Rosemary-Orange Roast Turkey
Serves: up to 8 | Cooking time: 3 hours, 30 minutes
Developed by Brooklyn Supper, exclusively for Farmer Focus!
“This rosemary-orange turkey comes out of the oven with crisp, golden skin and suburb flavor. A sea salt, brown sugar, rosemary, and orange zest dry rub melds beautifully with the inherent flavor of an organic, free-range broad-breasted bronze turkey.”
INGREDIENTS
Dry Rub
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1 12 - 15 pound Farmer Focus Heirloom turkey, thawed completely
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6 tablespoons sea salt
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¼ cup orange zest, from about 3 oranges (reserve oranges)
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3 tablespoons brown sugar
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3 tablespoons minced fresh rosemary leaves
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2 tablespoons fresh thyme leaves
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2 teaspoon black pepper
To Roast
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2 tablespoons extra virgin olive oil
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2 yellow onions, peeled and quartered
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2 heads garlic, root end sliced off
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2 carrots, scrubbed and cut into 4-inch segments
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2 celery ribs, cut into 4-inch segments
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Reserved oranges, quartered
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2 cups white wine
Gravy
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6 tablespoons all-purpose flour
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4 cups rich turkey or chicken stock
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