NewburyportNews.com, Newburyport, MA

PortWatch

November 20, 2013

Traditional with a twist

Classic and modern takes on the Thanksgiving turkey

(Continued)

2 cups low-sodium chicken or turkey broth

41/2 tablespoons rice flour

1 tablespoon toasted sesame oil

3 tablespoons finely chopped fresh cilantro

Soy sauce, to taste

Heat the oven to 350 degrees. Remove and discard the giblets and neck from the turkey cavity, if present. Use paper towels to pat dry the turkey.

To prepare the compound butter, in a small bowl, mix together the butter, salt, pepper lemon zest, chives, ginger and sesame oil. Rub the compound butter all over the turkey, making sure to get some under the skin.

In a roasting pan large enough to fit the turkey, combine the lemons, chilies, shallots and onions. Mix well. Stuff some of the mixture into the cavity of the turkey, then arrange the rest in an even layer in the pan. Place the turkey on the mixture in the pan.

Roast for 2 to 21/2 hours. The temperature of the breast should reach 160 degrees, and the thigh should reach 170 degrees. If the turkey begins to darken too much, cover with foil.

Transfer the turkey to a serving platter, wrap with a layer of foil and then place several kitchen towels over it to keep it warm.

Use a slotted spoon to remove and discard the chilies and vegetables from the roasting pan. Place the pan on the stovetop over medium heat and bring the juices to a simmer. Add the sake and scrape up any browned bits in the pan. Pour 1 cup of the broth into the pan, whisking continuously

In a small bowl, combine the rice flour with the remaining broth and whisk until smooth. Add to the pan and whisk continuously while simmering for 5 minutes. Strain the gravy, then season with sesame oil, cilantro and soy sauce. Serve alongside the turkey.

Nutrition information per serving: 490 calories; 230 calories from fat (47 percent of total calories); 26 g fat (9 g saturated, 0 g trans fats); 200 mg cholesterol; 3 g carbohydrate; 0 g fiber; 0 g sugar; 56 g protein; 480 mg sodium.

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