Roasted Turkey with Herbs and Orange: History and Origin
Roasted turkey is an emblematic dish in many cultures, especially in Latin America and North America, where it is traditionally associated with celebrations like Thanksgiving and Christmas. The turkey, native to Mexico, was domesticated by pre-Columbian civilizations and has been a fundamental part of their cuisine for centuries. In different Latin American countries, this dish may have various names and different preparations, although the concept of roasting the turkey with spices and citrus accompaniments is a constant to enhance its flavor.
In countries like Mexico, Colombia, and Argentina, roasted turkey is usually prepared with fresh herbs and citrus fruits, such as orange or lemon, which add freshness and a touch of acidity that complements the juicy meat. In Mexico, it is simply known as "stuffed turkey" or "oven-roasted turkey," while in other countries it may be called "braised turkey" or "orange turkey." This particular recipe stands out for the use of fresh herbs and orange, which provide intense aromas and a delicate flavor, reflecting the influence of Mediterranean cuisine mixed with Latin American traditions.
How to Prepare Roasted Turkey with Herbs and Orange
Roasted turkey with herbs and orange is a recipe that combines the citrus flavor of orange with the freshness of herbs and the sweetness of brown sugar to create an exquisite and aromatic dish. Perfect for special occasions, this dish can become the centerpiece of any celebration, accompanied by a smooth and creamy sauce that enhances every bite.
Ingredients:
Orange, Light Brown Sugar, Poultry Seasoning, Salt, Green Onion, Fresh Parsley, Turkey, Milk, All-Purpose Flour.
Preparation Steps:
Preheat the oven to 350 degrees F.
Remove the orange zest with a vegetable peeler, avoiding the bitter white part.
Finely chop the zest.
Cut the orange in half.
Squeeze the orange halves.
Reserve the juice for making the sauce.
Reserve the orange halves.
Combine the zest, brown sugar, poultry seasoning, and salt in a small bowl.
Finely chop the white part of the green onions.
Reserve the green part.
Add the chopped green onions and chopped parsley to the zest mixture.
Remove the neck and giblets from the turkey cavity.
With your fingers, carefully loosen the skin around the breast and legs of the turkey.
Spread the zest mixture under the skin.
Place the parsley stems, green onion ends, and orange halves in the turkey cavity.
Place the turkey on a rack in a large roasting pan.
Place the neck and giblets at the bottom of the pan.
Lightly cover the turkey with aluminum foil.
Roast in the preheated oven at 350 degrees for 3 hours and 30 minutes or until an instant-read thermometer registers an internal temperature of 180 degrees F in the innermost part of the thigh and 170 degrees in the breast.
Remove the turkey to a platter.
Discard the neck and giblets.
Lightly cover with aluminum foil.
Let rest for 20 minutes.
Meanwhile, prepare the sauce: scrape the pan juices into a 1-quart liquid measuring cup.
Remove the fat.
Add water to make 4 cups.
Pour into a medium saucepan along with the reserved orange juice.
Bring to a gentle boil.
Whisk the milk, flour, salt, and poultry seasoning in a small bowl until smooth.
Stir into the saucepan.
Boil over medium-high heat, stirring, for 4 minutes or until the sauce thickens.
Serve with the sliced turkey ready to enjoy.
