Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger Gravy

epicurious.com

ntt

subheading: For the turkey:

One 12- to 14-pound turkey (neck, gizzard, and liver reserved), left at room temperature for 1 hour

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter, melted

¾ cup orange juice (from 2 oranges), divided (reserve peels for roasting pan and ¼ cup juice for gravy)

¼ cup soy sauce

2 tablespoons molasses

2 tablespoons rice-wine vinegar

2 tablespoons 5-spice powder

1 bunch scallions, cut into large pieces

1 celery stalk, cut into large pieces

2 tablespoons vegetable oil, such as grapeseed

subheading: For the gravy:

1 tablespoon vegetable oil, such as grapeseed

Reserved turkey neck, gizzard, and liver

Kosher salt and freshly ground black pepper

1 shallot, chopped

2 garlic cloves, smashed

One 2-inch piece ginger, sliced

2 cloves

1 whole star anise

1 allspice berry

4 cups low-sodium chicken or turkey broth

4 tablespoons unsalted butter

¼ cup all-purpose flour

¾ cup dry white wine

¼ cup fresh orange juice (reserved from above)

subheading: Special equipment:

a large stock pot or lobster pot (16-quart or larger), a roasting pan with rack, kitchen twine

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer