Name: Wild Turkey with Lemon-Buttermilk-Madeira Gravy
Ingredients: 1 Wild turkey; 8 to 10 pound; 2 Lemons; 1 1/2 ts Coarse; (kosher) salt; 1/2 ts Coarsely ground pepper; 3 Garlic cloves; bruised; 1 md Onion; peeled and; ; quartered; 3 lg Spri fresh winter savory or 3/4; ; teaspoon dried; 3 lg Spri fresh thyme; preferably lemon; ; thyme, or 3/4; ; teaspoon dried; ; thyme leaves; 11 tb Unsalted butter; (1 stick plus 3; ; tablespoon); 2 c Turkey stock or homemade chicken stock or; ; reduced-sodium canned broth; 3 tb All-purpose flour; 1/2 c Dry Madeira; 1/4 c Buttermilk

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Gma2	1	servings

INGREDIENTS

1		Wild turkey; 8 to 10 pound
2		Lemons
1 1/2	ts	Coarse; (kosher) salt
1/2	ts	Coarsely ground pepper
3		Garlic cloves; bruised
1	md	Onion; peeled and
		; quartered
3	lg	Spri fresh winter savory or 3/4
		; teaspoon dried
3	lg	Spri fresh thyme; preferably lemon
		; thyme, or 3/4
		; teaspoon dried
		; thyme leaves
11	tb	Unsalted butter; (1 stick plus 3
		; tablespoon)
2	c	Turkey stock or homemade chicken stock or
		; reduced-sodium canned broth
3	tb	All-purpose flour
1/2	c	Dry Madeira
1/4	c	Buttermilk

INSTRUCTIONS

Wild turkey has a wonderful, unique flavor, but you can also use this
recipe for commercial, store-bought turkey. Follow package directions for
length of cooking time.
Preheat the oven to 375 degrees. Rinse the turkey well until no blood runs
from the cavity and blot it dry inside and out with paper towels. Quarter
one of the lemons; cut the other lemon in half. Rub the outside of the
turkey with one lemon half, then use the same half to rub the inside of the
bird, squeezing to release the juice. Season the bird generously inside and
out with salt and freshly ground pepper. Stuff the cavity with the lemon
quarters, garlic, onion, savory, and thyme. Set the remaining lemon half
aside. Truss the large cavity closed and tie the legs together. Set the
turkey breast side down on a rack in a large shallow roasting pan. Roast
for 1/2 hour.
Meanwhile, in a small saucepan, melt 1 stick of the butter in 1 cup of the
stock. Turn the turkey over and baste the breast with the stock-and-butter
mixture. Tent the breast with aluminum foil, shiny side up. Reduce the oven
temperature to 325 degreesF and roast for 1 1/4 hours, basting every 15 to
20 minutes. Remove the foil and continue to roast, basting every 20
minutes, for 1 hour longer (follow package directions for length of cooking
time for commercial, store-bought turkey) or until there is no trace of
pink when the thigh is pierced near the bone. Remove the turkey to a
carving board and let it rest for 10 to 15 minutes.
Meanwhile, pour the pan drippings into a bowl or a gravy separator. Skim
off or pour off as much fat as possible. Add the remaining 3 tablespoon
butter to the roasting pan and set over moderate heat. Sprinkle on the
flour and cook, stirring with a wooden spoon, for 2 minutes. Whisk in the
Madeira and bring to a boil, scraping up the brown bits from the bottom of
the pan. Whisk in the degreased pan drippings and the remaining turkey
stock and bring to a boil. cook, whisking, until the gravy is smooth and
thickened, about 2 minutes. Whisk in the buttermilk and return to a boil,
whisking until smooth. Squeeze the juice from the remaining lemon half into
the gravy and season with additional salt and pepper to taste.
Carve the turkey and pass the gravy on the side. Serve 6 to 8.
Recipes from Cooking From a Country Farmhouse by Susan Wyler (copyright
1993    Susan Wyler).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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