Recipe adapted for pastured, kosher cooking from Serious Eats
Ingredients:
- 1 Whole Turkey or Half Turkey
- 3/4 cup blood orange juice and 1/2 tablespoon zest (from around three oranges)
- 1/2 tablespoons honey
- 3 medium garlic cloves, minced
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 tablespoons oil or schmaltz
- 2 tablespoons olive oil
- 2lbs potatoes, peeled and halved
- Salt and pepper, to taste
Directions:
- Preheat the oven to 325°F. While the oven heats up, combine the blood orange juice, zest, honey, garlic, mustard, vinegar, pepper flakes, and schmaltz in a medium saucepan, then bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer, stirring occasionally, until glaze has reduced by half–around 30 minutes. Transfer half of the glaze to a container and set aside for serving.
- Meanwhile, place the turkey in roasting pan and drizzle with olive oil. Arrange the potatoes around the turkey, season with pepper, and roast for 30 minutes. Remove from the oven, and baste the turkey with glaze. Continue roasting, basting with additional glaze every 20 minutes until the skin has turned golden brown and an instant-read thermometer registers 165°F when inserted into the thickest part of the breast. How long will it take? Allow 10-12min/lb for a half turkey; 12-15min/lb for a Whole Turkey. If the skin of the turkey begins to get too dark, tent loosely with aluminum foil.
- When the turkey is done, remove from the oven and let rest for 15 minutes. Carve, slice, arrange on a platter with the potatoes and drizzle with pan juices. Warm up the reserved glaze and serve alongside the turkey and potatoes.
