One 12-pound fresh
4 1/2 Tablespoons
extra virgin olive oil
2 cups chicken stock, homemade or low-sodium canned
1 1/2 onions, peeled and roughly chopped
1 stalk celery,
2 carrots, chopped
Sauce (see recipe)
Cranberry-Jalapeño Relish (see recipe)
Salt and freshly
ground black pepper to taste
Preheat oven to 400°F.
Wash turkey well under cold running water. Pat dry. Tuck wings underneath
excess fat from cavity. Coat outside of turkey with 2 tablespoons of
oil. Season skin and cavity
with salt. Season cavity generously with pepper.
Place turkey in roasting pan, uncovered, and place in preheated oven.
Roast for 20 minutes or
until skin is golden brown. Lower temperature to 325°F and roast
for 3 hours and 30 minutes
(or 18 minutes per pound), basting the breast every 15 minutes with
chicken stock and
remaining oil. If skin begins to get too brown, cover with aluminum
foil. Place onion, celery
and carrots around turkey in the last hour of cooking. To check for
doneness, stick a cooking
fork in between the breast and leg at the joint. If juices run clear,
turkey is done. Remove
pan from oven and carefully place turkey on a warm platter and allow
to rest for 15 minutes
Bring juices and vegetables to a boil in the roasting pan over medium
heat on the stovetop.
cook for 2 minutes, scraping pan, then pour through a fine strainer.
small ladle, push the solids through. If necessary, remove grease. Reserve
1 cup or more
of sauce for the Chili-Pecan Sauce. Keep turkey and sauce warm until
ready to serve.
When ready to serve, slice four portions from the turkey breast on 4
warmed plates. Fan the
sliced turkey. Ladle Chili-Pecan Sauce over turkey, allowing it to spill
out onto the plate.
Spoon a small
portion of Cranberry-Jalapeño Relish on each plate. Serve immediately
accompanied by your favorite Thanksgiving side dishes.
Yield: 6 servings
1 1/2 Tablespoons grapeseed oil
peeled and cut into 1/4-inch dice
2 cloves garlic, peeled and minced
2 jalapeño chiles, seeded and finely chopped (or to taste)
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup turkey roasting pan sauce
1 cup veal demi-glace (Available at gourmet markets and specialty stores)
1/2 cup toasted
Fresh lemon juice to taste
Salt to taste
Heat oil in a medium saucepan over medium heat. When hot, add shallots,
garlic and jalapeños.
Sauté for 2 minutes. Add chili powder, cumin, coriander, oregano
and cayenne. Sauté for 2 minutes.
Add turkey sauce and demi-glace. Bring to a boil. Lower heat and simmer
for about 20 minutes.
Stir in pecans and season with salt and lemon juice. Serve hot.
1 large orange
1 cup whole
2 teaspoons fresh ginger, grated
fresh cilantro, chopped
2 teaspoons jalape˝o chile, chopped (or to taste)
maple syrup to taste
Peel zest from orange with a sharp potato peeler. Remove white pith
and seeds from orange.
Quickly chop cranberries,
orange zest and pulp, ginger, cilantro and jalapeño in a food
using a small die. Do not purée. Add maple syrup and mix well.
Cover and set aside for at least
30 minutes before using.
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