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Title: Citrus-Scented Roast Turkey With Cranberry Sauce
Yield: 6 Servings

Ingredients

     10 lb Turkey - (to 12 lbs); at
           -room temperature
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      2    Celery stalks; cut 2"
           -lengths
      1    Yellow onion; quartered
      1    Orange; quartered
      1    Lemon; quartered
      1    Bay leaf
      3    Fresh parsley sprigs
    1/4 c  Unsalted butter; at room
           -temperature
      1 c  Chicken stock
           === FOR THE CRANBERRY SAUCE
           -===
      3 c  Fresh or frozen whole
           -cranberries
      1 c  Sugar
           Grated zest and juice of 1
           -orange
      1 c  Water
      1    Cinnamon stick, abt 3" long;
           - broken in half
    1/4 ts Ground cloves
    1/4 c  Coarsely chopped walnuts,
           -toasted; (optional)

Instructions

Position a rack in the middle of an oven and preheat to 425 degrees. Oil a
V-shaped rack in a roasting pan.
Remove the neck, gizzard, and heart from the turkey and discard or reserve
for another use. Rinse with cold water, inside and out; pat dry with paper
towels. Season the cavity with salt and pepper and place the celery,
onion, orange, lemon, bay leaf, and parsley in it. Truss if desired. Rub
the outside of the bird with the butter and sprinkle with salt and pepper.
Place on the rack in the pan, breast-side down. Roast for 40 minutes,
basting with pan juices after 20 minutes. Add the chicken stock to the pan
and reduce the heat to 325 degrees; turn breast-side up and continue to
roast, basting every 15 to 20 minutes with pan juices. Roast until golden
and cooked through. After about 2 hours, start testing for doneness by
inserting an instant-read thermometer into the thickest part of the breast
away from the bone; it should register 165 degrees. Alternatively, insert
it into the thickest part of the thigh; it should register 180 degrees.
The turkey should roast a total of 2 1/2 to 3 1/4 hours.
As soon as the turkey is in the oven, begin to make the cranberry sauce:
Sort the cranberries, discarding any soft ones. In a saucepan over
medium-high heat, stir together the cranberries, sugar, orange zest and
juice, water, cinnamon stick, and cloves. Bring to a boil, reduce heat to
low, and cover partially. Simmer, stirring occasionally, until the sauce
thickens and the cranberries have burst, 10 to 15 minutes.
Transfer to a bowl and let cool, then cover and refrigerate until serving.
Stir in the roasted walnuts (if using) just before serving. You will have
4 1/2 cups of sauce.
Transfer the turkey to a warmed platter, cover loosely with aluminum foil,
and let rest for 20 to 30 minutes before carving. Serve the turkey with
the cranberry sauce.
This recipe yields 6 to 8 servings with leftovers.

Recipe Source:
WILLIAMS-SONOMA HOLIDAY ENTERTAINING general editor Chuck Williams (c)
1996
Time-Life Books, Richmond, VA - 108 pages - $18.95
As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

10-27-1997

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Contributor: Williams-Sonoma

Preparation Time: 0:00

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