Cookbook

Suggested by the Baly family,
for 8 people.

For the sage and spice rub
● 3 tablespoons kosher salt
● ½   teaspoon ground pepper
● 1 tablespoon rubbed sage
● ¾   teaspoon ground coriander
● ¾   teaspoon ground lemon peel
● ½   teaspoon celery seed
● ½  teaspoon granulated garlic
● ¾ teaspoon granulated onion
● ½  teaspoon dried thyme

Combine all the rub ingredients in a small bowl and mix well. Keep in a covered container until ready to use.

For the turkey and gravy
● 10-12 pound turkey
● 8 tablespoons (1 stick) unsalted butter, room temperature plus 3 tablespoons
● ½  cup chicken broth plus 3 cups
● 3 tablespoons flour

Preparation

Remove the giblets and neck from the turkey. Refrigerate until time to make the gravy. Rinse the turkey and pat it dry. Sprinkle the rub mixture evenly over the surface of the turkey and lightly pat it onto the skin. Place the turkey in a baking dish or large bowl, cover loosely with plastic wrap and refrigerate overnight or up to 2 days before cooking.  Remove the turkey from the refrigerator one hour before cooking.

Preheat the oven to 325”.

Position a rack in the lower third of the oven.

Place on a rack inside a large roasting pan. Place the turkey on the rack, breast side up.  Rub 2 tablespoons of the butter onto the breast. Melt the remaining butter with the ½ cup of chicken broth in a small saucepan and keep warm on the stove.

Place the turkey in the oven. After 30 minutes, begin basting with the butter-broth mixture. Continue basting with the liquid every 15-20 minutes, until it is gone, then use the accumulated pan juices to continue basting until the turkey is done, about 2 ½ - 3 hours. Using a quick read thermometer, the temperature should be 170°- 175°in  the thickest part of the thigh. Remove from the oven and place the turkey on a platter or carving board.  Loosely tent with foil and let rest for at least 30 minutes or up to 1 hour before slicing.

Strain the pan juices through a fine-mesh strainer into a medium sauce pan. Skim the fat from the surface.  Add the remaining 3 cups of broth, the turkey neck, heart and gizzard and place over medium high heat. (Save the liver for another recipe or discard.) Bring to a boil, then turn down and simmer until the liquid has reduced to 2 cups, about 15 – 20 minutes.  Strain through a fine mesh strainer into a large measuring cup. Discard the turkey neck, heart and gizzard. Return the broth to the saucepan and place over medium heat.

In a small bowl, combine the remaining 3 tablespoons of butter and the flour. Mix together with a spoon or spatula until smooth. When the broth comes to a gentle boil, whisk in the butter-flour mixture. Turn the heat down to low and simmer, whisking frequently, for 10 – 12 minutes, or until the gravy is smooth and thickened. Taste for seasoning, adding salt and/or pepper as needed.


Courtesy of Sarah Scott, Chef/Culinary Consultant