- Giblets, rinsed well
- ¼ cup reserved herbs (from turkey recipe)
- ½ head reserved garlic (from turkey recipe)
- 2 tbs unsalted butter
- 4 tbs flour
- 1 14 oz can chicken (or turkey) stock
- 2 tbs heavy cream
- Kosher salt and freshly ground black pepper
In a saucepan, cover the giblets, herbs and garlic with lightly salted water. Heat to a boil and then lower to a simmer. Cook, uncovered for 30 minutes.
When the turkey is done, pour the drippings into a fat separator, pressing the herbs and garlic through a strainer. Set aside drippings and discard herbs. Deglaze the turkey pan with the wine scraping up the brown bits with a wooden spoon.
Place the roasting pan on the stovetop and melt the butter over medium heat until bubbly. Gradually add the flour, whisking until the roux is lightly browned.
Slowly add the drippings and half the chicken stock to the roux, stirring for 2-3 minutes or until smooth. Add the remaining stock and stir until the gravy reduces and thickens.
Finely chop the giblets and fold them in. Stir in the cream. Season to taste – and serve with turkey.
This recipe calls for “spatchcocking” or butterflying the turkey – which your butcher should gladly do. It simply means the backbone has been removed and the breastbone cut through. It is a great way to quickly cook a turkey and ensure that it is beautifully browned and succulent.
- 1 12-14 lb turkey, spatchcocked* – giblets reserved
- (recipe for giblet gravy follows)
- 2 bunches fresh whole sage leaves
- 1 small bunch fresh whole bay leaves
- 1 bunch fresh whole marjoram leaves
- 1 bunch fresh parsley leaves, finely chopped
- 1 bunch fresh rosemary branches
- 2 bunches fresh thyme branches
- 4 tbs unsalted butter, at room temperature
- 2 heads garlic, cut crosswise
- Kosher salt and fresh cracked black pepper
Preheat the oven to 375 degrees.
In a large bowl, toss the sage, bay leaves, marjoram, parsley, rosemary and thyme together.
Spread the turkey skin side down on a clean surface and flatten it by pressing down on it.
Rub butter evenly over each half and generously season all over with salt and pepper.
Put both halves on the roasting pan. Tuck the herbs all around the turkey – reserving ¼ cup for the gravy. Add 1½ head of garlic – reserving ½ head for gravy.
Roast the turkey uncovered on the lower third of the oven for 1½ hours or until an internal temperatures of 160 degree is reached.
Remove the turkey from the roasting pan and let rest, covered with foil and let rest for 20 minutes before carving.
*This technique is no big deal, if you are good with kitchen shears – big ones!! I tend to wimp out and ask my butcher to do it – I figure it is his gift – not mine. That said – go for it - read the instructions thoroughly and jump in.
With kitchen shears, cut along each side of the bird’s backbone and remove. On a clean surface, spread the bird skin side down and flatten it by pressing down. With a large knife, carefully cut through the entire breastbone – creating two equal halves.