Thyme-Roasted Turkey with Gingersnap Gravy
Keys: Main Dish Poultry Thanksgiving Turkey Herbs
Yield: 10
Ingredients:
----------------- THYME BUTTER ----------------
1/2 cup butter - (1 stick) room temperature
1/4 cup chopped fresh thyme
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1/4 tsp cayenne pepper
----------------- TURKEY ----------------
1 x turkey - (15 to 16 lbs) neck, gizzard,
and heart reserved
Salt to taste
Freshly-ground black pepper to taste
6 x fresh thyme sprigs (optional)
2 1/2 cup very coarsely-chopped onions - (to 3)
5 cup canned low-salt chicken broth more or less
----------------- GRAVY ----------------
3 tbl butter
5 lrg shallots chopped
2 tbl chopped fresh thyme
3/4 tsp ground ginger
1/8 tsp cayenne pepper
4 1/2 cup canned low-salt chicken broth
9 x gingersnap cookies - (2 oz) crumbled (3/4 cup)
Salt to taste
Freshly-ground black pepper to taste
Method:
For thyme butter: Mix first 5 ingredients in small bowl to blend. (Thyme
butter can be made 3 days ahead. Cover and chill. Bring to room
temperature before using.)
For turkey: Set rack in bottom third of oven and preheat to 350 degrees.
Rinse turkey inside and out; pat dry with paper towels. Discard any
pieces of fat from cavities. Sprinkle main cavity of turkey with salt
and pepper. Starting at neck end, carefully slide hand between skin and
breast meat to loosen skin. Spread 3 tablespoons thyme butter over
breast meat under skin.
If stuffing turkey, spoon stuffing into neck and main cavities. If not
stuffing, place 6 thyme sprigs and 1/2 cup onions in main cavity. Tuck
wing tips under; tie legs together to hold shape. Place turkey on rack
set in large roasting pan. Rub 4 tablespoons thyme butter over outside
of turkey. Cover turkey breast loosely with foil. Scatter 2 1/2 cups
onions and reserved turkey parts in pan around turkey. Pour 2 cups broth
into pan.
Roast turkey 1 1/2 hours, lifting foil to baste with pan juices every 30
minutes. Add 1 1/2 cups broth to roasting pan. Roast turkey 30 minutes;
baste with pan juices. Add 1 cup broth to pan. Remove foil. Continue to
roast turkey until instant-read thermometer inserted into thickest part
of thigh registers 175 degrees, basting turkey with pan juices every 30
minutes and adding 1/2 cup broth to pan if juices evaporate, about 1
hour longer for unstuffed turkey and 1 hour 30 minutes longer for
stuffed.
Transfer turkey to platter. Brush turkey with remaining thyme butter.
Tent turkey loosely with foil; let stand 30 minutes (internal
temperature of turkey will increase 5 to 10 degrees). Discard neck,
gizzard, and heart from roasting pan. Strain turkey pan juices into
large measuring cup. Spoon fat from top of pan juices; discard fat.
Meanwhile, prepare gravy: Melt butter in heavy large saucepan over
medium heat. Add shallots; saute until tender, about 5 minutes. Add 1
tablespoon chopped thyme, ginger, and cayenne; stir 1 minute. Add broth;
increase heat to high and boil until liquid is reduced to 3 cups, about
12 minutes.
Add turkey pan juices, gingersnap cookies, and any accumulated juices
from turkey platter to gravy base in saucepan. Boil until gravy is thick
enough to coat spoon, whisking to dissolve gingersnaps, about 2 minutes.
Mix in remaining 1 tablespoon chopped thyme. Season gravy to taste with
salt and pepper. Serve turkey with gravy.
This recipe yields 10 servings.
Comments: Gingersnaps thicken the gravy and add nice sweetness and
spice. Start the gravy while the turkey roasts, then add the pan juices
when it's done and waiting to be carved.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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