High Roasted Turkey WIth Lemon
- Ready In:
- 2hrs 40mins
- Ingredients:
- 16
- Yields:
-
1 bird with stock
- Serves:
- 10
ingredients
- 14 lbs turkey, butterflied and brined and placed on a rack (as described in "High Roasted Turkey High Roasted Turkey")
- 4 carrots, cut up
- 2 stalks celery, cut up
- 4 cloves garlic, smashed
- 2 onions, cut up
- turkey carcass, back
- turkey neck
- turkey giblets, and tail,cut up
- 1 lemon, quartered
- kosher salt
- pepper
- poultry seasoning
- 3 -5 tablespoons olive oil
-
for the stock
- 1 cup white wine
- 2 cups chicken stock (more or less, optional)
- water, to cover
directions
- Prepare the turkey for roasting as describe in"High Roasted Turkey recipe#46239 thru step 6 When setting up oven be sure that there is a rack on the very bottom that will be 2.
- 5 to 3 inches below the oven rack that will hold the turkey pan.
- Put veggies, lemon, garlic and turkey parts in a roasting pan with 2" sides, toss in olive oil and season.
- Place parts in oven on bottom rack and place turkey on upper rack.
- Roast for 30 minutes, turn turkey around, toss veggies and parts.
- Cook for another 30 minutes, remove parts.
- Put the parts in a stock pot, deglaze the roaster on the stove with white wine, pour into stock pot, add chicken stock and/or water to cover.
- Bring to a simmer and cook for 45 minutes (or more), strain into a clean sauce pan and reduce to about 1/3rd.
- Season and use as a base for turkey gravy or further reduce and make a decadent emulsion with butter and another dash of wine.
- Continue to cook turkey until desired temperature is reached, I like 175 on the thighs and 165 on the breast-- it'll take a another 30-50 minutes to do the bird.
- You may want to LOOSELY cover the turkey after the first hr to keep skin from burning.
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RECIPE SUBMITTED BY
Steve_G
Fort Myers, Florida