RECIPE ALERT: Roasted Turkey with Honey Glaze **Thanksgiving Edition**

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Thanksgiving was a huge success at The Doe Fund and we hope everyone enjoyed with their loved ones as well! Over 50+ volunteers and staff, including George and Harriet McDonald, came together to make this holiday special for our men in blue. We served turkey, glazed ham, baked macaroni and cheese, collards, cornbread stuffing, rice pilaf, candy yams, and several desserts to over 1,000 men at both our locations in Harlem and East Williamsburg. Holidays can be rough for some of our men in blue so we hope a great atmosphere, wonderful volunteers and delicious food made this a memorable and joyful holiday. Feel free to use our Turkey with honey glaze recipe for future holidays. Enjoy and Happy Holidays!

Roasted Turkey with Honey Glaze

1 16-pound turkey, neck bone and giblets set aside
1 onion, quartered
2 celery stalks, coarsely chopped
1 bay leaf
1 tablespoon dried thyme
2 quarts chicken stock
2 cups all-purpose flour

Directions:

  1. In the bottom of a roasting pan, put the neck bone and giblets, onion, celery, carrot, bay leaf, thyme, and 1 quart chicken stock.
  2. Preheat the oven to 350 degrees. Put the turkey on a rack in the roasting pan and roast.
  3. Meanwhile, prepare the glaze that you will use with your turkey:

Honey Glaze

1 tablespoon virgin olive oil
1 onion, chopped
½ cup sugar
1 cup honey
1 cup orange juice, preferably fresh squeezed
12 oranges, peeled and sectioned
1 tablespoon chili oil

Heat the olive oil in a saucepan and sauté the onion until translucent. Add the sugar, stirring over medium heat. When it becomes golden, add the honey and orange juice, stirring and cooking until a syrup forms. Add the orange sections and cook until the syrup coats the back of the spoon. Finish with chili oil.

  1. After 1 hour of roasting the turkey, brush the turkey with the honey glaze. Repeat every 20 minutes until the turkey is done (2 to 3 hours). The turkey should register 180 degrees initially on a meat thermometer when it is fully cooked, and the breast meat will pull away from the bone. The turkey drippings plus the vegetables and stock will be used later to make a delicious sauce.
  2. When the bird is done, set it aside to rest and pour the drippings, including the neck bone and giblets, into a saucepan. Bring to a boil and skim off excess fat to use for roux. Add the remaining quart of chicken stock, and simmer for 1 hour.
  3. While the sauce is simmering, make the roux: Place the turkey fat in a sauté pan over medium heat and gradually add 2 cups of all-purpose flour, stirring continuously. Cook until the aroma is nutty and the roux becomes a blond color. Set the roux aside to cool. Once cool, whisk into the simmering sauce with a wire whisk, making sure there are no lumps. Continue simmering for 1 hour, tasting occasionally. If there is a raw flour taste, continue cooking until the taste has disappeared. Adjust seasoning at the end with salt and pepper. Strain through a fine-mesh sieve.
  4. Lastly, enjoy!

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