Prep 45 mins
Cook 3 hrs
Actually this is a recipe for the most amazing flourless gravy and it takes roasting a bird to make it. Try it with chicken, cornish hens, turkey, or capon. I'll use a turkey in the ingredients list and instructions since that's what I made.
- 16 lbs turkey, giblets removed
IN THE BIRD
- 2 carrots, roughly chopped
- 2 celery ribs, roughtly chopped
- 1 apple, sliced into wedges
- 1 orange, sliced into wedges
- 4 garlic cloves, smashed
UNDER THE BIRD
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 3 garlic cloves, whole
- 3 sprigs sage
- 3 sprigs rosemary
- 3 sprigs thyme
- 6 sprigs parsley
- 3 bay leaves
ON THE BIRD
- 1⁄4 lb butter, unsalted, sliced into pats
- 5 cups chicken stock
- Preheat oven to 300 degrees F.
- Salt and pepper the turkey and the cavity.
- Fill the cavity with carrots, celery, appple, orange and garlic; tie the legs with kitchen twine.
- In a large roasting pan, spread the ingredients for "under the bird" in a stack about the same size as the turkey.
- Place the turkey onto of the bed of vegetables and herbs.
- Put butter on turkey.
- Place the turkey in the oven and roast 45 minutes.
- Pour half the chicken stock over the turkey; roast 45 more minutes.
- Pour remaining stock over turkey and roast 45 more minutes. It will start getting golden brown.
- Baste with pan juices, cover loosely with foil and roast an additional 45 minutes.
- When the turkey has reached an internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 15 minutes before carving.
- Strain the contents of the roasting pan into a bowl, keeping the solids in the strainer to use for the gravy. Remove the herbs and bay leaves.
- Measure out 3 cups of pan juices and 1 cup of strained vegetables. Puree with a hand blender or in a standard blender. Add more vegetables until gravy is the desired thickness, or more juices if too thick.
- Pour through a mesh striner again to make a smooth gravy.
- Taste and season with salt and pepper.
- Heat and serve with the sliced turkey.
- I suggest that you make more than the 4 cups of gravy if you have enough juice and vegetables in your pan. It will be great on leftovers or to store in your freezer.