Giblets and gravy

So, here is the truth. I used to hate gravy! I always ordered my mashed potatoes with "no gravy". My whole family thought I was completely crazy. Over the last four or five years (since I have started enjoying to cook and trying new things), I have come to really LOVE a good gravy. So, here is my recipe for a yummy gravy. I am going to do it as I did for Thanksgiving this year. However, this can be done with any meat juices and broth (you would just take out all the stuff about the giblets).

Ingredients:

juices from the gravy
cooked giblets, neck and heart from the turkey
2-3 cups of turkey stock (recipe to follow...you will use giblets, neck and heart)
3 tbsp of unsalted butter
3 tbsp of flour
salt, pepper to taste

In a large saucepan, combing the turkey juices/drippings and 2-3 cups of turkey broth depending on how much turkey juices you have. You want it to be about 3 cups total. Warm the turkey stock and juices. Do not bring to a boil. Chop up the giblets and heart and add them to the stock. Let sit on warm.

Melt the butter in a medium to large saucepan over medium-low heat. Add the flour and whisk into the butter removing all of the lumps. Allow the mixture to cook until it is a very light brown color stirring constantly...1-3 minutes. Slowly add the warmed turkey stock/juices whisking as you add. After you have incorporated all of the stock, allow the gravy to simmer on medium-low until thickened. Season with salt and pepper.

If the gravy is not thick enough, you may add more flour. To do this (and prevent lumps), put a tablespoon or two of flour in a small bowl. Add about 1/4 cup of the gravy sauce to the flour. Whisk until it is lump free. Then, add the flour to the gravy.

Turkey Stock:
In a large stock pot on medium-high heat, combine turkey neck, giblets, heart, 1 onion (roughly chopped with skin on), 1 celery stalk (cut in 1 inch pieces), 1 carrot (cut in 1 inch pieces), 1 garlic head (cut in half), a bunch of parsley, 1 bay leaf, 3 cups of water and 3 cups of chicken or vegetable stock. Allow the stock to come to a boil. Turn the heat on low and simmer for an hour. Place a colander in a bowl in the sink. Drain the stock. Reserve the heart and giblets for the gravy and discard the rest of the vegetables and the neck. You can use this stock for your gravy or anything else that calls for a meat stock. It freezes great!

The Turkey Volume 2

Talia's Turkey

I'm back, finally. I planned on posting a lot over the Thanksgiving holiday but got caught up spending sweet time with my family. It was wonderful. I am so thankful to God for my salvation and my family.

Today I am going to post the remainder of the Thanksgiving recipes that I used and a few more recipes for everyday cooking. The turkey recipe that I did this year was a combination of a few different recipes that I have used over the last five years.

Ingredients:

Fresh or frozen turkey (10-17 lbs) (I used fresh for the first time this year)
1 onion cut in large chunks (no need to peel)
1 head of garlic cut in half lengthwise (no need to peel)
1 carrot
1 celery stalk
2 stems fresh rosemary
bunch of thyme
stick of unsalted butter
truffle oil
salt (you will need about a 1/4 cup of kosher salt for the rub and then more the season the inside of the turkey)
2 tbsp. juice of a citrus fruit (lime, lemon or an orange...your choice)

Preheat oven to 500 degrees.

Place the turkey in your roasting pan. You can also use a cookie cooling rack on top of a cookie sheet as your roasting pan or place a few whole carrots and celery stalks on your cookie sheet and place turkey on top.

Then, you want to stuff the cavity of the turkey. First, take some salt (about 4 tbsp) and toss it into the cavity along with some pepper (about 2 tbsp). Stuff the cavity with onions, carrots, celery, garlic, rosemary and all but 3 stems of the thyme. Just stuff everything into the cavity. Once everything is in the cavity, tie the legs with some kitchen twine.

Starting at the cavity end, gently run your fingers between the meat and the skin. Be careful not to puncture the skin with your fingers. Take the truffle butter (recipe to follow) and massage the meat with half of the butter. Rub the skin of the turkey with the remaining truffle butter. Then rub on the salt rub (recipe to follow).

Place the turkey on the lowest rack in the oven. Cook on 500 degrees for 30 minutes. Then, reduce the temperature to 325 and cook until turkey reaches an internal temperature of 165 degrees. Place a meat thermometer in the thickest part of the breast of the turkey. When the temperature reaches 165, your bird is done! Let the turkey rest for 15-20 minutes before you carve it. While it rests, cover it with foil.

Truffle Butter:
1 stick unsalted butter
1/2 tsp to 1 tsp truffle oil (depending on your taste)

In a mixer beat the butter and oil together until smooth.

The Turkey Volume I

Ok everybody...here we go! Tonight I will start the fun process of my favorite part of Thanksgiving...the turkey. I begin with brining my turkey for 24-48 hours. We will be eating a late lunch on Thursday so I am going to get mine into the brine tonight. The brine will help make the turkey extremely moist and also add a lot of flavor.

First of all, you need to plan how long it will take to thaw your turkey. The rule of thumb is for every 4 lbs of turkey it takes 24 hours to thaw. So, if you have a 10-12 lb turkey, you will need to set your turkey in the refrigerator 72 hours before you plan on brining it. DO NOT let it sit at room temperature on your counter. If you are in a pinch, you can put the turkey in the sink in ice water but you MUST trade the ice water out every 30 minutes to prevent bacteria from growing. You can thaw and brine at the same time just make sure that the water is well iced. If you are thawing in the refrigerator, place the turkey on a baking sheet or in a roasting pan to keep it from dripping and contaminating other foods. I also place mine on the bottom shelf to be on the safe side.

The Brine:
(This recipe is one I have adapted from other brining recipes I made in the past. It makes enough brine for 18-20 lb turkey.)
5 quarts cold water
2 quarts stock (chicken or vegetable)
1 1/2 cups kosher salt
6 bay leaves
1 tbsp juniper berries (You should be able to find at whole foods or earth fare. If you can't find them, just leave them out.)
2 tbsp whole black peppercorns
1 1/2 tsp allspice berries
2 tbsp whole coriander seeds
2 medium onions (just cut in quarters...no need to peel)
1 head of garlic (just cut in half...no need to peel)
1 bunch fresh thyme
1 bottle dry sweet wine (such as a riesling)

Bring 1 quart of the water to a slow boil. Add the salt, bay leaves and spices. Stir until the salt is dissolved. Let cool about 10 minutes. Line a large container (large stock pot, cooler, or bucket - needs to be big enough to fit turkey and liquids) with a brining bag or trash bag. Place turkey in bag breast side down (remove the neck and giblets and place in ziploc bag in refrigerator for stock/gravy...they will be just inside the cavity). Add salt mixture, remaining water, stock, onions, garlic and thyme. Tie the bag. Weigh the turkey down with something heavy if it is not fully submerged in the liquids. Refrigerate for 24-48 hours, flipping turkey a couple of times. If you don't have room in your refrigerator, place the turkey bag in a cooler full of ice. Just make sure you continue to add ice so that the temperature remains at 40 degrees.

More to come...