Preparation / Directions:
Position a rack in the middle of an oven and preheat to 425 degrees. Oil a V-shaped rack in a roasting pan. Remove the neck, gizzard, and heart from the turkey and discard or reserve for another use. Rinse with cold water, inside and out; pat dry with paper towels. 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. 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; turn breast-side up and continue to roast, basting every 15 to 20 minutes with pan juices. Roast until golden and cooked through. After about 2 hours, start testing for doneness by inserting an instant-read thermometer into the thickest part of the breast away from the bone; it should register 165 degrees. Alternatively, insert it into the thickest part of the thigh; it should register 180 degrees. The turkey should roast a total of 2 1/2 to 3 1/4 hours. 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. 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. 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.
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