Old Gail's and Martha Stewart's Turkey and Gravy recipe

E

ellieh

Well-known member
I tried to get into the old Gail's Recipe Swap via the link I had bookmarked a while ago and kept being brought back to the new Gail's.

In November of 1997, Bobster posted the subject recipe and I've been making it ever since. However I can't find my hard copy amongst the thousands of recipes I've printed out through the years.

This is the turkey recipe where the turkey is slathered in butter and white wine, covered with cheesecloth and roasted over a bed of root vegetables which are then pureed and included in the gravy which is the best ever.

I could probably make it from memory but wondered if anyone out there had the recipe.

Thanks for your help.

 
Here it is...

TURKEY 101 from MSL November 1995. (Pick up MSL December issue for Roast Goose 101!)
Recipe is from Martha Stewart Living November
1995 issue.

Ingredients:

1 20-21 lb. fresh whole turkey, giblets (the
heart, gizzard, and liver) and neck removed
from cavity. Rinse turkey with cool water
and dry with paper towels.

1 1/2 cups unsalted butter (3 sticks) melted,
plus 4 tbsps at room temperature.

1 bottle of dry white wine
(You'll need a second bottle to test quality
frequently while preparing turkey smileys/smile.gif

2 teaspoons salt

2 teaspoons freshly ground pepper

Stuffing (I'll post recipe separately)

1 parsnip, peeled and quartered

1 onion, peeled and quartered

2 stalks of celery, cut into 4 inch pieces

2 carrots, peeled and cut into 4 inch pieces

1 small head of celeriac (about 1 pound)
peeled and quartered

1 white turnip, peeled and cut into small
wedges

Directions:

1. Let turkey stand at room temperature for
two hours.

2. Place rack on lowest level in oven. Heat
oven to 450 degrees. In a medium bowl,
combine melted butter and white wine. Fold a
large piece of cheesecloth into quarters; cut
it into a 17", 4 layer square. Immerse
cheesecloth in the butter and wine mixture
and let it soak.

3. Working on a large piece of parchment
paper, fold wingtips under turkey. Sprinkle
1/2 tsp salt & pepper inside turkey. Fill
large cavity and neck cavity *loosely* with
as much stuffing as they hold comfortably
(not sure if you're supposed to ask the bird
how comfortable he is or what? smileys/wink.gif Do not
pack tightly. cook remaining stuffing in a
buttered baking dish for 45 minutes at 375
degrees. Tie legs together loosely (the
turkey that is) with kitchen string. Martha
suggests a nice bow that is easy to untie
later and notes that it's not necessary to
make it a tight knot. Fold the neck flap
under and secure with toothpicks. Rub turkey
all over with the softened butter.

4. Place parsnips, onion, celery, carrots,
celeriac, and white turnip in a heavy, metal
roasting pan (sides should be 2" to 3" high).
Place roasting rack on top of vegetables,
then place turkey, breast side up, on the
roasting rack. sprinkle turkey with
remaining 1 1/2 teaspoons salt & pepper.

5. Lift cheesecloth out of liquid and gently
squeeze it, but still leaving it very damp.
Spread folded square of cheesecloth evenly
over the breast and about halfway down the
sides of the turkey; it can cover some of the
leg area. Place roasting pan, turkey legs
first, in oven. Cook for 30 minutes.

Note: If your roasting pan only fits in your
oven sideways (as mine does), turn the pan
every hour so the turkey cooks evenly.

Using a pastry brush, baste the cheesecloth
and all exposed parts of the turkey with
butter and wine mixture. Reduce temp to 350
degrees. Cook for 2 1/2 more hours, basting
with pastry brush every 30 minutes and
watching the pan juices; if pan is getting
too full, spoon out juices so juice level
remains below the roasting rack.

6. After this third hour of cooking, remove
and discard the cheesecloth. Turn roasting
pan so that breast (again, the turkey) faces
the back of oven. Baste turkey with juices
that have collected in the bottom of pan. If
there are not enough juices, continue to use
the butter and wine mixture. The skin gets
fragile as it browns, so baste carefully,
particularly over the breast. Cook for 1
more hour, basting after 30 minutes.

7. After the 4th hour of cooking, insert an
instant-read thermometer into the thickest
part of thigh (yes, the turkey). Do not poke
into a bone. The thermometer should reach at
least 180 degrees and the turkey should be
golden brown. The breast does not need to be
checked for temperature. If the turkey is
not golden brown or the thigh meat does not
register 180 degrees, baste turkey and return
to the oven and cook another 20 to 30
minutes. Insert the instant-read thermometer
into the center of the stuffing. Temperature
should read from 140 to 160 degrees.

8. When fully cooked, transfer the turkey to
a serving platter and let it rest for 20 to
30 minutes. Make the gravy, using the
vegetables, while the turkey rests.
(I'll post gravy recipe separately as well)

Well, that's it. I love this recipe. The
frequent basting really produces a moist
delicious bird and the skin is absolutely
divine! Happy Turkey Day!

http://63.123.232.200/HyperNews/get/archive_swap13201-13300/13274/4.html

 
Here's the stuffing recipe...

Classic Stuffing (from MSL November 1995 issue)
Classic Stuffing

Ingredients:

12 tablespoons unsalted butter

4 onions (2 lbs), peeled and cut into a 1/4
inch dice

16 celery stalks, cut into a 1/4 inch dice

10 large fresh sage leaves, chopped or 2
tablespoons of crushed dried sage

6 cups of homemade or low-sodium canned
chicken stock

2 loaves of stale white bread (about 36
slices), crust on, cut into 1 inch cubes

2 teaspoons of salt

4 tablespoons freshly ground pepper

3 cups of coarsely chopped flat-leaf parsley
leaves (about 2 bunches)

2 cups of pecans, toasted and chopped
(optional, but absolutely delish!)

2 cups of dried cherries (optional)

Directions:

Melt butter in a large skillet. Add onions
and celery and cook over medium heat until
the onions are translucent, (about 10
minutes). Add sage, stir to combine, and
cook 3 to 4 minutes. Add 1/2 cup of stock
and stir well. Cook for about 5 minutes,
until liquid has reduced by half.

2. Transfer onion mixture to a large mixing
bowl. Add all remaining ingredients,
including the remaining stock; mix to
combine.

 
Oops...and the gravy

Turkey Gravy from MSL November 1995 issue
Turkey Gravy

Ingredients:

Roasted vegetables from turkey recipe

1 cup Madeira (substitute 1 cup dry red or
white wine)

2 cups homemade turkey or chicken stock

3 tablespoons flour

Pan juices from turkey


Directions:

1. Thoroughly combine 1 cup turkey stock
with 3 tablespoons flour; set aside. Pour
off liquid from roasting pan into measuring
cup or beaker. Let stand until fat
separates, then skim off fat.

2. Transfer vegetables from roasting pan
into a food mill or food processor; puree.

3. Add Madeira (or other wine) to roasting
pan; cook over low heat, stirring constantly.
Scrape sides and bottom of pan to unstick
crisp bits. Bring to a boil.

4. Add vegetable puree and about one cup of
turkey stock (remaining cup without flour) to
roasting pan. Stir well. Bring to a boil
again. Add stock & flour mixture. Cook
about 10 minutes, until reduced by half.

5. Using a baster, add pan juices to gravy.
Cook over medium-high heat 10 minutes more.
Strain into a gravy boat; serve warm.

 
Thank you (more)

It takes me to the new Gail's so I guess I'll have to fiddle with it.

I don't know if you have ever made this recipe but my family thinks its the best ever. A little work but it is so moist and the gravy is so wonderful, I could just sit in front of the gravy boat and slurp it up right there.

Thanks again for you help.

Ellie

 
The link is for the old Kitchen Seek. Isn't this what you wanted? I have success looking for old

Gail's recipes using this. I didn't know there was another Kitchen Seek. I thought this was it.

 
Make sure you click on "Gail's". Not Epi that is the default.

Oh, and you can't click on COMN or messages within the post you are looking at. It will take you back to the new Gail's. You have to play around with the address up above to get to the next message in a thread so that it won't bump you to Gail's. ie, change the message number up in the http address. Does this make any sense?

 
I figured that out after I read her whole message. Sorry. I think maybe she tried to click on

another messsage in the thread she was looking at, and that takes you back to the new Epi.

 
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