Spice-Rubbed Turkey With Cognac Gravy

Serves: 4

Cierra Adams

1 January 1970

Based on User reviews:

52

Spice

55

Sweetness

48

Sourness

38

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

2 tbsp

Coriander Seed

1.5 tsps

Cumin Seed

1.5 tsps

Whole Black Peppercorns

1

Cinnamon Stick (broken in half)

2 tbsps

Coarse Kosher Salt

5 cups

Turkey Broth (about)

2 tbsps

Cognac

1 cup

All-Purpose Flour

Directions:

1

For turkey: Toast coriander, cumin, peppercorns, and cinnamon in small skillet over medium heat until fragrant, about 5 minutes

2

Transfer to bowl; cool

3

Grind spices to powder in spice grinder

4

Transfer spice powder to small bowl; mix in salt and paprika

5

Place turkey on rack set in large roasting pan; tuck wings under

6

Sprinkle 1 tablespoon spice mixture in main cavity of turkey and remaining spice mixture all over turkey skin; tie legs together to hold shape

7

Refrigerate uncovered overnight

8

Let turkey stand 1 hour at room temperature

9

Set rack at lowest position in oven and preheat to 450°F

10

Pour 1 1/2 cups turkey broth into pan with turkey

11

Reduce heat to 350°F; roast turkey 2 hours

12

Add 2 cups broth to pan

13

Roast 1 hour; pour 2 cups broth over turkey

14

Cover turkey loosely with foil

15

Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer

16

Toast coriander, cumin, peppercorns, and cinnamon in small skillet over medium heat until fragrant, about 5 minutes

17

Transfer to bowl; cool

18

Grind spices to powder in spice grinder

19

Transfer spice powder to small bowl; mix in salt and paprika

20

Place turkey on rack set in large roasting pan; tuck wings under

21

Sprinkle 1 tablespoon spice mixture in main cavity of turkey and remaining spice mixture all over turkey skin; tie legs together to hold shape

22

Refrigerate uncovered overnight

23

Let turkey stand 1 hour at room temperature

24

Set rack at lowest position in oven and preheat to 450°F

25

Pour 1 1/2 cups turkey broth into pan with turkey

26

Reduce heat to 350°F; roast turkey 2 hours

27

Add 2 cups broth to pan

28

Roast 1 hour; pour 2 cups broth over turkey

29

Cover turkey loosely with foil

30

Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer

31

Meanwhile, prepare giblet broth: Place reserved turkey neck, heart, and gizzard in medium saucepan; add 3 cups turkey broth

32

Cover and simmer 1 hour

33

Strain broth into 4-cup measuring cup; reserve neck, heart, and gizzard

34

Skim any fat from surface of giblet broth

35

Add enough turkey broth to giblet broth to measure 4 cups total

36

Remove meat from neck

37

Finely chop neck, heart, and gizzard

38

Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees)

39

Place reserved turkey neck, heart, and gizzard in medium saucepan; add 3 cups turkey broth

40

Cover and simmer 1 hour

41

Strain broth into 4-cup measuring cup; reserve neck, heart, and gizzard

42

Skim any fat from surface of giblet broth

43

Add enough turkey broth to giblet broth to measure 4 cups total

44

Remove meat from neck

45

Finely chop neck, heart, and gizzard

46

Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees)

47

For giblet gravy: Pour pan juices from roasting pan into large measuring cup

48

Spoon fat from surface

49

Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total)

50

Discard any excess fat

51

Place roasting pan over 2 burners set at medium-high heat

52

Add vermouth and Cognac to pan and bring to boil, scraping up browned bits

53

Add degreased pan juices and 1 cup giblet broth; bring to boil, scraping up browned bits

54

Heat reserved 4 tablespoons fat in saucepan over medium-low heat

55

Add flour, whisking until smooth

56

Whisk constantly until starting to brown, about 3 minutes

57

Gradually whisk in pan-juice mixture and 3 cups giblet broth

58

Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes

59

Mix in chopped neck, heart, and gizzard

60

Season with salt and pepper

61

Carve turkey and serve with gravy

62

Pour pan juices from roasting pan into large measuring cup

63

Spoon fat from surface

64

Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total)

65

Discard any excess fat

66

Place roasting pan over 2 burners set at medium-high heat

67

Add vermouth and Cognac to pan and bring to boil, scraping up browned bits

68

Add degreased pan juices and 1 cup giblet broth; bring to boil, scraping up browned bits

69

Heat reserved 4 tablespoons fat in saucepan over medium-low heat

70

Add flour, whisking until smooth

71

Whisk constantly until starting to brown, about 3 minutes

72

Gradually whisk in pan-juice mixture and 3 cups giblet broth

73

Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes

74

Mix in chopped neck, heart, and gizzard

75

Season with salt and pepper

76

Carve turkey and serve with gravy