Syrah and Roast Turkey with Citrus Herb Glaze
Syrah with poultry, you ask?Â Absolutely!Â Your traditional Thanksgiving turkey is enlivened with zesty citrus and the Provencal herbs and garlic build a delicious bridge to our spicy, earthy Syrah.Â Create new traditions withÂ savory Brussels Sprouts with Pancetta and crowd-pleasing Maple Candied Sweet Potatoes as side dishes.Â All you need to top it off isÂ Gram’s Pumpkin Pie and a glass of Chenin Blanc! Enjoy!
One 12-pound turkey
6 tablespoons unsalted butter, melted
Â¼ cup orange juice
1/8 cup apple juice
2 tablespoons lemon juice
1 tablespoon dried thyme
1 teaspoon kosher salt
Â½ teaspoon black pepper
1 large onion, quartered
2 celery stalks, cut into 2-inch pieces
1 orange, quartered
1 lemon, quartered
1 bunch thyme sprigs
1 bunch sage sprigs
4 whole garlic cloves, peeled
3 bay leaves
4 cups chicken broth, divided
Preheat the oven to 325 degrees. Wash the turkey well and pat dry inside and out with paper towels.
In a small bowl, blend the butter, orange juice, apple juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion, celery, orange, lemon, thyme, sage, garlic, and bay leaves. Truss the turkey tightly and transfer to a rack set in a roasting pan.
Pour 2 cups of stock into the roasting pan. Roast the turkey in the oven for 45 minutes, then baste with 1 cup of the stock. Roast the turkey for 11/2 hours longer, basting with the pan juices every 20 minutes.
Add the remaining 2 cups of stock to the pan and roast the turkey for 2 hours longer, basting every 15 minutes with the pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 170Â°. Transfer the turkey to a carving board, cover loosely with foil and let rest 20 minutes.
Carve the turkey and serve.