Citrus-glazed Turkey With Chipotle Gravy

Total Time: 7 hrs 45 mins Preparation Time: 45 mins Cook Time: 7 hrs

Ingredients

• Servings: 16
• 3/4 cup unsalted butter
• 1/2 cup honey
• 3 tablespoons packed grated orange peel
• 3 tablespoons packed lime zest (from about 12 limes)
• 2 tablespoons chopped fresh thyme
• 4 teaspoons chopped canned chipotle chilies
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 2 tablespoons butter
• 4 1/2 cups chopped onions
• pound turkey, neck, gizzard, and heart reserved
• 2 cups chopped peeled carrots
• 2 cups chopped celery & leaves
• 1 1/2 cups chopped plum tomatoes
• 9 cups canned low sodium chicken broth
• 1 cup canned low sodium chicken broth
• 1/2 cup all-purpose flour

Recipe

• 1 for glaze:.
• 2 melt butter in heavy small saucepan over medium heat.
• 3 remove from heat.
• 4 stir in next 7 ingredients.
• 5 freeze until mixture begins to firm up but is still spreadable, about 30 minutes.
• 6 set aside 1/2 cup citrus glaze for gravy.
• 7 for turkey:.
• 8 melt butter in large nonstick skillet over medium-high heat.
• 9 add onions and reserved turkey parts and saute until onions are very deep brown, about 22 minutes.
• 10 add carrots, celery, and tomatoes to skillet and toss to blend. (glaze and vegetable mixture can be made 1 day ahead. cover separately and chill. cover turkey and chill.)
• 11 set rack in bottom third of oven and preheat to 400°f
• 12 place small rack in center of large roasting pan.
• 13 sprinkle vegetable mixture with turkey parts around rack.
• 14 rinse turkey inside and out; pat dry.
• 15 place turkey on rack in roasting pan.
• 16 starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
• 17 rub 1/2 cup citrus glaze over breast meat under skin.
• 18 if stuffing turkey, spoon stuffing loosely into neck and main cavities.
• 19 tuck wing tips under turkey; tie legs together loosely to hold shape.
• 20 brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze.
• 21 sprinkle turkey generously with salt and pepper.
• 22 cover turkey (not pan) loosely with foil.
• 23 roast 30 minutes.
• 24 reduce oven temperature to 350°f; add 1 cup broth to pan.
• 25 press foil snugly around turkey (not pan).
• 26 roast 1 hour 15 minutes.
• 27 add 1 cup broth to pan.
• 28 roast turkey until thermometer inserted into thickest part of thigh registers 175°f, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed.
• 29 transfer turkey to platter.
• 30 tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees).
• 31 reserve pan juices.
• 32 for gravy:.
• 33 strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer.
• 34 spoon fat from top of juices; discard fat.
• 35 add enough chicken broth to pan juices in cup to measure 6 cups.
• 36 stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted.
• 37 gradually add flour; whisk 1 minute.
• 38 gradually whisk in pan juices.
• 39 bring to boil, whisking until smooth.
• 40 reduce heat to medium; boil until sauce thickens slightly, about 5 minutes.
• 41 season gravy with salt and pepper.
• 42 brush any remaining glaze over turkey.
• 43 serve turkey with gravy.