Mind is strong. Quitting cold turkey.
That’s how it has to be. There is, nor has there ever been a place for moderation there. You read it right. Diffusion directly before detonation. Tick…tick…
Fleeting thoughts surround the room. I can see them, they are that thick. Smog of intrusive lies and insinuations beckoning a lusting; leading only toward a deplorable destination.
A smoldering whisper. I cannot loose traction. Head down. Eyes forward.
Feet. keep. moving.
Summoning something deep, deep down. A story. A remembered reverie. A man found a lost, starving puppy. A whirlwind of time flew by and their bond grew into a best friendship.
And I was reminded so much of the magic – that just happens.
On any given day, starting out unapologetically normal, to be squashed with a possible, beautiful imposition. A course, that in a moment, changes time. Tick…tick…A pivot point. Like God dropped a little blessing right out of the sky.
In the faulty depths of the prolific, neurological synapses, the mind bandaged its battered, weary ways. Soon the thoughts were less hazy. And the sorcery felt closer.
And the bomb did. not. burst.
An abrupt, linear stop. But delicious anyway.
Feeds 12; Takes 3 1/2 hours
Ingredients and Method for Turkey Compound Butter
- 1 stick salted butter, at room temp
- 2 sprigs rosemary, minced
- 2 sprigs thyme, minced
- 1 sprig oregano, minced
- 3 sprigs tarragon, minced
- 1 tsp salt
This can be made several days in advance if needed.
Blend all ingredients together in a small food processor and wrap in plastic wrap. Refrigerate.
Remove butter from fridge 1/2 hr prior to making turkey.
Ingredients for Thanksgiving Turkey with White Wine Gravy
- 16 lb fresh turkey, giblets removed and bird rinsed and patted dry with paper towel
- 3 Yukon gold potatoes, sliced in half
- 3 celery sticks, cut in thirds
- 1 parsnip, cut in half
- 2 tbsp salted butter
- 3 cups chicken stock (preferably homemade), divided (2/1)
- 2 lemons, halved
- 1 clementine, halved
- 1 head garlic, halved horizontally
- 2 shallots, halved (leave skin on)
- Handful of your favorite herbs to stuff the turkey cavity (rosemary, thyme, oregano, basil, tarragon, sage)
- 1 cup dry white wine (pino gris), such as the one your drinking now
- 3 tbsp all purpose flour
- 2 tbsp salted butter
- Olive oil, salt and pepper
Method for making your Holiday Showstopper – Turkey with White Wine Gravy
Ahead of time make your compound butter.
Pat your turkey dry with paper towels. Assemble your mise en place and preheat oven to 325F convection.
In a large roasting pan with removable rack removed, place your potatoes, celery, parsnip, 1 shallot, half of the garlic head. Add some olive oil to the veggies as well as 2 cups of your chicken stock. Mix well. Put rack on top.
Next, fill your turkey cavity with lots of salt. Then add lemons, clementine, the other shallot, the other half of garlic and a handful of fragrant herbs.
Cut 2 small slits in the skin near the tips of the wings and tuck them in so they don’t burn.
Carefully pull the skin back from the breast meat (without ripping or removing it) and spread 3/4 of the compound butter in that space with your hand. Be very liberal with this. You should have plenty to coat the entire breast and both legs. If there are lumps, that’s fine!
Use the remaining 1/4 compound butter to spread all over the top of the skin as well.
On top of the butter, very generously sprinkle the bird with salt. (I use about 2 tbsp for reference). You can also sprinkle with some pepper to taste. On top of the salt drizzle some olive oil. This will help ensure super crispy skin.
Place turkey in oven and allow to cook for 3 hours, rotating 90 degrees every hour. If the skin looks like it’s getting too dark, carefully tent some foil over the top. This will prevent burning, without compromising crispy skin.
At the 3 hour mark read place your meat thermometer between the leg and the breast as deep as it can go. Once you hit 155F remove the bird from oven and place on a large platter or plate. It will continue to cook as it rests, we want it to reach 165F. Let it rest for 20 min. Do not cover it!
While the turkey rests, let’s make some gravy.
Using the pan from the turkey and veggies, strain all the delicious juices at the bottom. Add these to a sauce pot and put on stove top on medium heat. Add 2 tbsp butter and flour, whisking until incorporated.
Bring this to a simmer and add wine and 1 cup chicken stock slowly, whisking until it thickens ~ 3 min. Taste and adjust salt.
Now you are ready to serve.
O man. I love Thanksgiving. What sides do we need?
- Stuffing with Chestnuts, Pancetta and Celery Sofrito
- Cranberry Clementine Old Fashioned
- Brussels, Butter Beans & Goat Cheese
- Not Aunt Cathy’s Green Bean Casserole
- Truffle Mac and Cheese with Mascarpone and Roasted Garlic
Have a delicious holiday.
