This wonderful, old northeastern method of marinating the turkey overnight in maple-orange produces a remarkably moist and flavorful bird. Combine the reserved marinade with the pan drippings and reduce to a scrumptious tangy gravy.
Prepare Turkey: Heat oven to 350 degrees F.
4) Remove turkey from plastic bag and reserve marinade. Insert orange quarters and bay leaves into cavity. Sprinkle salt in cavity. Skewer neck skin to back or tuck wing tips under shoulder joints, holding skin in place. Tie drumstick ends together with string. Place turkey on a wire rack set in a large roasting pan. Insert a meat thermometer into thigh, making sure it doesn't rest on the bone.
5) Roast turkey until thermometer registers 180 degrees F -- about 3 hours. (Cover turkey loosely with foil if it gets too brown before reaching required temperature.)
6) Remove turkey from oven; transfer to serving platter. Remove and discard oranges and bay leaves.
Let turkey stand at least 20 minutes before carving.
7) Pour reserved marinade into a 2 quart saucepan; bring to a boil over high heat. Skim and discard any foam from mixture with a slotted spoon. Reduce heat to medium; cook until reduced to 3 1/2 cups -- about 15 minutes.
Preparing Gravy.
8) When turkey has been transferred to platter, skim off all but 1/4 cup fat from drippings in roasting pan; stir in the flour until well mixed. Gradually stir in the reduced marinade and cook over medium heat until thickened and bubbly.
Presenting the masterepiece.
Garnish turkey with whole oranges, orange wedges, bay leaves, and fresh thyme, if desired, and serve with gravy.
Carving the Turkey:
9) Holding a drumstick securely with one hand, use a carving knife to cut through the skin between the thigh and body of the turkey. Gently pull out and back on drumstick, cutting through remaining meat and skin; disjoint and remove drumstick. Repeat with other drumstick. Slice downward along breastbone and rib cage to remove meat on one half of the turkey breast. Cut through turkey, removing the wing. Repeat process, removing remaining breast meat and wing.
10) Place two turkey breast halves on cutting board. Holding breast steady with carving fork, cut slices of breast meat against grain. Transfer slices, wings, and drumsticks to serving platter.
Serving: 12
Recipe from;
Holidays in The House of Carlo
Turkey Stuffing a la Crockpot
When preparing a specialty Turkey as in a fancy marinated, it helps to fix your dressing apart from the bird, and healthier as well.
Preparing your dressing in a crockpot allows you to beat the rush on a holiday morning. Making the stuffing in the slow cooker is one less thing to worry about and it takes up less of that valuable oven space.
Recipe from, Chef Carlo's upcoming cookbook,
Soup, Sex, and the Single Man
Holiday Golden Apples and Yams
"This was so delicious. The three flavors of apples, raisins, and yams combine perfectly and the syrup added just enough sweetness."
Recipe from, Chef Carlo's,
"Chef Carlo Cooks with Kids"
Baked Apple Dumplings Syrup:
Recipe from, The one and only;
The Clinton Legacy Cookbook
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ALL ABOARD....The FUN FOOD TRAIN is leaving the FAT, BEHIND...
(Fat Behind, get it?).. Hahahahhahaha... {{{{{crickets}}}}} *<]8^p~
Hahahaha! Where do you live, Carlo? Here in Leftielibland, maids don't exist. Hourly household executive directors (!) charge much more than that. Alas!
I love your New England Maple-BOURBON marinade. Definitely going to make it! A French friend who came to one THXGVG dinner at my place dumped huge quantity of bourbon into the gravy, much to my dismay....it was delish.
I love cranberry sauce made with nice red wine instead of water. Any suggestions for the best (inexpensive) wine to make cranberry sauch with?
I have in storage half a bushel of heirloom apples - Albermarle(Newtown) pippins, which just got a rave review in the New York Times, and Roxbury Russets, chilling for Thanksgiving and Christmas. They make wonderful cooking apples. Giving a pitch here for one of my favorite "causes," heirloom fruits and vegetables.
Never would have even thought of crockpot stuffing, but it's a brilliant idea!
Carpio
Past Thanksgiving thread; reference.