Basic HTML Version
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SEXY X2
MAGAZINE - SEPTEMBER 2012
Ingredients:
2 tbsp dried parsley
2 tbsp ground dried rosemary
2 tbsp rubbed dried sage
2 tbsp dried thyme leaves
1 tbsp lemon pepper
1 tbsp salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks celery chopped
1orange, cut into wedges
1onion, chopped
1carrot, chopped
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can turkey broth
1 stick butter
3/4 cup all-purpose flour
1 1/2 to 2 tablespoons cider vinegar
Method:
Preheat an oven to 350 degrees F (175 degrees C).
Line a turkey roaster with long sheets of aluminum foil
that will be long enough to wrap over the turkey.
Stir together the parsley, rosemary, sage, thyme, lemon
pepper, and salt in a small bowl. Rub the herb mixture
into the cavity of the turkey, then stuff with the celery,
orange, onion, and carrot. Truss if desired, and place
the turkey into the roasting pan. Pour the chicken broth
over the turkey, making sure to get some in the cavity.
Bring the aluminum foil over the top of the turkey, and
seal. Try to keep the foil from touching the skin of the
turkey breast or legs.
Roasted Turkey
Bake the turkey in the preheated oven for 2 1/2 to 3 hours
until no longer pink at the bone and the juices run clear.
Uncover the turkey, and continue baking until the skin turns
golden brown, 30 minutes to 1 hour longer. An instant-read
thermometer inserted into the thickest part of the thigh, near
the bone should read 180 degrees F. Remove the turkey
from the oven, cover with a doubled sheet of aluminum foil,
and allow to rest in a warm area 10 to 15 minutes before
slicing.
Make gravy while turkey stands:
Pour pan juices through a fine-mesh sieve into
measuring cup (do not clean roasting pan),
then skim off and discard fat. Straddle
roasting pan across 2 burners, then add
1 cup of water and deglaze roasting
pan by boiling over high heat, stirring
and scraping up brown bits,
1 minute. Pour through sieve
into measuring cup containing pan
juices. Add enough turkey stock to
pan juices to bring total to 8 cups (if
stock is congealed, heat to liquefy).
Melt butter in a 4-quart heavy pot and
stir in flour. Cook roux over moderate heat,
whisking, 5 minutes. Add stock mixture in a
stream, whisking constantly to prevent lumps,
then bring to a boil, whisking occasionally. Stir in any
turkey juices accumulated on platter and simmer 5 minutes.
Season gravy with salt and pepper, and then stir in cider
vinegar (to taste).