1. Heat oven to 400 degrees or make room while turkey cooks. In a roasting pan, toss 1 tablespoons olive oil, 2 chopped carrots (or 1 cup peels), 1 chopped celery rib and onion, and 1 turkey neck (or ¾ pound bones).
2. Roast 1 hour. Transfer neck and vegetables to a 3-quart saucepan. Add 1 cup water to roasting pan, scrape up brown bits, and transfer liquid to saucepan; add 5 cups water.
3. Add ½ teaspoon peppercorns, 2 sprigs of thyme, 1 bay leaf, and a handful of parsley stems. Bring to a bare simmer. Cook until rich and flavorful, about 2 hours. Remove neck; shred meat and set aside.
4. Strain stock into smaller saucepan; discard solids. Bring to a simmer over medium-low heat. Move roast turkey to carving board; cover with foil. Set turkey pan on stove.
5. Pour in ½ cup bourbon; heat over medium. Ignite carefully with long match. When fire dies, scrape up brown bits. Cook 4 minutes; strain into stock. Simmer 5 minutes.
6. Add neck meat. Bring to a boil. Knead together 2 tablespoons each flour and butter; whisk into stock 1 tablespoon at a time until thickened. Season gravy with salt and pepper.
Original article and pictures take www.rodalesorganiclife.com site
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