 |
| (Click on image for larger view) |
Hey, times are tough, and with my car on the rack for a new head gasket, I'm cleaning out the freezer - everything must go!
For the next month, I'm only buying produce and re-working leftovers. Well, something like that.
I've been sitting on last November's gift turkey (thanks, Boss) and now's the time.
Everyone has their traditional recipe / technique for roast turkey; this is one dish where my tastes run to the simple and less complicated (yes, unusual for me). I don't typically make a stuffing when I cook this for myself but rather fill the cavity with herbs and mirepoix vegetables and simply baste the turkey with butter. However, this time I am using a glaze which is near and dear to my heart - good Kentucky Bourbon. I've been wanting to try this for a while.
Today the bird is accompanied by green beans sauteed in grape seed oil and balsamic vinegar finished with Hawaiian Alaea salt and a side of okra rice. I have a chilled white Grenache to wash it down.
NOW -- onto the tryptophan-induced postprandial nap while lovely, golden herb infused stock simmers on into the evening!
THE RECIPE
1 defrosted turkey, rinsed well, neck and giblets reserved
1 cup Kosher or sea salt - more may be necessary
freshly ground pepper and more salt, to taste
3-4 carrots, split lengthwise into quarters
3-4 stalks celery, split lengthwise into quarters
1 medium onion, 1/4 in. slices
3-4 cloves garlic, roughly sliced
1/2 bunch flat leaf Italian parsley, torn into segments
2-3 sprigs thyme
2-3 sprigs sage
2-3 sprigs oregano
Rub the turkey inside and out with the salt and allow to rest upright for 1 1/2 hours. Rinse and pat dry.
Preheat oven to 325 degrees Fahrenheit.
Season the turkey inside and out with salt and pepper. Fill the cavity with herbs and vegetables, stuff the neck skin into the front of the cavity. Press the tail section up to the back of the cavity and tie the legs together with twine.
THE GLAZE:
1/2 cup loosely packed brown sugar
4T softened butter
1/4 cup Dijon mustard
1/4 cup whole grain spicy brown mustard
1/2 cup Bourbon
4-6 drops liquid hickory smoke -- a word of caution here -- add the liquid smoke in 1-2 drop increments and taste the mixture after each addition. You should have the fragrance of the smoke but not a strong flavor. This is a POTENT ingredient and can overpower the dish if too much is added. It should be evident, not prominent.
Blend these ingredients; if the butter does not mix in, set the glaze over low flame for just a bit. Gently lift the skin away from the turkey breasts and rub about half the glaze over the meat.
Pull the skin back into place and set the bird into a roasting rack.
Place a few more split carrots and celery stalks, onion slices and crushed garlic cloves and some flat leaf Italian parsley sprigs in the bottom of a roasting pan. Add a cup of water. Set the prepped turkey on a rack in the roasting pan. Spray some aluminum foil with pan release, cover the turkey loosely and place on the lower rack of the oven..
Roast the turkey for 2 - 2 1/2 hours, basting with pan juices. Remove the foil and roast for another 1 1/2 to 2 hours, basting with the remaining half of the glaze until the skin is a dark mahogany color, and the temperature at the thickest part of the thigh joint reaches 165 degrees Fahrenheit. Rotate the pan each hour, inverting its placement in the oven (my oven seems to have a bias to the right side).
 | ||
| (Click on image for larger view) Luscious; right out of the oven. |
SURVIVAL TIP -- To avoid overcooking the white meat, if necessary carve it off and return the rest of the turkey to the oven and cover the remainder tightly with foil until the temperature has been reached. I had to implement this trick today. This 25 pound beast took almost 6 hours.
Allow the turkey to rest approximately 30 minutes, slice and serve with desired sides and gravy.
TURKEY GRAVY:
Neck and giblets from the turkey
(I pan fried the liver, and with a couple eggs and some cheese it made a great breakfast burrito.)
2 carrots, split into quarters lengthwise
2 stalks celery, split into quarters lengthwise
1/2 large onion, medium dice
3 cloves garlic, crushed
2 bay leaves
1t whole black peppercorns
1t salt
2 sprigs thyme
4 sprigs flat leaf Italian parsley
2 quarts water
2T cornstarch, dissolved in cold water
Place all ingredients except cornstarch in a sauce pan. Simmer 45 minutes; do not boil. Strain and return to low heat. Strain pan drippings, cool and skim off the fat. Add to the stock, warm through and slowly whisk in the cornstarch. Stir until thickened. Serve hot.
Sequoia has been close to the kitchen all day, and between the skin, giblets and trimmings he is one happy dog!
