Issue date:
Nov. 13-15, 1998

A terrific turkey dinner for eight lucky guests

In this article:
Turkey recipe
Dressing with Roasted Garlic and Apples
Shallot Herb Gravy
Bourbon Corn Pudding
Other recipes this week:
Spinach with Plump Golden Raisins and Curried Croutons
Scalloped Yams with Praline Topping
Scrumptious squash pie
Related links:
Links to other Thanksgiving-related articles this week
Introduction
Turkey 2000: Updating the classics

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HERB-ROASTED TURKEY

Expert: Chef Sarah Stegner, 34, of the Dining Room at the Ritz-Carlton, Chicago. Winner of the James Beard Award for best chef in the Midwest.

WHY THIS RECIPE? "It's really juicy and really simple. You've got one shot; if the turkey isn't good ..."

1 14-pound fresh turkey
1 Tb. salt
1 tsp. freshly ground black pepper
18 sprigs fresh thyme
4 medium onions, peeled and sliced
1 large leek, chopped (white and tender green only)
2 medium carrots, chopped
4 celery ribs, chopped
3 bay leaves
1 Tb. peppercorns
1 1/2 cups butter (3 sticks), melted
1 tsp. chopped fresh sage
1 tsp. chopped fresh thyme
1 tsp. chopped fresh chives

Preheat oven to 350 degrees. Wash turkey and reserve giblets. Carefully rinse and dry bird inside and out. Rub all surfaces with salt and pepper, including cavity. Place 12 sprigs of thyme in cavity.

Put onions, leek, carrots, celery, bay leaves, six thyme sprigs, peppercorns and giblets on bottom of large, heavy roasting pan. Place bird on top of vegetables. Cover opening of cavity with foil. Pour butter over all surfaces of turkey. Sprinkle on sage, thyme and chives. Cover loosely with tent of aluminum foil. Roast 2 1/2 hours, undisturbed.

Remove foil to let skin brown. Baste every 20 minutes for an hour. The bird should cook to an internal temperature of 165 degrees.

Remove from oven. Transfer to platter and cover with foil. Let rest 20-60 minutes before carving.

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DRESSING WITH ROASTED GARLIC AND APPLES

1 cup onions, diced
1 cup celery, diced
1 cup Granny Smith apples, diced
1/4 cup shallots, minced
2 Tbs. butter
2 cups hearty chicken stock
2 Tbs. roasted garlic purée (roast garlic bulb in 350-degree oven for 20 minutes
or until softened; peel and mash)
1/2 tsp. chopped fresh thyme, stems removed
1 Tb. chopped fresh chives
1 Tb. chopped fresh basil
4 cups diced white bread croutons, toasted
Salt and fresh ground pepper
Vegetables left over from turkey gravy recipe

In large skillet over medium heat, sauté onions, celery, apples and shallots in 2 Tbs. butter until tender. Add 2 cups chicken stock and simmer until liquid is reduced by half.

Add garlic and herbs. Stir in croutons and, if desired, vegetables left over from roasted turkey. Serve immediately or put in baking dish and bake at 350 degrees until crunchy. Serves 8.

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SHALLOT HERB GRAVY

1 1/2 cups defatted turkey stock from pan drippings
1 Tb. fat from pan drippings
3 Tbs. minced shallots
3 Tbs. flour
1 cup chicken broth
1 Tb. fresh chives, chopped
1 Tb. fresh thyme, chopped
1 tsp. fresh sage, chopped

Strain vegetables and pan drippings into bowl to catch liquids. Discard bay leaves and peppercorns but reserve rest of vegetables for dressing recipe.

Set bowl of strained liquid into larger bowl of ice water to help separate fat. Skim off fat; reserve 1 Tb. of fat to cook shallots, and discard the rest. You should have about 1 1/2 cups defatted turkey stock.

In medium saucepan, sauté shallots in 1 Tb. reserved fat. Add flour, mix well and cook, stirring constantly, 3-4 minutes or until flour lightly browns. Slowly add 1 1/2 cups stock and 1 cup broth, stirring frequently. Bring to a simmer, stirring constantly until slightly thickened. Add fresh herbs and serve hot. Makes about 3 cups.

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BOURBON CORN PUDDING

3 large eggs
1 1/8 cups evaporated milk
3 cups canned cream-style corn
3 cups corn kernels
3 Tbs. butter, melted
3 Tbs. brown sugar
3 Tbs. cornstarch mixed with 3 Tbs. water
3/4 tsp. ground nutmeg
4 1/2 Tbs. bourbon (optional)
3/8 tsp. salt
3/8 tsp. ground white pepper

Preheat oven to 350 degrees. Butter a 2-quart baking dish.

Beat eggs and evaporated milk together in large bowl. Stir in all remaining ingredients and pour mixture into baking dish. Bake 45 minutes or until slightly browned and a knife inserted in center comes out clean. Serve hot. Serves 8-10.