Pot Roasted Turkey In Cranberry Reduction


4 kg  turkey, at room temperature                  
Salt, to taste
Freshly ground black pepper, to taste
2 celery stalks, cut 2″ lengths
4 yellow onion, quartered
3 orange, quartered
5 lemon, quartered
6 bay leaf
3 fresh parsley springs
1/4 cup unsalted butter, at room temperature
1 cup chicken stock

Cranberry sauce
3 cups fresh or frozen whole cranberries / tetra pack juice of cranberry
1 cup sugar
1 orange, grated zest and juice
1 cup water
1 cinnamon stick, about 3″ long, broken in half
1/4 teaspoon ground cloves
1/4 cup coarsely chopped walnuts, toasted, (optional)


1) Preheat to 325 degrees Fahrenheit

2) Remove the neck, gizzard, and heart from the turkey and discard or reserve for another use. Rinse with cold water, pat dry. Season the cavity with salt and pepper and place the celery, onion, orange, lemon, bay leaf, and parsley in it. Truss if desired. Rub the outside of the bird with the butter and sprinkle with salt and pepper.

3) Place on the rack in the pan, breast-side down. Roast for 40 minutes, basting with pan juices after 20 minutes. Add the chicken stock to the pan and reduce the heat to 325 degrees Fahrenheit; turn breast-side up and continue to roast, basting every 15 to 20 minutes with pan juices. Roast until golden and cooked through.

4) After about 2 hours, start testing for doneness as the turkey should roast a total of 2 1/2 to 3 hours.

5) As soon as the turkey is in the oven, begin to make the cranberry sauce: Sort the cranberries, discarding any soft ones. In a saucepan over medium-high heat, stir together the cranberries, sugar, orange zest and juice, water, cinnamon stick, and cloves. Bring to a boil, reduce heat to low, and cover partially. Simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, 10 to 15 minutes.

6) Transfer to a bowl and let cool, then cover and refrigerate until serving. Stir in the roasted walnuts (if using) just before serving. You will have 4 1/2 cups of sauce.

7) Transfer the turkey to a warmed platter, cover loosely with aluminum foil, and let rest for 20 to 30 minutes before carving. Serve the turkey with the cranberry sauce.

(Courtesy: Executive chef Aman Tandon from The Pride Hotels, Ahmedabad)

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