Ingredients
arrow_right Whole turkey, 10-12 lb arrow_right Tangerinces, 3 lg arrow_right Onion, 1 lg arrow_right Bay Leaf arrow_right Thyme, 1/2 tsp arrow_right Salt and pepper 1/2 tsp each arrow_right Butter, 2 Tbls arrow_right Maple syrup, 1/4 cup
|
Cooking Instructions
PREPARATION Thaw turkey Slice tangerines with peel Peel and cut onion into chunks Melt butter Heat oven to 325 F DIRECTIONS Remove neck and giblets from turkey and discard Rinse turkey inside and out with cold water and pat dry In a bowl, toss together tangerine slices, onion, bay leaf, thyme, salt, and pepper In a small bowl, stir together remaining ingredients and set mixture aside. Place turkey breast-side up in a roasting pan. Fill cavity with tangerine mixture and tie legs together with cotton string (if necessary) Roast 3 to 3 3/4 hours or until an instant-read thermometer registers 175 F when inserted into the thickest part of thigh. Brush with maple glaze and cook 15 minutes more, to 180 F Transfer turkey to cutting board or serving platter and let rest 20 to 30 minutes. Using a spoon, remove tangerine mixture from cavity and discard Strain juices from pan, discard fat, and add juices to reheated gravy.
|