Pasture-Raised Moroccan-Spiced Turkey
You’re already treating friends and family to the best, truly pasture-raised turkey out there — why not try an unexpected recipe as well? Spiced, citrus-y and a little exotic — you’ll never look at Thanksgiving the same way again!
- Pasture-Raised Turkey offers unmatched flavor
- Servings: 12-14 people
- Prep Time: 45 Min
- Total Time: 3 Hours
- Recipe courtesy of David Bonom from Cooking Light
INGREDIENTS
- 1 (12-pound) pasture-raised turkey fresh or frozen, thawed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon grated orange rind
- 1 tablespoon ground cumin
- 1 tablespoon honey
- 2 teaspoons garlic powder
- 2 teaspoons ground coriander
- 1 1/4 teaspoons kosher salt, divided
- 5/8 teaspoon black pepper, divided
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground red pepper
- 2 medium onions, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cups unsalted chicken stock
- 3/4 cup dry sherry Cooking spray
- 1/2 cup orange juice
PREPARATION
Preheat oven to 425 degrees
Remove giblets and neck from turkey; discard liver. Pat turkey dry and trim any excess fat.
Loosen skin from breast and drumsticks. Combine oil, rind, cumin, honey, garlic powder, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, ginger, cinnamon, and red pepper, stirring with a whisk.
Rub spice mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey and tie legs together with kitchen string.
Place giblets, neck, onions, celery, and carrots in the bottom of a large roasting pan; add stock and sherry to pan.
Place roasting rack in pan. Coat rack with cooking spray. Arrange turkey, breast side up, on roasting rack.
Bake at 425° for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325° (do not remove turkey from oven).
Bake an additional 1 hour and 10 minutes or until a thermometer inserted into meaty part of thigh registers 165°.
Remove pan from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes. Carve turkey; discard skin.
Place ziplock bag inside a 4-cup glass measure. Pour stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain stock mixture into a medium saucepan, stopping before fat layer reaches opening. Add orange juice to pan; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper.
Serve sauce with turkey.
Love Poultry? Try our pasture-raised chicken.
