Tiny New York Kitchen: Tangerine Turkey

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By Victoria Hart Glavin of Tiny New York Kitchen

This is a great recipe if you want your turkey to turn out golden brown. The white meat will also come out super juicy. Say goodbye to a dry turkey!


1 Whole Fresh Turkey (14 to 16 Pounds)

1 Cup Butter (Cubed)

1 Cup Olive Oil

2 1/2 Cups Tangerine Juice

Unbleached Flour

For The Gravy:

Turkey Giblets

3 Cups Chicken Or Turkey Broth

6 Tablespoons Unbleached Flour

1/2 Teaspoon Freshly Ground Pepper

Preheat oven to 325 degrees.

Remove giblets from turkey and place, covered, in refrigerator until ready to use.

Pat turkey dry and place breast side up on rack in roasting pan.

In large-size saucepan, melt cubed butter. Stir in olive oil. Take a large-size piece of cheesecloth and saturate it in flour. Soak cheesecloth in butter and olive oil mixture. Drape soaked cheesecloth over turkey.

Add tangerine juice to remaining butter mixture.

Place turkey in oven, with cheesecloth still on, and roast for 3 hours. Baste with tangerine juice mixture every half hour. Keep cheesecloth moist at all times.

Open oven and remove cheesecloth and throw away. Roast another 1 hour longer or until meat thermometer reads 180 degrees. Baste occasionally with pan drippings. Cover with foil if turkey browns too fast.

Remove turkey from oven and transfer to serving platter. Cover with foil and let stand for 20 minutes before carving.

Pour drippings and loosened brown bits into measuring cup. Skim off fat. Add enough broth to measure 4 cups. Reserve skimmed fat as you’ll need it to sauté giblets.

For gravy, chop reserved giblets. In a large-size saucepan, sauté giblets in reserved fat until browned. Stir in flour and pepper until blended. Gradually stir in broth mixture.  Bring to boil, cook and stir for 3 minutes or until thickened. Serve with turkey.

Serves 14
Prep Time: 40 Minutes
Cook Time: 210 Minutes
Total Time: 250 Minutes

“Work With What You Got!”

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.