Pavo Asado Relleno de Salsa de Naranja Ágria (Brined, Air Dried, Spanish Spice Butter Rub and Slow Roasted Turkey with Sour Orange Sauce Stuffed with Spanish-Style Stuffing)

Bobby Flay adapted by Michael McCabe

http://img.foodnetwork.com/FOOD/2006/11/10/gl0702_turkey1_lg.jpg

Servings: 16

 

Notes:

 

Bake any remaining stuffing while the turkey is resting in either an 8x8, 7x11, or 9x13 inch glass baking dish depending on how much is left over from stuffing the turkey. Brush the baking dish with olive oil. Pour the stuffing into the baking dish and cover with foil. Bake at 325 degrees F for 30 minutes. Remove the foil and bake 30 minutes more. Serve.

 

Cuisine: Spanish

 

Categories: Brine, Compound Butter, Poultry, Roasted, Sauce, Stuffing/Dressing

 

Source: Boy Meets Grill - Easy Thanksgiving, 2007

 

Copyright: 2008

-----

Software

...

1 (20 pound) turkey, neck, heart, and gizzard reserved for gravy - reserve liver for another use

.

For brine

.

1/2 gallon water

1/2 gallon fresh orange juice

1/2 gallon "light" orange juice beverage

4 cups kosher salt

2 cups light brown sugar

1 cup sugar

3 large carrots, coarsely chopped

2 large white onions, coarsely chopped

1 head garlic, peeled and crushed

6 fresh rosemary sprigs, bruised

6 fresh sage sprigs, bruised

6 fresh oregano sprigs, bruised

1 bunch fresh thyme, bruised

1 bunch fresh parsley

3 large oranges, coarsely chopped

zest from 3 additional oranges

3 bay leaves

3 tablespoons whole black peppercorns

3 tablespoons whole cumin seeds, toasted

2 tablespoons whole mustard seeds, toasted

2 tablespoons whole fennel seeds, toasted

3 tablespoons spanish paprika

1/2 gallon orange pineapple juice

.

For spanish spice butter rub

.

12 tablespoons spanish paprika

4 tablespoons toasted whole cumin seeds, ground

2 tablespoons toasted whole mustard seeds, ground

2 tablespoons toasted whole fennel seeds, ground

2 tablespoons coarsely ground black pepper

1 tablespoon kosher salt

1/2 pound unsalted butter, room temperature

.

For spanish-style stuffing

.

3/4 cup rich and hearty chicken stock

3/4 cup spanish dry white wine

1/4 teaspoon saffron threads (about 20)

3 tablespoons extra virgin olive oil

1 1/2 pounds turkey “chorizo” sausage

3 cups chopped white onion

6 large garlic cloves, minced

1 cup muscat raisins

3/4 cup chopped stuffed manzanilla olives

3/4 cup blanched chopped almonds

1 1/2 tablespoons spanish paprika

9 cups cubed spanish bread (pan de horno)

5 tablespoons chopped flat leaf parsley

.

For turkey

.

1 large white onion, cut into 8 pieces

4 medium carrots, coarsely chopped

4 celery stalks, coarsely chopped

6 large garlic cloves, peeled and crushed

1 cup rich and hearty chicken stock, or more if needed

6 oranges, peel and pith removed, each cut into 8 pieces

.

For sour orange sauce

.

8 cups rich and hearty chicken stock

2 cups fresh orange juice

1/4 cup fresh lime juice

1 tablespoon orange zest

1 cup orange blossom honey

2 tablespoons unsalted butter

"to taste" kosher salt

"to taste" freshly ground black pepper

2 tablespoons chopped flat leaf parsley

---

Hardware

...

large stockpot

brining pot with cover

paper towels

wire rack

rimmed baking sheet or roasting pan

medium bowl for spice butter

whisk

small glass measuring cup

large non stick pan

slotted spoon

rack set

large roasting pan

kitchen twine

basting bulb

instant read thermometer

resting platter

foil

4-cup measuring cup

large bowl

medium saucepan

strainer

-----

----

 

     Rinse and wash turkey using cold water.

 

     Brine the turkey:

 

Combine half of the water, orange juice, light orange juice beverage, salt, sugars, carrots, onions, garlic, rosemary, sage, oregano, thyme, parsley, chopped oranges, orange zest, bay leaves, peppercorns, cumin seeds, mustard seeds, fennel seeds and paprika in a large stockpot (1/2 the water and everything else minus the orange pineapple juice). Bring to a boil over medium high heat and cook for about five minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from the heat, add  the remaining water and the orange pineapple juice, and cool to room temperature. Place the turkey in a pot large enough to hold the turkey and the brine. Make sure the turkey is cover with the brine, making sure both cavities of the turkey are filled as well, adding additional water if needed. Cover and refrigerate for 12 hours.

 

     Air-dry the turkey:

 

Remove turkey from brine and rinse well under cool running water.  Pat dry inside and out with paper towels.  Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 24 hours.

 

     Make the spanish spice butter rub:

 

In a medium bowl whisk paprika, cumin, mustard, fennel, pepper and salt. In a food processor, combine butter and spices.

 

     Make the spanish-style stuffing:

 

In a small glass measuring cup combine the chicken stock and white wine. Add the saffron and let sit for 15 minutes. Heat a large non stick pan over medium heat. Add the olive oil. If the sausage is in casings, squeeze the sausage meat out of the casing. Cook sausage meat until browned and cooked through. Remove from pan using a slotted spoon. Set aside. Add onions to the pan and cook over medium low heat stirring occasionally until golden brown, approx. 5 minutes. Add the garlic, raisins, olives, almonds, and paprika. Crumble in the cooked sausage meat. Mix well. Add the bread cubes and parsley and stir till well combined. Pour the saffron wine/stock liquid over top and stir until the bread is well moistened. If it looks dry add another ¼ cup of stock. Can be made 1 day ahead. Store mixture in fridge.

 

     Prepping the turkey for roasting:

 

Let turkey stand at room temperature 1 hour before roasting. Lightly rub spice butter inside both cavities. Place turkey on rack set in large roasting pan.  If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely.  Rub the exterior of the turkey with spice butter.  Place onion, carrots, celery, garlic and 1/2 cup chicken broth in the bottom of roasting pan along with the reserved turkey neck, heart and gizzard. Melt remaining spice butter over low heat, this will be used as a basting liquid.

 

     Roasting the turkey:

 

Set oven rack at lowest position in oven and preheat to 425°F. Roast turkey 30 mintues. Lower temperature to 350°F. Pour remaining melted spice butter over turkey. Roast turkey 1 hour, covering loosely with foil if browning quickly. Basting often. Add more chicken broth in 1/2 cup increments if pan juices evaporate. Lower temperature to 325°F. Add all orange slices to pan juices around turkey. Continue to roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup chicken broth and pan juices every 45 minutes, about 3 hours 30 minutes for unstuffed and 4 hours for stuffed.

 

Transfer turkey to platter. Tent loosely with foil; let stand 1 hour (internal temperature will increase 5 to 10 degrees).

 

     Making the sauce:

 

Discard vegetables, fruit and turkey giblets. Place roasting pan over 2 burners. Add 1 cup of chicken broth and bring to boil, scraping up browned bits. In two batches, pour pan juices into 4-cup measuring cup and spoon off fat and discard. Add enough chicken broth to pan juices to measure 8 cups. Transfer broth mixture to large bowl; set aside. In a medium saucepan add the orange juice, lime juice, zest, and honey and cook until reduced by half. Add the chicken stock and cook until thickened to a sauce consistency and reduced to about 3 cups.

 

Strain the sauce into a bowl, whisk in the butter and season with salt and pepper, to taste. Stir in the parsley and serve hot.

 

     To serve:

 

If turkey is stuffed remove stuffing, carve turkey and serve with sauce.

 

-----