Orange $ Mustard Baked Turkey with Apple Cider Mustard Gravy

Christmas Main Dishes Recipes

Orange & Mustard Basted Turkey with Apple Cider Mustard Gravy Recipe

Ingredients:

Yield: 6 Pax	English Measures		Mise en place on Net		Ingredients on net
Ingredients	Amount	Units	Amount	Unit	%
For Turkey
Butter, room temperature	7	ounces	200	grs	2.65%
Dried tarragon	1	pinch	3	grs	0.04%
Dried marjoram	1	pinch	3	grs	0.04%
Mustard seeds, coarsely crushed	1	pinch	4	grs	0.05%
Coarse salt	1/2	ounces	15	grs	0.20%
Ground black pepper	1	pinch	2	grs	0.03%
Turkey	12	pounds	5436	grs	72.14%
Orange, quartered	5	ounces	150	grs	1.99%
Onion, peeled and quartered (optional)	4	ounces	120	grs	1.59%
Head garlic, unpeeled, cut horizontally in half (optional)	1 2/5	ounces	40	grs	0.53%
Celery stalks, cut into 2-inch lengths (optional)	3	ounces	100	grs	1.33%
Fresh thyme sprigs (optional)	1	pinch	1	grs	0.01%
Fresh sage sprigs (optional)	1	pinch	1	grs	0.01%
Orange juice	8 2/5	ounces	240	grs	3.19%
Dijon mustard	2/3	ounces	20	grs	0.27%
Low-salt Turkey Stock	2 2/3	pounds	1200	grs	15.93%
Total			7535	grs	100.00%
For Gravy
Butter	2 4/9	ounces	70	grs	6.72%
Minced onion	5	ounces	150	grs	14.41%A
All-purpose flour	1 2/5	ounces	40	grs	3.84%
Golden apple, peeled, cored, cut into 1/4-inch cubes	5	ounces	150	grs	14.41%
Whole milk	13 1/8	ounces	375	grs	36.02%
Low-salt Turkey stock recipe	8 2/5	ounces	240	grs	23.05%
Apple cider	6 1/2	ounces	185	grs	17.77%
Leaves, torn into pieces	1	pinch	1	grs	0.10%
Dijon mustard	2/3	ounces	20	grs	1.92%
Mustard seeds, coarsely crushed	1/2	ounces	15	grs	1.44%
Chopped fresh sage	1/2	ounces	15	grs	1.44%
Total			1041	grs	100.00%
For the Stuffed
Recipe Mexican Meat Stuffing with Almonds, Olives and Raisins			1500	grs

Method of Preparation:

For turkey:

Mix first 6 ingredients in small bowl.
Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan.
Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper.
Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.)
Set rack at lowest position in oven and preheat to 350 degrees F.
If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs.
If stuffing turkey, spoon stuffing loosely into both cavities. Tuck wing tips under; tie legs together loosely to hold shape.
Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey.
Place turkey in oven with tail at back. Roast turkey 45 minutes. Add 2 cups broth to pan; baste turkey.
Turn pan around.
Roast turkey 45 minutes. Add 1 cup broth; baste with pan juices.
Turn pan around and cover turkey loosely with foil.
Continue to roast until thermometer inserted into thickest part of thigh registers 175 degrees F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed.
Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

For gravy:

Strain pan juices into 8-cup measuring cup. Spoon off fat.
Melt butter in large saucepan over medium-high heat. Add onion; saute 3 minutes.
Add flour and stir until golden, about 5 minutes.
Whisk in apple and all remaining ingredients, then pan juices.
Bring gravy to boil. Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes. Season gravy with salt and pepper.

Serve turkey with gravy.

Equipment and Utensils for the preparation of the recipe

Tweezers or needlenose pliers

Roasting pan

Oven

Sealable bag or wrap

Soupspoon and Teaspoon

Rolling pin

Heavy skillet.

Heavy saucepan

Fine-mesh sieve

Platter

Bowls Inox

Brush

Roasting pan

Whisk

Heavy medium saucepan

You can slice the turkey and put it together again with toothpicks for presentation at the table