Text 30383, 94 rader
Skriven 2012-10-15 06:18:15 av Dave Drum (1:18/200.0)
Ärende: 'Tis The Season - 13
============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Extra-Moist Turkey With Pan Gravy
 Categories: Poultry, Sauces
      Yield: 6 Servings
 
MMMMM---------------------------TURKEY--------------------------------
     12 lb Turkey at room temperature 1
           - hour; reserving neck,
           - giblets, and wing tips for
           - stock
    1/2 md Onion
      1 bn Thyme
      5 tb Unsalted butter; melted,
           - divided
      1 c  Water

MMMMM---------------------------GRAVY--------------------------------
      2 c  Hot turkey stock
    1/3 c  All-purpose flour
           Melted unsalted butter
           Reserved chopped giblets
           - from stock
 
  Equipment: a small metal skewer; a 24-inch piece of kitchen
  string; a covered turkey roaster, or a 13- by 9-inch roasting
  pan and heavy-duty foil; a 2-quart measuring cup or a fat
  separator
  
  Garnish: thyme sprigs
  
  The secret to this succulent bird is an inexpensive metal
  pan. We used the kind of old-fashioned oval roaster found
  in most supermarkets, not fancy cookware stores. These
  lightweight enameled pans with lids simultaneously roast
  and braise the turkey, so it stays moist even as it cooks
  quickly. Simply uncover it at the end to crisp the skin.
  Ample pan juices add a fragrant richness to our easy gravy.
  
  Make turkey: Preheat oven to 400øF/205øC with rack in lower
  third.
  
  Rinse turkey inside and out, then pat dry. Mix together 2
  teaspoons salt and 1 teaspoon pepper and rub all over turkey
  inside and out. Put onion and thyme in large cavity. Pin neck
  skin to body with skewer. Center kitchen string under back of
  breast and bring ends over to pin wings, then crisscross
  string and tie ends of drumsticks together. Put turkey on a
  metal rack in roaster and brush with 4 tablespoon melted
  butter. Cover pan (if using a roasting pan, cover turkey
  with parchment paper, then foil) and roast 1 hour.
  
  Baste with pan juices and add water to pan. Continue to
  roast, covered, until an instant-read thermometer inserted
  into fleshy part of each thigh (test both; close to but not
  touching bone) registers 175øF/80øC, 30 minutes to 1 hour.
  
  Baste with remaining tablespoon melted butter and roast,
  uncovered, until skin is browned, about 15 minutes more
  (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt
  turkey so juices from inside large cavity run into pan.
  Transfer turkey to a platter and let stand, loosely covered
  with foil, 30 minutes (temperature of thigh meat will rise
  to 175øF/80øC-180øF/82øC).
  
  Make gravy while turkey stands: Strain pan juices through a
  fine-mesh sieve into 2-quart measure and skim off fat (or
  use a fat separator), reserving fat. Pour pan juices into a
  bowl and add stock.
  
  Whisk together flour and 1/3 cup reserved fat (if there is
  less, add melted butter) in a heavy medium saucepan, then
  cook over medium heat, whisking constantly, 2 minutes (mix
  will be thick). Add pan juices and stock in a fast stream,
  whisking constantly to prevent lumps, then bring to a boil,
  whisking. Stir in any turkey juices from platter. Chop and
  add giblets (if using). Simmer gravy, whisking occasionally,
  3 minutes. Season with salt and pepper.
  
  by Ruth Cousineau
  
  Gourmet | November 2008
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 27 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Hasn't the fine line between sanity and madness gotten finer? George Price
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