Turkey baked with oranges
Description
The recipe won't take much time. This turkey will become a real centerpiece for your table. The bird turns out spicy, fragrant, with a golden crust and stuffing. The cooking process is long, so prepare it in advance if you plan to serve it at a festive event. Serve hot.
Instructions
- 1
Step 1
1. I start the preparation with the broth: I cut off the turkey neck and heart and wash them thoroughly. I wash, peel, and roughly chop the onion, carrot, celery, and garlic.
- 2
Step 2
2. Put all the prepared ingredients into a saucepan, pour in water (4 cups), add cinnamon sticks. Simmer over low heat for about 3 hours after boiling.
- 3
Step 3
3. Heat a frying pan with vegetable oil. Peel half an onion, finely chop it, add to the pan and sauté. Add 1 teaspoon of cinnamon. Add coarsely chopped almonds and the zest of one orange, sauté for a couple of minutes.
- 4
Step 4
4. My rice is already cooked, so after a couple of minutes I add it to the skillet with the zest and almonds, add a set of Persian spices, and mix.
- 5
Step 5
5. For the glaze: peel the onion and finely chop it. Place 2 tablespoons of butter in a saucepan and melt it, then add the chopped onion. Add 1 teaspoon of cinnamon, brown sugar, 2 cups of orange juice, and 1 tablespoon of orange zest. Cook until the mixture reduces by half, then pour in the previously prepared broth and continue cooking until a thick consistency is reached.
- 6
Step 6
6. I place a sieve in a saucepan and strain the glaze, leaving the onion in the sieve.
- 7
Step 7
7. Place the glaze in a saucepan over heat, season with salt and pepper to taste, add 1 tablespoon of butter, cover with a lid, and set aside.
- 8
Step 8
8. Prepare the marinade: place sugar, salt, and allspice into a bowl, pour in 2 liters of boiling water, and stir. Add bay leaf, cloves, 4 cinnamon sticks, and zest of three oranges; let steep for 2 hours. Pour in the juice of three oranges, add the chicken, and marinate for 10–12 hours.
- 9
Step 9
9. Remove the turkey from the marinade, rinse it, then pat dry. Rub it with salt and black pepper, and stuff the bird with the previously prepared filling.
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Step 10
10. Tie the legs tightly so the filling doesn't fall out, and rub the bird with the remaining tablespoon of butter.
- 11
Step 11
11. Season the bird with salt and pepper, bake in a preheated oven at 200 degrees for 30 minutes.
- 12
Step 12
12. After half an hour, I take out the chicken and brush it with the prepared glaze. I reduce the temperature to 175 degrees and continue baking until done, brushing with glaze every 15-20 minutes.
- 13
Step 13
13. Serve the turkey hot; it will decorate the table and delight the guests.