The luscious and delicious turkey with gravy is what you are going to learn today. Very rarely, you would have come across turkey in which even gravy is formed but today, you are going to break this rule and form turkey in your own style. Do go through it and try at home.
Preparation Time – 1 Hour
Cooking Time – 3 Hour And 45 Minutes
The Dish Becomes Ready In – 4 Hour And 45 Minutes
Serving – 4
Level – Medium
Kosher salt – 2 teaspoon
Poultry seasoning – 1 teaspoon
Ground black pepper – 1 teaspoon
Neck and giblet reserved whole turkey – 12 pound
Coarsely chopped onions – 2
Coarsely chopped carrots – 2
Coarsely chopped ribs celery – 3
Sprigs and fresh rosemary – 3
Fresh sage – ½ bunch
Bay leaf – 1
Butter – ½ cup
Turkey fat – 2 teaspoon
Water – 6 cups
Butter – 1 teaspoon
All-purpose flour – ¼ cup
Balsamic vinegar – ¼ teaspoon
Turkey pan dipping – 3 cups
Chopped fresh sage – 1 teaspoon
For taste – salt and black pepper
Direction To Prepare The Recipe:
Set the oven at 3245 degree Celsius
Take a small bowl and add 1 teaspoon of pepper, 2 teaspoon of salt and poultry seasoning carefully. Now bind the turkey wings under the bird and season its cavity with one teaspoon of the mixture that you just formed into the bowl. Preserve the remaining seasoning mixture for later use.
Take another bowl and add carrots, onion and celery, stuff ½ cup of this this mixture along with ½ bunch of sage and rosemary sprigs into the cavity of the turkey. Tie both the legs with the help of a kitchen thread. Make sure that the top of the turkey breast is loosened and you can use your finger or a small spatula to do that. Take 2 teaspoon of butter in a bowl and apply it all over the turkey skin and also inside. It will help in enhancing the flavor of the inside stuffing. Now it is time to spread the remaining poultry seasoning outside the turkey.
The stuffing inside the turkey will help in making it even delicious while the seasoning on the outside skin will help in giving color as well as adding flavor to it.
Take a large roasting pan now and put celery, leftover onions and carrot to it. Make the turkey sit on top of the vegetables. Now add about ½ inch of the pan with water. Apply a sheet of aluminum foil over the breast of the stuffed turkey.
Slide the roasting pan into the preheated oven and allow to preheat until there remains no pink bones and also the juice runs clear. It must be kept into the oven for about 3 ½ hours. You can find out whether cooked or not by inserted a thermometer at the thickest part of the thigh i.e. near the bone and if it reads 165 degree means it is cooked thoroughly. In the last hour of cooking, remove the aluminum foil from the turkey allow the turkey to get moist into the juice.
In the meantime, the turkey is roasting into the oven, you can prepare the stock. Take a saucepan and place the neck, gizzards and the heart into it along with the bay leaf and some water. Place on heat and allow to simmer for approximately 2 hours. Remove the turkey giblets from the stock. Do check if you have 4 cups of stock at the end.
Now remove the turkey pan from the oven and covert the turkey with a doubled sheet of aluminum foil. Place aside for about 10-15 minutes before finally slicing the turkey. The juice that is formed into the pan form the turkey and its stuffing, pour that juice into a saucepan and shift aside. Check if there is any turkey fat into the juice, if yes, then remove. Do keep about 2 teaspoon of juice for later use.
Place a saucepan over high heat and pour about 1 teaspoon of butter along with 2 teaspoon of turkey fat into it. Add the onions that are there in the roasting pan to this and cook stirring till the onions become brown in color. You might need to cook for some 5 minutes. Then add flour and continue cooking while stirring for another 5 minutes. Now add the above prepared 4 cups of the turkey stock and reserve the pan juice till it becomes smooth. Discard any foam formed on its surface.
Add balsamic vinegar to the mixture and allow to simmer till is prepared a thick gravy. You might need to whisk continuously for about 10 minutes. Finally add 1 teaspoon of chopped sage to the gravy and then season it with black pepper and salt.
Your recipe is completed, you may divide it into 4 servings and have a feast on it with your friends and family.