Recipe by Steve_G
I discovered this quite by accident when I was roasting some parts along with a bird tonight (02.06.03) I was doing the usual 'clean out the veggie drawer for the stock pot and I had a lemon that was looking a little sad, so I hacked it up and threw it in the pan with the mirepoix. It's amazing how much the lemon flavor from a single lemon in a pan BELOW the turkey flavors the meat. The slight hint of lemon balances the flavors perfectly.....
- 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
- 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 See How It's Made
- 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.