November 17, 2007

PEOPLE GET READY:

Holiday Recipe: Roast turkey (Chef Len Spampinato, November 08, 2007, Pittsburgh Post-Gazette)

For the turkey

* 1 12- to 15-pound turkey
* 1 cup (1 stick) unsalted butter
* 1 tablespoon minced garlic
* 2 large sprigs fresh thyme leaves, coarsely chopped
* 3 large sprigs fresh rosemary, chopped
* Salt and freshly ground pepper to taste
* 1 bay leaf
* Stems from 12 bunch fresh flat leaf parsley

For the pan sauce

* 4 to 5 tablespoons cornstarch
* 5 cups turkey or chicken stock

Preheat the oven to 475 degrees. Rinse the turkey and pat dry. Melt butter in a small saucepan. Allow butter to cool to room temperature.

While the butter is cooling, season the turkey. Rub the minced garlic over the entire turkey, including the underside. Brush butter over the entire bird. Then season with thyme, rosemary, salt and pepper. Place the bay leaf and parsley stems inside the cavity. Put the turkey in a roasting pan and place in the preheated oven to roast for 30 minutes.

After 30 minutes, reduce the oven temperature to 250 degrees. Roast the bird for 3 hours and 30 minutes to 5 hours, or until a thermometer registers 165 degrees. Be sure to place the thermometer into a thigh and avoid touching the bone.

Transfer the turkey to a platter and let it rest for 30 minutes before carving. While the turkey is resting, prepare the sauce.

Preparing the pan sauce: Dissolve the cornstarch in one cup of cold chicken stock. Pour the fat and juices from the roasting pan into a container. Let the juices settle to the bottom and skim the fat from the top. Place the roasting pan on top of the stove over medium heat.

Add the juices back to the pan along with the remaining 4 cups of chicken stock (about 14 cup for every pound of turkey).

Bring the liquid to a boil, scraping the bottom of the pan to release the browned drippings on the bottom. Thicken the sauce by whisking in the cornstarch-stock mixture. When the sauce returns to a boil, reduce heat and let simmer for about 5 minutes.

Adjust the seasonings and strain through a sieve. The sauce is now ready to serve. Carve the turkey and pass the sauce.

Posted by Orrin Judd at November 17, 2007 10:21 AM
Comments

oj,
I think this post should've been edited by Mother Judd. Well maybe not, your Mother, to mine, is someone 3-4 decades younger than her.
Be that as is may, not being from the South I grew up with stuffed turkeys, and care naught for the food police warnings.
"Rub butter all over exterior of a 20-25# stuffed tom turkey. Place in 425 oven and lower temp to 325. When skin begins to brown, cover all over with a flour sack dish towel, keeping moist with basting and, if necessary, additions of melted butter. When the drumstick "wiggle" has only a slight resistance (maybe 160 on your, my Mom never had one, meat thermometer)remove cloth and roast to a golden brown.
While bird is resting, seperate fat from juices in pan, return fat and an equal amount of flour to pan and make a roux, add juices and the special turkey stock you've made (or, the boxed chicken stock you bought)one cup for each tablespoon flour.
Mike
BTW, anybody's whose first name is "Chef" should be neutered, I mean ignored!

Posted by: Mike at November 17, 2007 9:02 PM
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