 |
Prep Time: 61 Minutes Cook Time: 61 Minutes |
Ready In: 122 Minutes Servings: 12 |
|
Ingredients:
1 tablespoon(s) vegetable oil |
1 onion unpeeled & chopped |
1 1/2 quart(s) chicken/turkey stock |
2 cup(s) water |
2 thyme branches |
8 slice(s) parsley stems |
3 tablespoon(s) unsalted butter |
1/4 cup(s) flour |
1 cup(s) dry white wine |
Directions:
1. Can do step 1 the day before, step 2 while bird is in the oven, and step 3 while bird is resting.
2. ) Heat oil in soup kettle, add giblets, neck, and tail, then saute until golden and fragrant, about 5 minutes. Add onion, continue to saute until softened, 3-4 minutes longer. Reduce heat to low, cover and cook until turkey and onion release their juices, about 20 minutes. Add stock and herbs, bring to boil, then adjust heat to low. Simmer, uncovered, skimming any scum that may rise to the surface, about 30 minutes. Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard. When cool enought to handle, shred neck meat, remove gristel from gizzard, then dice rexserved heart and gizzard. Refrigerate giblets and broth until ready to use.
3. ) While turkey is roasting, return reserved turkey broth to simmer. Heat butter in large heavy bottomed saucepan over med-low heat. Vigorously whisk in flour. Cook slowly, stirring constantly, until nutty brown and fragrant, 10-15 minutes. Whisk in all but 1 cup of hot broth into the roux. Bring to a boil, then continue to simmer until gravy is lightly thickened, about 30 minutes. Set aside until turkey is done.
4. ) When turkey has been transferred to carving board to rest, spoon out and discard as much fat at possible from roasting pan, leaing caramelized herbs and vegetables. Place roasting pan over two burners at med-high heat. Return gravy to simmer. Add wine to roasting pan, deglaze and boil until reduced by half, about 5 minutes. Add remaining 1 cup of broth, then strain pan juices into gravy, pressing as much juice out of vegetables. Stir giblets into gravy, return to a boil. Adjust seasonings.
|
|