Friday, November 28, 2008

Thanksgiving #9: Turkey & Gravy

I know I'm very late with this post, but I'm backdating it to go with the Thanksgiving series. I just couldn't manage cooking and real-time blogging. Maybe for Christmas.
Y'all know I was stressing over the turkey. Don't get me wrong, I was really excited about turkey with truffle, but I was trying to figure out if I could brine and air dry it too, blah, blah, blah.
space Here's how it went down. I did end up brining the turkey.
I made a killer Crock-Pot stock for the white wine gravy.
The cool thing about this recipe is that you browned the turkey parts before making the stock.
Isn't it all golden and beautiful?
Switching back to the turkey. After the brine, I patted Mr. Turkey dry and placed truffle butter under the skin. In hindsight, I don't think my truffle butter was fresh, so I didn't get the flavor I wanted. I'll be buying it locally next year.
Here's the turkey right before the flip -- I roasted it breast side down first and then breast side up.
Here's the finished bird. Look at that crispy skin! Wow.

Now for the gravy. I just don't like gravy. I make it every year because I know it's a requirement, but yuck. I did have better hopes for this year's gravy because of the white wine. I have to admit it was better than most

Here's what was left in the pan after I took the bird out.

You need a ton of shallots needed for the recipe.

I browned these in a little of the turkey fat.

Next, I deglazed the pan with the wine and brought the wine to a boil.

After the wine reduced, I added the wonderful turkey stock.

After I got this to a boil, I strained it and put it in a saucepan.

I made a past with flour and truffle butter and added it to the then boiling sauce.

Not bad, huh?

I made gravy! I get excited every time I do it correctly. It's such a challenge to cook stuff you don't like.

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