Turkey Glazed with Citrus Served with Chipotle Gravy

Ingredients

Glaze:

• 3 tbsp of packed orange peel (grated)
• 3 tbsp of packed lime peel (grated)
• 2 tbsp of fresh thyme (chopped)
• 4 tsp of canned chipotle chilies (chopped)
• 1 tbsp of ground cumin
• 1 tsp of salt
• 1/2 cup of honey
• 3/4 cup of butter (unsalted)

Turkey:

• 1 24-pound turkey (reserve neck, gizzard, and heart)
• 4 1/2 cups of onions (chopped)
• 1 1/2 cups of plum tomatoes (chopped)
• 2 tbsp of butter
• 2 cups of carrots (peeled and chopped)
• 2 cups of celery with leaves (chopped)
• 9 cups of canned chicken broth (low-salt)

Gravy:

• 1/2 cup of all purpose flour
• 1 cup of canned chicken broth (low-salt)

Preparation

Glaze:

1. Place a saucepan with butter over medium heat to melt it
2. Remove from heat and add honey, orange peel, lime peel, thyme, chipotle chilies, cumin, and salt
3. Freeze the mixture for 30 minutes and set 1/2 cup of glaze aside

Turkey:

• Place a skillet with butter over medium-high heat to melt butter
• Add onions, reserve the heart, gizzards, and neck, and sauté onions until the onions soften for 20 minutes
• Add tomatoes, carrots, and celery to the skillet and mix to combine
• Cover the turkey and set is aside
• Preheat the oven 400 degrees Fahrenheit and after washing the turkey inside and out and patting it dry, place it in a roasting pan on the bottom third rack of the oven,
• Loosen the skin by placing a hand at the neck and sliding it between the skin and meat
• Rub 1/2 cup of citrus glaze over the breast meat below the skin
• Tuck wing tips under the bird, tie its legs loosely together, brush 1/3 cup of glaze on top of the bird and its sides (save leftover glaze)
• Sprinkle salt and black pepper, cover turkey with foil, not pan
• Roast turkey for half an hour (30 minutes)
• Decrease oven temperature to 350 degrees Fahrenheit
• Add 1 cup of chicken broth to the pan and press foil around the bird, not pan
• Roast the bird for 1 hour and 15 minutes
• Add 1 cup of chicken broth to pan and roast the bird, adding 1 cup of chicken broth every half an hour
• In the final 15 minutes of cooking, remove the foil and cook for 3 hours and 25 minutes, and place the turkey on a platter

Gravy:

• Strain juices into an eight-cup measuring cup, press solids to extract liquid and pulp
• Throw away solids and remove fat
• Add chicken broth to the juices in the cup to measure out six cups
• Stir reserved 1/2 cup glaze in a saucepan and place it over medium heat to melt it
• Decrease to medium heat, add flour, whisking it for a minute, whisk pan juices in, bring to a boil, whisk again, and reduce to medium heat to allow sauce to thicken
• Glaze the turkey, season the gravy with salt and black pepper, and serve

Simple Turkey

Ingredients

1. Salt and black pepper to taste
2. Onions (chopped)
3. Mixed herbs
4. Carrots (chopped)
5. Apples (chopped)
6. 3/4 cup of melted butter (unsalted)
7. 12 pound turkey

Preparation

1. Preheat your oven to 325 degrees Fahrenheit
2. Remove the giblets and neck
3. Wash the turkey with cold water and pat dry
4. Season the turkey, inside and outside, with black pepper and salt
5. Stuff the cavity of the turkey with carrots, onions, apples, and mixed herbs
6. In a pan over medium heat, melt butter
7. On a roasting pan, place the bird breast side up and brush it with melted butter
8. Cover the turkey with foil and roast it for about two hours
9. Brush additional melted butter and turn up the heat to 425 degrees Fahrenheit
10. Roast for an additional hour and serve

Beer Can Turkey

Ingredients

1. Salt
2. Black pepper
3. 24 oz. beer
4. 2 tsp of spicy mustard powder
5. 1/4 cup of canola oil
6. 1/2 tsp of ground smoked cumin
7. 1/2 tsp of garlic powder
8. 1 tsp of smoked Spanish paprika
9. 1 tsp of garlic (granulated)
10. 1 tsp of dried onion (chopped)
11. 1 10 lbs. turkey

Preparation

1. Preheat your grill to 350 degrees Fahrenheit on one side
2. Pour beer into a ceramic liquid holding stand
3. Combine garlic powder, mustard powder, onion, garlic, paprika, cumin, black pepper, and salt into a bowl
4. Remove the giblets, neck, and excess fat from the bird
5. Wash the turkey with cold water and pat dry
6. Use 3 tsp of spice mixture to rub the cavity of the bird
7. Use canola oil to brush the body of the turkey, put the turkey drumstick side down on the stand, and rub any remaining spice mixture
8. Place the turkey on a stand on the colder side of the grill
9. Cover it and cook it for three hours, remove it from the grill, remove it from the stand, and throw away the beer
10. Place the turkey on a cutting board and let it cool for twenty minutes before carving

Fried Savory Turkey

Ingredients

1. 2 tbsp of salt
2. 2 tbsp of onion powder
3. 2 tbsp of garlic powder
4. 2 gallons of peanut cooking oil
5. 14 lbs turkey
6. 1 tbsp of ground thyme
7. 1 tbsp of ground sage
8. 1 tbsp of ground bay leaf
9. 1 tbsp of black pepper
10. 1 1/2 cups of chicken broth

Preparation

1. Add peanut oil into a deep fryer, heating it about 375 degrees Fahrenheit
2. Remove the neck and giblets, rinse turkey with warm water, and pat dry
3. Place the chicken broth in a pan and bring it to a boil
4. Decrease the heat and add peanut cooking oil, chicken broth, salt, garlic powder, onion powder, bay leaf, thyme, sage, and black pepper
5. Stir for five minutes while it simmers and let it cool
6. Use a marinade injection syringe to inject 1/2 cup of marinade into each breast
7. Inject 1/4 cup of marinade into each thigh and leg
8. Put bird, breast side up, into a fryer basket, and lower the basket into the oil, frying it for four minutes each pound
9. Take out the basket from the oil, let it rest, and drain into the fryer basket for ten minutes before serving.

Sous-Vide Turkey Legs and Breast

Ingredients

Turkey Breast:

1. White pepper
2. Salt
3. 4 tbsp of butter
4. 4 leaves of sage
5. 2 cloves garlic, chopped
6. 1 rosemary sprig (stripped and chopped)
7. 1 4-lb turkey breast (cut in half)

Turkey Legs:

1. White pepper
2. Salt
3. Maple syrup for garnish
4. 4 tbsp of butter
5. 4 leaves of sage
6. 2 garlic cloves (chopped)
7. 2 2-lbs turkey legs (thigh attached)
8. 1 rosemary sprig (stripped and chopped)

Preparation

1. Rub turkey breast with white pepper and salt
2. Bag them and use a sous vide machine to seal them and cook them for 140 degrees Fahrenheit for 2 hours and 30 minutes
3. Take out the turkey breast and roast it in a pan with sage, butter, rosemary, and garlic
4. Rub turkey leg with white pepper and salt
5. Bag them and use a sous vide machine to seal them and cook them for 167 degrees Fahrenheit for 6 hours minutes
6. Take out the turkey legs and roast them in a pan with sage, butter, rosemary, and garlic
7. Serve