I didn’t host Thanksgiving, so we didn’t get to enjoy turkey leftovers. I love to make turkey soup, so roasting a turkey was a must! I live in the Mandarin capital of California, so I wanted to make sure to use them in this recipe!
Recipe: Mandarin-Roasted Turkey
1 turkey (whatever size you like. Mine was about 10-12 pounds)
5 mandarin oranges, cut in half
~1/2 cup salt
~1/4 cup butter or ghee
Remove giblets from turkey. Set turkey in a large dish (I used a 9×13 pan), and generously cover with salt on all sides. Cover with plastic wrap and place in fridge overnight.
The next day, preheat oven to 425 degrees and baste the turkey in melted butter all over, then sprinkle with Herbes de Provence. Squeeze the mandarins over the turkey to give it a little flavor. Place the mandarins inside the cavity. Place, breast side down, in roasting pan for about 25 minutes, then turn turkey over. Make sure there are still herbs on the breast. If not, go ahead and sprinkle some more.
Bake in oven until internal temp reaches about 165 degrees. For me, it was about another 2 hours.
Cover lightly with a piece of aluminum foil and let sit for 20-30 minutes before carving.
Optional gravy recipe:
Take the drippings from the pan and put them in a saucepan. Add 1-2 cups water, depending on how salty it is. When the salt level is right for you, turn heat to medium and cook until beginning to boil. Get about 3 TBSP tapioca flour in a bowl, and add a couple TBSP of water. Stir until the flour is dissolved and is milky white. Add into the gravy, and continue to boil for a few more minutes, until starting to thicken. Superman said it was the best gravy he’s ever had!
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