Photo by John Herschell
The turkey and gravy are the star of the show this week. Chef Cenobio Canalizo of Michael Jordan's The Steak House N.Y.C walks us through his perfect prep.
Roasted Turkey
12 to 15 pounds whole turkey (remove the legs, neck and giblets). Reserve for Turkey Gravy.
1 Tbsp Kosher Salt
½ Tsp Black Pepper
3 Tbsp Canola Oil
2 White Onions – Cut into fours
1 Cup Water
1 Bunch Celery - Chopped
2 Carrots - Chopped
5 Cloves Garlic
4 Sprigs Fresh Thyme
Directions:
Preheat oven to 325°F. Place vegetables and herbs on the bottom of a roasting pan, add 1 cup water. Place turkey on top of the vegetables and roast until golden brown. Insert a thermometer into fleshy part of thighs (test both thighs; do not touch bones) to register 170°F, 2 ¼ to 2 ¾ hours.
Turkey Gravy
Vegetables from the Roasted Turkey
Legs, neck and giblets removed from Turkey
3 Sprigs Fresh Sage
3 Sprigs Fresh Thyme
1 Gallon Chicken or Turkey Stock
1 Tbsp. Flour
Directions:
In a large pot put vegetables, meat and the stock, bring to boil and cook on low heat until legs are tender. Remove the meat and reduce 50% of the stock. Add flour to gain gravy consistency. Strain into grave bowl and finish with salt and pepper to taste.