Tarragon Roast Turkey with Vermouth
Keys: Main Dish Poultry Thanksgiving Turkey Herbs Alcoholic Yield:
6
Ingredients:
8 tbl unsalted butter - (1 stick)
2 tbl dry white vermouth plus
2/3 cup dry white vermouth
1 1/2 tbl dried tarragon
4 x garlic cloves mashed, chopped
Salt to taste
Freshly-ground black pepper to taste
1 x turkey - (12 to 14 lbs) neck, gizzard,
and heart reserved
2 cup canned low-salt chicken broth
2 tsp cornstarch
Method:
Mix 5 tablespoons butter, 2 tablespoons vermouth, 1 tablespoon tarragon,
and garlic in medium saucepan. Bring to simmer over medium-low heat,
stirring until butter melts. Simmer for 1 minute. Season mixture with
salt and pepper. (Can be made 1 day ahead. Cover; chill. Before using,
stir over low heat until butter melts.)
Set rack in bottom third of oven and preheat to 400 degrees. Rinse
turkey inside and out; pat dry. Place turkey on rack in large roasting
pan. Place reserved turkey parts in roasting pan. Sprinkle turkey inside
and out with salt and pepper. Tuck wing tips under turkey; tie legs
together. Cover turkey breast tightly with foil. Roast 2 hours, lifting
foil and brushing entire turkey with some of butter mixture every 30
minutes.
Remove foil. Brush turkey with any remaining butter mixture. Reduce heat
to 325 degrees. Continue roasting turkey until thermometer inserted into
thickest part of thigh registers 175 degrees, about 30 minutes longer.
Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes
(internal temperature of turkey will increase by 5 to 10 degrees).
Reserve pan juices for gravy.
Remove turkey parts from roasting pan and discard. Pour pan juices into
large measuring cup. Spoon off fat. Return pan juices to roasting pan.
Add 1 3/4 cups broth, remaining 1/2 tablespoon tarragon, and 3
tablespoons butter. Position roasting pan directly over 2 burners set at
medium-high heat. Bring mixture to boil, scraping up browned bits. Boil
5 minutes.
Transfer mixture to heavy medium saucepan. Add remaining 2/3 cup
vermouth. Whisk remaining 1/4 cup broth and cornstarch in small bowl
until smooth. Add to gravy mixture. Bring to boil, whisking constantly.
Boil until gravy coats back of spoon thinly, about 8 minutes. Season
gravy with salt and pepper. Serve turkey with gravy.
This recipe yields 6 servings.
Comments: Such flavor from only a few ingredients - the tarragon and
vermouth play off each other beautifully. Red or white wine will work
with this meal; depending on your preference, serve a dry Semillon or a
fruity Pinot Noir.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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