Bay Bacon Roast Turkey With Make Ahead Gravy Food

BAY & BACON ROAST TURKEY WITH MAKE-AHEAD GRAVY

Steps:

• First make the gravy - you can do this several days ahead. Heat the oil in a non- stick pan and fry the onion and carrot with the bay leaf for 10 mins, stirring frequently, until softened and golden. Meanwhile, blend the flour with 300ml cold water to make a smooth paste.
• Remove the bay leaf from the pan and pour in the stock, closely followed by the flour mixture, stirring all the time until thickened. Leave to bubble for 5-10 mins, stirring frequently, then blitz with a hand blender until completely smooth. Pour into a bowl and cover the surface of the gravy with cling film or baking parchment to prevent a skin forming as it cools. Chill.
• Weigh the turkey (you may need to use bathroom scales) and calculate the cooking time by allowing 40 mins per kg for a 4.5-6.5kg turkey, then 35 mins for every kg of turkey over that weight. As a guide, a turkey this size should take 3 hrs 20 mins-3 hrs 40 mins, plus 30-45 mins resting time.
• Pack the stuffing into the neck end of the turkey, smoothing down the skin and tucking it under the bird for a neat finish. Put the onion and lemon, with some bay leaves, inside the cavity. Spread the butter over the skin that covers the breasts and lay the streaky bacon on top, to cover and protect each breast and seal in the butter. Can be done the night before, but take out of the fridge 1 hr before roasting so that it comes back to room temperature.
• On the day, heat oven to 180C/160C fan/ gas 4. Lay the turkey on a large sheet of double-thickness foil, long enough to completely cover it, then lift into a roasting tin and season well. Pour the wine inside the cavity, then bring the foil up over the top of the turkey and seal it well. Roast for the calculated cooking time. For the final 40 mins, open the foil and remove the bacon (serve alongside the turkey or save it for a turkey sandwich). Pour off all of the cooking juices and use a little of the buttery oil that rises to the top to baste the bird. Roast until the turkey is golden and the juices that run out of the thigh are clear, with no sign of pink, when pierced with a skewer. (If you are using a digital thermometer, the thigh should be cooked to 80C and the breast to 75C.) Leave to rest on a warm platter, covered with foil and tea towels, for up to 45 mins.
• While the turkey is roasting for the final 40 mins, skim the fat from the pan juices and pour into a jug. The amount of juices you get is dependent on the type of turkey that you are cooking, as speciality bronze turkeys will give you less juice than a white turkey - so make up to 600ml with chicken stock if you need to. Tip the gravy base into a pan, gently heat it with a little of the turkey juices to loosen the consistency, then gradually blend in the remainder and cook until bubbling. Season.
• To serve, carve the turkey in the kitchen and arrange on a hot platter with a little of the hot gravy poured over, or bring the whole bird to the table. Any leftover meat can be frozen in the gravy.

MAKE-AHEAD GRAVY

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the turkey wings and cook, undisturbed, until browned, about 5 minutes. Stir, then continue cooking, stirring occasionally, until browned all over, about 5 more minutes. Add the celery, onion and carrot and cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add 1 cup water, the thyme and bay leaves; bring to a simmer and cook, stirring and scraping up any browned bits, until reduced by half, about 3 minutes.
• Add the turkey stock and bring to a boil, then reduce the heat to maintain a simmer. Add the dried mushrooms, if using, and simmer until reduced by one-third, about 30 minutes.
• Mix the butter and flour in a small bowl to make a paste. Stir into the simmering gravy and cook, stirring occasionally, until thickened slightly, 15 to 20 minutes. Season with salt and pepper. Strain through a fine-mesh sieve into a large container. Let cool, then cover and refrigerate up to 5 days. Reheat over low heat.
• Combine the turkey wings, carrots, celery, onion and garlic in a large pot. Add 2 gallons cold water. Bring to a boil, then reduce the heat to low or medium low to maintain a gentle simmer.
• Simmer the stock about 4 hours, occasionally skimming any scum that rises to the surface with a spoon. Strain into another pot, discarding the bones and vegetables. Let the stock cool completely. (For faster cooling, set the pot of stock in a large bowl; add enough ice water to the bowl to come about halfway up the sides of the pot and let cool, stirring the stock occasionally.) Transfer the stock to an airtight container and refrigerate up to 5 days.

MAKE-AHEAD TURKEY GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine 2 teaspoons salt, the garlic powder, onion powder, sage and pepper. Use to generously season the turkey wings on all sides and use any extra to season the carrots, celery and onion.
• Place the turkey wings and vegetables in a Dutch oven and bake, uncovered, 1 hour and 15 minutes.
• Transfer the Dutch oven to the stovetop on medium-high heat. Add the stock and bay leaves. Use a wooden spoon to break up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to low and cover. Simmer 1 1/2 hours.
• Remove the turkey wings and use a mesh strainer to separate the vegetables from the broth. Use a spoon to press out any liquid from the vegetables. Use a gravy fat separator (optional, but I like to do this step because I find the extra fat can cause the gravy to separate) or skim off the excess fat.
• In the same Dutch oven, melt the butter over medium heat. Stir in the flour and cook until it starts to turn golden brown, 2 to 3 minutes. Slowly whisk in the reserved broth, sherry and Worcestershire. Simmer until it thickens, 8 to 10 minutes. Taste and add salt and pepper if necessary. If you have any lumps, pass through a fine mesh sieve. Let cool completely and refrigerate or freeze until use.
• Reheating Instructions: You may need to add a few tablespoons of stock and whisk vigorously to thin out the gravy.

CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
• Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
• Strain turkey stock and reserve 6 cups of stock; discard all the solids.
• Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

EASY MAKE-AHEAD TURKEY GRAVY

Steps:

• In a medium saucepan, melt butter and whisk in flour.
• Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
• Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
• Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
• Remove from heat and season with salt and pepper.
• At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.