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 for the bed of the turkey
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 for the cavity of the turkey
1 HEAD GARLIC, cut in half, lengthwise
2-3 SPRIGS FRESH SAGE
4-5 SPRIGS FRESH THYME
6 T UNSALTED BUTTER, softened
1/2 C FLOUR
¼ C BOURBON
2 1/2 C CHICKEN STOCK
½ C HEAVY CREAM
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large roasting pan, add one of the red onions, 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, the other 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. At this point, you can proceed to the oven, OR if you prefer, you can do this the day before. Cover your turkey with plastic wrap and refrigerate overnight.
If you prepped your turkey the day before, remove your turkey from the refrigerator and let come to room temperature for one hour. Bake the turkey at 350 degrees for 3 ½ hours (or 13 minutes per pound or an internal temperature of 165 degrees if you have a larger turkey.) 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 45 minutes-1 hour. Pour the liquid and vegetables from the pan through a fine mesh sieve to strain. Press gently on the vegetables to release any juices and then discard the vegetables. Place half of the strained liquids (ab out 1 cup) back into the roasting pan and reserve the other half for another batch of gravy! Place the roasting pan atop two burners set over medium heat. Sprinkle the flour over the strained juices and whisk until incorporated, scraping up any brown bits. 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. You can strain the gravy again if you wish. Garnish the turkey with 1-2 bunches of kale or romaine lettuce, 3-5 lemon halves and sprigs of parsley, sage and thyme. Serve with gravy.
1 RED ONION, cut into large chunks for the bed of the turkey
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 for the cavity of the turkey
1 HEAD GARLIC, cut in half, lengthwise
2-3 SPRIGS FRESH SAGE
4-5 SPRIGS FRESH THYME
6 T UNSALTED BUTTER, softened
1/2 C FLOUR
¼ C BOURBON
2 1/2 C CHICKEN STOCK
½ C HEAVY CREAM
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large roasting pan, add one of the red onions, 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, the other 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. At this point, you can proceed to the oven, OR if you prefer, you can do this the day before. Cover your turkey with plastic wrap and refrigerate overnight.
If you prepped your turkey the day before, remove your turkey from the refrigerator and let come to room temperature for one hour. Bake the turkey at 350 degrees for 3 ½ hours (or 13 minutes per pound or an internal temperature of 165 degrees if you have a larger turkey.) 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 45 minutes-1 hour. Pour the liquid and vegetables from the pan through a fine mesh sieve to strain. Press gently on the vegetables to release any juices and then discard the vegetables. Place half of the strained liquids (ab out 1 cup) back into the roasting pan and reserve the other half for another batch of gravy! Place the roasting pan atop two burners set over medium heat. Sprinkle the flour over the strained juices and whisk until incorporated, scraping up any brown bits. 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. You can strain the gravy again if you wish. Garnish the turkey with 1-2 bunches of kale or romaine lettuce, 3-5 lemon halves and sprigs of parsley, sage and thyme. Serve with gravy.
