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Roast
Turkey w/
Merlot Gravy
Remove
neck and giblets from the turkey. Wash turkey well, pat dry,
season inside and out with salt and pepper.
Rub
turkey with butter and place on rack in roasting pan. Roast
at 400 degrees for 30 minutes, then reduce oven to 325. Add
water and chicken broth to the pan. Roast, basting every 15
minutes, until nicely brown and thermometer inserted into the
deepest part of the thigh reads 180 degrees. (About 15 minutes
per pound.) Keep turkey warm under foil while making gravy.
Skim fat from juices in roasting pan and reserve 1/4 cup of
fat. Deglaze pan with wine, bringing to a boil and scraping
bottom of the pan to remove any sticky brown bits.
In saucepan, whisk together reserved fat and flour and cook
over moderately low heat 3 minutes.
Add deglazed juices, slowly whisking, and simmer until thickened,
about five minutes. Stir in lemon juice and add salt/pepper
to taste.
Makes 14-16 servings.
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Ingredients
1 (14-15 lb) turkey
1/4 cup
ghee or softened butter
1 cup chicken broth
1 tbsp lemon juice
salt, pepper
2 tbsp flour
1 bottle Merlot (or dry red wine)
Ghee
is Indian clarified butter. Ghee is available in most Indian
specialty stores as well as many organic/health food type
stores and markets. It is ideal for cooking because it does
not burn unless heated to excess and can be kept indefinitely
without refrigeration as long as it is covered and stored
in a cool, dry location. In Aryurveda, ghee is believed to
be a healing food, promotive of memory and intelligence and
also the base for herbal ointments to treat burns, skin rashes.
Ghee is considered good for all doshas (body types)however,
Kapha types are warned not to overdo it.
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