Let cook for a few minutes, stirring while cooking. Add the flour (or cornstarch slurry) and whisk it into the drippings. Set the roasting pan over two burners of the stovetop set over medium heat. Pour off the excess fat (all but a tablespoon or two) from the roasting pan. Add the flour or cornstarch to the drippings: Once the bird is done, move it to a cutting board to let it rest.If you want, you can pull some of the meat off of the neck and mince that as well. Strain the stock, then mince the giblet meat: Once the bird is close to being done, strain the giblets and stock through a fine mesh sieve into a bowl.Partially cover so that some steam escapes, and cook on a low simmer for several hours, while the turkey (or chicken) is cooking. Add the herbs and water, then bring to simmer: Add the bay leaf, thyme and water.Add the onion, celery, carrot, and garlic: Add the onion, celery and carrot and sauté until the onions turn translucent, about 3 to 5 minutes.Brown the giblets in butter: Heat the butter in a 2-quart saucepan on medium-high heat.Serving Size: Makes about 3 cups of gravy.Scrape any browned bits from the bottom of the pan and pour the solids and roasting juices through a strainer and into a bowl. Press the solids firmly to extract as much juice as possible. Discard the solids and degrease the pan juices.įor the gravy, in a medium saucepan over low heat, melt the butter. When it foams, whisk in the flour and cook for about 5 minutes, stirring often without allowing the flour to brown, the pan juices with enough of the chicken broth to equal about 6 cups. Whisk the broth mixture into the flour and butter. Bring the gravy to a simmer and cook, stirring occasionally for about 20 minutes or until the gravy is slightly thickened. Season with salt and freshly ground black pepper to taste.Ĭarve the turkey and serve it with the warm gravy. When an instant read thermometer registers 170 degrees in the thickest part of the thigh, the turkey is done. Transfer to a cutting board and tent with foil. Mix together the remaining olive oil, broth and wine.  Roast the turkey for 30 minutes. Baste through the cheesecloth with half of the wine mixture and roast another 30 minutes. Baste again the rest of the wine mixture and roast another 15 minutes. Baste every 15 minutes or so with the pan juices for a total cooking time of about 2 ¾ hours. Dampen a piece of cheesecloth, double it and drape over the breast. Place turkey in roasting pan and scatter the onions, carrots, garlic, neck, giblets and wing tips around the turkey. Rub 1 tablespoon olive oil onto the skin of the turkey breast. Season generously with salt and pepper. Roasted Southwest Turkey with Browned Garlic Gravyįor the turkey, position a rack in the lower third of the oven and preheat to 325 degrees. Rinse turkey inside and out and pat dry. Cut off and reserve the first joint of each wing. Right?! Give it a try… find the recipes below (a link to printer-friendly recipes is at the bottom. You’ll find this helps keep the moisture in while still allowing for a nice, crunchy browning to the turkey skin.Īnd how about a Pine Nut, Cornbread and Apple Dressing to go along with the turkey?! #yum You’ll love the tasty, slightly sweet flavor of this unique take on Thanksgiving dressing. The recipe calls for a piece of cheesecloth that covers the breast of the turkey while cooking. Add in a healthy dose of garlic, and you’re going to LOVE this flavorful bird. (She says that although her whole family loves the recipe, she still hasn’t convinced her mother to forego the more traditional bread-and-giblet recipe when the holiday is hosted there.)īrining is the key to success with this recipe, as is the case almost any time you cook turkey or chicken. Leave yourself time to brine the turkey overnight before you cook it. The brine mixture (1/4 cup salt + 1/4 cup sugar per gallon of water, enough to completely cover the turkey) helps make that turkey the moistest, most delicious turkey you will ever eat. It’s been THE go-to turkey she loves, serves and recommends ever since then. ![]() ![]() Our CCKC ‘Main Dish’ Laura Laiben tried an ‘unconventional’ recipe for her Thanksgiving turkey and dressing about 30 years ago, Roasted Southwest Turkey with Browned Garlic Gravy plus Pine Nut, Corn Bread and Apple Dressing. She says she has never looked back. This week’s Staff Recipe is from none other than the CCKC founder and ‘Main Dish’ Laura Laiben… The Main Dish’s mom, Doris Laiben, preparing Thanksgiving dinner, 2002
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