Thursday, November 20, 2008

A Gourmet Thanksgiving Gobbler

The following recipe is from the November 2007 issue of Gourmet Magazine, one of over 100 magazines the Library subscribes to. We do keep back issues, and they are available for checkout. So if you would like to look at some older issues, just let us know at the desk.

Maple-Glazed Turkey With Gravy
Serves 8 (with leftovers)
Active Time: 30 min. start to finish: 4.75 hr (includes bringing turkey to room temperature, does not include making stock)
If you're eager for a turkey to have a luscious, crisp skin, you'll love this glaze, which takes it to a whole new level-maple syrup caramelizes on the surface, creating a super thin, almost glass like, slightly sticky coating all over. And because the syrup is steeped with black peppercorns before glazing, it adds a nuanced floral quality along with a hint of heat

*1 (14 lb) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needle nose pliers, and neck and giblets removed and reserved for another use if desired
*2 to 2.5 cups water, divided
*1.5 teaspoons black peppercorns
*2/3 cup Grade B maple syrup
*1/2 cup all-purpose flour
*5 cups turkey stock heated to liquefy if gelled
Equipment: kitchen string, a 17 by 14 inch flameproof roasting pan with a flat rack; a 1 qt. measuring cup, a fat separator (optional)

Make Turkey: Preheat oven to 425 degrees F with rack in lowest position.
*Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salts and 1 teaspoon pepper. Fold neck skin under the body, then tie drumsticks together with kitchen string and tuck wings under the body.
*Add 1 cup water to pan and roast, without basting, 1 hour.

Make a Glaze When Turkey Goes in Oven: Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet. Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through. Remove from heat and let syrup steep until ready to glaze turkey.

Glaze Turkey: After turkey has roasted one hour, rotate pan and add 1 cup water to a pan. Roast, without basting, 45 minutes more.
*Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.
*Brush turkey allover with syrup and continue to roast (if bottom of pan is completely dry, add the remaining 1/2 cup water) until an instant read thermometer inserted into fleshy part of thighs (test both, close but not touching bone) registers 170 degrees F, 15 to 20 minutes more (total roasting time: about 2 hours)
*Carefully tilt turkey so juices from inside large cavity run into roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 degrees F)

Make Gravy While Turkey Stands: Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into separator and let stand until fat rises to the top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to the top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
*Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes. Add pan juices and stock in fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.

Check back tomorrow for the Turkey Stock recipe!

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