Ingredients
-
1
-
4
-
4
-
2
-
2
-
1
-
2
-
12
-
-
4
-
4
-
6
-
2
-
2
-
Directions
Roasted Turkey, A recipe from the Golden Door developed by chef Tracy Ritter and sous chef Steven Pernetti Enjoy this traditional turkey for Thanksgiving or anytime!, Do I need to peel orange, Very good thanks
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Steps
|
1
Done
|
In the Bottom of a Roasting Pan Large Enough to Hold the Turkey, Combine Celery, Carrots and Onions. |
|
2
Done
|
in a Small Bowl Combine Fennel (if Using), Leeks, Sliced Orange and Basil. |
|
3
Done
|
Toss to Mix. |
|
4
Done
|
Place Mixture in Cavity of Turkey. |
|
5
Done
|
Place Turkey on Top of Vegetables or on a Rack Over Vegetables to Cook. |
|
6
Done
|
Make Glaze: in a Small Bowl Combine Apple Juice Concentrate, Water, Orange Juice, Lemon or Lime Juice and Soy Sauce. |
|
7
Done
|
Set Aside. |
|
8
Done
|
Place Turkey in a Preheated 400* Oven 1/2 Hour, Then Lower Temperature to 350* and Cook 2 to 2 1/2 Hours, or Until an Internal Temperature of 180* to 185* Is Reached. |
|
9
Done
|
After First Half Hour of Cooking, Baste Bird Every 10 to 15 Minutes With Glaze Mixture. |
|
10
Done
|
Remove Turkey from Oven and Allow It to Rest 20 Minutes Before Carving. |
|
11
Done
|
While Turkey Is Resting, Pour Off All Pan Juices Into A"de-Fatting Cup" and Allow Juices to Separate from Fat. |
|
12
Done
|
When Separated, Carefully Pour Into a Serving Pitcher or Gravy Boat. |
|
13
Done
|
Taste and Adjust Seasoning With Salt and Pepper. |
|
14
Done
|
Place Turkey on a Platter For Carving. |
|
15
Done
|
Note: Removal of All Skin Before Serving Will Lower Fat Content of Each Portion. |
