Stewed Turkey With Herbs And Onions Recipes

Steps:

• For gravy base:
• Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)
• For turkey:
• Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
• Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
• Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
• Serve turkey with gravy.

Steps:

• Make turkey:
• Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
• Meanwhile, prepare gravy:
• Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.
• Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.
• Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

Steps:

• Using a sharp knife, cut through the skin that connects legs to the breast on both sides of the turkey. Press down on thighs until they pop out of the sockets and the legs lie flat.
• In a small bowl, stir together salt, pepper and lemon zest. Smear mixture all over turkey, including inside the cavity. Pat herb sprigs and garlic all over bird. Stuff bay leaves into cavity. Refrigerate, uncovered, overnight or for up to 2 nights.
• Remove turkey from the refrigerator 1 hour before you want to roast it. Remove all but the top rack from the oven. (You can remove that, too, but if you leave it in, you'll be able to roast something else at the same time as the turkey.)
• Heat oven to 450 degrees. Take all the herb sprigs and garlic cloves off the surface of the turkey and stuff them into the cavity.
• Place a large, empty heavy-duty roasting pan on top of the stove, across two burners if possible. Heat up the pan for a minute or so, until the pan is quite hot. Add the oil, let it heat up for a few seconds, then add the turkey, breast side up, so the legs are parallel to the short sides of the pan and have room to flop open. Press down on the splayed legs so they touch the bottom of the pan. Let turkey sear for 5 minutes, pressing down on the legs occasionally.
• Pour enough wine into the bottom of the pan to reach a depth of 1/8 inch. Scatter onions around turkey and sprinkle them lightly with salt. Drizzle turkey and onions with a little oil.
• 7. Transfer pan to oven, setting it directly on the oven floor (not on a rack). If you have an electric oven, position the rack at the lowest possible position. Top with a pizza stone, if you have one. Place turkey in its roasting pan on the rack and cook as directed. Roast for 30 minutes.
• Reduce heat to 350 degrees, give the onions a stir, and if the bottom of the pan is dry, add a splash of wine to moisten the onions. (As the turkey continues to cook, occasionally check the onions to make sure they don't dry out or they may burn, adding wine as needed.) Roast until an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 165 degrees and the breast meat reaches at least 160 degrees, about another 40 to 65 minutes depending upon your oven and the pan you use. Transfer turkey to a cutting board and let rest for 20 minutes before carving.