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Turkey, Good Gravy 🍗
- Begin preparation 2 days in advance
- Debone Turkey of its back and breast bone spatchcock style or quartering it with bones still in the legs as skill permits (note: a butcher will likely do this for you if asked in advance)
- Brine Turkey meat (not carcass: in a wet brine allow the turkey to sit submerged for 12 hours or about 1 hour per pound.
- Rinse under fresh running water and discard brine
- Dry with paper towel
- Place on a baking sheet with wire rack and allow to air dry for 12 hours. Ensure No cross contamination by keeping it on the bottom shelf and following safe food handling protocols.
- Turkey Bones roasted with Mirepoix and then make turkey stock… the last ten min of roasting add 1 Tbsp of tomato paste, then deglaze with water. transfer mixture into stock pot and cover with cold water, skimming as it reaches a simmer then turn heat to a medium simmer and add a bouquet garni wrapped in cheese cloth… let simmer for minimum 2 hours…
- Strain turkey stock and reduce by 75% (eg 1L becomes 1/4L)
- make a roux or slurry with about 1 Tbsp of thickener per 4 people and prepare gravy by whisking in the hot stock into the prepared thickener 1/2C at a time and allowing it to thicken each time, by bringing to a simmer, until desired consistency is achieved.
- Chill and reserve remaining stock for other uses, such as turkey soup with the leftovers, or as the liquid stock for risotto, etc.
- Mash; washed and peeled potatoes cut into large mirepoix, covered with cold, salted cooking water and brought to a boil over medium high heat, then reduced to a simmer until potatoes are fork tender… strain and allow steam to escape for ten minutes or until they are still hot but not steaming… then add butter and mash with a potato masher, adjust seasoning and set aside with lid on (note: do not over mash or the potatoes will be ‘gluey’, bonus points to anyone who uses a ricer to make a chef quality mash folding in butter, cream and chives)
- Broccoli salad; 215g broccoli, 55g carrot, 3 Tbsp (each) pumpkin seeds and sunflower seeds, 2 Tbsp dried cranberries, dressing; 1Tbsp maple syrup, 2Tbsp mayo, 1Tbsp apple cider vin, season with salt to taste… broccoli should be chopped or shredded 45 to 90 minutes ahead and allowed to off gas, carrot should be grated and free of any dirt, stems etc… sunflower seeds should be without shell and everything can be made a day ahead of serving it if needed.
- Bon Appetite 👨🏼🍳
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