On the front end, I infuse flavor by rubbing a cut-up turkey and curing it overnight. A deconstructed bird doesn’t need as long to roast as a whole bird. That gets me valuable oven time for casseroles and ensures the white and dark meat, which all cook at different rates, is roasted to perfection.”
Ingredients
- 1/4 cup brown sugar
- 4 teaspoons kosher salt
- 2 teaspoons ground fennel seeds
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon ground red pepper
- 1 (12-pound) turkey, cut into 8 pieces (drumsticks, thighs, etc.), back and neck reserved
- 1/4 cup plus 1 tablespoon olive oil, divided
- 2 tablespoons thyme
- 6 unpeeled shallots
- 3 celery stalks, cut into (3-inch) pieces
- 2 Granny Smith apples, peeled and quartered
- 3/4 cup bourbon
- 2 cups unsalted chicken stock
- 1 tablespoon flour
- 1 tablespoon butter
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon cider vinegar
- 3/8 teaspoon freshly ground black pepper
Nutritional Information
How to Make It
Step 1
Combine first 6 ingredients in a bowl. Rub turkey evenly with brown sugar mixture. Place on a rack set in a roasting or baking pan, and refrigerate overnight.Step 2
Preheat oven to 375°. Set racks at even intervals in oven.Step 3
Combine 2 tablespoons olive oil, thyme, shallots, celery, and apples in a large roasting pan. Arrange drumsticks and thighs (skin side up) over apples. Place breasts and wings (skin side up) on a rack set in a jelly-roll pan. Place roasting pan on bottom rack of oven and jelly-roll pan on top rack. Roast at 375° for 30 minutes. Rotate pans; brush turkey with 1 tablespoon oil. Roast an additional 30 minutes or until a thermometer inserted into thigh registers 160°. Remove turkey-apple mixture from oven. Baste breasts and wings with 1 tablespoon oil. Roast 20 minutes or until a thermometer registers 155°. Remove from oven. Cover loosely with foil.Step 4
Chop turkey neck and back bones. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add bones; cook 8 minutes, turning to brown evenly. Add bourbon; cook 5 minutes or until liquid is reduced by half. Add stock and flour; cook 10 minutes or until liquid is reduced to 1 cup. Strain liquid through a fine-mesh strainer; discard solids.Step 5
Peel roasted shallots; discard papery skins. Place half of 1 apple, 1 1/2 celery stalks, 3 shallots, and bourbon mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Blend in butter, parsley, vinegar, and pepper. (Serve the remaining roasted vegetables with the turkey, or discard.)Step 6
Carve turkey; discard skin. Serve with gravy.
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