Ingredients

  • Turkey
  • 8 quarts water
  • 2 cups kosher salt
  • 14 lbs. turkey
  • 1 ¼ teaspoons salt
  • ½ teaspoon black pepper
  • 4 oranges cut ea. in 8 wedges
  • 5 small onions, red cut ea. in 8 wedges
  • 5 bay leaf
  • 85 grams butter, unsalted
  • Gravy
  • 4 cups turkey stock
  • ⅓ cup plain flour
  • Garnish
  • 4 onions, red cut ea. in 8 wedges

Directions

1. Preheat oven to 425*F, 220*C, GM 7.
2. Rinse turkey inside and out and pat dry. Debone. Soak turkey with brine in 5-gallon bucket lined with heavy duty garbage bag. Chill, covered, for 10 hours. Rinse well. Pat dry.
3. Sprinkle turkey with pepper. Stuff with oranges, 3 onions and bay leaves. Sew up. Put on rack and roast in middle of oven 30 minutes. Reduce oven to 350*F, 170*C, GM4. Toss reminaing 2 onions with 2 tablesppons melted butter. Baste turkey and scatter onion wedges around it, then roast, basting turkey every 30 minutes. Add water to pan if onoins get too dark. Roast for a total time of 2 1/2 to 3 hours. Transfer turey to a platter and let stand 25 minutes.
4. Make gravy. Transfer pan juices with onions, skimming off all but 1/4 cup fat. Add enough stock to make 4 1/2 cups total. Set roasting pan across 2 burners, then add 1 cup stock misture and deglaze pan. Add remaining stock misture and simmer. Pour stock through a fine sieve back into glass measure and discard onions.
5. Whisk reserved fat and flour in havey saucepan and cook roux for 3 minutes. Add stock. Thicken. Stir in any additional turkey juices from platter and season gravy with salt and pepper.

Notes
Serving Ideas:Original serves 10.


Categories
Game, main course
Keywords
Game, main course
MacGourmet downloadRoast Turkey with oranges, bay, red onions. To import, drag image to your MacGourmet recipe box.