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Ingredientes
- 1/2 c. butter - (1 stick)
- 4 lrg onions thinly sliced
- 1 1/2 Tbsp. minced fresh rosemary
- 1 1/2 Tbsp. minced fresh thyme
- 1 1/2 Tbsp. all-purpose flour
- 1/2 c. balsamic vinegar
- 3 Tbsp. honey
- 6 Tbsp. butter - (3/4 stick) room temperature
- 1 1/2 Tbsp. minced fresh thyme
- 1 Tbsp. minced fresh rosemary
- 1 x turkey - (21 to 22 lbs) neck, heart,
- and gizzard reserved
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 lrg onion quartered
- 4 1/2 c. low-salt chicken broth - (about)
- 2 lrg fresh rosemary sprigs
- 2 lrg fresh thyme sprigs
- 1 x bay leaf
- 3 Tbsp. all-purpose flour
Direcciones
- For Gravy Base: Heat butter in large pot over medium-high heat. Add in onions and saute/fry till deep brown, about 40 min. Fold in rosemary and thyme, then flour; stir 1 minute. Add in vinegar and honey; simmer till thickened, about 2 min. (Can be made 1 day ahead. Cover; chill.)
- For Turkey: Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 c. herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
- Set rack at lowest position in oven and preheat to 350 degrees. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add in 1 c. broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast till thermometer inserted into thickest part of thigh registers 175 degrees, basting with 3/4 c. broth and pan juices every 30 min, about 2 hrs 30 min longer for unstuffed and 3 hrs longer for stuffed. Transfer turkey to platter; let stand 30 min (internal temperature will increase 5 - 10 degrees).
- Strain pan juices into 8-c. measuring c.; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil till gravy is reduced to 7 c., stirring occasionally, about 12 min. Season with salt and pepper.
- Serve turkey with gravy.
- This recipe yields 14 servings.
- Comments: A superb pairing from cooking teacher and recipe developer Rochelle Palermo Torres.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 12 servings | |
| Calories 214 | |
| Calories from Fat 129 | 60% |
| Total Fat 14.64g | 18% |
| Saturated Fat 8.9g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 139mg | 6% |
| Potassium 239mg | 7% |
| Total Carbs 15.51g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 8.42g | 6% |
| Protein 6.43g | 10% |
