It is that time of the year again- my favorite. Since last year, we have been spending Thanksgiving in Mexico. I really didn’t want to do it – not wanting to miss my all time favorite holiday. I love it so much because it is all about food- thats it… nothing else. I agreed to the vacation since everyone else wanted to go at that time of year. I decided to cook and celebrate Thanksgiving the following weekend- and it was great! I didn’t find the crowds in the food stores and everything was cheaper- including the turkey.

I make turkey breast, as everyone in my family prefers white meat. It works well for us- plus not a lot of leftovers. I know most people like a lot of leftovers- but I don’t. I like to be done with the meal and not worry about consuming any food later in the week.

Anyway, I digress from discussing this delicious turkey. I am still the the Latin cuisine mode- so guess what? This years Thanksgiving meal is made with lots of Latin flavors. Enjoy!!
Compound Butter

• 3 tablespoons butter, melted
• Zest of one orange
• Zest of one lemon
• 2 garlic cloves, grated
• 2 teaspoons salt
• 1 teaspoon smoked paprika

Mix the butter with orange and lemon zest, garlic, salt and paprika

• 1 7 to 10 pound turkey breast
• Salt
• Pepper
• 1 orange, cut into eight pieces
• 1 lemon, cut into eight pieces
• 2 cups turkey or chicken broth
• Salt
• Pepper

Preheat convection oven to 325 degreed F.

Place the turkey onto a rack in a roasting pan. Turn the turkey over and place the cut up orange and lemon inside the cavity. Sprinkle salt and pepper liberally and turn it breast side facing up. Loosen the skin and carefully spread half the compound butter. Spread the rest all over the skin. Sprinkle the top with salt and pepper. Pour the broth to the bottom of the roasting pan. Keep aside.

Glaze

• 2 cups fresh orange juice
• ½ cup honey
• 1 tablespoon orange marmalade
• 1 tablespoon chipotle in adobo (just the sauce)
• Salt

Add the orange juice into a small saucepan. Bring to a boil and simmer for ten to fifteen minutes or till it reduces by half. Add the honey, marmalade and chipotle sauce. Cook for another 2 minutes and add salt. Let cook and keep aside. This can be prepared 2 days in advance.

With a brush add the glaze all over the turkey. Roast the turkey glazing every 15 minutes. Roast till internal temperature reaches 158 to 160 degrees F. Take out of the oven and place onto a platter and cover with foil to rest for at least 20 minutes.
In the meant time, the gravy should be heating on the stove. Reduce the juices at the bottom of the roasting pan by half and add to the gravy. Slice the turkey as needed and serve with 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.