Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1 x Turkey, neck, heart and gizzard reserved for gravy (19- to 20-lb.)
- 8 quart Water
- 2 c. Coarse, (kosher) salt
- 1 c. Honey
- 2 bn Fresh thyme
- 8 lrg Garlic cloves, peeled
- 2 Tbsp. Coarsely cracked black pepper
- 2 x Lemons, halved
- 2 Tbsp. Extra virgin olive oil
- 5 c. Canned low-salt chicken broth, (about) Reserved turkey neck, heart and gizzard
- 6 c. Water
- 3 1/2 c. Canned low-salt chicken broth
- 2 x Carrots, coarsely minced
- 1 x Onion, halved
- 1 lrg Celery stalk, minced
- 1 sm Bay leaf
- 5 Tbsp. Butter
- 5 Tbsp. All purpose flour
- 1/4 c. Whipping cream
Инструкции
- For turkey: Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 qts water, 2 c. coarse salt and 1 c. honey in large pot till salt and honey dissolve. Add in 1 bunch fresh thyme, peeled garlic cloves and black pepper.
- Pour brine over turkey. Gather plastic bag tightly around turkey so which bird is covered with brine; seal plastic bag. Chill pot with turkey in brine at least 12 hrs and up to 18 hrs.
- Position rack in bottom third of oven and preheat to 350F. Drain turkey well; throw away brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add in lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 Tbsp. extra virgin olive oil.
- Roast turkey 1 hour. Baste turkey with 1 c. chicken broth. Continue to roast till turkey is deep brown and thermometer inserted into thickest part of thigh registers 180 F, basting with 1 c. chicken broth every 30 min and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hrs longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 min. Pour pan juices into large glass measuring c.. Spoon off fat; reserve juices.
- For gravy: While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add in 6 c. water, 3 1/2 c. chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat till turkey stock is reduced to 3 c., about 2 hrs. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
- Heat 5 Tbsp. butter in heavy large saucepan over medium heat. Add in 5 Tbsp. all purpose flour and whisk 2 min. Gradually whisk in turkey stock, cream and up to 1 c. reserved turkey pan juices (juices are salty, so add in according to taste). Simmer gravy till thickened to desired consistency, whisking occasionally, about 5 min. Add in minced turkey neck meat and giblets; season to taste with pepper.
- Serve turkey with gravy.
- Makes 14 to 16 servings.
