Serves: 6
Ingredients:
Turkey:
1 (16 to 18 pound) whole turkey
2 ounces fresh thyme (chopped)
2 ounces fresh rosemary (chopped)
8 ounces olive oil
2 teaspoons kosher salt
1 teaspoon allspice (ground)
4 ounces garlic cloves (finely shopped)
Mirepoix for the Turkey :
2 carrots (peeled and diced)
2 yellow onions (diced)
2 whole bunches celery (diced)
Sage Gravy:
5 pound turkey bones
2 additional drumsticks
As desired giblets from the turkey
1 bunch leeks (steamed, diced)
2 large carrots (diced)
1 large yellow onion (diced)
4 stalks celery (diced)
1/2 pound butter
3 ounces tomato paste
1 tablespoon granulated sugar
4 ounces sherry
6 ounces white wine
1 piece bouquet garni
1 sprig fresh thyme leaves
10 sprigs fresh sage
1 quart turkey stock
4 ounces butter (cut in cubes)
2 teaspoons kosher salt
1/2 teaspoon white peppercorns
Roasted Turkey with Sage Gravy Procedure:
To get the turkey ready for roasting, preheat oven to 350 degrees fahrenheit. Rub turkey with half of the thyme and rosemary, all of the olive oil, salt, allspice and garlic.
To make the mirepoix for the turkey, combine the mirepoix ingredients in a mixing bowl.
Stuff half the mirepoix and the rest of the thyme and rosemary into the cavity of the turkey. Place the other half of the mirepoix in an ungreased roasting pan. Place the turkey in the pan, breast side up, over the mirepoix. Bake for 3 hours or until the temperature of the breast reaches 170 degrees fahrenheit, the thigh reaches 180 degrees fahrenheit, and the stuffing reaches 165 degrees fahrenheit. Let turkey cool for approximately 30 minutes before carving.
To make the gravy, in a large cooking pan over high heat, caramelize the turkey bones, drumsticks, giblets, leeks and mirepoix with the butter. After they are seared off, mix in the tomato paste and the sugar. To caramelizing deeper, bake for 30 minutes at 350 degrees fahrenheit in the oven. Return the pan to the stove. Add the sherry, white wine, bouquet garni, thyme and sage, and cook to reduce the syrup consistency. add the turkey stock; heat to boiling. Reduce to simmering; cook about 20 minutes or until turkey drumsticks and giblets are cooked through.
Remove and strain the stock. Let cool and slowly stir in the cubes of butter. Turkey roasting joices can be added to the gravy before seasoning and thickening. Add salt and peppercorns to taste.
Wine Pairing:
Belle Glos; Pinot Noir “clark & Telephone Vineyards”; Santa Maria Valley. California
Restaurant: Celebrity Cruises
Recipe Type: AuthenticSubmitted By: Celebrity Cruises
Recipe Author: Celebrity Cruises
Original Photograph By: Celebrity Cruises/cruisetraveloutlet.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.cruisetraveloutlet.com/before-you-board/celebrity-cruises-recipe-of-the-week/thanksgiving-menu-special/