ROASTED THANKSGIVING TURKEY with BOURBON GRAVY
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1 16# FRESH TURKEY, remove neck and giblets. Rinse and pat dry
1 RED ONION, cut into large chunks
4 STALKS CELERY, cut into large chunks
1 BULB FENNEL, cut into large chunks
4 CARROTS, peeled and cut into large chunks
2 APPLES, remove seeds and quarter
1 LEMON, quartered
1 RED ONION, quartered
1 HEAD GARLIC, cut in half, lengthwise
2-3 SPRIGS FRESH SAGE
4-5 SPRIGS FRESH THYME
6 T UNSALTED BUTTER, softened
1/3 C FLOUR
¼ C BOURBON
1 C CHICKEN STOCK
½ C HEAVY CREAM
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large roasting pan, add the red onion, celery, fennel, carrots and apples to create a ‘bed’ for the turkey. Sprinkle the inside of the cavity of the turkey with salt and pepper and stuff the cavity of the turkey with the lemon wedges, red onion, garlic, sage and thyme. Slide your fingers under the skin of the turkey over each breast and rub 2 T of butter over each breast. Rub the remaining 2 T of butter all over the outer skin of the turkey. Season the entire turkey with salt and pepper. Fold the wings of the turkey behind the bird and tie the legs together with kitchen twine. Bake the turkey at 350 degrees for 3 ½ hours. After one hour loosely tent it with foil. Remove the foil the last one hour of cooking. Remove the turkey from the oven and transfer to a platter and let rest for at least 30-45 minutes. Press gently on the vegetables remaining in the pan to release any juices and then discard the vegetables. Strain the mixture into a bowl, then return to the roasting pan. Place the roasting pan atop two burners set over medium heat. Sprinkle the flour over the remaining juices and whisk until incorporated. Cook for 2-3 minutes. Slowly whisk in the bourbon and chicken stock and bring to a simmer. Whisk in the heavy cream and season to taste with salt and pepper. Garnish the turkey with one head of romaine lettuce leaves, 3 lemon halves and sprigs of parsley, sage and thyme. Serve with gravy.
1 RED ONION, cut into large chunks
4 STALKS CELERY, cut into large chunks
1 BULB FENNEL, cut into large chunks
4 CARROTS, peeled and cut into large chunks
2 APPLES, remove seeds and quarter
1 LEMON, quartered
1 RED ONION, quartered
1 HEAD GARLIC, cut in half, lengthwise
2-3 SPRIGS FRESH SAGE
4-5 SPRIGS FRESH THYME
6 T UNSALTED BUTTER, softened
1/3 C FLOUR
¼ C BOURBON
1 C CHICKEN STOCK
½ C HEAVY CREAM
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large roasting pan, add the red onion, celery, fennel, carrots and apples to create a ‘bed’ for the turkey. Sprinkle the inside of the cavity of the turkey with salt and pepper and stuff the cavity of the turkey with the lemon wedges, red onion, garlic, sage and thyme. Slide your fingers under the skin of the turkey over each breast and rub 2 T of butter over each breast. Rub the remaining 2 T of butter all over the outer skin of the turkey. Season the entire turkey with salt and pepper. Fold the wings of the turkey behind the bird and tie the legs together with kitchen twine. Bake the turkey at 350 degrees for 3 ½ hours. After one hour loosely tent it with foil. Remove the foil the last one hour of cooking. Remove the turkey from the oven and transfer to a platter and let rest for at least 30-45 minutes. Press gently on the vegetables remaining in the pan to release any juices and then discard the vegetables. Strain the mixture into a bowl, then return to the roasting pan. Place the roasting pan atop two burners set over medium heat. Sprinkle the flour over the remaining juices and whisk until incorporated. Cook for 2-3 minutes. Slowly whisk in the bourbon and chicken stock and bring to a simmer. Whisk in the heavy cream and season to taste with salt and pepper. Garnish the turkey with one head of romaine lettuce leaves, 3 lemon halves and sprigs of parsley, sage and thyme. Serve with gravy.
