Real talk: Whether you’re the biggest turkey fan on the planet or you could do with just a plate full of sides, you can’t deny the importance that this bird has to Thanksgiving Day. Hours are spent lovingly stuffing, roasting, and basting until that one moment when everyone gathers at the table, the crispy skin is pierced, and the carving begins. Everyone has their tried-and-true recipes, but Le Creuset’s citrusy version really takes the cake (or rather, the turkey). This recipe can easily be doubled for a larger bird – but let the side dishes have their moment, too! Let’s get ready to roast.
Credit: Le Creuset
SAGE AND CITRUS-GLAZED TURKEY
Ingredients:
For the Citrus Glaze
10 tablespoons orange marmalade
3 cups orange juice
2 1/2 tablespoons Dijon mustard
2 teaspoons kosher salt
4 teaspoons brown sugar
2 tablespoons butter
For the Turkey
14-pound fresh turkey
1/4 cup butter, softened
5 or 6 sage leaves
Kosher salt and pepper to taste
Instructions:
For the Citrus Glaze
1. In a saucepan over medium heat, combine all glaze ingredients.
2. Whisk until the sugar has dissolved.
3. Lower heat and simmer until the glaze has thickened.
4. Test by dipping the back of a spoon into the glaze. It should easily coat the back of the spoon.
For the Turkey
1. Preheat oven to 325°F.
2. Rinse the turkey with cold water, pat dry, and place into roasting pan.
3. Gently lift the skin of the turkey, rub the flesh with butter, and place a few sage leaves underneath the skin.
4. Truss the turkey.
5. Season with salt and pepper, and baste generously with glaze.
6. Cover loosely with foil.
7. Roast 2 hours, covered, basting occasionally with glaze. Remove foil, and roast for an additional 1 hour 20 minutes, basting frequently. The turkey is done when a thermometer inserted into the meatiest part of the thigh registers 165°F and juices run clear. Let turkey rest for 25 minutes before carving.
By Emma Lifvergren, Staff Writer
