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Add a photoIm learning Turkey recipes from different newsletter... here is one that makes my mouth water!
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Ingredientes
- 1 (12- to 14-pound) turkey, fresh or frozen (thawed)
- 1 large (10- to-12 ounce) onion, cut into 2-inch chunks
- 1/2 bunch(es) fresh thyme
- 7 clove(s) garlic
- 1 large navel orange
- 1 bunch(es) (small) fresh flat-leaf parsley
- 6 sprig(s) fresh sage
- 1 pinch(s) cayenne (ground red) pepper
- 4 tablespoon(s) extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 6 cup(s) unsalted chicken broth
- 2 cup(s) dry white wine
- 1/4 cup(s) cornstarch
- Sage sprigs
- Grapes, for garnish
- Clementines, for garnish
Direcciones
- Preheat oven to 325 degrees F. Drain juices from turkey. Place giblets and neck in large roasting pan. Pat turkey dry with paper towels. Place turkey, breast side up, on wire rack in pan; fold wing tips under back of turkey. Scatter half of onion, half of thyme, and 2 cloves garlic in pan around turkey. Pour 1 cup water into pan.
- From orange, finely grate 2 teaspoons peel. Transfer peel to food processor along with 3 cloves garlic; pulse until garlic is finely chopped. Cut whole orange into 2-inch chunks and reserve. From parsley and sage, transfer 1 cup parsley leaves and 3 tablespoons sage leaves to processor; pulse until very finely chopped. Reserve herb stems. Add cayenne, 3 tablespoons oil, and 1/4 teaspoon salt to processor; pulse until well mixed.
- Working from large-cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh on breast and legs. With hands, place herb mixture under skin on both sides of breastbone and on legs. Gently massage skin to evenly distribute mixture.
- Rub 1/2 teaspoon salt and 1/4 teaspoon pepper inside body cavity. Place reserved orange and herb stems and remaining onion, thyme, and 2 cloves garlic in body and neck cavities. Fold neck skin under back of turkey; secure drumsticks together with kitchen string, band of skin, or stuffing clamp. Rub remaining tablespoon oil and 1/4 teaspoon each salt and pepper over turkey.
- Cover turkey with loose tent of foil; roast 2 hours. Remove foil. If pan is dry, add 1 cup water. Roast about 1 hour longer. Turkey is done when temperature on meat thermometer inserted into thickest part of thigh next to body (not touching bone) reaches 175 degrees F and breast temperature reaches 165 degrees F.
- When turkey is done, carefully lift from roasting rack and tilt slightly to allow juices to run into pan. Place turkey on large platter and let rest while making gravy.
- Remove rack from roasting pan. Strain pan drippings into 8-cup liquid measuring cup or bowl, leaving solids in pan. Let stand to allow fat to separate from meat juices; discard fat. Add broth to drippings, then add enough water to equal 8 cups total.
- Discard thyme stems. Transfer onion, garlic, and giblets to cutting board and finely chop. When cool enough to handle, pull meat from neck; discard bones. Finely chop meat.
- Place roasting pan over 2 burners on top of range; add wine and heat to boiling on medium-high. Boil 8 minutes or until wine is reduced by half, stirring until browned bits are loosened from bottom of pan. Stir broth and drippings mixture into roasting pan. Heat to boiling; boil 5 minutes. Meanwhile, in small bowl, stir cornstarch and 1/2 cup water to dissolve cornstarch; stir into broth mixture. Heat to boiling; simmer 3 minutes or until thickened, stirring occasionally. Stir in chopped onion, garlic, giblets, neck meat, and 1/4 teaspoon each salt and pepper. Pour into gravy boat. Garnish platter with sage and fruit.
