Tuscan-style Roast Turkey

Richly coloured, aromatic, juicy turkey flavoured Italian-style, with such things as olive oil, orange, balsamic vinegar, herbs and garlic.

Recipe - Quality Foods

Tuscan-style Roast Turkey

Prep Time25 Minutes

Servings8

Cook Time180 Minutes

Ingredients

1 (12 to 14 lb/5.5 to 6.3kg) turkey

2 Tbsp olive oil

2 tsp finely grated orange zest (see Note)

2 Tbsp orange juice

1 Tbsp balsamic vinegar

1 1/2 tsp dried oregano

1 1/2 tsp dried sage

1/2 tsp paprika

1/4 tsp red pepper flakes, or to taste

2 large garlic cloves, minced

flaked sea salt and freshly ground black pepper, to taste

3 1/2 cups chicken or turkey stock or broth (divided)

1/3 cup all-purpose flour

Directions

Remove neck and any innards from turkey. Place turkey and the neck in a large, shallow roasting pan. (Discard any innards, unless you want to cook them separately.) Tie legs of the turkey together; fold and tuck wings under the body.

Preheat oven to 325 F. Combine olive oil, zest, juice, vinegar, oregano, sage, paprika, pepper flakes and garlic in a small bowl. Brush turkey all over with this mixture. Now generously season turkey with salt and pepper.

Roast the turkey, uncovered, 1 1/2 hours. Now give the pan a 180-degree turn. Thoroughly baste turkey with pan juices. Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved. (Later in the cooking, cover legs or other parts of the bird with foil if they are over darkening.)

When cooked, baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and rest until ready to carve, at least 15 minutes.

To make sauce, skim fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl, whisk until smooth, and then pour into the pan. Whisk and simmer sauce until thickened, about 5 minutes. Taste and season sauce with salt and pepper, if needed. Carve turkey and serve with the sauce.

Note: 1 medium orange should yield the zest needed here. Use a Microplane or that style of grater to finely grate the zest off of it.

25 minutes

Prep Time

180 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

1 (12 to 14 lb/5.5 to 6.3kg) turkey

Not Available

2 Tbsp olive oil

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

2 tsp finely grated orange zest (see Note)

Oranges - Navel, Extra Large, 385 Gram

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$2.54 avg/ea$0.66/100g

2 Tbsp orange juice

Oranges - Navel Fresh, 3lbs, 3 Pound

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$7.49$0.55/100g

1 Tbsp balsamic vinegar

Not Available

1 1/2 tsp dried oregano

Mccormick - Oregano Leaves, 11 Gram

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$5.89 was $6.99$53.55/100g

1 1/2 tsp dried sage

Mccormick - Sage Leaves, 7 Gram

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$5.89 was $6.99$84.14/100g

1/2 tsp paprika

Mccormick - Paprika, 35 Gram

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$5.89 was $6.99$16.83/100g

1/4 tsp red pepper flakes, or to taste

Club House - Organic Crushed Red Pepper, 23 Gram

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$3.69$16.04/100g

2 large garlic cloves, minced

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

flaked sea salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$5.99 was $6.49$3.86/100g

3 1/2 cups chicken or turkey stock or broth (divided)

Western Family - Chicken Broth, 946 Millilitre

2 for $5

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$2.50 was $2.69$0.26/100ml

1/3 cup all-purpose flour

Western Family - All Purpose White Flour, 2.5 Kilogram

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$6.59$0.26/100g

Directions

Remove neck and any innards from turkey. Place turkey and the neck in a large, shallow roasting pan. (Discard any innards, unless you want to cook them separately.) Tie legs of the turkey together; fold and tuck wings under the body.

Preheat oven to 325 F. Combine olive oil, zest, juice, vinegar, oregano, sage, paprika, pepper flakes and garlic in a small bowl. Brush turkey all over with this mixture. Now generously season turkey with salt and pepper.

Roast the turkey, uncovered, 1 1/2 hours. Now give the pan a 180-degree turn. Thoroughly baste turkey with pan juices. Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved. (Later in the cooking, cover legs or other parts of the bird with foil if they are over darkening.)

When cooked, baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and rest until ready to carve, at least 15 minutes.

To make sauce, skim fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl, whisk until smooth, and then pour into the pan. Whisk and simmer sauce until thickened, about 5 minutes. Taste and season sauce with salt and pepper, if needed. Carve turkey and serve with the sauce.

Note: 1 medium orange should yield the zest needed here. Use a Microplane or that style of grater to finely grate the zest off of it.