We are all used to roasting a turkey whole, with or without stuffing, using either the high or low temperature method. Either method produces dry breast meat if the legs are cooked thoroughly, or half-raw leg meat if the breasts are juicy. In the professional kitchen, the dark meat and the white meat parts are cooked separately, so that both can be perfect. In addition, this method will address another issue - how to make a truly fabulous gravy.
The pros braise the legs, thighs and wings like osso buco and roast the breasts like prime rib. Although the method takes a bit more effort, it takes less time and guesswork than conventional techniques, and it tastes much, much better!
Roasted Turkey—The Professional Way
Here is what you will need:
- 1 Turkey, any size
- 2 onions, chopped
- 1 celery head, chopped
- 1 large carrot, chopped
- 4 cloves garlic, minced
- 1 bunch sage
- 1 bottle Wild Turkey
- 1 pint dry vermouth
- 1 cup gin
- 1 lb bacon, chopped
- 5 bay leaves
- 1 stick unsalted butter
- 1/2 cup sifted flour
- Kosher salt
- Freshly ground black pepper
- A little oil
- Giblets or mushrooms (optional)
Directions:
- Early in the morning, separate your bird into wings, thighs, legs and breasts. Remove each breast from the bone in one piece. If you don't know how to do this you will find many online videos that will show you how to do it. Refrigerate the breasts while you are working on the dark meat pieces.
- In a hot Dutch oven, brown the dark meat pieces in a little oil in batches. Each piece should be well-browned on all sides. Reserve the pieces and pour off any leftover oil.
- Add the chopped bacon and render its fat. Add the vegetables and cook until they start to caramelize. Stir frequently to de-glaze the pan. Add the sage and stir.
- Mix together a cup of Wild Turkey and a cup of gin. Do NOT drink (we will get to that later). Carefully pour it into the Dutch oven. Since it will probably catch on fire, STAND BACK! When the flame dies and the alcohol is burned off, add the pint of vermouth and bay leaves. Add salt to taste. Cover with foil and put the lid on the pot.
- Braise in a 350° oven or on the stove top for 2 - 2.5 hours. You can do this up to 3 days ahead. It will keep just fine in the fridge.
How to Make Gravy Like the Pros
- To make that fabulous gravy, strain off some of the braising liquid into a saucepan. You can remove the bacon fat, but will lose some of the flavor and mouth-feel of the gravy.
- Now you are going to make a roux out of the flour and butter, cooked to the tan stage a la George Hamilton. If you don't know how to make a roux, see this video.
- Stir the roux into the braising liquid a little at a time. If you want to add some chopped giblets and/or mushrooms, now's the time. Add a shot of gin and another of Wild Turkey and simmer for 30 minutes or until the flour taste is gone. Taste and correct seasoning. Gravy is done!
Preparing the Turkey Breasts
- To prepare the breasts, tie them up with butcher's twine so that they are like logs, all the same thickness so that they cook evenly. Check out this video to see how to tie a roast.
- Rub the breasts with oil, salt and pepper and roast in a 500° oven for 30 - 45 minutes to an internal temperature of 140°. Allow to rest 30 minutes. The meat should come up to 160°.
- To serve, remove the string and make nice even slices.
- The Final Step: finish off the Wild Turkey and congratulate yourself on a job well done.
This recipe has been printed here with permission from Chef Daniel Scherotter of Palio d'Asti, voted one of the top three Italian restaurants in San Francisco.
Michael Burwen - 30+ years as a business/market analyst for high-tech industry. Long-time interests are wine/food, woodworking, and consumer electronics.
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