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Peking-Style Roast Turkey with Molasses-Soy Glaze and Orange-Ginger Gravy
EPICURIOUS26Ingredients
4Hours
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Ingredients
US|METRIC
8 SERVINGS
- 14 lb. turkey (neck, gizzard, and liver reserved, left at room temperature for 1 hour)
- kosher salt
- freshly ground black pepper
- 4 Tbsp. unsalted butter (melted)
- 3/4 cup orange juice (from 2 oranges, divided, reserve peels for roasting pan and 1/4 cup juice for gravy)
- 1/4 cup soy sauce
- 2 Tbsp. molasses
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. spice (5, powder)
- 1 bunch scallions (cut into large pieces)
- 1 celery stalk (cut into large pieces)
- 2 Tbsp. vegetable oil (such as grapeseed)
- 1 Tbsp. vegetable oil (such as grapeseed)
- turkey neck (gizzard, and liver)
- kosher salt (and freshly ground black pepper)
- 1 shallot (chopped)
- 2 garlic cloves (smashed)
- 1 piece ginger (sliced)
- 2 cloves
- 1 whole star anise
- 1 berry (allspice)
- 4 cups low-sodium chicken broth
- 4 Tbsp. unsalted butter
- 1/4 cup all-purpose flour (all-purpose)
- 3/4 cup dry white wine
- 1/4 cup fresh orange juice (reserved from above)
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