Citrus, Mango & Herb Turkey
Shake up your turkey repertoire with the flavorful combination of citrus fruits, mango and herbs for a glaze and savory butter to baste the bird from the inside. Add a flavorful wine gravy, and it’s not just a dish – it’s an occasion.
- 4 tablespoons basil finely chopped
- 4 tablespoons rosemary finely chopped
- 1/2 cup orange juice
- 1/2 cup lemon juice
- 1 cup mango puree
- 4 tablespoons butter
- 1 turkey 12 pounds
- 1/4 cup unsalted butter softened
- 1 lemon zested & halved
- 1/4 cup chopped rosemary
- 1 tablespoon coarse salt
- Freshly ground black pepper to taste
- 1 orange halved
- 1 grapefruit halved
- 4 sprigs rosemary
- 1 cup white wine
- 2 cups chicken stock
- 1 tablespoon Dijon mustard
- 4 tablespoons flour
- 4 tablespoons butter
- Melt the butter in a saucepan over a medium setting, and then add the basil, rosemary, orange and lemon juices, and mago puree. Heat, stirring occasionally, and simmer for about two minutes.
- Keep lukewarm and set aside for now.
- Preheat the oven to 450 degrees F.
- Add the 1/4 cup of softened butter, the lemon zest and rosemary. Take one of the lemon halves and squeeze the juice into the butter mixture. Stir to blend thoroughly, and season with salt and pepper to taste.
- Using your fingers or a small knife, make a small pocket between the skin and the flesh at the breast and legs on either side of the turkey. Take the butter/herb mixture and push it gently into the pockets you've created.
- Set the turkey in the pan, and brush it with the reserved citrus and mango glaze.
- Insert the remaining half lemon, grapefruit and orange halves into the turkey cavity, squeezing each a little as you do. Add the rosemary sprigs and tie the legs together.
- Cook the turkey for 30 minutes. Then, turn the heat down to 350 F and roast for another 3 hours or so. The rule of thumb is 15 minutes per pound.
- Brush with the glaze every half hour or so as it roasts.
- When the turkey is done, take out the citrus and rosemary from the cavity, remove it from the pan and keep it warm until you're ready to carve.
- Place the roasting pan over a low heat on the stove, and melt the 4 tablespoons of butter, stirring in any brown bits in the pan. Stir in thd Dijon, and add the flour and stir to make a roux for a minute or so.
- Stir in the chicken stock, and then the white wine, as the gravy thickens.
- Serve over the turkey.
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