TCnbc Magazine - 11
Roasting the Turkey
Rinse turkey and pat dry
Preheat oven to 350°F.
Place 4 cloves garlic, lemon zest, oregano, oil,
pepper and 2 tablespoons water in a food
processor and pulse until it becomes a paste.
(Alternatively, chop garlic, lemon zest and oregano
on a cutting board until finely minced, then place in
a small bowl and stir in oil, pepper and water.)
Loosen the skin over the breast and thigh meat.
Rub the paste all over the turkey, under the skin onto
the breast meat and leg meat and a little inside the
cavity. Tuck the wing tips under the turkey.
Tie the legs together with kitchen string.
Place the turkey breast-side down in a roasting rack
set in a large roasting pan.
Roast the turkey for 1 hour.
Turn it breast-side up on the rack, add 1 cup water to the pan, and continue roasting 1 hour more. Baste the turkey with pan drippings, tent with foil and continue roasting, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, then roast for 30 to 45 minutes more.
Transfer the turkey to a large cutting board; let rest for 20 minutes before removing the string and carving.
Meanwhile, pour any pan juices and fat into a large glass measuring cup and place in the freezer until the fat rises to the top, about 10 minutes. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Whisk flour with 1/4 cup water in a small bowl.
Set the roasting pan over two burners on medium heat. Add wine (or vermouth); bring to a simmer, scraping up any browned bits. Continue cooking until reduced, about 3 minutes.
Remove the pan juices from the freezer, skim off the fat with a spoon and discard. Add the defatted juices and broth to the roasting pan; return to a simmer, whisking often. Cook for 1 minute, then whisk in the flour mixture and simmer until thickened, 1 to 2 minutes. Pour the gravy through a fine-mesh sieve and serve with the turkey.
Ingredients:
10 cloves garlic, divided
1/4 cup fresh oregano leaves
1/2 cup lemon juice
2 tablespoons olive oil
1/2 cup Worcestershire sauce
1/2 teaspoon freshly ground pepper
1/2 cup kosher salt
3 tablespoons all-purpose flour
1-12-pound natural or organic turkey,
1/2 cup dry white wine, or dry vermouth
1/4 cup freshly grated lemon zest
1-14-ounce can reduced-sodium chicken broth