Business Turkey

Recipe From: Food & Wine 2016 Anthony Bourdain

 

Prep time:15 minutes
Cook time:2 hours 45 minutes

Ingredients

Business Turkey

• One 14 lbs Turkey, Neck Reserved for Stock and Giblets Reserved for Stuffing
• 3 Tbsp Unsalted Butter, Melted
• Kosher Salt and Pepper

Turkey Stock

• 5 Lbs Turkey Wings and Necks, Plus the Reserved Necks from 2 Turkeys
• 2 Tbsp Extra-Virgin Olive Oil
• Kosher Salt and Pepper
• 1/2 Cup Dry White Wine
• 2 Celery Ribs, Finely Chopped
• 1 Yellow Onion, Finely Chopped
• 1 Carrot, Finely Chopped
• 5 Thyme Sprigs

Turkey Sauce

• 3 Quarts Turkey Stock
• 2 Cups Dry Red Wine
• 2 Shallots, Coarsely Chopped
• 1 Stick Unsalted Butter
• 1/2 Cup All-Purpose Flour
• 1/4 Cup Reserved Turkey Pan Drippings from Turkey Stock
• 1 Tsp Asian Fish Sauce, Plus More for Seasoning
• 1/4 Tsp Worcestershire Sauce, Pluse More for Seasoning
• Kosher Salt and Pepper

Directions

Business Turkey

1. Preheat the oven to 425ºF.  Set a V-shape rack in a roasting pan.  Brush the turkey all over with the butter and season with salt and pepper.  Set the turkey in the rack breast side up and add 2 cups of water to the pan.
2. Roast the turkey for about 2 hours, basting occassionally, until golden and an instant-read thermometer instered in the inner thigh registers 165ºF.
3. Transfer the turkey on the V rack to a baking sheet and let rest for 30 minutes.
4. Pour the pan drippings into a bowl and reserve for the stuffing.  Carve the turkey, arrange on a platter and serve.

Turkey Stock

1. Preheat the oven to 425ºF.  In a flameproof roasting pan, rub the turkey wings and necks with olive oil.  Season with salt and pepper.  Roast for about 45 minutes, until golden brown, stirring halfway through.  Transfer the turkey wings and necks into a large pot.  Scrape the pan drippings into a heatproof bowl, cover and refrigerate (to use for the gravy)
2. Set the roasting pan over moderate heat and add the wine.  Cook, stirring to release the browned bits in the pan, until the wine is reduced by half, about 2 minutes.  Scrape the liquid into the pot and add the celery, onion, carrot, thyme and 8 quarts of water.  Bring to a simmer, skimming off any foam as it rises to the surface.  Cook over moderate heat until reduced by half, about 2 hours.  Strain the stock into a large heatproof bowl and cool to room termperature.
3. The stock can be refrigerated for 4 days or frozen for up to 1 month.

Turkey Sauce

1. In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer.  Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes.  Strain the stock into a large bowl.  Wipe out the saucepan.
2. Melt the butter in the saucepan.  Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes.  Whisk in the strained stock and the reserved turkey pan drippins and bring to a simmer.  Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes.  Stri in the 1 teaspoon of fish sauce and 1/4 teaspoon of Worcestershire sauce and season with salt and pepper.  Add more fish sauce and Worcestershire sauce to taste.  Serve hot.
3. The gravy can be refrigerated for 3 days or frozen for up to 1 month.