Roast Turkey with Pan Gravy
LCBO AUTUMN 1998 BY LUCY WAVERMAN
Once you have cooked a turkey by the high heat method you will never go back to low heat. The turkey ends up beautifully moist and full of flavour.
14 lb (6 kg) turkey
2 tbsp (2 mL) butter
Salt and freshly ground pepper to taste
1. Preheat oven to 400̊F (200̊C) Bring the bird to room temperature and truss.
2. Place on a rack over a roasting pan and rub skin with butter, salt and pepper. Roast for 15 minutes per pound for the first 10 lbs (4.5 kg) and 7 minutes per pound for each succeeding one. After one hour turn heat to 375̊F (190̊C). Baste every half hour, if you remember.
3. Remove from oven when ready and let sit on a carving board, loosely covered with a tea towel for 15 minutes to allow juices to retract.
Serves 8
Pan Gravy:
This rich gravy enhances the flavour of the turkey. Any leftover gravy can be beaten into cooked lentils for a great side dish.
3 tbsp (45 mL) flour
4 cups (1 L) turkey stock
1/4 cup (50 mL) Port
1 tbsp (15 mL) red currant jelly
Salt and freshly ground pepper to taste
1. Drain fat and any drippings from turkey into a measuring cup. Add 3 tbsp (45 mL) of fat back into the roasting pan. Skim the remaining fat from drippings. Sprinkle flour over the fat in the roasting pan. On medium heat, stir together until flour is browned.
2. Stir drippings from measuring cup, stock and Port into roasting pan. Bring to a boil and simmer 5 minutes. Stir in red currant jelly and simmer 5 minutes longer. Season before serving.
Makes 4 cups (1 L)
Turkey Stock:
A quick turkey stock to use for gravy and stuffings.
Turkey neck
Giblets
Wing tips
1 onion, skin on, cut in large chunks
2 carrots, cut in chunks
2 celery stalks, cut in large pieces
3 garlic clovers, unpeeled
8 cups (2 L) water
1 can low-salt chicken broth or good quality chicken stock cube
1. Place all ingredients in a large pot. Bring to a boil, skim any froth that comes to the top. Reduce heat to low, cover pot and simmer one hour. Uncover and slowly reduce stock to 6 cups (1.5 L).
2. Strain and chill. Remove fat before using.
Makes 6 cups
LCBO AUTUMN 1998 BY LUCY WAVERMAN
Once you have cooked a turkey by the high heat method you will never go back to low heat. The turkey ends up beautifully moist and full of flavour.
14 lb (6 kg) turkey
2 tbsp (2 mL) butter
Salt and freshly ground pepper to taste
1. Preheat oven to 400̊F (200̊C) Bring the bird to room temperature and truss.
2. Place on a rack over a roasting pan and rub skin with butter, salt and pepper. Roast for 15 minutes per pound for the first 10 lbs (4.5 kg) and 7 minutes per pound for each succeeding one. After one hour turn heat to 375̊F (190̊C). Baste every half hour, if you remember.
3. Remove from oven when ready and let sit on a carving board, loosely covered with a tea towel for 15 minutes to allow juices to retract.
Serves 8
Pan Gravy:
This rich gravy enhances the flavour of the turkey. Any leftover gravy can be beaten into cooked lentils for a great side dish.
3 tbsp (45 mL) flour
4 cups (1 L) turkey stock
1/4 cup (50 mL) Port
1 tbsp (15 mL) red currant jelly
Salt and freshly ground pepper to taste
1. Drain fat and any drippings from turkey into a measuring cup. Add 3 tbsp (45 mL) of fat back into the roasting pan. Skim the remaining fat from drippings. Sprinkle flour over the fat in the roasting pan. On medium heat, stir together until flour is browned.
2. Stir drippings from measuring cup, stock and Port into roasting pan. Bring to a boil and simmer 5 minutes. Stir in red currant jelly and simmer 5 minutes longer. Season before serving.
Makes 4 cups (1 L)
Turkey Stock:
A quick turkey stock to use for gravy and stuffings.
Turkey neck
Giblets
Wing tips
1 onion, skin on, cut in large chunks
2 carrots, cut in chunks
2 celery stalks, cut in large pieces
3 garlic clovers, unpeeled
8 cups (2 L) water
1 can low-salt chicken broth or good quality chicken stock cube
1. Place all ingredients in a large pot. Bring to a boil, skim any froth that comes to the top. Reduce heat to low, cover pot and simmer one hour. Uncover and slowly reduce stock to 6 cups (1.5 L).
2. Strain and chill. Remove fat before using.
Makes 6 cups