Recipe by Cooking Light December 1998

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
12 servings (serving size: 6 ounces turkey and 2 tablespoons gravy)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift wing tips up and over back; tuck under turkey.

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  • Combine sugar and water in a saucepan, and cook 5 minutes over medium heat. Remove from heat; stir in juice, vinegar, salt, and pepper. Combine turkey and juice mixture in a large oven cooking bag. Seal; marinate in refrigerator 24 hours. Remove from bag; reserve 2 3/4 cups marinade. Discard remaining marinade.

  • Preheat oven to 325°.

  • Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325° for 3 hours and 10 minutes or until thermometer registers 180°, basting occasionally with 2 cups marinade. (Cover turkey loosely with foil if it gets too brown.)

  • Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard skin.

  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 1/2 cup marinade, broth, brandy, and honey to pan. Combine 1/4 cup marinade and flour; stir with a whisk. Add to gravy mixture in saucepan. Bring to a boil; reduce heat. Simmer 15 minutes; stir frequently. Serve gravy with turkey.

Nutrition Facts

328 calories; calories from fat 11%; fat 4.1g; saturated fat 1.4g; mono fat 0.9g; poly fat 1.2g; protein 50.9g; carbohydrates 19g; fiber 0.2g; cholesterol 142mg; iron 3.4mg; sodium 175mg; calcium 39mg.
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