Thanksgiving Day isn’t Thanksgiving without a big tasty turkey. It’s the wonderful centerpiece of the meal.
If you are looking for some new recipes in order to surprise your guests this year, read on and find out 10 deliciously glazed, seasoned, rubbed, or stuffed turkey recipes with a tasty homemade gravy.
1. Citrus-Marinated Turkey
- 3 tablespoon canola oil;
- 2 carrots, coarsely chopped;
- 2 celery ribs, coarsely chopped;
- 8 black peppercorns;
- 9 cup chicken or turkey stock or low-sodium chicken broth;
- reserved turkey giblets and liver and neck discarded;
- freshly ground pepper and salt;
- 2 tablespoon unsalted butter;
- 10 clove fried garlic (look Tips and Techniques);
- 2 tablespoon all-purpose flour;
- 3 shallots, coarsely chopped;
- 1 onion, coarsely chopped;
- 2 cup kosher salt;
- 1 gallon water;
- 2 cup sugar;
- 1 (15-pound) fresh turkey, neck and giblets reserved;
- 2 cup apple cider;
- 3 tablespoon vegetable oil
- 1 teaspoon ground allspice
- 3 chipotles in adobo
- 1/4 cup kosher salt
- 10 clove raw garlic
- 3 tablespoon fresh lime juice
- 1/4 cup cider vinegar
- 3/4 cup fresh orange juice;
- 2 tablespoon annatto paste
- 1 tablespoon ground cumin
- 10 clove fried garlic
- 1 3/4 cup vegetable oil
- 3 tablespoon dried oregano
Sprinkle the turkey with salt, sugar, apple cider and water, put the bird into a plastic bag and leave in the fridge for twenty-four hours. To prepare the pickle you need to mix 10 raw garlic cloves, orange juice, the vegetable oil, kosher salt, the vegetable oil, oregano, lime juice, fried garlic with the annatto paste, allspice, cumin and chipotle. Slather the turkey with the pickle and put it in the fridge for 24 hours again. Heat up the oven to 325°F. Spread the turkey with the source and roll it up in a foil. Fry it for approximately two hours, take up the foil and keep frying for about 2 ½ hours or more at the temperature of 175°F.
Warm the canola oil in a big pot, add the neck and giblets, cook till browned. Move to a plate. Add carrots, onion, shallots and celery to the pan and fry for 5 minutes till mellowed. Bring the turkey parts back to the pan. Add peppercorns, garlic and 6 cups of stock. Let it boil and keep cooking for 1 ½ hours.
Put the turkey on a cutting board. Skim off the fat from the pan, reserving 2 tbsp. Put the reserved fat to the pan back, add flour, butter and cook for 2 minutes. Add the concentrated stock and let the mix boil. Keep cooking for 10 minutes more. Add the drippings to the gravy and spice with salt and pepper. Cut the turkey and serve with the gravy.