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NAPA VALLEY THANKSGIVING | 1, 2,
3, 4
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TURKEY WITH ROASTED-GARLIC
GRAVY
1 12-lb. fresh turkey
1/2 tablespoon olive oil
Salt & freshly ground black pepper to taste
1 onion, cut into 8 wedges
1 lemon, cut into 8 wedges
4 sprigs fresh thyme
1 6-inch sprig fresh rosemary, halved
2 heads garlic
Giblet Stock (recipe follows)
1/2 cup dry white wine
2 tablespoons cornstarch
2 tablespoons water
Prepare a charcoal or gas
grill (see Turkey Techniques, below) or preheat oven
to 325°F. Place a lightly oiled rack in a shallow roasting
pan that fits in your grill or oven.
Remove giblets and neck
from turkey cavity and reserve for Giblet Stock. Discard
liver. Remove visible fat from turkey. Rinse turkey
inside and out with cold water and pat dry with paper
towels. Rub skin with oil; season inside and out with
salt and pepper. Stuff both cavities with onion, lemon,
thyme and rosemary.
Tie drumsticks together
with kitchen twine. Bring the loose flap of neck skin
over the neck cavity to close it and fold wing tips
behind the back, using them to hold neck skin in place.
Place turkey, breast-side up, in prepared roasting pan.
Roast turkey on grill or in oven.
Meanwhile,
wrap garlic heads in foil and place on grill or in
oven. Roast until very tender, 30 to 45 minutes.
Cool completely. Separate cloves, peel and mash.
Set aside. |
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Make Giblet Stock.
When turkey is done, place it
on a platter, cover loosely with foil and let rest for 30
minutes.
Pour drippings from pan into
a measuring cup and place in the freezer to let fat congeal.
Place roasting pan on a burner
over medium-high heat, add wine and bring to a boil, stirring
and scraping up browned bits from bottom of pan, about 1 minute.
Strain through a fine sieve into a large saucepan. Add Giblet
Stock and bring to a simmer. Skim fat from chilled drippings
and add drippings to pan; return to a simmer.
In a small bowl, mix cornstarch
and water. Slowly whisk into the simmering sauce; whisk until
slightly thickened. Add reserved roasted garlic and whisk
until smooth. Adjust seasoning with salt and pepper and keep
warm.
Remove twine from turkey and
carve, discarding skin. Serve with gravy.
Makes eight 4-oz. servings (with
leftovers) & about 3 1/2 cups gravy.
195 calories per 4-oz. serving
without gravy: 33 grams protein; 6 grams fat (1.9 grams saturated
fat); 0 grams carbohydrate; 80 mg sodium; 87 mg cholesterol;
0 grams fiber.
GIBLET STOCK
2 teaspoons olive oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, coarsely chopped
Neck and giblets from turkey
1 14 1/2-oz. can reduced-sodium chicken broth
2 1/2 cups water
12 whole peppercorns
4 sprigs fresh thyme
1 bay leaf
In a large heavy saucepan, heat
oil over mediun heat. Add carrots, celery, onion and turkey
neck and giblets. Cook, stirring occasionally, until well-browned,
about 15 minutes.
Add chicken broth, water, peppercorns,
thyme and bay leaf. Bring to a boil. Reduce heat to low and
simmer gently, partially covered, for 30 minutes. Strain stock
through a fine sieve. Skim off any fat. (The stock will
keep covered, in the refrigerator for up to 1 day.)
Makes about 2 1/2 cups.
30 calories per 1/4 cup gravy:
1 gram protein; 1 gram fat (0.1 gram saturated fat); 4 grams
carbohydrate; 80 mg sodium; 1 mg cholesterol; 0 grams fiber.
TURKEY TECHNIQUES
Turkey
roasted on a covered kettle grill is fired with flavor,
it frees your oven for the rest
of the feast and it even cooks faster. Here are the simple
steps to a perfect grilled bird - and just in case there's
a blizzard, you'll find an oven-roasting method too.
ROASTING ON A CHARCOAL GRILL
1. Using about 5 lb. natural
hardwood briquettes, light a charcoal fire. When coals are
covered with light gray ash, use long-handled tongs to carefully
divide the coals into two equal piles on each side of the
grate. Set grill rack in place, making sure the handles
are directly above the coals.
2. Place roasting pan with
12-lb. turkey in the center of the grill rack. Cover grill
and roast for 1 hour. Make sure bottom and lid vents are
wide open. If grill has no temperature gauge, place a metal
candy thermometer in one of the lid vents, positioning if
so that it does not touch the turkey. Monitor heat: Try
to keep it between 325°F and 350°F. If it approaches 350°F,
close bottom vents partially. If it starts to fall below
325°F, add more coals and open vents if you have closed
them. Remove lid as little as possible, to minimize temperature
drops.
3. After 1 hour, drop 10
to 15 briquettes onto each pile of coals. Baste turkey with
pan drippings. Re-cover (open vents and monitor temperature
until it returns to the proper range). Roast for 1 hour
more.
4. Add more briquettes, baste
and recover. Continue roasting until an instant-read thermometer
inserted in the thickest part of the thigh registers 180°F,
30 minutes to 1 hour longer.
ROASTING ON A GAS GRILL
1. Preheat all grill burners,
then turn off the burner(s) on one side.
2. Place roasting pan with
12-lb. turkey on the unlit side. Cover grill and roast for
1 hour.
3. Baste turkey with pan
drippings and rotate 180 degrees. Re-cover and roast for
1 hour more.
4. Baste turkey, rotate and
re-cover. Continue roasting until an instant-read thermometer
inserted in the thickest part of the thigh registers 180°F,
30 minutes to 1 hour longer.
ROASTING IN THE OVEN
Roast 12-lb. turkey at 325°F,
basting with pan drippings several times, until an instant-read
thermometer inserted in the thickest part of the thigh registers
180°F, 3 1/2 to 3 3/4 hours. If turkey is browning too quickly,
tent with foil during the last hour of cooking.
Next: Trimmings and the grand finale!
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