Spatched Turkey with Turkey Scrap Gravy
By Tested and perfected in the Sur la Table kitchen
Spatched Turkey with Turkey Scrap Gravy
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 10 servings
- 1 (10- to 12-lb) turkey with giblets
- 1 bunch tarragon, leaves and stems, divided
- 1 cup (2 sticks) unsalted butter, softened
- ¼ cup all-purpose flour
- ½ cup apple brandy or Cognac
- Kosher salt and freshly ground black pepper
Using poultry shears or a heavy knife, remove turkey backbone and wing tips. Cut backbone in half crosswise.
In a large Dutch oven or stockpot, add bones, giblets and tarragon stems. Cover with cold water and bring to a boil. Reduce heat and simmer for 3 hours. Strain into a clean pot and keep warm.
Heat oven to 500°F.
Place turkey breast-side up in a roasting pan or on top of a wire rack set over a rimmed baking sheet. Rub turkey with half the butter. Season with 2 tablespoons salt and a few grinds of black pepper.
Roast turkey for 30 minutes. Reduce oven to 350°F. Continue to roast, basing with pan drippings every 30 minutes for another 1 - 1 ½ hours, until an instant-read thermometer inserted into thickest part of thigh reaches 165°F-175°F.
Remove turkey from oven and transfer to a large cutting board to rest for about 20 minutes.
Place roasting pan directly over two burners on low heat (if roasting on a sheet tray, pour drippings into a large skillet).
Add flour and whisk to make a roux. Continue to whisk until golden, about 5 minutes. Add brandy and cook until almost dry. Slowing whisk in 4 cups of stock. Continue to cook until thickened, about 10 minutes. Strain through a fine mesh sieve. Season with salt and pepper and keep warm.
Carve turkey. Pour a little gravy on the bottom of a serving platter, top with turkey and scatter with chopped tarragon. Serve with extra gravy on the side.
In a large Dutch oven or stockpot, add bones, giblets and tarragon stems. Cover with cold water and bring to a boil. Reduce heat and simmer for 3 hours. Strain into a clean pot and keep warm.
Heat oven to 500°F.
Place turkey breast-side up in a roasting pan or on top of a wire rack set over a rimmed baking sheet. Rub turkey with half the butter. Season with 2 tablespoons salt and a few grinds of black pepper.
Roast turkey for 30 minutes. Reduce oven to 350°F. Continue to roast, basing with pan drippings every 30 minutes for another 1 - 1 ½ hours, until an instant-read thermometer inserted into thickest part of thigh reaches 165°F-175°F.
Remove turkey from oven and transfer to a large cutting board to rest for about 20 minutes.
Place roasting pan directly over two burners on low heat (if roasting on a sheet tray, pour drippings into a large skillet).
Add flour and whisk to make a roux. Continue to whisk until golden, about 5 minutes. Add brandy and cook until almost dry. Slowing whisk in 4 cups of stock. Continue to cook until thickened, about 10 minutes. Strain through a fine mesh sieve. Season with salt and pepper and keep warm.
Carve turkey. Pour a little gravy on the bottom of a serving platter, top with turkey and scatter with chopped tarragon. Serve with extra gravy on the side.
- Tips:
- Ask your butcher to spatch your turkey (and save the bones, of course!)
- Some turkeys also come sold with the neck. Throw that bad boy in your stock pot, too.
- Let your turkey rest at room temperature for about 1 hour before roasting. Bonus: your stock will get a head start just in time for gravy-making time.