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Red Boat Holiday Turkey with Gravy





Yields
8 Servings

Red Boat Turkey with Gravy




Thomas J. Story
 1 (12-lb.) turkey
For the Marinade
 7 cloves
 2 Tbsp. ground coriander seeds, preferably freshly ground
 1⁄4 cup minced ginger
 2 sticks butter, divided
 7 cloves garlic
 1 medium white onion, diced
 1⁄4 cup granulated sugar
 1 bunch scallions, sliced into 2-inch pieces, green and white parts
 1⁄2 cup Red Boat fish sauce
 3 Tbsp. ground black pepper
For the Gravy
 1 turkey backbone
 1 turkey neck
 3/4 lb white or yellow onion, chopped
 2 stalks celery, chopped
 1⁄4 cup (1⁄2 stick) unsalted butter
 1 Tbsp. all-purpose flour
 2 cups heavy cream
 3 Tbsp. Red Boat Fish Sauce
 1 tsp. ground black pepper
1

To Make the Marinade: Grind the cloves into a fine powder.

2

In a small pan over medium heat, fry cloves, coriander, and ginger in 1 stick of butter until the coriander begins to darken and the ginger starts to caramelize.

3

Add the garlic and onion and fry until fragrant, about 2 minutes.

4

Transfer the mixture from the pan to the bowl of a food processor. Add sugar and scallions, then process until the ginger in the mixture is finely ground.

5

Transfer the mixture to a bowl. Add fish sauce and black pepper. Stir to combine.

6

Take the baking sheet with the turkey out of the refrigerator. Rub the mixture on both the skin and underside of the turkey. Marinate for at least 1 day—ideally 4 days—in the refrigerator.

7

To Roast the Turkey: Preheat the oven to 375°F.

8

Remove the turkey from the refrigerator. Take a piece of parchment paper large enough to cover the turkey and rub one side with an entire stick of butter. Place the parchment paper, butter-side down, over the turkey, tucking the paper under the rack so there’s no overhang.

9

Roast the turkey. After 1 hour, remove the parchment paper and rotate the turkey. Continue roasting, rotating the turkey every 20 minutes to ensure even browning. The turkey is done once its internal temperature reaches 165°F, or about 1 hour after you first rotate the bird.

10

Remove the turkey from the oven and let it rest on the baking sheet for 20 minutes. Transfer to a serving platter, saving the drippings that have collected on the baking sheet for gravy.

11

To Make the Gravy Make a turkey stock: Place turkey backbone, turkey neck, onions, celery, and enough water to cover in a medium pot over high heat. Bring to a boil, then reduce to a simmer and cook 2 1⁄2 hours. Strain and set aside.

12

Meanwhile, deglaze the baking sheet: Pour the turkey drippings from the baking sheet into a cup. Skim and discard the fat, leaving the remaining juices in the cup. Set the baking sheet over medium heat and pour in 1 cup water. Working quickly with a spatula, deglaze the sheet by scraping up the bits of caramelized juice sticking to the pan. Carefully pour the liquid into the cup with the drippings and set aside.

13

Make a roux: Place the butter and flour in a medium saucepan over medium heat. Whisking continuously, cook until the mixture turns a deep golden color, being sure to work out any lumps in the roux. A smooth roux will result in a smooth gravy.

14

Add the drippings and deglazing liquid to the pot and bring to a boil, then add 1 1⁄2 cups turkey stock. Bring to a boil, then add heavy cream and again bring to a boil. Continue boiling until the gravy has reduced and is thick enough to coat the back of a spoon. Remove from heat.

15

Stir in 1 Tbsp. fish sauce. Taste and add up to 2 more Tbsp. if needed. If the sauce is too salty, add more turkey stock. Add the pepper.

16

Transfer the gravy to a serving bowl or gravy boat and serve with the turkey.

Nutrition Facts

Servings 0