Dan said:Next week is Thanksgiving here in the US. Most of us will be eating
turkey that day. I don't like turkey, but it's cheap (US$5.99) and if
you just eat the breast meat, it doesn't taste much like anything,
especially if you doctor it up. I put butter or oil (or both) in a
little cup with a couple of sliced garlic cloves. I cook that in the
microwave. I then baste the turkey with it, initially and then a couple
more times. I sprinkle a spice mixture (we currently use Penzey's
Bavarian Seasoning) liberally.
Last time I cooked a turkey (it's been a few years), I used Penzey's
Bicentennial Seasoning. It worked quite well; I like the turkey-orange
flavor combination. Have you ever tried it?
I'm cooking a goose this year; I posted the recipe a few weeks ago.
Quoted message said:Mashed potatoes are also traditional. My wife likes gravy with them.
I've made turkey gravy a couple of times, but usually she does it. The
stuff is really *vile*. It tastes of turkey, rather strongly. As I
posted, I don't *like* turkey. I never eat the gravy, even if I made
it. A little butter (OK, a *lot*) and a grind of black pepper works OK
for me.
Without commenting on any of Martha Stewart's other qualities, I have to say
that I think her recipe for turkey gravy is extremely good:
Martha Stewart's Gravy 101
Turkey Stock (recipe below)
1 1/2 cups Madeira
3 tablespoons all-purpose flour
2 teaspoons minced fresh rosemary
3/4 teaspoons salt
1/8 teaspoon coarse ground pepper
Transfer roasted turkey to a large platter. Pour juices from pan into fat
separator. Set aside to separate, about 10 minutes. Reserve fat.
Heat the Turkey Stock in a medium saucepan over low heat. Place roasting pan
over medium high heat. Pour Madeira into pan, let bubble (raise heat if
necessary), and scrape bottom and sides of pan with wooden spoon to dislodge
browned bits. Remove from pan and reserve with pan juices. Return 2 ounces
reserved fat to roasting pan, sprinkle flour into pan and cook over low heat
2 to 3 minutes.
Slowly whisk in heated stock and reserved pan juices. Increase heat to
medium high. Add rosemary and season with salt and pepper. Cook until thick
and the gravy coats the back of a spoon, 10 to 15 minutes.
Strain gravy from pan through very fine sieve. Adjust seasoning. Keep warm
in heatproof bowl over a pan of simmering water or serve immediately.
Turkey Stock
Makes about 3 cups
The giblets are edible when properly prepared and are the secret to a
flavorful gravy. Make this stock while your turkey roasts.
Giblets(heart, gizzard, and liver) and neck reserved from turkey
4 tablespoons unsalted butter
1 onion, cut into 1/4-inch dice
1 celery stalk with leaves, stalk cut into 1/4-inch dice, leaves roughly
chopped
1 small leek, trimmed, washed and cut into 1/4-inch dice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1. Trim any fat or membrane from giblets. The liver should not have the
gallbladder (a small green sac) attached. If it is, trim it off carefully,
removing part of the liver if necessary. Do not pierce the sac; the liquid
it contains is very bitter. Rinse giblets and neck, and pat dry.
2. In a medium saucepan, melt 3 tablespoons butter over medium heat. Add
chopped onion, celery and leaves, and leek. Cook, stirring occasionally,
until onions are translucent, about 10 minutes. Add salt and pepper, and
cook 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not
add liver; it needs to be cooked separately or it makes the stock bitter).
Bring to a boil, then reduce to a high simmer. Cook for 45 minutes, or until
gizzard is tender when pierced with the tip of a knife.
3. Meanwhile, chop liver finely. Melt remaining tablespoon of butter in a
small skillet over medium-low heat. Add liver, and cook, stirring
constantly, until liver no longer releases any blood and is fully cooked, 4
to 6 minutes. Set aside.
4. After the 45 minutes of simmering, the liquid should reduce to about 3
cups. If it has not, increase the heat, and cook 10 to 15 minutes more.
5. Strain stock. Chop gizzard and heart very fine, and add to strained stock
along with chopped liver. Pick meat off neck, and add to stock. Set aside
until needed for gravy.
Bob
