Pasture-Raised Moroccan-Spiced Turkey

Method

Directions

1. 1
   Preheat oven to 425 degrees.
2. 2
   Remove giblets and neck from turkey; discard liver. Pat turkey dry and trim any excess fat.
3. 3
   Loosen skin from breast and drumsticks. Combine oil, rind, cumin, honey, garlic powder, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, ginger, cinnamon, and red pepper, stirring with a whisk.
4. 4
   Rub spice mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey and tie legs together with kitchen string.
5. 5
   Place giblets, neck, onions, celery, and carrots in the bottom of a large roasting pan; add stock and sherry to pan.
6. 6
   Place roasting rack in pan. Coat rack with cooking spray. Arrange turkey, breast side up, on roasting rack.
7. 7
   Bake at 425 degrees for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325 degrees (do not remove turkey from oven).
8. 8
   Bake an additional 1 hour and 10 minutes or until a thermometer inserted into meaty part of thigh registers 165 degrees.
9. 9
   Remove pan from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes. Carve turkey; discard skin.
10. 10
    Place ziplock bag inside a 4-cup glass measure. Pour stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain stock mixture into a medium saucepan, stopping before fat layer reaches opening. Add orange juice to pan; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper.
11. 11
    Serve sauce with turkey.