Roast Turkey With Oranges, Bay Leaves, Red Onions, And Pan Gravy

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 (12- to 14-lb) turkey (preferably kosher), any quills removed if necessary and neck and giblets (excluding liver) reserved for making stock

1 1/4 teaspoons salt

1/2 teaspoon black pepper

2 navel oranges, each cut into 8 wedges

3 small red onions, each cut into 8 wedges

5 bay leaves (not California)

3/4 stick (6 tablespoons) unsalted butter, melted

Pan juices from roast turkey

About 4 cups turkey stock (page 198)

1/3 cup all-purpose flour

Garnish: 4 roasted onions, each cut into 8 wedges (optional); fresh bay leaves (do not eat)

Special equipment: small metal skewers or wooden toothpicks; kitchen string

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