In the spirit of Thanksgiving, here is a tempting turkey recipe, courtesy of the chefs at BistroMD.
You will need:
A 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
1 stick (1/2 cup) unsalted butter, softened
1 cup water
1 cup turkey giblet stock or chicken broth
For the gravy:
1 cup apple cider
2 tablespoons cider vinegar
6 tablespoons all-purpose flour
4 cups turkey giblet stock
Sage, rosemary, and thyme sprigs for garnish
1. Preheat the oven to 425°F. Rinse the turkey, pat it dry, and season it inside and out with salt and pepper.
2. Spread the turkey with the butter and roast it on a rack in a roasting pan in the over for 30 minutes.
3. Reduce the temperature to 325°F., baste the turkey with the pan juices, and add the water to the pan.
4. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of the thigh registers 180°F. and the juices run clear when the thigh is pierced.
5. Transfer the turkey to a heated platter, reserving the juices in the roasting pan, discard the string, and keep the turkey warm, covering loosely with foil.
1. Skim all the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the cider and the vinegar to the pan.
2. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half.
3. In a saucepan, combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes.
4. Add the cider mixture and the stock in a stream, whisking, bring the mixture to a boil, whisking, and simmer the gravy, stirring occasionally, for 10 minutes.
5. Season the gravy with salt and pepper and transfer it to a heated sauceboat.
For more healthy and delicious recipes from our expert chefs, please click on one of the related recipes below.
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