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Turkey: Roast Turkey with Bourbon Gravy

Source of Recipe

Mississippi Memories cookbook


List of Ingredients

18 pounds turkey (neck, giblets and gizzard removed)

TURKEY STOCK:
1 tablespoon oil
neck, giblets and gizzard from turkey -- not the liver
1 medium onion, coarse chopped
1 medium carrot, coarse chopped
1 medium celery rib, with leaves, coarse chopped
4 cups chicken stock
4 cups water
6 sprigs parsley
1 bay leaf
1/8 teaspoon peppercorns

VEGGIE STUFFING:
1 medium onion, coarse chopped
1 medium carrot, coarse chopped
1 medium celery rib with leaves, coarse chopped
2 cloves garlic, minced
1 tablespoon bayou seasoning
1 teaspoon salt
12 tablespoons unsalted butter, softened
1 tablespoon bayou seasoning
1 teaspoon salt
1/2 cup flour
6 cups turkey stock
3 tablespoons bourbon
salt and pepper to taste


Recipe

Notes: use a fresh turkey, not frozen or self basting; stuff bird with seasoning veggies and bake the dressing on the side; make up a big batch of homemade turkey stock for the best gravy. Can leave out the bourbon or substitute apple cider. The day before roasting, rinse the turkey well, inside and out, with cold running water. Pat dry with paper towels. Place turkey on a rack in a large roasting pan and refrigerate, uncovered, until ready to roast. The air-dried skin will roast up particularly crisp.

Make the Stock: In a large saucepan, heat the ooil over medium high heat. Add the chopped turkey neck, giblets and gizzard, and cook, turning often, until browned, about 10 minutes. Add the onion, carrot, and celery and cook, covered, until the veggies are softened, about 5 minutes. Stir in the chicken stock and water. Bring to a simmer, skimming off any foam that rises to the surface. Add the parsley, bay leaf and peppercorns. Reduce the heat to low and simmer for 4 hours. Strain the stock, discarding the solids. Add additional water to the stock if needed to make 6 cups of liquid. Cool completely, then cover with plastic wrap and refrigerate overnight. Lift off and discard any hardened fat on the surface of the stock before proceeding.

Make the Stuffing: In a medium bowl, combine all the stuffing ingredients. Stuff the neck cavity with some of the veggies; fold the neck skin over and skewer it to the back skin. Place the remaining veggie mixture in the body cavity and rub the cavity well with it. Using kitchen string, tie the wings close to the body and tie the drumsticks together. Rub the turkey all over with 4 tbl. of the softened butter, then sprinkle with 1 tbl. bayou seasoning and 1 tsp salt.

Preheat the oven to 325ºF. Place the turkey on a rack in a large flameproof roasting pan. Tightly cover the breast area with foil. Pour 2 cups of turkey stock in he bottom of the pan. Bake uncovered, basting all over every 30 minutes with juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh reads 180ºF, about 5 hours and 40 minutes.

If anytime during roasting the drippings on the bottom of the pan threaten to burn, add 1 cup of water. Remove the foil during the last hour of baking to allow the skin to brown. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes. (If loosely covered with foil and draped with a clean towel, the turkey will stay warm for about 1 hour, leaving the oven free to bake dressing or other side dishes.)

Make the Gravy: While the turkey is standing, pour the drippings from the roasting pan into a glass bowl or measuring cup. Let stand 5 minutes, then skim off and discard the clear yellow fat that rises to the top. Add the drippings to the remaining 4 cups of turkey stock for the gravy. Place roasting pan over two burners.

Add the remaining 8 tbl. of butter and melt over medium low heat. Add the flour and whisk constantly for 2 minutes. Whisk in the stock and bring to a simmer. Cook until thickened to desired consistency, about 5 minutes. Whisk in the bourbon and cook for 1 minute. Season with salt and pepper. Carve turkey and serve with gravy. Do not serve stuffing veggies - they're only for seasoning.