The interesting aspect of chef Andrew Taylor's turkey recipe is the sautéed onion, celery, carrot, sage and thyme he adds to the cavity to flavour the turkey, then incorporates into the pan gravy.
- Portion size 14 servings
- Credits : Canadian Living Magazine: October 2003
Dice onion, celery and carrot into small pieces. In skillet, heat oil over medium-high heat; sauté vegetables until lightly browned, 7 to 8 minutes. Let cool. Mix in sage, thyme, bay leaf and peppercorns. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)
Pat turkey dry inside and out. Stuff body cavity with vegetable mixture; skewer cavity shut. Tie legs together and tuck wings under back.
Place turkey, breast side up, on greased rack in roasting pan. Brush with butter; sprinkle with salt and pepper. Cover with foil. Roast in 375°F (190°C) oven for 1 hour. Remove foil; roast, basting with drippings every 20 minutes, until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), 1 to 1-1/2 hours.
Remove skewers. Spoon vegetable mixture and juices into bowl; set aside. Lift turkey onto warmed platter; tent with foil and let stand for at least 15 minutes or for up to 30 minutes.
Pan Gravy: Meanwhile, skim all but 2 tbsp (25 mL) of the fat from pan juices; whisk flour into pan. Place pan over medium heat; cook for 2 minutes, stirring and scraping up any brown bits from bottom of pan. Gradually whisk in stock. Add vegetable mixture to pan juices, along with salt and pepper. Bring to boil; boil, stirring constantly, until reduced by half, about 15 minutes. Stir in lemon juice, adding a little more to taste, if desired. Strain into warmed gravy boat.
Nutritional facts Per serving without skin: about
- Sodium 406 mg
- Protein 53 g
- Calories 371.0
- Total fat 14 g
- Cholesterol 138 mg
- Saturated fat 5 g
- Total carbohydrate 6 g
- Iron 26.0
- Folate 10.0
- Calcium 5.0
- Vitamin A 18.0
- Vitamin C 3.0