Pasture-Raised Moroccan-Spiced Turkey

Name: Pasture-Raised Moroccan-Spiced Turkey
Ingredients: 1 (12 lb) pasture-raised turkey, fresh or frozen and 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 stalks celery, chopped; 2 carrots, chopped; 2 cups unsalted chicken stock; 3/4 cup dry sherry; cooking spray; 1/2 cup orange juice

A spiced, citrus-forward Moroccan twist on the classic Thanksgiving turkey.

October 30, 2018

A spiced, citrus-forward Moroccan take on the holiday bird, finished with a quick orange pan sauce.

What you'll need

Ingredients

1 (12 lb) pasture-raised turkey, fresh or frozen and 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 stalks celery, chopped
2 carrots, chopped
2 cups unsalted chicken stock
3/4 cup dry sherry
cooking spray
1/2 cup orange juice

Method

Directions

1
Preheat oven to 425 degrees.
2
Remove giblets and neck from turkey; discard liver. Pat turkey dry and trim any excess fat.
3
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.
4
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.
5
Place giblets, neck, onions, celery, and carrots in the bottom of a large roasting pan; add stock and sherry to pan.
6
Place roasting rack in pan. Coat rack with cooking spray. Arrange turkey, breast side up, on roasting rack.
7
Bake at 425 degrees for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325 degrees (do not remove turkey from oven).
8
Bake an additional 1 hour and 10 minutes or until a thermometer inserted into meaty part of thigh registers 165 degrees.
9
Remove pan from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes. Carve turkey; discard skin.
10
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.
11
Serve sauce with turkey.