Food Recipe

Table of Contents

Roast Turkey with Red Currant Jelly and Citrus Glaze: A Symphony of Flavor and Juiciness

The aroma of a roasting turkey is, for many, the very essence of a celebratory meal. I remember one particular Thanksgiving, a few years back, when the usual grand turkey seemed just a touch… predictable. We’d tinkered with herbs, with stuffing variations, but something was missing. Then, a whisper of a recipe, a hint of citrus and a sweet-tart glaze, changed everything. The resulting bird, imbued with the subtle perfume of orange and lemon, its skin gleaming with that jewel-toned red currant jelly, was not just a meal; it was an event. The sheer moistness, a testament to the overnight brine, was met with gasps of delight. This is the recipe that broke our turkey rut, the one that became a cherished tradition, a testament to how simple additions can elevate the familiar to the extraordinary.

Recipe Overview

Prep Time: 15 minutes (plus overnight brining)
Cook Time: 3 hours 45 minutes to 4 hours 15 minutes (depending on stuffing)
Total Time: Overnight + 4 hours
Servings: 8-10
Yield: 1 roast turkey with gravy
Dietary Type: Not specified

Ingredients

For the Turkey:

7 quarts water
1 cup salt
17 lbs turkey, with neck, heart, and gizzard reserved for Giblet Stock
9 tablespoons butter
1⁄2 cup red currant jelly
4 teaspoons fresh marjoram, chopped
1 tablespoon orange peel, grated
1 tablespoon lemon peel, grated
1 cup shallot, sliced

For the Giblet Stock:

1 cup reduced-sodium chicken broth, low sodium
1⁄4 cup all-purpose flour
1⁄4 cup ruby port
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1⁄4 teaspoon orange peel, grated

Equipment Needed

Large stockpot or container for brining
Roasting pan
Small saucepan
Medium saucepan
Whisk
Meat thermometer
Large measuring cup
Foil
Serving platter

Instructions

The journey to a perfect roast turkey begins the day before. This overnight brine is the secret to an exceptionally juicy bird, infusing every morsel with moisture and a subtle salinity that enhances the natural flavors.

Prepare the Brine: In a large stockpot, combine the 7 quarts of water and 1 cup of salt. Stir until the salt is completely dissolved.
Brine the Turkey: Rinse the turkey inside and out. Place the turkey into the prepared brine. Ensure it is fully submerged. Cover the pot and refrigerate overnight.
Prepare the Jelly Mixture: The next day, begin preparing the flavorful glaze. In a small saucepan, melt the 9 tablespoons of butter with the 1⁄2 cup of red currant jelly over medium heat. Stir until the mixture is smooth and well combined.
Infuse the Glaze: Stir in the 4 teaspoons of chopped fresh marjoram, 1 tablespoon of grated orange peel, and 1 tablespoon of grated lemon peel into the butter and jelly mixture.
Chill the Glaze: Place this fragrant mixture in the freezer until it becomes semi-firm. This will take approximately 1 hour. Remember to whisk it occasionally during this chilling process to ensure an even consistency.
Preheat the Oven: Position an oven rack in the bottom third of your oven. Preheat the oven to 375°F (190°C).
Prepare the Turkey for Roasting: Drain the turkey thoroughly from the brine. Pat the inside and outside of the turkey completely dry with paper towels. This step is crucial for achieving crispy skin.
Add Aromatics to the Pan: Sprinkle the 1 cup of sliced shallots evenly in the bottom of your roasting pan. These will add a lovely aromatic foundation and help prevent drippings from burning.
Position the Turkey: Place the dried turkey directly on top of the shallots in the roasting pan.
Loosen the Skin: Carefully slide your hand between the skin and the breast meat, starting at the neck end. Gently loosen the skin to create pockets for the glaze, being careful not to tear the skin.
Apply the Glaze: Spread 1⁄2 cup of the chilled jelly mixture evenly over the breast meat, tucking some of it under the skin. Apply the remaining portion of this 1⁄2 cup of chilled jelly mixture all over the outside of the turkey. Reserve the remaining red currant jelly mixture for making the gravy and the final glaze.
Stuffing (Optional): If you are stuffing the turkey, spoon your desired stuffing loosely into the neck and main cavities. Do not overstuff, as this can lead to uneven cooking and food safety concerns.
Truss the Turkey: Tuck the wing tips securely under the body of the turkey. Tie the legs together with kitchen twine to help the turkey hold its shape during roasting.
Initial Roasting: Place the turkey in the preheated oven. Roast for 45 minutes. If you notice the drippings threatening to burn, add a small amount of broth to the pan.
Reduce Oven Temperature: After the initial 45 minutes of roasting, reduce the oven temperature to 350°F (175°C).
Continue Roasting: Loosely cover the turkey with foil. Continue to roast. If the turkey is unstuffed, it will take approximately 3 hours longer. If it is stuffed, it will take approximately 3 1⁄2 hours longer. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C). During this time, add more broth to the pan if necessary to prevent the drippings from burning, and baste the turkey occasionally with the pan drippings.
Achieve Golden Skin: If the skin needs additional browning during the last 20 minutes of cooking, uncover the turkey.
Rest the Turkey: Once the turkey reaches the correct internal temperature, carefully transfer it to a warm serving platter. Tent it loosely with foil and allow it to stand for 30 minutes. This resting period is critical for the juices to redistribute throughout the meat, ensuring a moist and tender result.
Prepare the Gravy: While the turkey is resting, reserve the pan drippings for the gravy. Strain the pan juices into a large measuring cup, then spoon off the excess fat.
Make the Giblet Stock: In a large saucepan, combine the strained pan juices with the 1 cup of reduced-sodium chicken broth. If the total liquid doesn’t measure 4 cups, add enough additional broth to reach that amount.
Thicken the Gravy: Bring the liquid mixture to a boil. In a separate bowl, stir together 4 tablespoons of the reserved jelly mixture and 1⁄4 cup of all-purpose flour to form a smooth paste. Whisk this paste into the boiling stock mixture.
Incorporate Port and Citrus: Add the 1⁄4 cup of ruby port, 2 tablespoons of fresh orange juice, and 2 tablespoons of fresh lemon juice to the gravy. Continue to boil, stirring occasionally, until the gravy is reduced enough to coat a spoon thickly. This should take about 12 minutes.
Finish the Gravy: Stir in the 1⁄4 teaspoon of grated orange peel. Season the gravy with salt and pepper to taste.
Glaze the Turkey: Just before serving, brush the warm turkey with enough of the remaining red currant jelly mixture to create a beautiful, glossy glaze.

Expert Tips & Tricks

Patting Dry is Key: I cannot stress enough the importance of thoroughly patting your turkey dry after brining. Moisture is the enemy of crispy skin! Use paper towels until the skin feels dry to the touch.
Butter Under the Skin: Don’t skip the step of loosening the skin and spreading some of that delicious butter and jelly mixture directly onto the breast meat. It infuses the most tender part of the turkey with incredible flavor and moisture.
Don’t Overcrowd the Pan: If you’re roasting a larger turkey or cooking multiple items, ensure your roasting pan isn’t too crowded. This allows for proper air circulation, which is essential for even browning.
Trust Your Thermometer: While the estimated cooking times are a good guide, always rely on a meat thermometer for accuracy. Internal temperature is the most reliable indicator of doneness.
Make-Ahead Gravy Base: You can prepare the Giblet Stock ahead of time and refrigerate it. This will save you precious time on carving day.

Serving & Storage Suggestions

Serve this magnificent roast turkey hot from the platter, carved generously and drizzled with the rich, citrus-kissed gravy. The vibrant red currant glaze will catch the light, making it a stunning centerpiece for any holiday table. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap portions tightly and freeze for up to 2-3 months. To reheat, gently warm slices in a covered dish with a splash of broth or gravy to maintain moisture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1763 kcal
Calories from Fat	815 g	46%
Total Fat	90.6 g	139%
Saturated Fat	30.1 g	150%
Cholesterol	690.4 mg	230%
Sodium	14901 mg	620%
Total Carbohydrate	23.4 g	7%
Dietary Fiber	0.5 g	2%
Sugars	11.8 g	47%
Protein	198.8 g	397%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe sings with its red currant and citrus notes, feel free to explore. If red currant jelly is unavailable, a good quality cranberry sauce can offer a similar tartness, though the color will differ. For the citrus, you could experiment with a mix of grapefruit peel or even a touch of lime peel for a more zesty profile. For a richer gravy, consider using turkey drippings instead of chicken broth if you have a whole turkey from which to render them.

FAQs

Q: Why does the turkey need to brine overnight?
A: Brining allows the salt and water to penetrate the turkey’s muscle fibers, helping it retain moisture during cooking and resulting in a more tender and juicy bird.

Q: Can I use dried marjoram instead of fresh?
A: Yes, you can substitute dried marjoram, but use about one-third the amount of fresh. So, for 4 teaspoons of fresh, use approximately 1 1/3 teaspoons of dried.

Q: My turkey is browning too quickly. What should I do?
A: Loosely tent the turkey with foil. This will shield the exposed areas from direct heat and allow the interior to cook through without burning the skin.

Q: How do I know if my turkey is fully cooked?
A: The most reliable method is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. It should register 180°F (82°C). The juices should also run clear when the thigh is pierced.

Q: Can I make the gravy ahead of time?
A: You can prepare the Giblet Stock base ahead of time and refrigerate it. However, it’s best to thicken and finish the gravy closer to serving to ensure the best texture and flavor.

A Final Word

This Roast Turkey with Red Currant Jelly and Citrus Glaze is more than just a recipe; it’s an invitation to create memorable moments around your table. The meticulous brining, the subtle infusion of citrus and herbs, and the final jewel-toned glaze all come together to deliver a bird that is both stunning and exceptionally delicious. It’s a dish that speaks of comfort, celebration, and the joy of sharing good food. I encourage you to embrace the process, perhaps with a glass of crisp white wine or a robust red, and savor the anticipation as the aromas fill your kitchen. When you carve into this succulent turkey, know that you’ve created something truly special. I’d love to hear about your experience and any personal touches you bring to this beloved recipe.

Roast Turkey With Red Currant Jelly and Citrus Glaze Recipe