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ROASTED TURKEY with CASSIS & TARRAGON GLAZE
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: epicurious.com
1 10-ounce jar | cassis confiture |
1 cup | butter |
3/4 bottle | white wine |
1/2 cup | chopped fresh tarragon |
1 22- to 24-pound | turkey |
10 cups | chicken broth |
Make turkey:
Stir confiture, 1/2 cup butter, white wine and 1/4 cup tarragon in small saucepan over medium heat until butter and confiture melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
Set rack at lowest position in oven and preheat to 190°C. Place small rack in center of large roasting pan.
Mash remaining butter and1/4 cup tarragon in a bowl. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Slide hand between skin and breast meat to loosen skin. Push butter and tarragon mixture over breast meat under skin. Sprinkle turkey with salt and pepper. Place the turkey in a cheesecloth roasting bag and tuck opening under. Coat cheesecloth with chicken broth to moisten.
Roast turkey 45 minutes (basting once with glaze and once with broth). Reduce oven temperature to 175°C; add 1 cup broth to pan. Roast until thermometer inserted into thickest part of thigh registers 80°C basting every 20-30 minutes alternating broth and glaze.
Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.
Make gravy:
Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.
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