|Name:||Desperation Turkey||Contributor:||Kathy E Gill|
|Description:||You can't cook ahead; or you somehow ruined the first one. What now? Takes only 2 hours.||Posted:||2003-12-30|
|Key words:||turkey, braised, hurry||Category:||Main Dishes|
|Ingredients:||1 turkey, 12-14 pounds
1/2 c butter
1 medium onion, chopped
1 medium carrot, chopped (I used celery)
4 or 5 sprigs of rosemary or 2 Tbsp dried rosemary
4-6 c of chicken broth (we used almost 4 cans)
freshly ground black pepper
|Preparation:||Preheat oven to 500 degrees.
Butter a piece of aluminum foil and use to line the roasting pan. Place turkey, breast side up, on the foil and rub all over with butter. (I had to soften in microwave, even tho butter was room temp.) Place onion, carrot (celery) and rosemary inside turkey; this is not stuffing, this is for flavor.
Pour chicken stock in pan to depth of 1-2". Turn turkey breast side down, so juices from turkey and stock will keep it moist. [If it doesn't want to stay put, then roast breast side up.]
Roast for 1 hour. There will be a lot of steam in the oven. [This is an understatement. The steam set off our fire alarm. We belatedly opened windows and turned off the heater.]
Carefully remove turkey from oven, closing door rapidly to prevent loss of steam. If the stock has boiled down below 1" (ours had), add enough to bring up to 2". Turn turkey breast side up and return to oven. When oven has reached 500 degrees, reduce to 400 degrees and roast for one hour more. [This was too long for ours. Also, I capped wing tips with aluminum foil after seeing how toasted the edges of the drumstick had gotten; next time, I will cap more than the tip.]
Remove turkey - check for doneness with a meat thermometer or by piercing to see if juices run clear. Let sit 30 minutes before carving. [Gives you time to cook the dressing.]
You should have some wonderful pan juices. If the juices seem fatty, skim with paper towel. Add any remaining stock to the pan. Place pan over high heat and bring to boil, stirring constantly. Taste. Reduce until rich and flavorful. Season with salt and pepper. [I used a bit of cornstarch to thicken]
|Notes:||The turkey cannot be stuffed (make southern dressing). It must be fully thawed (ours was fresh) and 12-14 lbs (ours was 14.25).
From New Southern Cooking by Nathalie Dupree (with notes by KEG). Mike and I made it Friday; it was the most delicious turkey I've ever roasted.