Pasture-Raised Moroccan-Spiced Turkey (Edit recipe)

You’re already treating friends and family to the best, truly pasture-raised turkey out there — why not try an unexpected recipe as well? Spiced, citrus-y and a little exotic — you’ll never look at Thanksgiving the same way again!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	96
Fat:	3 g
Carbohydrates:	7 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	213 mg
Fiber:	1 g
Sugars:	4 g
Calculated for total recipe.

by Crowd Cow

View original recipe

Serves: 10-12

Ingredients

1 whole whole Turkey, (12-pound) pasture-raised turkey - thawed, fresh or frozen
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Orange, rind, grated
1 Tbsp Ground Cumin, ground
1 Tbsp Honey
2 tsp Garlic Powder
2 tsp ground Coriander
1.25 tsp Kosher Salt, divided
.625 tsp Black Pepper, divided
.5 tsp ground Ginger
.5 tsp Ground Cinnamon
.5 tsp Red Pepper Flakes, ground
2 Onion, medium, chopped
2 Celery, stalks, chopped
2 Carrots, chopped
2 cups free range, organic Chicken Stock, unsalted
.75 cup Sherry (wine), dry sherry cooking spray
.5 cup Orange Juice

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees
Remove giblets and neck from turkey; discard liver. Pat turkey dry and trim any excess fat.
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.
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.
Place giblets, neck, onions, celery, and carrots in the bottom of a large roasting pan; add stock and sherry to pan.
Place roasting rack in pan. Coat rack with cooking spray. Arrange turkey, breast side up, on roasting rack.
Bake at 425 for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325 (do not remove turkey from oven).
Bake an additional 1 hour and 10 minutes or until a thermometer inserted into meaty part of thigh registers 165.
Remove pan from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes. Carve turkey; discard skin.
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.
Serve sauce with turkey.
Love Poultry? Try our pasture-raised chicken.