
• roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. reduce oven temperature to 325 degrees f (110 degrees c). continue roasting 1 hour. leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180 degrees f (80 degrees c) and the stuffing inside the body cavity reaches 165 degrees f (70 degrees c). discard cheesecloth, and place turkey on a serving platter. allow turkey to cool about 25 minutes before carving.
• skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. in the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan.
• in a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. stir in pan juices and remaining turkey stock, and add neck and giblets. simmer 10 minutes, stirring constantly, until giblets are cooked through. strain through a sieve, and serve with the turkey and stuffing.