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Slow-Roasted Heritage Turkey with Orange and Sage

Heritage turkeys have more dark meat and a gamier, richer flavor than broad-breasted factory birds; try one this holiday with a slow-roasted recipe from Canlis chef Jason Franey. For a complete meal, pair with his Sausage and Sage Un-Stuffing and Cranberry-Orange Jam.

Source: The Martha Stewart Show, November 2010
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  • kemma
    18 NOV, 2010
    Since you are raising the temperature of the oven to 475 the fat would probably burn and give the turkey a bad taste.
    Reply
  • SStensrud
    18 NOV, 2010
    I can't wait to try this recipe with the heritage turkey I ordered this year but I'm curious, what is the purpose of draining the fat from the roasting pan in step 6? Does anyone know why this would be necessary?
    Reply

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