Grilled Salt And Pepper Turkey With Giblet Gravy Recipes

GIBLET GRAVY - MARTHA STEWART

Steps:

• Bring stock, water, and turkey neck and giblets to a boil in a sauce pan. Reduce heat, and gently simmer, uncovered for 30 minutes.
• Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
• Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
• Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired and season with salt and pepper. Gravy can be refrigerated airtight for up to 3 days; reheat before using.

GRILLED TURKEY WITH GRAVY

Steps:

• Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill. Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.
• Combine turkey neck and giblets in a saucepan and cover with water. Bring to a boil and simmer 15 minutes, skimming. Add bouquet. Simmer 20 minutes. Remove stock from heat and strain. Reduce to 3 cups if necessary. Have a roasting pan with 6 tablespoons turkey fat. Add flour to fat and cook for 3 minutes. Add wine to roux and whisk until smooth. Add stock and bring to a boil.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

TURKEY GIBLET GRAVY

Steps:

• Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
• Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.

ROAST TURKEY AND GIBLET GRAVY

Steps:

• Remove the giblets and neck from the turkey; reserve the liver for another use. Rinse and dry the turkey and allow it to come to room temperature before stuffing and roasting.
• Place the neck, gizzard and heart of the turkey in a saucepan with the water, 1 onion, the carrot, celery and parsley. Bring to a boil and cook, skimming the surface, for 5 minutes. Reduce heat and simmer about 40 minutes, until the liquid has reduced to 2 cups. Strain and set aside.
• Mince the gizzard, heart and meat from the neck and reserve.
• Preheat oven to 425 degrees. Season turkey cavity with salt and pepper; rub skin with butter or oil.
• Stuff main cavity and neck cavity, then skewer or truss to close. Place extra stuffing in a small casserole, to be heated just before serving.
• Place turkey on a V-shaped rack and roast, breast side down, for 30 minutes. If you do not have such a rack, roast the turkey with breast side up the entire time.
• Reduce oven temperature to 325 degrees, turn turkey breast side up and continue roasting another 2-2 1/2 hours, until a thermometer inserted in thick part of thigh registers 165 degrees. One-half hour before the turkey is finished, slice the remaining onion and scatter in the pan.
• Remove turkey from the oven and allow to stand 30 minutes.
• Drain excess fat from roasting pan. Set the pan on a burner, scatter in flour and cook over medium heat several minutes, stirring and scraping the pan. Whisk in the wine and the giblet stock. Cook a few minutes longer, until sauce has thickened. Strain into a saucepan, forcing most solids through strainer. Add minced giblets and season with salt and pepper.
• Remove the stuffing from the turkey, carve the turkey, and serve with stuffing and reheated gravy.

PERFECT TURKEY GRAVY

Steps:

• Make giblet stock while turkey is roasting.
• Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
• Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
• Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
• Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)
• Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.

GRILLED SALT-AND-PEPPER TURKEY WITH GIBLET GRAVY

Steps:

• Turkey:Stir together 1/4 cup salt and 2 teaspoons pepper. Season inside turkey cavities with half of mixture, then stuff with lemons, 2 1/2 oranges, all but 6 thyme sprigs, and 1 1/2 heads garlic. Tie legs with twine. Rub butter evenly over skin of turkey, then season with remaining half of salt mixture. Let stand at room temperature while preparing grill.
• Open grill vents. Place a chimney starter on small lower grill grate, fill starter with char- coal (75 to 80 pieces), and ignite; let burn until ash gray. Pour charcoal evenly around perimeter of lower grate. Place a 9-by-13-inch disposable aluminum roasting pan on center of grate inside charcoal. Place remaining orange half, 6 thyme sprigs, garlic half, and wine in pan. Place upper grate in grill. Cover grill with vents partially open and preheat to 350 degrees, about 10 minutes.
• Place turkey on center of grate, directly over pan. Cover and cook, adding 16 to 20 pieces of charcoal around pan every 45 minutes to maintain temperature, until a thermometer inserted into thickest part of thigh (not touching bone) registers 165 degrees, 2 1/2 to 3 1/2 hours, depending on size of bird.
• Gravy:Meanwhile, in a saucepan, combine turkey giblets and neck, carrot, celery, onion, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer 30 minutes. Strain, reserving giblets and neck. (You should have 3 cups turkey stock; if not, add more chicken broth.) When cool enough to handle, shred meat from neck and coarsely chop giblets; reserve, discarding bones.
• Transfer grilled turkey to a platter; let stand at least 20 minutes before carving. Meanwhile, carefully lift disposable pan from grill. Strain drippings through a sieve into a fat separator or measuring cup; let stand until fat rises to surface. Discard fat.
• Combine pan drippings and 2 1/2 cups turkey stock in a saucepan. Bring to a simmer over medium-high. Whisk together remaining 1/2 cup turkey stock and flour in a small bowl. Slowly whisk flour mixture into saucepan. Simmer, whisking frequently, until gravy has reduced and thickened slightly, about 5 minutes. Stir in reserved neck meat and giblets; simmer 1 minute more. Remove from heat and stir in butter.
• Serve turkey, garnished with citruses, pecans, and lemon leaves, and with gravy alongside.