CITY TAVERN ROAST TURKEY WITH MADEIRA GRAVY
"This recipe is served throughout the year at Philadelphia's renowned City Tavern."
ROASTED TURKEY
1 (14 pound) whole turkey, fresh or frozen, thawed
as needed salt and freshly ground black pepper
1 medium yellow onions, quartered
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 medium shallots, finely chopped
1 tablespoon olive oil
1/3 cup Madeira
Remove giblets (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Sprinkle turkey cavity with salt and pepper. Place one quartered onion in cavity.
Combine parsley, thyme, rosemary, shallots and 1 tablespoon oil. Sprinkle with salt and a generous grinding of pepper. Separate turkey skin from breast meat, taking care not to tear skin or pierce the meat. Rub herb mixture under the skin on each side of the breastbone.
Tie drumsticks together with kitchen string and twist wing tips behind. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in a shallow hotel pan.
Loosely cover turkey with foil and roast in a preheated 325 degree F. oven for 2 hours. Remove foil from turkey and continue to roast, basting every 15 minutes with Madeira. Cook another 1 to 1 3/4 hours, or until the internal temperature reaches 180 degrees F in the thigh.
Transfer turkey to carving board and loosely cover with foil. Rest for 15-20 minutes before carving.
GIBLET STOCK (FOR MADEIRA GRAVY)
Makes 2 cups
1 medium yellow onion, coarsely chopped
2 large carrots, chopped
2 celery ribs, chopped
reserved giblets and neck
1/2 tablespoon olive oil
3 cups turkey stock
Over medium heat, cook 1 chopped onion, carrots, celery, reserved giblets and neck in 1/2 tablespoon oil. Stir frequently, about 15 minutes until giblets and vegetables are well browned.
Add turkey stock and bring to a boil over high heat. Reduce heat to low, partially cover pan and simmer for 30 minutes.
Strain giblet stock through fine sieve. Discard giblets and vegetables. Cover and refrigerate stock up to 6 hours, until ready to use.
MADEIRA GRAVY
2/3 cup Madeira
1/4 cup dry white wine
2 cups Giblet Stock (recipe above)
1 1/2 tablespoons cornstarch
2 tablespoons cold water
Pour pan drippings from roasting pan through a fine sieve. Place in freezer for 15-20 minutes to solidify fat.
Meanwhile, deglaze the roasting pan with 2/3 cup Madeira and wine. Cook about 1 minute, until the mixture comes to a boil. Strain liquid through a fine sieve into a sauce pot.
Skim the fat from the chilled pan drippings and discard. Add drippings to the sauce pot. Add the reserved 2 cups Giblet Stock. Bring to a simmer over medium heat.
Dissolve cornstarch in 2 tablespoons cold water. Slowly add to the simmering mixture, whisking until gravy thickens slightly. Season with salt and pepper.
TO SERVE:
Madeira Gravy (recipe above)
1 bunch fresh thyme
1 bunch fresh rosemary
Carve turkey and serve with warm Madeira gravy. Garnish with additional fresh thyme and rosemary.
Makes 16 servings
From: Recipe developed by City Tavern Chef/Owner Walter Staib
Source: National Turkey Federation |