Chef Dean Fearing from Fearing's Restaurant in Dallas, Texas glazes his roast turkey with a sweet syrup made with tangerine juice, ginger, and sage.
Recipe adapted from Dean Fearing.
For the turkey:
One 18-pound fresh turkey
4 tablespoons olive oil
Salt to taste
Ground black pepper to taste
6 cups rich chicken stock
1 onion, peeled and chopped
1 stalk celery, trimmed and chopped
1 carrot, trimmed and chopped
Tangerine Sage Glaze
For the Tangerine Sage Glaze:
3 cups fresh tangerine or orange juice
1 tablespoon fresh finely grated ginger
1 tablespoon brown sugar
2 tablespoons corn starch
3 tablespoons orange juice
1 tablespoon chopped fresh sage
Pinch of salt
For the turkey:
Preheat oven to 425 degrees.
Wash turkey well under cold running water and pat dry with paper towels. Tuck wings underneath body. Remove excess fat from cavity area. Generously coat the outside of turkey with 2 tablespoons oil. Sprinkle the skin of the turkey generously with salt, seasoning the whole body. Season the inside cavity with salt and pepper making sure to season the top of the cavity next to the breast.
Place turkey in a large roasting pan uncovered, and place in preheated oven. Roast turkey for 20 minutes or until skin is golden brown. Lower temperature to 325 degrees and roast for 4 hours and 30 minutes (or 15 minutes per pound), basting the breast every 15 minutes with a tablespoon of the 2 cups of the chicken stock mixed with the remaining 2 tablespoons oil (if skin begins to get too brown, cover with aluminum foil). Place onion, celery, and carrot around turkey in the last hour of cooking, letting them caramelize. In the last 15 minutes of the cooking process start basting with the Tangerine Sage Glaze, making sure to coat the whole bird. For the glaze to adhere to the turkey in a sticky manner, baste every 5 minutes, coating the whole bird. To check for doneness, stick a cooking fork in between the breast and leg at the joint. If juices run clear, turkey is done. Remove pan from oven and carefully place turkey on a platter and allow it to rest for 15 minutes before slicing.
Meanwhile, bring the glaze and vegetables to a boil in the roasting pan over medium heat on the stove top. When boiling, cook for 2 minutes, scraping pan to collect all turkey particles, and then pour in remaining chicken stock. Bring to a boil, turn fire down to a simmer and cook for 10 minutes. Pour sauce mixture through a strainer and with a small ladle, push the solids through. If necessary, remove grease. Check the seasoning of the sauce. Keep sauce warm until ready to serve.
For the glaze:
Heat a small sauce pot to medium high heat. When hot, add tangerine juice, ginger, and sugar and bring to a boil. Turn heat down to a simmer. In a small bowl, combine the cornstarch and the orange juice together and mix until smooth. In a very small stream, add the cornstarch mixture to the simmering pot, stirring constantly. The mixture will become thick. Cook glaze for 15 minutes and remove from the heat. Add the sage and season with salt. Keep warm until ready to use on the turkey.