Citrus-Glazed Turkey With Chipotle Gravy

Recipe Ingredients

		Glaze
3/4 cup	148g / 5.2oz	Unsalted butter - (1 1/2 sticks)
1/2 cup	118ml	Honey
3 tablespoons	45ml	Grated orange peel - (packed)
3 tablespoons	45ml	Grated lime peel - (packed) - from about 12 limes
2 tablespoons	30ml	Chopped fresh thyme
4 teaspoons	20ml	Chopped canned chipotle chilies - see * Note
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Salt
		Turkey
2 tablespoons	30ml	Butter - (1/4 stick)
4 1/2 cups	281g / 9.9oz	Chopped onions
1		Turkey - (22 to 24 lbs) - neck, gizzard,
		And heart reserved
2 cups	220g / 7.8oz	Chopped peeled carrots
2 cups	220g / 7.8oz	Chopped celery with leaves
1 1/2 cups	93g / 3.3oz	Chopped plum tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
9 cups	2133ml	Canned low-salt chicken broth - more or less
		Gravy
1 cup	237ml	Canned low-salt chicken broth - more or less
1/2 cup	31g / 1.1oz	All-purpose flour
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

For Glaze: Melt butter in heavy small saucepan over medium heat. Remove from heat. Stir in next 7 ingredients. Freeze until mixture begins to firm up but is still spreadable, about 30 minutes. Set aside 1/2 cup citrus glaze for gravy.

For Turkey: Melt butter in large nonstick skillet over medium-high heat. Add onions and reserved turkey parts and saute until onions are very deep brown, about 22 minutes. Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)

Set rack in bottom third of oven and preheat to 400 degrees. Place small rack in center of large roasting pan. Sprinkle vegetable mixture with turkey parts around rack. Rinse turkey inside and out; pat dry. Place turkey on rack in roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup citrus glaze over breast meat under skin.

If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under turkey; tie legs together loosely to hold shape. Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze. Sprinkle turkey generously with salt and pepper. Cover turkey (not pan) loosely with foil. Roast 30 minutes.

Reduce oven temperature to 350 degrees; add 1 cup broth to pan. Press foil snugly around turkey (not pan). Roast 1 hour 15 minutes. Add 1 cup broth to pan. Roast turkey until thermometer inserted into thickest part of thigh registers 175 degrees, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed. Transfer turkey to platter. Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices.

For Gravy: Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer. Spoon fat from top of juices; discard fat. Add enough chicken broth to pan juices in cup to measure 6 cups.

Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted. Gradually add flour; whisk 1 minute. Gradually whisk in pan juices. Bring to boil, whisking until smooth. Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper. Brush any remaining glaze over turkey. Serve turkey with gravy.

This recipe yields 16 servings.

Source:
Bon Appetit, November 2001

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