Turkey with a twist

For more than two decades, Dean Fearing has starred as one of Dallas’ biggest celebrity chefs, said Alison Cook in Food & Wine. Long associated with the Mansion on Turtle Creek, he’s now launching his own restaurant, Fearing’s, in the city’s Ritz-Carlton. To celebrate the occasion, he “gathered friends and family together for a Thanksgiving dinner.” The centerpiece was this tangerine-glazed roasted turkey, with a citrus flavor that gives it a distinctive holiday flavor.

Turkey

One 18-lb turkey, neck reserved

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Salt and freshly ground pepper

2 tbsp vegetable oil, plus more for rubbing

2 qt chicken stock or low-sodium broth

1 medium onion, coarsely chopped

1 large carrot, coarsely chopped

1 large celery rib, coarsely chopped

1/2 cup all-purpose flour

Glaze

3 cups plus 3 tbsp fresh tangerine or orange

juice (about 6 large tangerines or 6 large navel oranges) 1 tbsp finely grated fresh ginger

1 tbsp light brown sugar

2 tbsp cornstarch

1 tbsp minced sage

Salt

Prepare turkey: Preheat oven to 400 degrees. Set turkey in large roasting pan. Fold wing tips under bird; season cavity with salt and pepper. Rub bird generously with oil, set breast side up in pan; season with salt and pepper. Roast 20 minutes. In bowl, combine 2 cups stock with 2 tbsp oil. Baste turkey with stock mixture; scatter onion, carrot, celery in pan. Lower oven temperature to 325 degrees; roast for 3-1/2 hours longer, basting every 30 minutes, rotating pan a few times, until thermometer inserted in inner thigh registers 165 degrees. Rub turkey neck with oil; season with salt and pepper. In saucepan, cook turkey neck over moderately high heat until starting to brown, 3 minutes. Turn neck, lower heat to moderate, cook until browned, about 10 minutes. Add remaining 6 cups of stock; bring to a boil. Cover; simmer over low heat, skimming, for 2 hours. Discard neck; you should have about 4-1/2 cups stock for gravy.

Make glaze: In another saucepan, combine 3 cups tangerine juice, ginger, brown sugar, and bring to boil over moderately high heat. In small bowl, blend cornstarch with remaining 3 tbsp tangerine juice until smooth. Whisk cornstarch mixture into juice in saucepan; bring to boil, whisking until thickened, about 2 minutes. Remove from heat, stir in sage, season with salt; let cool. When turkey is done, remove from oven. Increase oven temperature to 400 degrees. Generously spoon half of glaze over turkey; roast about 10 minutes or until skin starts to brown. Coat turkey skin with remaining tangerine glaze; bake 10 minutes longer or until richly browned. Transfer turkey to carving board; let rest for 15 to 25 minutes.

Make gravy: Set roasting pan on 2 burners over moderately high heat. Add 1 cup turkey stock and boil, scraping up browned bits. Strain roasting pan juices into medium saucepan, pressing down on vegetables. Skim fat from pan juices; add 1/4 cup fat to bowl; discard remaining fat. Blend flour into fat to make smooth paste. Whisk paste into pan juices; bring to boil, whisking constantly. Simmer until thickened, about 2 minutes. Whisk in remaining 3-1/2 cups turkey stock; simmer over moderately low heat, whisking often, until thickened, about 10 minutes. Carve the turkey and serve, passing gravy. Serves 12.

A stuffing that outshines the turkey

I’ve tried plenty of fancy stuffings over the years, said Lily Binns in Saveur. Been there, done that with oyster, chestnut, apple, and other variations. But for me, the basic formula— “white bread, onions, fresh herbs, and lots of butter”—is the most satisfying. In fact, it usually upstages my turkey.

15 tbsp butter

6 ribs celery, finely chopped

2 onions, finely chopped

1 bay leaf

Kosher salt and freshly ground black pepper 1 tbsp finely chopped sage

2 tsp finely chopped marjoram

2 tsp finely chopped savory

2 tsp finely chopped thyme

1/2 tsp grated nutmeg

10 cups toasted 1/2-inch cubed crustless white bread

1/2 cup finely chopped parsley

2 eggs, beaten

3 cups chicken stock

Heat oven to 400 degrees. Grease a 15-cup baking dish with 1 tbsp butter; set aside. Heat 10 tbsp butter in large skillet over medium-high heat. Add celery, onions, bay leaf, and salt and pepper to taste; cook until golden brown, 18–20 minutes. Add sage, marjoram, savory, thyme, and nutmeg and cook until fragrant, about 2 minutes. Discard bay leaf. Transfer onion mixture to large bowl. Add bread, parsley, and chicken stock; season with salt and pepper to taste. Add eggs and mix. Transfer mixture to prepared dish, press down, and dot with remaining 4 tbsp butter. Cover with foil; bake for 30 minutes. Uncover and continue baking until deep golden brown on top, about 20 minutes more. Serves 6 to 8.