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Clementine-Salted Turkey with Redeye Gravy
- 1/3 cup coarse kosher salt
- 12 small clementines or tangerines (about); peel finely grated (3 tablespoons); fruit wrapped, chilled
- 1 20- to 22-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for Turkey Stock (click for recipe)
- 2 large onions, quartered
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon freshly ground black pepper
- 6 cups (or more) low-salt chicken broth, divided
- Turkey Stock (click for recipe)
- 4 ounces country ham, Serrano ham, or thick-cut smoked bacon, cut into 1/4-inch dice
- 6 tablespoons all purpose flour
- 2 cups freshly brewed coffee
Directions:View on Bon Appetit
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