Home' Trinidad and Tobago Guardian : December 13th 2015 Contents Guardian www.guardian.co.tt Sunday, December 13, 2015
Ingredients for the Stock
• 2 tablespoons olive oil
• Neck, heart, and gizzard reserved
from one 13- to 14-pound turkey
• 2 large celery stalks, coarsely
• 1 large onion, chopped
• 6 cups water
Ingredients for the Turkey
• 1 13- to 14-pound turkey, rinsed,
• 1 medium onion, chopped
• 1 medium McIntosh apple or
• Delicious apple, quartered, cored,
• 3 1/2 teaspoons coarse kosher
• 1 1/2 teaspoons freshly ground
black pepper, divided
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
Ingredients for the Gravy
• 1/4 cup (1/2 stick) butter, room
• 1/4 cup unbleached flour
• 1/2 cup tawny Port
• Low-salt chicken broth (if needed)
To Prepare the Stock
• Heat oil in heavy large saucepan over
medium-high heat. Add neck, heart,
and gizzard, then celery and onion;
sauté until deep brown, stirring often,
about 18 minutes.
• Add 6 cups water and bring to boil,
scraping up browned bits. Reduce
heat to medium-low, cover, and sim-
mer 1 1/2 hours.
• Strain stock into large measuring cup
and reserve; discard solids.
This can also be made 1 day ahead. Cool slightly,
cover, and chill.
To make the turkey
1. Place turkey on rack in large roasting pan. Mix
onion, apple, 1/2 teaspoon salt, 1/2 teaspoon
pepper, and thyme in bowl. Spoon mixture
into main turkey cavity.
2. Tuck wing tips under; tie legs together loosely
to hold shape.
3. Rub oil over turkey; sprinkle with 3 teaspoons
salt and 1 teaspoon pepper. (Cook's tip:
4. This can also be made 1 day ahead. Cool
slightly, cover, and chill.)
5. Position rack in bottom third of oven and pre-
heat to 400°F. Roast turkey uncovered 45
6. Reduce oven temperature to 375°F. Roast
turkey 1 hour.
7. Turn pan around; pour 1 cup turkey stock over.
Roast until thermometer inserted into thick-
est part of thigh registers 175°F, about 1 hour
8. Transfer turkey to platter; tent loosely with
foil and let stand 30 minutes (internal tem-
perature will rise 5 to 10 degrees). Reserve
pan juices for gravy.
For the gravy:
• Blend butter and flour in small bowl to
smooth paste. Tilt roasting pan; spoon off fat
from pan juices. Place pan over 2 burners on
• Add Port and 1 cup turkey stock; bring to boil,
scraping up browned bits. Transfer to large
• Measure 3 cups turkey stock, adding chicken
broth if needed. Add to saucepan and bring to
boil. Whisk in flour paste.
• Boil until gravy is thick enough to coat spoon,
whisking occasionally, about 15 minutes. Sea-
son gravy with salt and pepper.
• 1 large navel (or regular) orange, juiced and
• 1 large lemon, juiced and zested
• 3 cloves garlic, minced
• 4 tablespoons chopped fresh sage
• 3 tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh thyme
• pinch of salt
• pinch of pepper
• 1 stick (8 tablespoons) of unsalted butter, room
Ingredients for the turkey:
• 14-16 pound turkey, thawed if frozen)
• 1/2 large orange, cut in two wedges
• 1 lemon, cut in quarters
• 1/2 large granny smith apple, cut in two wedges
• 1 garlic head, cut in half
• 5 sprigs of sage
• 2 sprigs of rosemary
• 5 sprigs of thyme
• Kosher Salt and fresh ground pepper
To make the herbed butter:
In a small bowl, combine all ingredients and stir together
thoroughly. Set aside.
To make the turkey:
1. Preheat the oven to 500 degrees F. Rinse the turkey
inside and out. Pat the skin dry and place in a roasting
rack inside a large roasting pan. Stuff the cavity of
the bird with the orange, lemon, apple, garlic and
2. Tuck the wing tips under the turkey.
3. Carefully loosen the skin by running your hand be-
tween the skin and the breast meat working your
way down to the leg.
4. Take 1/4 of the butter mixture and rub it, thoroughly,
under the skin over the breast and leg meat being
sure to coat as much of the turkey as possible. Re-
peat on the opposite side and then coat the remain-
ing butter mixture over the skin being sure to cover
the entire turkey.
5. Sprinkle the breast and legs of the turkey with salt
and pepper and tie the legs of the turkey together
with kitchen twine.
6. Roast the turkey on the lowest level of the oven at
500 degrees F in the oven for 30 minutes and then
turn the oven temperature down to 350 degrees F
and insert a probe thermometer into the thickest
part of the breast.
7. Set the alarm on the thermometer to 161 degrees. A
14-16 pound turkey takes approximately 2 to 2 1/2
hours of roasting time total. (You can also use an in-
stant read thermometer, just remember to check the
turkey before the 2 hour mark to avoid overcooking.)
8. Remove from the oven and cover with foil. Let the
turkey rest for approximately 30 minutes before
• 1/2 cup whole almonds
• 2 teaspoons fennel seeds
• 1/3 cup Cognac or other brandy
• 1/4 cup water
• 2/3 cup dried cranberries
• 2/3 cup dried apricots (about 8
medium), coarsely chopped
• 2 medium shallots, minced
• 4 tablespoons unsalted butter, soft-
• 2 teaspoons kosher salt, plus addi-
tional for seasoning
• Freshly ground black pepper
• 2 tablespoons fresh parsley leaves
• 2 boneless, skinless turkey breast
halves, butterflied (about 5 to 6
• 2 tablespoons vegetable oil
• 3 cups white wine
• 1/2 cup chicken broth
1. Preheat the oven to 400 degrees F. Spread
the almonds and fennel seeds on a baking
sheet and cook until golden and aromatic,
about 10 minutes. Let cool to room temper-
2. Warm the cognac and water in a small
saucepan, add the cranberries and apricots,
and set aside until plump, about 10 min-
3. In a small food processor, pulse the al-
monds and fennel until coarsely chopped,
then add the fruit and any unabsorbed liq-
uid with the shallot, butter, 2 teaspoons salt
and pepper, to taste, until the fruit and nuts
are coarsely chopped. Add the parsley and
pulse once or twice more.
4. Place the turkey breast halves on a cutting
board. Divide and spread the fruit mixture
evenly over them, leaving about a 1-inch
border. Starting with the long end of each
breast, roll like a jelly roll and tie firmly with
butchers twine. Season generously with
salt and pepper.
5. Heat a large skillet over medium-high heat,
add the oil, and heat until shimmering. Sear
the turkey roulades, turning occasionally,
until they are golden brown on all sides,
about 8 minutes.
6. Place the 2 roulades on a rack in a roasting
pan and pour 2 cups of the wine over them.
Roast, uncovered, until an instant-read
thermometer inserted into the centre of
the meat registers 165 degrees F, about 1
hour and 10 minutes.
7. Transfer the breasts to a carving board,
tent loosely with foil, and let rest while you
make the sauce.
8. Put the roasting pan over medium heat on
the stovetop. Add the remaining 1 cup of
wine and stir with a wooden spoon to re-
lease the brown bits that cling to the pan.
Add the chicken broth and cook until
syrupy, about 5 minutes. Season with salt
9. Carve the turkey into 1-inch thick slices and
serve with the pan sauce.
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