Roast Turkey With Bourbon Gravy Recipes

PERFECT ROAST TURKEY AND GRAVY

Steps:

• Twelve to 24 hours before cooking the turkey, remove the giblets and dry the turkey inside and out with paper towels. Rub the Dry Brine on all sides of the turkey, completely seasoning the exterior as well as the interior cavity. Place the turkey in a pan inside the refrigerator overnight.
• Arrange a rack in the center of the oven and preheat to 350 degrees F.
• When ready to cook, remove the turkey from the refrigerator and pat dry with paper towels. Cut one of the onions into quarters. Place the onion quarters, herbs and one head of the garlic inside the turkey. Tie the legs together with a single piece of string and tuck the wings under the body.
• Chop the remaining onion. Combine the chopped onion, carrots, celery and remaining garlic in a large roasting pan. Place the turkey on top of the vegetables in the roasting pan.
• Brush the entire surface of the turkey with the melted butter and sprinkle lightly with salt. Pour any remaining melted butter over the vegetables in the base of the pan. Place the turkey in the oven to roast on the center rack with the legs towards the back wall of the oven.
• After 45 minutes, remove the turkey from the oven and set on the stovetop. Carefully tilt the pan to one side and use a ladle to baste the butter over the breast of the turkey. Return the turkey to the oven, this time with the breast toward the back wall of the oven. Continue basting and rotating the turkey every 45 minutes until done. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 2 1/2 to 3 hours total. If at any point during the cooking the skin of the breast becomes too dark, cover the breast with aluminum foil and continue cooking to doneness.
• When the turkey is done, remove to a cooling rack to rest for 30 to 45 minutes.
• To make the gravy, place the roasting pan on the stovetop. Turn the heat beneath the roasting pan to medium. Cook the vegetables, stirring constantly, until the butter remaining in the pan is translucent, up to 6 minutes. Pour off all but 2 tablespoons of the butter, if necessary. Sprinkle the flour over the vegetables and stir until a thick paste forms. Pour in the wine, stirring well and scraping the bottom of the pan to release any brown bits that remain stuck to the pan. Add the chicken stock and continue stirring until the stock reaches a simmer. Simmer for 10 to 15 minutes until flavorful and thickened to your liking.
• Transfer the entire gravy mixture to a saucepot and bring back to a simmer. Whisk in the remaining 2 tablespoons butter. Season to taste with salt and pepper and strain the gravy into a serving container. Serve with the carved turkey.
• Combine the salt, sugar, garlic powder, pepper, fennel and sage in an airtight container and shake to thoroughly combine. Keeps for up to 6 months.

BOURBON GRAVY

Steps:

• For the stock: In a medium saucepot, add enough water (approximately 5 cups) to cover the turkey neck, giblets, carrot, celery, and onion. Bring the water to a boil; reduce heat and simmer on low, skimming the top occasionally for any foam. Cook the stock for at least one hour and up to two hours. Discard the turkey pieces and vegetables and strain the stock through a cheesecloth-lined strainer into another bowl. Strain again, if desired.
• For the gravy: In a wide pot or skillet (just deep enough to accommodate the stock), melt the butter over medium heat. Add the onions and saute until tender, about 5 minutes. Add the bourbon and cook until nearly evaporated. Add the turkey stock and cornstarch and whisk vigorously until smooth.
• Increase the heat to high and bring the gravy to a boil. Cook, stirring frequently, until it has reduced down and is thick enough to coat the back of a spoon, 15 to 20 minutes. Season to taste with salt and pepper. Stir in the sage and cook for one more minute. Adjust seasoning, if necessary. Turn off heat and keep warm until ready to serve.

BOURBON TURKEY GRAVY

Steps:

• Pour roasting pan drippings in measuring cup and allow to separate.
• Reserve 3 tablespoons of the fat.
• Discard remaining fat and add drippings to turkey stock.
• Heat reserved fat in roasting pan over medium-high heat.
• Add garlic, shallot, rosemary, and bay leaf.
• Cook and stir until shallot is tender, about 5 minutes.
• Make a paste with butter and flour in a small bowl and reserve.
• Add broth to roasting pan and scrape up any brown bits from bottom of pan.
• Bring to boil.
• Slowly whisk in flour mixture, continuing to boil, until thickened.
• Season to taste with salt and pepper.
• Stir in one capful of good bourbon just before serving.

ROAST TURKEY WITH BOURBON GRAVY

Steps:

• Make turkey:
• Position rack in bottom third of oven and preheat to 350°F. Pat turkey dry with paper towels and sprinkle inside and out with salt and pepper. Spoon Corn Bread Succotash Stuffing loosely into neck cavity and main cavity of turkey. Tie legs together. Using small metal skewers, pin neck skin to enclose stuffing. Sprinkle with salt and pepper.
• Place turkey, breast side up, on rack in large pan. Add reserved turkey fat and 2 cups Turkey Stock to pan. Cover turkey loosely with foil. Roast 2 hours, basting every 30 minutes with pan drippings.
• Remove foil. Add 3 cups water to pan. Roast turkey until thermometer inserted into thigh registers 180°F, basting occasionally with pan juices, about 2 1/2 hours longer. Transfer turkey to platter. Tent with foil. Let stand while making gravy.
• Make gravy:
• Strain juices from roasting pan into 8-cup glass measuring cup. Spoon fat off top of juices, returning 1/2 cup fat to roasting pan. Add enough remaining Turkey Stock to pan juices to measure 6 cups of broth mixture.
• Heat fat in roasting pan atop 2 burners over medium heat. Whisk in flour. Stir until mixture is golden, about 2 minutes. Whisk in broth mixture, then bourbon. Simmer until gravy thickens, about 5 minutes. Season with salt and pepper. Serve gravy with turkey.