- ROAST TURKEY
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 3 tablespoons apricot rib sauce or duck sauce
- 1 (10- to 14- pound) turkey, fresh or defrosted
- 8-10 ounces apricot nectar or pineapple juice
- 6 cups chicken stock
- turkey neck and giblets (optional)
- 1 onion, quartered
- 1 bay leaf
- 6 Tablespoons margarine
- 2 large onions, halved and thinly sliced
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1/3 cup all-purpose flour
- 1/2 cup balsalmic vinegar
1. Preheat oven to 400 degrees Fahrenheit.
2. Make a paste out of the olive oil, salt, pepper, paprika, garlic powder, and apricot rib (or duck) sauce. Rub the spice mixture all over the turkey.
3. Place turkey, breast side down, in a large roasting pan. You can sprinkle on more of the pepper, paprika and garlic powder, if desired.
4. Let turkey come to room temperature for 20 minutes. Bake 2 hours, covered.
5. Lower the temperature to 350 degrees and uncover. Turn turkey, breast side up, being careful not to prick skin. Bake 1 hour.
6. Flip turkey again and baste with apricot nectar or pineapple juice every 15 minutes for 1/2-1 hour.
7. Turkey is done when juices run clear when pierced with a fork.
8. Place turkey on serving platter; reserve liquid in pan for gravy.
1. Combine the chicken stock, turkey giblets if desired, quartered onion, and bay leaf in a pot.
2. Simmer about 1 hour or until reduced to 3 cups liquid, skimming the surface if necessary.
3. In a large skillet, melt margarine over medium-high heat. Add sliced onion, rosemary, and sage. Saute about 15 minutes or until onions are golden.
4. Add flour; stir 1 minute.
5. Gradually whisk in chicken stock mixture, discarding bay leaf and quartered onion. Boil about 3 minutes or until the gravy thickens, stirring often.
6. After transferring the turkey to the platter, pour the juices from the pain into a measuring cup. Skim off the fat. Add the juices to the gravy.
7. Add vinegar to the roasting pan. Scrape up the browned bits. Pour the vinegar with the browned bits into small saucepan. Boil about 3-4 minutes or until reduced to 1/4 cup. Add to gravy.
8. Rewarm the gravy and thin with more chicken stock if necessary. Pour over sliced turkey or serve on the side.
YIELDS: 12-15 servings.
SOURCE: Kosher by Design: Picture-Perfect Food for the Holidays and Every Day, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.