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Receta Honey Brined Turkey With Giblet Cream Gravy

Name: Honey Brined Turkey With Giblet Cream Gravy
Ingredients: 1 x Turkey, neck, heart and gizzard reserved for gravy (19- to 20-lb.); 8 quart Water; 2 c. Coarse, (kosher) salt; 1 c. Honey; 2 bn Fresh thyme; 8 lrg Garlic cloves, peeled; 2 Tbsp. Coarsely cracked black pepper; 2 x Lemons, halved; 2 Tbsp. Extra virgin olive oil; 5 c. Canned low-salt chicken broth, (about) Reserved turkey neck, heart and gizzard; 6 c. Water; 3 1/2 c. Canned low-salt chicken broth; 2 x Carrots, coarsely minced; 1 x Onion, halved; 1 lrg Celery stalk, minced; 1 sm Bay leaf; 5 Tbsp. Butter; 5 Tbsp. All purpose flour; 1/4 c. Whipping cream

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Ingredientes

1 x Turkey, neck, heart and gizzard reserved for gravy (19- to 20-lb.)
8 quart Water
2 c. Coarse, (kosher) salt
1 c. Honey
2 bn Fresh thyme
8 lrg Garlic cloves, peeled
2 Tbsp. Coarsely cracked black pepper
2 x Lemons, halved
2 Tbsp. Extra virgin olive oil
5 c. Canned low-salt chicken broth, (about) Reserved turkey neck, heart and gizzard
6 c. Water
3 1/2 c. Canned low-salt chicken broth
2 x Carrots, coarsely minced
1 x Onion, halved
1 lrg Celery stalk, minced
1 sm Bay leaf
5 Tbsp. Butter
5 Tbsp. All purpose flour
1/4 c. Whipping cream

Direcciones

For turkey: Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 qts water, 2 c. coarse salt and 1 c. honey in large pot till salt and honey dissolve. Add in 1 bunch fresh thyme, peeled garlic cloves and black pepper.
Pour brine over turkey. Gather plastic bag tightly around turkey so which bird is covered with brine; seal plastic bag. Chill pot with turkey in brine at least 12 hrs and up to 18 hrs.
Position rack in bottom third of oven and preheat to 350F. Drain turkey well; throw away brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add in lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 Tbsp. extra virgin olive oil.
Roast turkey 1 hour. Baste turkey with 1 c. chicken broth. Continue to roast till turkey is deep brown and thermometer inserted into thickest part of thigh registers 180 F, basting with 1 c. chicken broth every 30 min and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hrs longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 min. Pour pan juices into large glass measuring c.. Spoon off fat; reserve juices.
For gravy: While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add in 6 c. water, 3 1/2 c. chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat till turkey stock is reduced to 3 c., about 2 hrs. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
Heat 5 Tbsp. butter in heavy large saucepan over medium heat. Add in 5 Tbsp. all purpose flour and whisk 2 min. Gradually whisk in turkey stock, cream and up to 1 c. reserved turkey pan juices (juices are salty, so add in according to taste). Simmer gravy till thickened to desired consistency, whisking occasionally, about 5 min. Add in minced turkey neck meat and giblets; season to taste with pepper.
Serve turkey with gravy.
Makes 14 to 16 servings.