roast turkey with garlic, sage and orange
tacchino arrosto all’aglio, salvia e arancia con sugo
TOTAL TIME: 4 hours plus resting
MAKES: 8 to 10 servings with leftovers
Roasting the turkey with whole heads of garlic gives you a secret ingredient for the gravy; the softened cloves get added to the gravy to give it body and a boost of flavor.
- 8 whole heads garlic
- 1 large bunch fresh sage
- 1/2 cup extra-virgin olive oil
- 4 large juicy oranges
- Fine sea salt
- Freshly ground black pepper
- 1 (14-pound) whole fresh or thoroughly defrosted frozen turkey, giblets reserved for stuffing, and turkey left at room temperature for 1 hour
- About 4 cups Brodo or low-sodium chicken broth, preferably homemade
- 1/3 cup unbleached all-purpose flour
- Melted unsalted butter, if necessary
- Coarse sea salt for serving
- Special equipment: kitchen string; a 17- x 14-inch flameproof roasting pan (not dark metal or nonstick); a 2-quart measuring cup; a fat separator (optional)
Heat oven to 350° with rack in lower third.
Cut 1/2 inch off top of garlic heads. Finely chop half of the sage leaves; set aside 2 teaspoons chopped sage for gravy.
In a small bowl, combine remaining chopped sage and oil; add the grated zest of 1 1/2 oranges and season generously with salt and pepper.
Put turkey in roasting pan. Rub seasoned oil all over turkey, including large cavity.
Cut the 2 grated oranges into quarters. Put quartered orange pieces, remaining whole sage sprigs and 2 heads garlic into the cavity of the bird. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
Continue roasting, basting with the pan drippings every 30 minutes, tenting loosely with foil if browning too quickly, and occasionally rotating pan, until an instant-read thermometer inserted into fleshy part of both thighs (check both, close to but not touching bone) registers 165° to 170°, about 2 to 2 1/2 hours more (total roasting time: 3 to 3 1/2 hours).
Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, for 30 minutes (temperature of thigh meat will rise to 175°). Reserve pan drippings and roasted garlic for gravy.
Carve the turkey and serve with gravy and coarse sea salt.
Recipe by Marco Canora
Photo by Nina Choi
Other recipes you might like
© 2013 Quadratum USA. All rights reserved.