- Associated Press - Thursday, November 17, 2011

Want the secret to a beautifully bronzed roasted Thanksgiving turkey? It’s all in a bottle.

In our many years of cranking out too many Thanksgiving birds, we’ve found that no roasting technique produces that perfectly browned bird quite as well as dumping a bottle of soy sauce over the turkey just before popping it in the oven.

So this year we decided to embrace the technique but elevate it with more sophisticated flavor. We paired the soy sauce with citrus zest. The results were delicious and beautiful, as was the gravy that resulted from the rich pan drippings.


Start to finish: 3 to 4 hours

10-ounce bottle reduced-sodium soy sauce

2 oranges

1 lemon

12- to 14-pound turkey

2 large yellow onions, quartered

½ cup white wine

2 cups reduced-sodium chicken broth

3 tablespoons all-purpose flour

Salt and ground black pepper, to taste

Heat the oven to 350 degrees. In a blender, combine the soy sauce and the zest of both oranges and the lemon. Blend until smooth.

Place the turkey on a rack set in a large roasting pan. Scatter the onion pieces under the rack. Cut the oranges and lemon into chunks and put inside the turkey cavity. Pour the soy-sauce mixture all over the turkey and into the cavity of the bird, coating all the surfaces.

Roast for 2 to 2½ hours, or until the breast reaches 160 degrees and the thickest part of the thigh reaches 170 degrees. If the turkey begins to darken too much, cover with foil.

Transfer the turkey to a serving platter, cover with foil and a couple layers of kitchen towels to keep warm.

Remove the rack from the roasting pan. Use a slotted spoon to remove and discard the onions. Place the roasting pan on the stovetop over medium heat and bring the juices to a simmer. Add the wine and scrape up any browned bits in the pan.

In a small bowl, whisk together the chicken broth and flour. Pour into the pan, whisking constantly. Simmer for 5 minutes, while continuing to stir. For a smoother gravy, transfer the mixture to a blender, in batches as needed, and puree until smooth. Season with salt and black pepper.

Serve the turkey with the gravy.

Copyright © 2016 The Washington Times, LLC.

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