Recipe(tried): Turkey Lurkey - Turkey with Taste and Gravy

Isn't Turkey Day wonderful? I think I like it for the exclusively selfish fact that I don't have to buy costumes, presents, decorate anything other than a pumpkin pie, and get to eat all my favorite foods. I just read Gina's recipe, and agree that a turkey cooked with an apple accent is a wonderful thing. I thought I'd offer a special recipe I found a few years ago, and have made every holiday since. It's a bit smaller than Gina's bird, so just right for our family of five and guests. It also has an amazingly complex taste that has made it my rave fave.

Turkey with Taste

One 14 lb turkey (natural and UNinjected)-thawed
4 peeled carrots, in chunks
4 ribs celery, in chunks
5 sprigs fresh parsley
5 sprigs fresh thyme

Preheat oven 1/2 hour to 325 degrees.
Reserve turkey neck for gravy base.
Place 1/2 of the vegetables/herbs in a sturdy roasting pan. Top with turkey (breast side up), rinsed and patted dry. Generously salt cavity, then place remaining vegetables/herbs in turkey cavity. Brush turkey with 1/2 c melted unsalted butter. Sprinkle lightly with salt. Add to roasting pan 1 can low-fat, low-salt chicken broth (1-2c.)Place in preheated oven uncovered.

As the turkey is roasting, if the vegetables in the bottom of the roaster start to burn, add about one c chicken broth. Add more as needed. After roasting 2 hours, check the temperature, deep in the thigh, under the drumstick. Then check the breast temperature. It will be higher usually. Keep checking the temperature every 30 minutes until it's 170 degrees in the thigh. Baste when checking , but try to be fast so the oven doesn't cool too much. Once the breast meat reaches 150-160 degrees, cover the breast meat very firmly with foil to prevent it drying out. The dark meat takes longer to cook.

When done, place turkey on cutting board, tent with foil, let rest 30 minutes before slicing. It will take about 3 to 3 1/2 hrs for a 14 lb bird.

Gravy Base

Heat 1 T unsalted butter and 1 T olive oil in large saucepan over med.-high heat. Add:

1 carrot, peeled, chopped
1 rib celery, chopped
1/2 yellow onion, peeled/diced
2 peeled garlic cloves
Reserved turkey neck
Saute til turkey neck and vegetables caramelize, about 15 minutes. Stir occasionally to prevent sticking/burning.

Deglaze pan with 1/2 c apple juice. Stir well to scrape up browned bits from bottom. Simmer until juice is nearly evaporated, about 5 minutes. Add:

8 c low salt chicken broth
1 T whole black peppercorns
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
Reduce heat to low and simmer, uncovered, one hour. Strain gravy base and set aside.

GRAVY

Remove turkey and vegetables from pan. Pour off pan drippings (skim off and save fat.) Place roasting pan over high heat, deglaze with 1/2 c apple juice (or dry white wine.) Add the gravy base and dark pan drippings; bring liquid to a boil over med. heat. Remove any large particles.

In a small saute pan, heat 1/2 c reserved turkey fat (add unsalted butter to make 1/2 c, as needed.) Add 1/2 c flour all at once, and whisk vigorously to combine. Then whisk small amounts of roux into gravy, fully incorporating before adding more. Be patient with this and you'll be rewarded with a silky gravy. Simmer 5 minutes once all the roux is in, whisking occasionally. Strain if desired. Keep warm.

Stuffing
Two weeks before Turkey Day, buy a bunch of fresh sage, and dry, spread out on a pan on paper towels. When ready to make stuffing, strip off leave and crush and crumble directly into stuffing. I use a mixture of 1/2 homemade buttermilk cornbread and 1/2 dried bread slices (esp. French bread) I've cubed and let get stale. I probably have 12-14 cups total. I dice a large onion and 3 ribs celery and combine with 1 c unsalted butter in a microwaveable bowl. Cook 5-7 minutes, lightly covered. Pour into bread mixture, add sage, pepper, salt, fresh thyme (2-3 sprigs with leaves stripped off - don't add the twigs), and mix well. Then add low salt chicken broth to moisten to taste. I usually use about 2 14 oz cans. Place in a well-buttered 9x13 pan, cover with foil, and bake 45-60 minutes in a 325 degree oven. Remove foil and let top crisp for 10-15 minutes. Remove to bowl to mix moist under-mixture with the crisp topping. Hold at low heat partially covered with foil 'til meal is ready.

I always go back to the basics at Thanksgiving - mashed potatoes, fresh green beans steamed and mixed with sauteed crimini mushrooms, cranberry sauce, fresh hard rolls and butter, and -natch- the traditional jello salad. I enjoy less traditional food, too, but not at Thanksgiving! The memory of bygone feasts is still too strong to mess with the menu. I've got a peach of a salad to share and a handy pumpkin recipe I'll post later. It's time to go shovel snow right now - what a winter! Best wishes to all --