Salted Roast Turkey with Orange, Fall Spices, and Sherry Gravy Recipe
This recipe has subtle Asian flavors that delicately perfume the turkey in a way thats beautifully compatible with the rest of the Thanksgiving meal.
Keywords
- sherry
- turkey
- orange
- main
- nut free
- make ahead
- roast
- thanksgiving
- bon appétit
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Ingredients
- 2 whole star anise*
- 2 teaspoons Szechuan peppercorns**
- 1 teaspoon whole cloves
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 cinnamon stick, broken into 3 pieces
- 1/3 cup plus 1 tablespoon coarse kosher salt
- 1 large orange, peel removed in long strips with vegetable peeler and finely chopped (about 2 tablespoons); orange reserved for another use
- 1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
- 5 large green onions, chopped
- 1 whole large orange, coarsely chopped with peel
- 1/4 cup finely chopped peeled fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons mild-flavored (light) molasses
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 cups (or more) Golden Turkey Stock
- 3 2/3 cups (about) Golden Turkey Stock
- 1/2 cup all purpose flour
- 1/3 cup dry Sherry
- 1 tablespoon soy sauce
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