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Butterflied Roast Turkey with Vidalia Gr




Source of Recipe


WKRG
Butterflied Roast Turkey with Vidalia Gravy

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Turkey is spread open and roasted flat to shorten cooking time. A 12-14 pound thawed turkey can be prepared and roasted in less than 2 hours. Combined with just the right spices and topped with a creamy vidalia-giblet gravy, it can be presented as a great Thanksgiving main course.

Roasted Turkey Recipe:
12-14 pound thawed frozen turkey
(reserve neck, back, and gizzard for stock)
1 tablespoon each of thyme, sage, parsley
1 teaspoon each of salt and pepper
1/3 cup extra virgin olive oil mixed with 1/4 cup fresh lemon juice (or concentrate)----

Vidalia-Giblet Gravy

3 cups stock ---made from turkey parts (neck, backbone, giblets), 2 tablespoons olive oil, 1 yellow onion, 1 carrot, 1 celery rib, 1/2 tsp thyme, 1/2 tsp parsley, 1 bay leaf, 1/4 tsp. black pepper, 2 cans chicken broth, 4 cups water.

1/2 stick unsalted butter
1 vidalia onion-minced/chopped very fine
4 tablespoons all-purpose flour
1/4 cup heavy cream
salt and pepper (to taste)





Preheat oven to 350 degrees. Butterfly thawed turkey (position breast side down) using kitchen shears by cutting down each side of the backbone. Make a slit along the underside of the breastbone and turn the turkey over (breast side up). Press turkey flat for the roasting pan (breast ribs may crack some). Combine spices and olive oil/lemon juice mixture together. Mix well. Use basting brush to apply to all turkey parts and over and under skin of breasts. Reserve a small amount for basting turkey after 1 hour of roasting.
Cover loosly with aluminum foil and roast for about 1 1/2 hours until thermometer reads 165 degrees when inserted into the thich part of a thigh. Start the vidalia-giblet gravy while the turkey is cooking.

Vidalia-Giblet Gravy Recipe: (makes 4 cups)

Step 1-Stock can be prepared while turkey is roasting--Heat oil in a large sauce pan. Saute turkey parts until browned (5-10 minutes). Add the veggies-- yellow onion, carrot, celery (cut into large pieces), thyme, parsley, bay leaf, pepper, chicken broth, and water to the sauteed turkey parts. Bring to boil and then reduce heat until stock is reduced by one half. Remove from heat. Skim off excess fat and brown froth that rises to top. Discard solids and strain the stock. Allow to cool for 30+ minutes.
Step 2-Using a large sauce pan melt butter over medium heat. Add the chopped vidalia onion and cook until transparent in color, not browned. While cooking use whisk to mix together flour and 1/2 of stock. Add the remaining stock to the onion mixture along with the heavy cream and heat on medium for 5-minutes. Mix in the flour mixture and simmer 5-10 minutes on low until thickened. Season to taste with salt and pepper. Serve with sliced turkey presented on large platter. Reserve at least 1/2 of gravy for serving in bowl on side.