JACQUES PEPIN'S STEAMED AND ROASTED TURKEY

JACQUES PEPIN'S STEAMED AND ROASTED TURKEY image

Categories turkey Roast Steam Christmas Thanksgiving

Yield 15

Number Of Ingredients 12

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Ingredients

1 16- to 18-pound turkey, preferably fresh and organic, with neck, gizzard, heart and liver, knobby ends of drumsticks cut off so you can remove sinews later (you can ask your butcher to do this)
1 1/2 cups diced (1/2-inch) carrots
2 cups diced (1/2-inch) onions
FOR THE GLAZE
1/2 cup apple cider
2 tablespoons cider vinegar
1 teaspoon Tabasco or other hot pepper sauce
1/2 teaspoon salt
FOR THE SAUCE
1 cup white wine
2 teaspoons potato starch or cornstarch dissolved in 2 tablespoons water
Salt and black pepper

Steps:

Cut off the ends of the drumsticks. Make a cut about 1-inch deep at the joint connecting the drumstick and thigh of each leg and at the joint connecting each of the wings and the breast. Place a small wire rack (or crumpled foil) in the bottom of a large stockpot and add 6 cups of water. Place the turkey (minus the neck, gizzard, heart and liver) in the pot, and bring the water to a boil. Cover, reduce the heat to low, and steam the turkey for about 30 minutes. Glaze: In a small bowl, mix together the cider, vinegar, Tabasco and salt. Remove the pot with the turkey from the heat and heat the oven to 375 degrees. Remove it from the pot (reserving the stock) and place it breast side up in a roasting pan. Put the pan in the heated oven, and cook the turkey for 30 minutes. Sprinkle the carrots and onions around it, and stir to coat them with any fat in the pan. Brush the turkey with the glaze, and continue to cook it in the oven for 1 1/2 hours longer, brushing it with the glaze occasionally. If the top of the bird begins to brown too much, cover it loosely with aluminum foil. While the turkey is roasting, pour the reserved stock into a bowl and let it rest until most of the fat rises to the surface, about 10 minutes. Skim off and discard as much fat as possible. Transfer the stock to a saucepan and add the turkey neck, gizzard and heart. Bring the stock to a boil and reduce the heat to low. Simmer, partly covered, until reduced to 4 cups, about 1 hour. Remove the neck, gizzard and heart from the stock, pick the meat from the neck and coarsely chop the meat along with the gizzard and heart. add to stock and vegetables.. Remove the turkey from the oven at about 160 degrees. Add the stock and giblets to the vegetables in the roasting pan and mix well with a wooden spoon, scraping the bottom. Transfer the contents to a saucepan and let rest for 5 minutes. Skim fat. Add wine and starch. Make gravy.