This roast turkey recipe’s luscious coffee sauce truly sets it apart. What’s the secret ingredient?
In a large saucepan, heat the oil over medium heat. Add the turkey pieces, celery and onion and sauté for 15 minutes or until well colored. Add water and bring to a boil, scraping the bottom of the pan with a wooden spoon.
Lower the heat to medium-low and cover. Simmer for 1h30.
Strain the broth and discard meat and vegetables. Reserve the broth for making the sauce. Broth can be made in advance and refrigerated.
Zest clementines into a small bowl and add 1 tbsp. salt and 1 tsp. pepper.
Cut clementines into 4. In a bowl, combine the chopped onion, clementine wedges, thyme, ½ tsp. salt and ½ tsp. pepper.
Place the turkey in a large pan and fold the wings under the turkey. Place the onion and clementine mixture into the turkey cavity.
Using your fingers, detach the skin from the flesh on the breast and thighs. Massage zest mixture under and on top of the skin. Tie thighs with cord so that the turkey keeps its shape. Cover with plastic wrap and refrigerate 24 hours.
Preheat the oven to 400°F. Roast turkey for 30 minutes uncovered.
Reduce the heat to 325°F, pour 2 cups of broth and the rum into the pan and continue cooking for about 3 hours or until the internal temperature reaches 170°F. Insert the thermometer into the thigh for an accurate reading. Baste the turkey with broth several times during cooking.
Transfer the turkey to a serving platter and partially cover with aluminum foil. Allow to rest for 30 minutes in a warm place in the kitchen. Strain the cooking broth through a colander and set aside.
In a saucepan, melt the butter over medium-high heat. Add the flour and cook for 1 minute while whisking. Gradually add 4 cups of broth, stirring constantly, and bring to a boil.
Add the coffee and simmer for 5 minutes. Check the seasoning and serve with the turkey.
In a large skillet, bring the sugar and water to a boil. Boil for 3 minutes. Add clementines slices and simmer on medium heat for 15 minutes. Remove the clementine slices from the syrup and place on a plate.
Bring syrup to a boil again. Reduce until thickened, about 10 minutes. Add the cranberries and continue cooking for a few minutes or before they burst.
Garnish the plates of turkey with clementine slices and cranberries.
- 2 tbsp. olive oil
- Neck, heart and gizzard of 1 turkey
- 2 celery stalks, roughly chopped
- 1 large onion, chopped
- 6 cups water
- 4 clementines
- 1 tbsp. + ½ teaspoon coarse kosher salt
- 1½ tsp. ground pepper
- 1 10-lb. turkey, rinsed well and wiped with paper towel
- 1 large onion, chopped
- ½ tsp. dried thyme
- ½ cup rum (optional)
- ¼ cup butter
- ¼ cup flour
- 4 cups broth
- 1 cup brewed Van Houtte® Colombian Medium coffee
- 2 cups sugar
- 1 cup water
- 3 to 4 clementines, cut into ¼-inch thick slices
- 2 cups cranberries