Paul Virantâ??s Make-Ahead Roasted Turkey With SmotheredGravy
"For all sorts of reasons, you might want to knock out the turkey early this yearâ??the ovenâ??s on the fritz, or too many sides or pies will be hogging it, or maybe you just like to get ahead so you can kick back come Thursday. The recipe looks long, but it requires more organization than active time, and the smart techniques give you super-juicy white meat and a rich gravy hefty with bits of dark meat. It's a good time to grab a loved one in the kitchen to help you keep it all straight, and have more fun cooking it together. Adapted slightly from The Preservation Kitchen (Ten Speed Press, 2012)...."
INGREDIENTS
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One 15-pound turkey
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Turkey backbone, neck and wings (from above)
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2 onions, roughly chopped
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2 carrots, roughly chopped
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2 stalks celery, roughly chopped
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1 gallon water
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4 sprigs thyme
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2 bay leaves
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5 black peppercorns
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2 tablespoons grapeseed or other neutral oil
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Turkey drumsticks and thighs (from above)
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Kosher salt and freshly ground black pepper, to season
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Gizzards (from above, optional)
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1 onion, roughly chopped
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1 carrot, roughly chopped
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2 stalks celery, roughly chopped
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5 to 7 cloves garlic, roughly chopped
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1 cup white wine
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8 cups turkey stock (from above)
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1 gallon water
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1/2 cup kosher salt
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1/2 cup packed dark brown sugar
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1/4 cup Herbes de Provence
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2 heads garlic, halved crosswise (but left unpeeled)
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1 onion, sliced
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Bone-in, skin-on turkey breasts (from above)
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1/2 cup + 2 tablespoons unsalted butter, divided
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1/2 cup all-purpose flour
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2 cups whole milk
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