Need a new recipe...
WCSG has ideas for dinner, a family get together, or holiday celebration compiled right here. We've compiled some great tried and true recipes from our staff and other friends of the ministry for you. Take a look and try something new today.
Tangerine Glazed Turkey ~ Ruth Bliss
3/4 c Unsalted butter, divided
3/4 c Canola oil
1 ½ c Tangerine juice
10 lb Whole turkey, neck and giblets reserved
2 ¼ c Sausage, Apple and Dried Cranberry Stuffing (see recipe)
Salt and pepper to taste
2 ¼ c Turkey stock
3 T All-purpose flour
1. 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.
2. Preheat oven to 425 degrees. 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 T butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.
3. 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 and the stuffing inside the body cavity reaches 165 degrees. Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving.
4. Skim fat from pan juices, and reserve 1/4 c 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.
5. 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.