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Butter-basted
roast turkey with mushroom gravy
The
star of Thanksgiving is roast turkey, glazed and tender
and encircled by fresh herbs and fruits. Serve this
with a lighter-than-expected Sourdough Mushroom Stuffing.The
star of Thanksgiving is roast turkey, glazed and tender
and encircled by fresh herbs and fruits. Serve this
with a lighter-than-expected Sourdough Mushroom Stuffing.
Ingredients
2 1/2 cup(s) low-sodium chicken broth
2 tablespoon(s) low-sodium chicken broth
1 cup(s) (2 sticks) unsalted butter
2 teaspoon(s) salt
1 1/4 teaspoon(s) fresh-ground pepper
2 sprig(s) fresh thyme
1 teaspoon(s) fresh thyme
1 sprig(s) fresh rosemary
1 bay leaf
1 (12-pound) fresh turkey, rinsed and patted dry
6 carrots, peeled and cut into 2-inch pieces
3 onions, peeled and quartered
1/2 cup(s) red wine
1/2 pound(s) assorted wild mushrooms, sliced
1 teaspoon(s) minced fresh sage
1 tablespoon(s) cornstarch
1 tablespoon(s) fresh lemon juice
Directions
1. Make basting liquid: Combine 1 cup chicken broth,
the butter, 1/2 teaspoon salt, 1/2 teaspoon pepper,
thyme sprigs, rosemary, and bay leaf in a small saucepan
over medium heat. Once the butter melts, reduce the
heat to low and keep the mixture warm.
2. Prepare the turkey: Preheat oven to 325 degrees F.
Season the turkey cavity and skin with 1 teaspoon salt
and 1/2 teaspoon pepper. Truss the turkey and place
breast side up in a roasting pan fitted with a wire
rack. Arrange the carrots and onions around the bottom
of the pan, place in the oven, and roast for 30 minutes.
Baste the turkey with the basting liquid, covering all
surfaces. Continue to roast, basting every 30 minutes,
until a thermometer inserted into the thigh meat reads
175 degrees F -- about 3 hours. Remove the turkey from
oven, reserve pan drippings, and let rest 30 minutes
before carving.
3. Make the gravy: Pour the drippings and solids from
the roasting pan into a measuring cup. Skim off any
fat, reserving 2 tablespoons. Return the drippings and
the solids to the pan and place over medium-high heat.
Stirring constantly, add the red wine and cook until
any bits of vegetable or meat are loosened from the
bottom of the pan -- about 2 minutes. Strain, discard
solids, and set aside. Heat the reserved fat in a large
saucepan set over medium-high heat and sauté
the mushrooms until cooked through -- about 8 minutes.
Add the strained drippings, 1 1/2 cups of chicken broth,
1 teaspoon thyme, sage, remaining salt, and pepper.
Cook over medium heat until slightly reduced -- about
10 minutes. Combine the remaining chicken broth and
cornstarch in a small bowl and stir until the cornstarch
is dissolved. Stir the cornstarch mixture into the gravy
and continue to cook until slightly thickened -- about
2 minutes. Stir in the fresh lemon juice and serve warm.
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