Sage and Citrus Glazed Turkey (Le Creuset)
Original recipe here.
Signature Roaster
Poultry
Over 2 hrs.
8-10
INGREDIENTS
Citrus Glaze
3 cups orange juice
2/3 cup orange marmalade
2 1/2 tablespoons Dijon mustard
2 tablespoons butter
4 teaspoons brown sugar
2 teaspoons salt
Turkey
1 12-pound turkey, thawed if frozen
1/4 cup unsalted butter, softened
5-6 fresh sage leaves
Salt
Black pepper
RECIPE NOTES
A sweet tart citrus glaze is the perfect way to brighten your holiday turkey. Make the best use of your time and oven space by reheating side dishes and finishing the gravy while the turkey rests.
INSTRUCTIONS
For the citrus glaze:
In a saucepan over medium heat, combine all glaze ingredients. Whisk until the brown sugar is dissolved. Reduce the heat to low and simmer until the glaze has reduced, thickened and coats the back of a spoon, about 20 minutes. Set aside to cool completely.
For the turkey:
Preheat oven to 350°F.
Rinse the turkey with cold water and pat dry. Place turkey, breast side up, in a large roasting pan. Gently lift the skin on the breasts and rub with the butter. Place a few sage leaves underneath the skin. Truss the legs with twine. Generously season turkey all over with salt and pepper and baste generously with glaze. Cover loosely with foil.
Place turkey in preheated oven and roast for 2 hours covered, basting occasionally with glaze. Remove foil and continue roasting an additional 1 1/2 hours, basting frequently. The turkey is done when a thermometer inserted into the meatiest part of the thigh registers 165°F and juices run clear. Allow turkey to rest at least 20-30 minutes before carving.