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    Thanksgiving Turkey


    Source of Recipe


    Mercyteapot

    Recipe Introduction


    I made a smaller version of this bird, using just the turkey breast and reducing the spices, last night.

    List of Ingredients




    1 (12- to 15- pound) fresh turkey
    � pound unsalted butter, at room temperature
    1 tablespoon coarsely chopped sageleaves
    1 tablespoon coarsely chopped winter savory
    2 tablespoons coarsely chopped Italian parsley
    1 tablespoon coarsely chopped thyme leaves
    Salt and freshly ground black pepper
    1 small white onion, peeled and quartered
    1 celery stalk, halved crosswise
    1/2 lemon
    2 cloves garlic, peeled

    For the gravy:
    3 tablespoons unsalted butter
    3 tablespoons flour
    3 cups low-sodium chicken broth, room temperature
    2 sprigs rosemary, leaves only
    6 leaves sage, roughly torn
    1 tablespoon thyme leaves
    20 leaves Italian parsley
    � cup dry sherry
    � cup heavy cream, room temperature

    Recipe



    Heat oven to 450�F. Remove the giblets and neck, then rinse out the turkey�s cavity and pat dry with paper towels.

    In a small bowl, mix the butter and herbs until well combined. Season with salt and freshly ground pepper. Loosen skin on the breast of the turkey and distribute the butter evenly under it. Season the turkey�s cavity with salt and pepper and put the onion, celery, lemon, and garlic inside.

    Place the turkey on a rack in a large roasting pan and place in the oven. Roast turkey for 30 minutes, then lower the temperature to 350� F. Every 45 minutes, baste the bird with the pan drippings. Continue to roast the turkey until the internal temperature of the inner thigh reaches 155�F.

    Remove turkey from the oven and let it rest uncovered at least 30 minutes before carving.

    While the turkey rests, prepare the gravy: Start by making a blond roux by melting the butter in a medium saucepan over medium heat. Immediately add the flour and whisk continuously until well combined. Cook until the flour loses its raw flavor and turns golden, about 3 minutes. Whisk in the room-temperature chicken stock until smooth. Bring to a simmer, then reduce temperature to low heat.

    Transfer the turkey to a platter and pour off the excess grease from the roasting pan. Place the pan on the stovetop over medium heat. When the pan juices are hot, add the herbs to the pan and fry them, about 2 minutes. Deglaze the pan with the sherry and scrape up the browned bits with a flat spatula.

    Bring the roux mixture to a simmer over medium heat. Add the sherry mixture to the roux and stir to combine. Whisk in the heavy cream and simmer to thicken slightly, about 3 to 5 minutes. Season with salt and pepper.

 

 

 


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