Orange-spiced Roast Turkey
Cooking With Zahra recipe - Persian
- Prep time
- 30 min
- Cook time
- 4 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 kg turkey
- ½ cup olive oil
- 4 tsp 7 spice powder
- 5 tsp salt
- 2 tsp black pepper powder
- 2 tsp white pepper powder
- 1 tsp cinnamon powder
- a pinch of nutmeg powder
- ½ cup butter
- 1 large orange (halved)
- 1 bay leaf
- 6-8 rosemary sprigs
- 2 celery stalks (cut into large chunks)
- 2 carrots (peeled and cut into large chunks)
- 3 onions (quartered)
- 2 garlic bulbs
- 4 cups water or chicken stock
- ½ cup butter
- ¼ cup all-purpose flour
- 1 cup turkey dripping (fat separated)
- 1 cup chicken stock
- salt
- freshly ground black pepper
- a sprig of rosemary
Instructions
- 1
Brine the turkey in the fridge for24 hours, this process will tenderize and give your bird a wonderful citrus flavour base. Pat dry your turkey thoroughly with a paper towel.
- 2
In a small bowl, prepare the marinade by combining olive oil, 7-spice powder, salt, black pepper powder, white pepper powder, cinnamon powder and nutmeg. Rub the mix all over the turkey to thoroughly season the bird.
- 3
Using your fingers, slowly peel the skin covering the turkey’s breast and spoon the butter between the skin and breast. Stuff the stomach of the turkey with 1 orange,1 bay leaf, 4 sprigs of rosemary, some chopped celery, carrots and onions, and garlic bulbs.
- 4
Preheat the oven to the maximum temperature (220°C). Place the turkey on a large roasting tray. Surround with the remaining chopped celery, carrots, onions, garlic, rosemary, remaining giblets and neck, and two cups of water or chicken stock.
- 5
In a small pan melt butter and gently submerge a muslin cloth, large enough to cover the whole turkey. Submerge the muslin cloth in the melted butter, ensuring it's completely soaked. Drape the butter-soaked muslin cloth over the entire turkey. This helps keep the bird moist and tender while creating beautifully browned skin.
- 6
Place theroasting pan in the oven on the lowest rack and roast at maximum heat for 20 minutes. Then reduce the temperature to 160°C, continueroasting for about 3 hours, andbaste the bird every 20–30 minutes toensure the meat does not dry.
- 7
When the turkey is cooked, remove it from the roasting pan onto a serving plate, cover it with tin foil and allow it to rest for 20 to 30 minutes before serving.
- 8
To make the gravy, strain the liquid into a measuring cup and place in the fridge for 30 minutes. This process will allow the fat to separate and harden, making it easier to skim off the fat.
- 9
In a small saucepan, melt ¼ cup of the butter on medium–high heat, add the flour and whisk until light brown to make a roux. Add the turkey stock. Whisk ingredients until sauce thickens. Add a bit more chicken stock if you want the gravy to be thinner. Season with salt and pepper.
- 10
Serve the turkey with gravy and serve it with your favorite side dishes.