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Makes: 10 servings, with leftovers
1 12- to 14-pound whole fresh or frozen
turkey, thawed
2 tablespoons kosher salt
8 large oranges, scrubbed
1 large bunch fresh sage
3 heads garlic, cut crosswise in half
1 5.2- to 6.4-ounce package garlic-herb cheese spread (such as Boursin)
4 large carrots
3 small leeks, trimmed and rinsed, or 2 large onions, cut into quarters
Olive oil
6 tablespoons all-purpose flour
Remove the giblets, then rinse the
turkey. Dry with paper towels. Rub the cavity with the salt. Cut
2 of the oranges into 2-inch chunks. Set aside a few sage sprigs
for garnish later. Place the remaining sage, cut-up oranges, and
garlic in the cavity. Loosen the skin from the breast and spread
the cheese under the skin. Tuck the wings under the back; tie the
legs together. Arrange the carrots and leeks in the roasting pan
to create a "rack" and place the turkey on it; rub with
oil. (The turkey can be prepared to this point up to 1 day ahead.
Cover the pan with plastic wrap and refrigerate.) Heat oven to 350ïF.
Roast for 1 hour. Place a foil tent over the turkey and continue
roasting for 2 1/2 to 3 hours more or until an instant-read thermometer
registers 180ïF when inserted in the breast.
Remove the roasting pan from the oven. Carefully move the turkey
to a platter, pouring any cavity juice back into the pan. Cover
with foil to keep warm. Set oven to 500ïF. Cut the remaining 6 oranges
into quarters and arrange in a shallow baking pan. Roast for 10
to 15 minutes or until brown.
Meanwhile, discard the vegetables from the roasting pan. Pour the
pan drippings into a 4-cup measure. When the fat separates and rises
to the surface, spoon 1/3 cup of it into a medium saucepan; discard
any remaining fat. Squeeze the juice from 12 of the orange wedges
into the defatted broth; if necessary, add water or chicken broth
to make 4 cups. Whisk the flour into the fat in the saucepan and
cook over medium heat, stirring constantly, for 3 minutes. Add the
broth mixture and cook, stirring constantly, until the gravy thickens
and boils, 5 to 7 minutes.
Arrange the remaining baked oranges with the sage on the platter
around the turkey. Serve with the gravy.
Time-savers: Use a bed of carrots and leeks instead of a roasting
rack. The vegetables flavor the drippings, and there's no rack to
scour. Spread garlic-herb cheese under the turkey skin instead of
the traditional mixture of butter and herbs. It adds flavor to the
turkey and eliminates extra chopping and dirty mixing bowls. Roasting
the turkey unstuffed shaves about 30 minutes off the cooking time.
NUTRITION PER SERVING: CALORIES 624(0% from
fat); FAT 29g (sat 10g); PROTEIN 74mg; CHOLESTEROL 262mg; CALCIUM
117mg; SODIUM 1314mg; FIBER 2g; CARBOHYDRATE 14g; IRON 5mg
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