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Thursday, November 18, 2010

Thanksgiving Part 2-Turkey

1 package cheesecloth (see note)
4 cups cold water
1 turkey , 12 to 14-pounds (see note), neck and giblets reserved
1 pound salt pork , cut into 1/4-inch-thick slices
1 tablespoon vegetable oil

Reserved turkey neck and giblets
1 onion , chopped
5 cups water
2 cups low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
6 tablespoons all-purpose flour

Salt and pepper  For the turkey: Adjust oven rack to lowest position and heat oven to 350 degrees. Remove cheesecloth from package and fold into 18-inch square. Place cheesecloth in large bowl and cover with water. Tuck wings behind back and arrange turkey, breast-up, on V-rack set inside roasting pan. Inject the turkey all over prick with a fork in areas not injected. Place salt pork strips on top turkey secure with toothpicks. Cover top of turkey with cheese cloth and foil.
Roast turkey until breast meat registers 140 degrees, 2½ to 3 hours. Remove foil, cheesecloth, and salt pork and discard. Increase oven temperature to 425 degrees. Continue to roast until breast meat registers 165 degrees and thigh meat registers 175 degrees, 40 to 60 minutes longer, may need to recover with foil to prevent overbrowning. Transfer turkey to carving board and let rest 30 minutes.

For the gravy: While turkey is roasting, heat oil in large saucepan over medium-high heat until shimmering. Cook turkey neck and giblets until browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in water, broth, thyme, and bay leaf and bring to boil. Reduce heat to low and simmer until reduced by half, about 3 hours. Strain stock into large measuring cup (you should have about 3½ cups), reserving giblets if desired.
 Carefully strain contents of roasting pan into fat separator. Let liquid settle so that fat separates, then skim, reserving ¼ cup fat. Pour defatted pan juices into measuring cup with giblet stock to yield 4 cups stock.
Heat reserved fat in empty saucepan over medium heat until shimmering. Stir in flour and cook until honey colored and fragrant, about 4 minutes. Slowly whisk in giblet stock and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Chop giblets and add to gravy, if desired, and season with salt and pepper. Carve turkey and serve with gravy.

 NOTE: I usually prop the turkey while baking up on some veggies so they roast with the turkey like carrots, celery, sweet potatoes

2 cups apple juice
6 cloves garlic, smashed
1 T pepper
1 T italian seasoning

Refrigerate for 3-4 days covered shake each day, strain thru cheese cloth before injecting

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