Blood Orange Lavender Glazed Turkey

Blood Orange Lavender Glazed Turkey

Prep Time

 

Cook Time

 

Serves

8 people

Three days after I started cooking with Bernard at The Marine Room, I joined him at a cooking event. It was an art auction at a private residence in the upscale Rancho Santa Fe section of San Diego. This was my first experience witnessing Bernard in action. This crazy Frenchman was kissing all the women twice on each cheek “as is done in Brittany so that one cheek won’t get jealous.” What did I get myself into? I wondered. But his passion for the public eye spills over in a serious way into his cooking. This is the exact recipe Bernard showcased that day. It was an autumn theme and when I saw him basting a turkey with blood orange juice I knew we were gastronomically compatible.  — Chef Ron Oliver

Recipe courtesy of Chefs Ron Oliver and Bernard Guillas, authors of “Flying Pans–Two Chefs, One World

Read our Food Channel interview with Chefs Oliver and Guillas

 

Ingredients

  • GLAZE
  • 1 cup blood orange juice
  • 1/2 cup pomegranate molasses
  • 1/4 cup maple syrup
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup Cointreau liqueur
  • 1 teaspoon dried lavender flowers
  • 1/4 teaspoon star anise powder
  • TURKEY
  • 2 heads garlic
  • 3 tablespoons olive oil
  • 1/4 cup chopped sun dried apricots
  • 2 tablespoons chopped lemon thyme
  • 1 tablespoon chopped sage leaves
  • 1 18-pound free range turkey
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup peeled cipollini onions
  • 30 small new potatoes, halved
  • 20 baby carrots, peeled
  • 20 baby beets, peeled
  • 3 medium parsnips, peeled, cut into 1/2 inch pieces
  • 1/2 cup unsalted butter
  • 1 bouquet fresh herbs
  • BLACK MUSCAT SAUCE
  • ** reserved neck and giblets
  • 2 tablespoons grapeseed oil
  • 3/4 cup diced red onions
  • 1/2 cup diced celery
  • 4 sprigs thyme
  • 1/2 cup raisins
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1/4 cup sherry vinegar
  • 1 cup black muscat wine
  • 3 quarts chicken stock
  • Sea salt and freshly ground black pepper, to taste

Preparation

  • 1 GLAZE
  • 2 Combine all ingredients in small saucepan over medium heat. Bring to simmer. Reduce to syrupy consistency. Strain through fine sieve. Set aside
  • 3
  • 4 TURKEY
  • 5 Pre-heat oven to 350°F. Cut garlic heads in half crosswise. Place cut side down in casserole dish. Drizzle with 1 tablespoon olive oil. Cover.
  • 6 Cook 30 minutes or until soft. Squeeze pulp into mixing bowl. Mix with sun dried apricots, thyme and sage. Carefully insert fingers between skin and flesh of turkey to loosen. Evenly spread garlic mixture under skin of breasts and legs. Rub remaining olive oil over entire turkey. Season inside and out with salt and pepper.
  • 7 Bake in roasting pan, breast side up. Brush with glaze every 30 minutes.
  • 8 After 2 1/2 hours surround turkey with vegetables. Dot with butter. Season vegetables with salt and pepper.
  • 9 Cook 1 hour or until internal temperature reaches 160°F at thickest part of thigh. Transfer turkey to ceramic serving platter. Surround with root vegetables. Garnish with herb bouquet before serving
  • 10
  • 11 BLACK MUSCAT SAUCE
  • 12 Reduce chicken stock to 1 quart in large sauce pot. Set aside. Cut necks into 2-inch pieces, using cleaver.
  • 13 Add oil to large sauce pot over medium high heat. Add neck and giblets. Brown on all sides. Reduce heat to medium.
  • 14 Add onions, celery, thyme, raisins and butter. Cook 5 minutes, stirring often. Stir in flour. Cook 1 minute. Add vinegar, black muscat and chicken stock. Bring to simmer.
  • 15 Cook 15 minutes or until sauce consistency, stirring often. Season with salt and pepper.
  • 16 Strain trough fine sieve. Transfer to sauce boat

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