{"id":292,"date":"2021-10-30T13:51:56","date_gmt":"2021-10-30T13:51:56","guid":{"rendered":"https:\/\/recipes.fredweston.net\/?p=292"},"modified":"2021-10-30T13:51:56","modified_gmt":"2021-10-30T13:51:56","slug":"business-turkey","status":"publish","type":"post","link":"https:\/\/recipes.fredweston.net\/index.php\/2021\/10\/30\/business-turkey\/","title":{"rendered":"Business Turkey"},"content":{"rendered":"<h6>Recipe From: Food &amp; Wine 2016 Anthony Bourdain<\/h6>\n<p>&nbsp;<\/p>\n<pre>Prep time:15 minutes\r\nCook time:2 hours 45 minutes<\/pre>\n<h2><span style=\"text-decoration: underline;\">Ingredients<\/span><\/h2>\n<h3><strong>Business Turkey<\/strong><\/h3>\n<ul>\n<li>One 14 lbs Turkey, Neck Reserved for Stock and Giblets Reserved for Stuffing<\/li>\n<li>3 Tbsp Unsalted Butter, Melted<\/li>\n<li>Kosher Salt and Pepper<\/li>\n<\/ul>\n<h3><strong>Turkey Stock<\/strong><\/h3>\n<ul>\n<li>5 Lbs Turkey Wings and Necks, Plus the Reserved Necks from 2 Turkeys<\/li>\n<li>2 Tbsp Extra-Virgin Olive Oil<\/li>\n<li>Kosher Salt and Pepper<\/li>\n<li>1\/2 Cup Dry White Wine<\/li>\n<li>2 Celery Ribs, Finely Chopped<\/li>\n<li>1 Yellow Onion, Finely Chopped<\/li>\n<li>1 Carrot, Finely Chopped<\/li>\n<li>5 Thyme Sprigs<\/li>\n<\/ul>\n<h3><strong>Turkey Sauce<\/strong><\/h3>\n<ul>\n<li>3 Quarts Turkey Stock<\/li>\n<li>2 Cups Dry Red Wine<\/li>\n<li>2 Shallots, Coarsely Chopped<\/li>\n<li>1 Stick Unsalted Butter<\/li>\n<li>1\/2 Cup All-Purpose Flour<\/li>\n<li>1\/4 Cup Reserved Turkey Pan Drippings from Turkey Stock<\/li>\n<li>1 Tsp Asian Fish Sauce, Plus More for Seasoning<\/li>\n<li>1\/4 Tsp Worcestershire Sauce, Pluse More for Seasoning<\/li>\n<li>Kosher Salt and Pepper<\/li>\n<\/ul>\n<h2><span style=\"text-decoration: underline;\">Directions<\/span><\/h2>\n<h3><strong>Business Turkey<\/strong><\/h3>\n<ol>\n<li>Preheat the oven to 425\u00baF.\u00a0 Set a V-shape rack in a roasting pan.\u00a0 Brush the turkey all over with the butter and season with salt and pepper.\u00a0 Set the turkey in the rack breast side up and add 2 cups of water to the pan.<\/li>\n<li>Roast the turkey for about 2 hours, basting occassionally, until golden and an instant-read thermometer instered in the inner thigh registers 165\u00baF.<\/li>\n<li>Transfer the turkey on the V rack to a baking sheet and let rest for 30 minutes.<\/li>\n<li>Pour the pan drippings into a bowl and reserve for the stuffing.\u00a0 Carve the turkey, arrange on a platter and serve.<\/li>\n<\/ol>\n<h3><strong>Turkey Stock<\/strong><\/h3>\n<ol>\n<li>Preheat the oven to 425\u00baF.\u00a0 In a flameproof roasting pan, rub the turkey wings and necks with olive oil.\u00a0 Season with salt and pepper.\u00a0 Roast for about 45 minutes, until golden brown, stirring halfway through.\u00a0 Transfer the turkey wings and necks into a large pot.\u00a0 Scrape the pan drippings into a heatproof bowl, cover and refrigerate (to use for the gravy)<\/li>\n<li>Set the roasting pan over moderate heat and add the wine.\u00a0 Cook, stirring to release the browned bits in the pan, until the wine is reduced by half, about 2 minutes.\u00a0 Scrape the liquid into the pot and add the celery, onion, carrot, thyme and 8 quarts of water.\u00a0 Bring to a simmer, skimming off any foam as it rises to the surface.\u00a0 Cook over moderate heat until reduced by half, about 2 hours.\u00a0 Strain the stock into a large heatproof bowl and cool to room termperature.<\/li>\n<li>The stock can be refrigerated for 4 days or frozen for up to 1 month.<\/li>\n<\/ol>\n<h3><strong>Turkey Sauce<\/strong><\/h3>\n<ol>\n<li>In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer.\u00a0 Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes.\u00a0 Strain the stock into a large bowl.\u00a0 Wipe out the saucepan.<\/li>\n<li>Melt the butter in the saucepan.\u00a0 Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes.\u00a0 Whisk in the strained stock and the reserved turkey pan drippins and bring to a simmer.\u00a0 Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes.\u00a0 Stri in the 1 teaspoon of fish sauce and 1\/4 teaspoon of Worcestershire sauce and season with salt and pepper.\u00a0 Add more fish sauce and Worcestershire sauce to taste.\u00a0 Serve hot.<\/li>\n<li>The gravy can be refrigerated for 3 days or frozen for up to 1 month.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Recipe From: Food &amp; Wine 2016 Anthony Bourdain &nbsp; 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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/recipes.fredweston.net\/index.php\/2021\/10\/30\/business-turkey\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Business Turkey&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[15,16],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/292"}],"collection":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/comments?post=292"}],"version-history":[{"count":1,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/292\/revisions"}],"predecessor-version":[{"id":293,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/292\/revisions\/293"}],"wp:attachment":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/media?parent=292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/categories?post=292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/tags?post=292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}