Clementine-Salted Turkey with Redeye Gravy

Clementine-Salted Turkey with Redeye Gravy
Photo by Elinor Carucci


  • 1 20-to 22-pound turkey
  • ½ cup unsalted butter
  • 6 tablespoons all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 4 ounces country ham, Serrano ham
  • 12 small clementines or tangerines
  • 1/3 cup coarse kosher salt
  • + 4 more ingredients
    • 6 cups (or more) low-salt chicken broth, divided
    • 2 large onions
    • Turkey Stock
    • 2 cups coffee

Rub salt and clementine peel together in small bowl. Sprinkle some seasoned salt in main and neck cavities of turkey. Place turkey in large roasting pan. Reserve 2 teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey. Cover pan with plastic wrap and refrigerate turkey o...

View full recipe at Epicurious


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