| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Turkey wings; backs or necks |
|
|
Neck and giblets from 14- to 16-pound |
|
|
; turkey |
| 1 |
lg |
Onion; chopped |
| 6 |
c |
Water |
| 2 |
|
Celery stalks with leaves; chopped |
| 3 |
|
Fresh parsley sprigs |
| 1 |
|
Bay leaf |
| 1 |
|
Turkey; (14- to 16-pound) |
| 1 1/2 |
tb |
Minced fresh rosemary or 1 1/2 teaspoons; crumbled |
|
|
; dried |
| 1 1/2 |
tb |
Minced fresh tarragon or 1 1/2 teaspoons; crumbled |
|
|
; dried |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Pepper |
| 1/2 |
lg |
Onion; cut into chunks |
| 1/2 |
c |
Butter; room temperature (1 |
|
|
; stick) |
| 6 |
tb |
All purpose flour |
| 1/4 |
c |
Whipping cream |
| 3/4 |
ts |
Minced fresh rosemary or 1/4 teaspoon; crumbled |
|
|
; dried |
| 1/4 |
ts |
Minced fresh tarragon or 1/4 teaspoon; crumbled (generous) |
|
|
; dried |
| 1/4 |
c |
Port |
|
|
Salt and pepper |
INSTRUCTIONS
TURKEY BROTH
TURKEY
GRAVY
For broth:
Heat oil in heavy large saucepan over medium heat. Add turkey wings, neck
and onion. Cook until brown, about 15 minutes. Add giblets and remaining
ingredients. Bring to boil, skimming surface occasionally. Reduce heat to
low, cover partially and cook until liquid is reduced to 5 cups, about 3
hours. Strain. (Can be prepared 1 day ahead. Cover and chill.)
For turkey:
Preheat oven to 425F. Pat turkey dry. Combine herbs, salt and pepper in
small bowl. Rub some of herb mixture in large cavity of turkey; place onion
in cavity. Place turkey in large roasting pan. Tuck wing tips under turkey
body. Tie legs together to hold shape. Rub butter onto turkey skin. Rub
remaining herb mixture onto turkey skin. Roast 45 minutes.
Reduce oven temperature to 350F. Continue roasting turkey until thermometer
inserted into thickest part of thigh registers 175F., basting every 20
minutes with drippings, about 1 1/4 hours longer. Transfer turkey to
platter, reserving pan juices. Let turkey stand while preparing gravy.
For gravy:
Pour turkey pan juices into large measuring cup. Degrease pan juices,
reserving 1/4 cup fat (do not wash roasting pan). Add enough turkey broth
to juices to measure 3 1/3 cups liquid. Pour about 1/2 cup liquid into
turkey roasting pan. Set over medium-high heat and bring to boil, scraping
up any browned bits. Add to liquid in cup.
Transfer reserved 1/4 cup turkey fat to heavy medium saucepan. Add flour
and stir over medium-low heat 2 minutes. Gradually whisk in turkey broth
mixture. Bring to boil, stirring frequently. Cook until thickened, about 2
minutes. Add cream and herbs and simmer until slightly thickened, about 2
minutes. Stir in Port. Season gravy to taste with salt and pepper.
Serves 10 to 12.
Bon Appetit December 1990
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