The time has come! ROAST TURKEY AND GRAVY from Long Way on a Little by Shannon Hayes 1 turkey, any size 1 large onion, quartered 2 carrots, quartered 2 stalks celery, quartered 1 bundle of fresh herbs of your choice, tied with kitchen twine 3 cloves garlic, whole, peeled 1 1/2 sticks butter (12 T) Coarse sea salt and ground black pepper Preheat oven to 325. Set turkey in large roasting pan, breast side up. Insert vegetables, herbs, and garlic into cavity. Melt butter and pour over skin. Sprinkle generously with salt and pepper. Roast for 8-10 minutes per pound, until internal temperature of breast is 165. Check internal temperature of legs at that point. If leg meat is not 165 when breast meat is done, you may carve off legs and put them back into the oven to cook longer. GIBLET GRAVY 1 turkey neck, heart, and liver (detached and inside the cavity) 3 c chicken or turkey broth 1/3 c flour 1 stick butter (8 T) 1/3 c flour Place a saucepan over medium-high heat, add 2 T butter and coat pan. Blot neck and giblets dry, then put in the pan with once inch of space around each so they can brown well. Sear each for 2-3 min. per side. Pour broth into pan with all giblets, cover, bring to a boil, reduce heat and simmer 40 min. Remove giblets from broth and allow to cool, reserving broth. When cool, remove any gristle and bones from giblets and finely dice all. When the turkey is finished roasting, pour off and reserve the pan juices. Then place the roasting pan over 1 or 2 burners on stovetop and heat on Medium. Add 2 T butter to pan and, once it melts and bubbles, whisk in the flour to make a roux. Continue to whisk 1-2 min. more--until the thin paste is browned. Slowly whisk in pan juices and bring to a boil. Reduce heat and allow to simmer until thickened (about 5 min.), stirring often and scraping up bits from bottom of pan. Add 1 c of broth from cooking giblets and simmer until reduced by 1/3. Stir in diced giblets and enough broth to reach your desired consistency. Season to taste with salt and pepper. FLOUR-FREE PAN SAUCE ALTERNATIVE Combine pan juices and giblet broth in roasting pan and simmer until reduced by 2/3. Whisk in minced giblets, 1 T brown mustard and 2 T butter.
Posted on: Tue, 18 Nov 2014 15:48:02 +0000
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