Directions:
- Put neck heart gibblets and liver into large stock pot (at least 4 quarts). Add halved onion, a couple of stalks of celery, a couple of carrots, and some of the herbs. Fille the pot with water and simmer all day. Add water occasionally to keep the level up. This will create the stock for the gravy. Pat bird dry, salt and pepper the cavity fairly liberally. Into the cavity stick one small onion (halved), one apple (quartered), one lemon (quartered) and a big bouquet of herbs (rosemary, sage, thyme, and garlic. Take two sticks of butter, softened. Chop up more fresh herbs and mix it into the butter till you have a nice paste. Put the bird in a roasting pan, breast up, elevated on a v-rack. Quarter another apple and throw it directly in the roasting pan around the bird. 20 minutes before you put it in the egg (or oven), take a one gallon zip lock bag full of ice cubes and lay it over the breasts for the 20 minutes. What this does is lower the breast temps sufficiently that over the course of the roasting, the breast and thighs will be done at the same time. Remove the bag of ice just before putting it in the egg. Take your butter paste and liberally apply it all over the bird. You can work some under the skin if you want to, but its not necessary. Then, open a bottle of white wine (most any good white will do), and pour half the bottle all over the bird and in the cavity. Get a good established fire going at 325 degrees. Let it burn for about 45 minutes prior to putting the turkey in. A turkey weighing in at around 21 # took a good 6 1/2 - 7 hours to be done at 325 degrees . During the cook regularly baste it with a bulb baster (about once every 20 minutes after the first hour). If using a water pan for a heat barrier, check the water pan underneath the roasting pan to insure it stayed full of water. When the skin starts browning, tent it loosely with aluminum foil until about the last hour, then remove the foil to let the skin crisp up and come up to a nice deep golden brown. The goal is to have internal temps of 160 in the breast and 180 in the thigh (this is where the ice bag did its work). Very Important: When you pull the roasting pan and turkey from the egg and you’re removing the turkey from the roasting pan, first tilt the bird up so that all the juices in the cavity pour out into the pan. Save for the gravy. Now pour the contents of this pan into a bowl or large measuring cup. Let it sit for about 5 minutes so that the fat separates from the good drippings. Using a ladle, gently remove the fat and leave just the dark pan juices. Now you are really ready to make the gravy. Take your pan and place it over a burner (in this case over both front and back burners) on high heat. Add two sticks of butter and whisk it hard, pulling up as much of the pan crud as possible. All through this process you need to be constantly whisking in order to avoid any burning or scorching. Now start adding flour (anywhere from 1/2 to 1 cup). Keep whisking and working it in until it is bubbly, pasty texture. Keep whisking that flour/butter/crud mixture until you have a nice smooth roux. There should be no lumps of flour. After about 4 to 5 minutes it should be thick and smooth. Add the wine to the roux in the roasting pan. You should still have it on a high flame, so the alcohol will boil off quickly. Keep whisking (the key to a nice smooth lump free gravy is to whisk the roux till its lump free and then keep whisking the other ingredients in so that it stays nice and smooth. Because of the high heat, it will be constantly bubbling, this is why you have to keep whisking, so it doesn’t scorch. Add the crud saved from drip pan. Add stock, one ladel at a time, to desired thickness..wisking and bringing to a boil. Chop up solid ingredients from stock pot and add to gravy. You can thicken by mixing some of the stock with some flour in a small bowl and adding as necesary. Thin by adding stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3989.14 Kcal (16702 kJ) | ||
| Calories from fat | 3414.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 379.37g | 584% | |
|---|---|---|---|
| Cholesterol | 1035.03mg | 345% | |
| Sodium | 573.48mg | 24% | |
| Potassium | 1297.52mg | 28% | |
| Total Carbs | 127.18g | 42% | |
| Sugars | 79.03g | 316% | |
| Dietary Fiber | 15.85g | 63% | |
| Protein | 11.17g | 22% | |
| Vitamin C | 40.1mg | 67% | |
| Vitamin A | 6.1mg | 205% | |
| Iron | 1.1mg | 6% | |
| Calcium | 265.7mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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