From the kitchen of One Perfect Bite...I couldn't share this recipe before the holiday because I had not yet tested it. I rarely make a dish for company unless I've tried it at least once, but I made an exception this Thanksgiving. I found the recipe for the turkey in Food and Wine magazine and I've had such good luck with their recipes that I didn't hesitate to serve it fresh off the chopping block on Turkey Day. I guess that means I'm less afraid of my friends judgement than I am yours. This is an exceptionally easy recipe, and now that it's been tested I can tell you it makes a great turkey for a small group of adventurous eaters. Please note, the rub is applied to the bird the day before it goes into the oven and once that is done the turkey is oven ready and can be forgotten. I do hope that those of you who serve turkey on Christmas Day will give some thought to this recipe. You won't be sorry. While I served it with garlic mashed potatoes, the next time I make it I think I'll serve it with a potato gratin. I love the port and pepper gravy, but I think it's better on the turkey than it is on potatoes. Here is how the turkey and gravy are made. Happy Holidays!
Photo courtesy of Food and Wine magazine
Mustard and Rosemary Roasted Turkey with Pepper and Port Wine Gravy...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine
1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
4 garlic cloves, finely grated
2 tablespoons finely chopped rosemary
2 tablespoons kosher salt
2 teaspoons black pepper
One 12-pound turkey, cut into breasts, wings and legs/thighs (have your butcher do this)
1 large onion, halved and thinly sliced
1/2 cup dry white wine
Port and Black Pepper Gravy
1 stick unsalted butter
1/2 cup finely chopped onion
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons port
1/2 teaspoon balsamic vinegar
5 cups turkey stock
1) In a bowl, combine mustard, olive oil, garlic, rosemary, salt and pepper and blend well. Rub mixture all over turkey. Arrange breasts on a large rimmed baking sheet and wings and legs/thighs on another baking sheet. Refrigerate uncovered overnight.
2) Preheat the oven to 450 degrees F with racks set in upper and lower thirds. Let turkey stand at room temperature for 30 minutes.
3) Divide onion and wine around turkey on baking sheets. Roast white meat in the lower third of oven and dark meat in upper third for 30 minutes. Reduce oven temperature to 350 degrees F and roast white meat for 20 minutes longer and dark meat for 30 minutes longer, until an instant-read thermometer inserted in thickest part of meat registers 165 degrees F. Discard onion. Let turkey rest for 15 minutes before carving. Serve with port gravy.
4) To make Port and Pepper Gravy: In a medium saucepan, melt butter. Add onion and pepper and season with salt. Cook over moderate heat, stirring occasionally, until tender and golden, about 10 minutes. Add flour and cook, stirring, until deep golden in color, about 5 minutes. Whisk in port, stock and balsamic vinegar, if using, and bring to a simmer. Cook over low heat, stirring occasionally, until thickened, about 10 minutes. Yield: 5 cups.
Cook's Note: To make Port and Black Pepper Gravy even more delicious, strain turkey pan juices, skim off fat and whisk juices into gravy when you add port and stock. The gravy can be made and refrigerated for up to 3 days before serving.
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