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Home My WebLink AboutThe Citizen, 2005-12-22, Page 24PAGE 24. THE CITIZEN, THURSDAY, DECEMBER 22, 2005. Classic turkey and gravy a holiday tradition CLASSIC TURKEY AND GRAVY Serves IS to 24 people 1 - 18-24 lb. turkey 2 Spanish onions, coarsely chopped 2 - 3 carrots, coarsely chopped 2 celery ribs, coarsely chopped I - 2 lemons, scrubbed clean and quartered I rosemary branch, leaves removed from branch and coarsely chopped 1 sprig fresh thyme, leaves removed from branch 4 tbsp (1/2 stick) unsalted butter, melted 2 tsp kosher salt 1 tsp black pepper Please one oven rack on the lowest rung and remove the remaining racks. Preheat the oven to 425°F. Place the V-rack inside the roasting pan. Remove the giblets and set aside, then discard the soft, globe-like, reddish brown liver. Rinse the turkey, inside and out, several times with cold running water. Drain the juices and pat dry with paper towels until the skin is completely dry. Place the onions, carrots, celery, lemon, rosemary and thyme in a medium bowl, toss to combine and set aside. Using a baster, coat the turkey breast, back and legs with butter and then sprinkle with salt and black pepper. Set the turkey breast side up on the V-rack. Fill the cavity with half the onion mixture. Scatter the remaining mixture in the roasting pan; pour 1 cup water over the vegetables. Add the giblets. Place the roasting pan in the oven and cook for hour, then lower the temperature to 325°F. Continue cooking until the dark thigh meat reaches I7O°F to I8O°F, the legs move freely and the juices run clear (not pink) about an additional 2 hours. Remove the turkey from the oven and let rest, uncovered on a carving board, for 35 to 40 minutes. Start the gravy. PAN GRAVY Makes about 9 cups 1 /3 cup unsalted butter 1/4 cup plus 2 tbsp all-purpose flour 2 sprigs fresh thyme 8 parsley stems 1 1/2 cups dry white wine 6 cups canned low-sodium chicken broth 3 cups water Kosher salt and ground black pepper While the turkey is resting on the carving board, spoon out and discard as much fat as possible from the roasting pan, leaving behind the caramelized herbs and v egetables. Place the roasting pan over two burners at medium-high heat (if drippings are not dark brown, cook, stirring constantly, until they caramelize). Add the butter and when it has melted, vigorously whisk in the flour to make a roux. Cook slowly, stirring constantly, until nutty brown and fragrant, about 10 minutes. Add the thyme and parsley and then vigorously whisk in the wine, broth and water. Raise the heat to medium-high and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavourful, about 20 to 30 minutes longer. Remove the giblets and then strain the gravy into a bowl, pressing on the solids salt and pepper, if necessary. Serve with the turkey. in the strainer to extract as much liquid as possible. Add additional Much thanks BMO has made a financial contribution to Brussels Public School to assist with the junior/intermediate playground fund. Representing BMO is Shauna Hamilton, right, and accepting the cheque is principal Heather Beattie, left. Diana Dolmage, centre is a member of the playground committee. (Photo submitted photo) Business Directory ELLIOTT NIXON I ' INSURANCE BROKERS INC. /covering all your\ CARPENTRY NEEDS 4 Generations BLYTH, ON R. John Elliott Res. (519) 523-4323 Since 1910 NOM 1HO J. Richard Elliott Res. (519) 523-9725 519-523-4481 Randy Nixon Res. 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