Roast Turkeys With Rich Pan Gravy
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
39
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
Granulated Sugar2 stalks
Celery Stalk (coarsely chopped)2 tbsps
Butter (melted)1 cup
White Wine (dry)4 cups
Chicken Broth (low-sodium)1 cup
CornstarchDirections:
1
The night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage
2
For those in warm climates, add ice packs to keep turkeys cool
3
Add turkeys, breast-side down; cover and let stand about 12 hours
4
(This brining keeps the turkey from drying out and seasons it right down to the bone
5
) Drain
6
Rinse turkeys and pat dry
7
About five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position
8
Place turkey No
9
1 breast-side down and cut out the back with kitchen shears
10
Open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat
11
Place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables
12
Brush turkey with butter
13
Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours
14
Watch vegetables and pan drippings throughout - they should be kept dry enough to brown and produce the rich brown goo with which to brush Turkey No
15
2 and make a rich gravy, but moist enough to keep from burning
16
So add water as needed throughout the cooking
17
Remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for Turkey No
18
Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up
19
Carve, transferring slices to an ovenproof serving platter or baking pan
20
Cover with aluminum foil
21
Refrigerate or set in a cool spot (below 40 degrees) until mealtime
22
Gently rewarm, covered, on platter or baking pan
23
Immediately after removing the first turkey, lower the oven temperature to 400 degrees and adjust oven rack to lowest position
24
Scrape vegetables and pan drippings from Turkey No
25
1 into a roasting pan
26
Set a V-rack in the pan
27
Place remaining raw vegetables in the cavity of Turkey No
28
2, then tie legs together with kitchen string for a nicer presentation
29
Set turkey, breast-side down, on rack
30
Brush with pan drippings from Turkey No
31
Roast 1 hour
32
Remove from oven; baste back and sides with pan drippings
33
Using two wads of paper towels, carefully turn breast-side up and baste
34
Keep roasting until a thermometer inserted into the leg registers 175 degrees, 1 to 1 1/2 hours longer
35
Again, watch vegetables and drippings throughout and add water as needed
36
Transfer turkey to a platter for display (and then for seconds and leftovers)
37
For gravy: Set roasting pan over 2 burners on medium-high heat
38
Add wine and, using a wooden spoon, stir to loosen brown bits
39
Strain contents of pan through a large strainer into a saucepan
40
Add broth and bring to a boil
41
Whisk cornstarch with 1/2 cup water (or 1/2 cup flour with 1 cup water), then gradually whisk into pan juices
42
Bring to a boil, reduce heat to low and simmer until thickened
43
Serve immediately