Tamarind Glazed Turkey

If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!

• 2 cups chicken broth
• 2 cups orange juice
• 1 tablespoon tamarind concentrate
• 2 tablespoons orange zest
• ½ cup brown sugar
• 1 teaspoon salt
• 1 teaspoon smoked paprika

Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.

Compound Butter

• 1 stick unsalted butter, room temperature
• 2 teaspoons salt
• 5 garlic cloves, minced
• Zest of 2 navel oranges
• Pepper

Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.

• 2 to 3 cups chicken stock
• 2 5 to 6 pounds turkey breasts
• 12 carrots
• Salt
• Pepper

Preheat oven to 350 degrees F.

Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.

Make Ahead Gravy

• 4 cups homemade or store bought turkey stock
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• Salt
• Pepper

In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.