Roast Turkey With Oranges, Bay Leaves, Red Onions, And Pan Gravy

Roast Turkey With Oranges, Bay Leaves, Red Onions, And Pan Gravy
12 Ingredients
  • 1 (12- to 14-lb) turkey (preferably kosher), any quills removed if necessary and neck and giblets (excluding liver) reserved for making stock
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 navel oranges, each cut into 8 wedges
  • 3 small red onions, each cut into 8 wedges
  • 5 bay leaves (not California)
  • 3/4 stick (6 tablespoons) unsalted butter, melted
  • Pan juices from roast turkey
  • About 4 cups turkey stock (page 198)
  • 1/3 cup all-purpose flour
  • Garnish: 4 roasted onions, each cut into 8 wedges (optional); fresh bay leaves (do not eat)
  • Special equipment: small metal skewers or wooden toothpicks; kitchen string
Nutrition
916
46% daily value
8 servings
                                       
                                           
     

Fat

61% 40

Saturated

68% 14

Trans

- 1

Monounsaturated

- 13

Polyunsaturated

- 8

Carbs

5% 16

Carbs (net)

- 15

Fiber

6% 2

Sugars

- 6

Sugars, added

- 0

Protein

235% 118

Cholesterol

134% 403

Sodium

47% 1124

Calcium

9% 90

Magnesium

34% 144

Potassium

30% 1407

Iron

29% 5

Zinc

87% 10

Phosphorus

145% 1015

Vitamin A

19% 168

Vitamin C

26% 23

Thiamin (B1)

31% 0

Riboflavin (B2)

87% 1

Niacin (B3)

265% 42

Vitamin B6

252% 3

Folate equivalent (total)

19% 76

Folate (food)

- 62

Folic acid

- 8

Vitamin B12

267% 6

Vitamin D

12% 2

Vitamin E

6% 1

Vitamin K

1% 1
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