Turkey with tangerines
10 servings
390 minutes
Turkey with mandarins is a vibrant dish of American cuisine that combines the rich flavor of meat with citrus freshness. This festive treat is traditionally prepared for Thanksgiving but is perfect for any celebration. The sweetness of mandarins harmonizes with the aroma of fresh rosemary and thyme, giving the bird sophistication. Roasted in the oven at the right temperature, the turkey becomes juicy while the browned skin turns crispy. Cooking time depends on weight, allowing for perfect results. The dish is served with vegetables or gravy sauce, making it even richer. It is ideal for a cozy family dinner as well as a large festive feast, bringing warmth and joy to all guests.
1
Preheat the oven to full power. Stuff the turkey (6-8 kg) belly with halved mandarins (clementines) and herbs. Save one sprig of rosemary, pluck the leaves from the end, and pierce the skin along the edges of the belly, joining the ends.
- Turkey: 1 piece
- Tangerines: 3 pieces
- Fresh rosemary: 3 sprigs
- Thyme: 3 sprigs
2
If using stuffing, fill the bird from the neck side.
3
If you already have prepared gravy, you won't need vegetables. If not, place the vegetables on a baking sheet, lay the turkey on top, and cover with foil. Put it in the oven and immediately reduce the temperature to 180 °C.
- Carrot: 2 pieces
- Onion: 3 pieces
- Celery stalk: 2 pieces
4
Calculate the cooking time as follows: 35–40 minutes per kilogram of poultry, meaning a 7 kg turkey should be in the oven for 4–4.5 hours. However, also consider your oven's characteristics and the quality of the bird, so check it every half hour and baste it with the juices from the pan.
5
After 3.5 hours, remove the foil to brown the skin. If you have a meat thermometer, pierce the thickest part of the breast - young bird meat will be ready at 65 °C, while older and tougher meat will be ready at 85 °C.
6
Remove the turkey and hold it over the roasting pan to let the juices drain. Transfer to a serving platter. Cover with two layers of foil and two kitchen towels to keep the turkey warm. Let it rest for a couple of hours. Then slice and serve.