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Jay,s Country Style Cooking, Port of Spain (2026)

09/03/2022

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26/11/2013

Jerk-Seasoned Turkey with Black Beans and Yellow Rice.

Ingredients.

4 teaspoons salt-free Jamaican jerk seasoning divided
1 teaspoon salt, divided
2 (3/4-pound) turkey tenderloins
4 teaspoons olive oil, divided
Cooking spray
4 cups finely chopped onion
1 cup uncooked basmati rice
1/4 teaspoon ground turmeric
2 cups fat-free, less-sodium chicken broth
2 cups cooked black beans
3 tablespoons chopped fresh cilantro

Preparation

Preheat oven to 400°.
Combine 1 tablespoon jerk seasoning and 1/2 teaspoon salt; sprinkle evenly over both sides of turkey.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add turkey to pan; cook 4 minutes on each side or until browned. Place turkey on a broiler pan coated with cooking spray. Bake at 400° for 12 minutes or until a thermometer registers 165°. Remove turkey from oven; cover loosely, and let stand 5 minutes. Cut turkey across grain into thin slices.

While turkey cooks, heat remaining 1 tablespoon oil in skillet over medium-high heat. Add onion to pan, and sauté 8 minutes or until tender. Stir in rice, remaining 1 teaspoon jerk seasoning, and turmeric; sauté 2 minutes. Add broth and remaining 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in beans and cilantro. Serve rice mixture with turkey.

26/11/2013

Honey and Thyme-Brined Turkey Breast.

Ingredients.

7 cups water, divided
3 tablespoons freshly ground black pepper, divided
6 thyme sprigs
1/2 cup kosher salt
1/2 cup honey
1/4 cup packed brown sugar
2 cups ice cubes
1 (6-pound) whole bone-in turkey breast, skinned
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
Cooking spray
Fresh thyme sprigs (optional)

Preparation

Combine 1 cup of water, 2 tablespoons pepper, and thyme sprigs in a small saucepan. Bring to a boil, and remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, honey, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and turkey; seal. Refrigerate 24 hours, turning the bag occasionally. Remove turkey from bag, and discard brine. Pat turkey dry with paper towels.

Rub turkey with oil. Combine 1 tablespoon pepper and chopped thyme; rub over turkey.

Preheat oven to 400°.

Place the turkey on a roasting pan coated with cooking spray. Bake at 400° for 1 hour or until thermometer inserted into thickest portion of the breast registers 180°. Place turkey on a platter. Cover with foil; let stand 15 minutes. Garnish with thyme sprigs, if desired.

26/11/2013

Two-Alarm Deep-Fried Turkey.

Ingredients.

2 tablespoons kosher salt
1 tablespoon salt-free spicy seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried crushed red pepper
1 (12- to 14-lb.) whole frozen turkey, thawed
2 tablespoons vegetable oil
Peanut oil

Preparation

1. Stir together first 5 ingredients.

2. Remove giblets and neck from turkey, and, if desired, reserve for another use. Rinse turkey with cold water. Drain cavity well; pat dry. Rub turkey evenly with 2 Tbsp. vegetable oil. Loosen and lift skin from turkey breasts with fingers without totally detaching skin; spread one-fourth salt mixture evenly underneath. Carefully replace skin. Sprinkle additional one-fourth salt mixture inside cavity; rub into cavity. Sprinkle remaining salt mixture evenly on skin; rub into skin. Place turkey on fryer rod.

3. Pour peanut oil into a deep propane turkey fryer, pouring 10 to 12 inches below top of fryer. Heat to 300° over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment.

4. Fry 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165°. (Keep oil temperature between 300° to 325°.) Remove turkey from oil; drain and let stand 15 minutes before slicing.

26/11/2013

Creole Deep-Fried Turkey.

Ingredients.

Peanut oil (about 3 gal.)
1 (12- to 14-lb.) whole fresh turkey
4 tablespoons Creole seasoning

Preparation

1. Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350° over a medium-low flame according to manufacturer's instructions (about 45 minutes).

2. Meanwhile, remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Loosen and lift skin from turkey with fingers, without totally detaching skin; spread 1 Tbsp. Creole seasoning under skin. Carefully replace skin. Sprinkle 1 Tbsp. Creole seasoning inside cavity; rub into cavity. Sprinkle outside of turkey with remaining 2 Tbsp. Creole seasoning; rub into skin. Let turkey stand at room temperature 30 minutes.

3. Place turkey on fryer rod. Carefully lower turkey into hot oil with rod attachment.

4. Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165° (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300° and 325°). Remove turkey from oil; drain and let stand 30 minutes before slicing.

26/11/2013

Turkey Breast with Spinach-Feta Stuffing.

Ingredients.

4 tablespoons water, divided
1 (6-ounce) package prewashed baby spinach
1 tablespoon olive oil, divided
1/4 cup finely chopped shallots, divided
1 garlic clove, minced
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon dry breadcrumbs
1/2 teaspoon dried oregano
3/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 large egg white, lightly beaten
1 (1 3/4-pound) boneless turkey breast half
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons cornstarch
1 tablespoon butter
Oregano sprigs (optional)

Preparation

Heat a large saucepan over medium-high heat. Add 1 tablespoon water and spinach; cover and cook 5 minutes or until spinach wilts, stirring occasionally. Place spinach mixture in a colander, pressing until barely moist.

Heat 1 teaspoon of oil in a small saucepan over medium-high heat. Add 2 tablespoons chopped shallots, 2 tablespoons water, and garlic; cover and cook 3 minutes or until moisture evaporates. Spoon shallot mixture into a medium bowl. Add the spinach, feta, breadcrumbs, oregano, 1/4 teaspoon salt, 1/8 teaspoon pepper, and egg white.

Cut horizontally through center of breast, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Place breast between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Spread spinach mixture over turkey, leaving a 1-inch border. Roll up breast, jelly-roll fashion, starting with one short side. Secure at 2-inch intervals with twine. Rub 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over turkey.

Preheat oven to 325°.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add the turkey; cook 5 minutes, browning on all sides. Remove turkey from pan. Add 2 tablespoons shallots to pan; sauté 30 seconds. Stir in wine, scraping pan to loosen browned bits. Add turkey and broth to pan; bring to a boil. Cover and bake at 325° for 40 minutes or until a thermometer inserted in thickest portion of turkey registers 170°. Remove turkey from pan; keep warm.

Place pan on stovetop over high heat. Combine cornstarch and 1 tablespoon water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add butter, stirring with a whisk. Remove and discard twine from turkey. Cut turkey into 8 slices. Serve sauce with the turkey. Garnish with oregano sprigs, if desired.

26/11/2013

Herbed Turkey Two Ways.

Ingredients.

1 turkey, see Note
1 1/2 tablespoons kosher salt, plus more for seasoning
3 tablespoons extra-virgin olive oil
4 cloves garlic, halved
2 celery ribs, cut into 2-inch lengths
1 carrot, peeled and cut into 2-inch lengths
1 onion, sliced
1 tablespoon tomato paste
1 cup dry white wine
6 cup Turkey Stock or low-sodium broth or low-sodium broth
4 tablespoon unsalted butter, softened
10 sage leaves
12 sprig thyme
1/4 cup all-purpose flour
Freshly ground pepper

Preparation

Cut the legs and wings off of the turkey; separate the drumsticks and thighs. Using poultry shears, cut off the backbone. (Reserve the wings, neck and backbone for making stock.) Set the breast, thighs and drumsticks on a rimmed baking sheet and sprinkle all over with the 1 1/2 tablespoons of salt. Cover and refrigerate for at least 8 hours or up to 24 hours.

Rinse the turkey parts and pat dry. In a large enameled cast-iron casserole, heat the olive oil. Add the thighs and drumsticks and cook over moderate heat until well browned all over, about 15 minutes. Transfer the turkey to a platter.

Add the garlic, celery, carrot and onion to the casserole. Cover and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Return the thighs and drumsticks to the casserole and add 4 cups of the Turkey Stock. Cover and braise over low heat until the turkey is tender, about 1 hour and 15 minutes. Transfer the turkey to the platter; strain the braising liquid and return it to the casserole.

Meanwhile, preheat the oven to 350°. Spread half of the butter under the turkey breast skin; tuck in the sage and thyme. Spread the remaining butter over the skin.

Heat a large ovenproof skillet. Add the turkey breast, skin side down, and cook over moderately high heat until browned, 12 minutes. Turn the breast skin side up and transfer the skillet to the oven. Roast the turkey breast for 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 150°. Transfer the breast to a cutting board and let rest for 15 minutes. Add the remaining 2 cups of Turkey Stock to the skillet and bring to a boil, stirring to scrape up any browned bits on the bottom.

Boil the braising liquid in the casserole until reduced to 3 cups, about 10 minutes. Add the stock from the skillet. In a small bowl, whisk the flour with 1/4 cup of water; whisk this mixture into the liquid in the casserole and boil, whisking frequently, until the gravy is lightly thickened, about 5 minutes. Season with salt and pepper. Transfer the gravy to a gravy boat.

Remove the bones from the thighs and slice the meat 1/2 inch thick. Transfer the thigh meat to a roasting pan along with the drumsticks. Cover with foil and reheat. Carve the turkey breast and arrange on a platter. Arrange the dark meat alongside; serve with the gravy.

25/11/2013

Roast Turkey with Rosemary Gravy.

Ingredients.

1 (12-pound) fresh or frozen turkey, thawed
2 cups coarsely chopped onion
1 cup coarsely chopped celery
2 tablespoons chopped fresh rosemary, divided
1 3/4 teaspoons salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
2 tablespoons butter, melted
5 cups Homemade Turkey Stock, divided
1/3 cup all-purpose flour
1/4 cup water
2 tablespoons cornstarch

Preparation

Preheat oven to 325°.
Remove neck, heart, gizzard, and liver from turkey. Reserve neck, heart, and gizzard for Homemade Turkey Stock; discard liver. Rinse turkey thoroughly with cold water; pat dry. Trim excess fat. Combine onion, celery, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stuff body cavity with onion mixture. Tie ends of legs with twine. Lift wing tips up and over back; tuck under bird.

Place a roasting rack coated with cooking spray in a roasting pan. Place turkey, breast side up, on rack. Brush with butter; sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Pour 1 cup Homemade Turkey Stock in bottom of pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover turkey breast tightly with foil. Bake at 325° for 2 hours, basting with 1/3 cup Homemade Turkey Stock every 30 minutes (1 1/3 cups total). Remove foil; bake an additional 1 1/2 hours or until thermometer registers 180°, basting with 1/3 cup Homemade Turkey Stock every 30 minutes (2/3 cup total). Remove turkey from oven; let stand 30 minutes. Discard skin.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and snip off 1 bottom corner of bag. Drain pan drippings into a measuring cup, stopping before the fat layer reaches the opening. Reserve 2 tablespoons fat, and discard remaining fat. Combine the pan drippings with 2 cups Homemade Turkey Stock.

Heat 2 tablespoons reserved fat in bottom of roasting pan over medium heat. Add flour, stirring with a whisk. Cook 1 minute, stirring constantly. Stir in the pan drippings mixture. Combine water and cornstarch, stirring with a whisk. Add the cornstarch mixture to pan, stirring with a whisk. Bring to a boil, stirring frequently. Add 1 tablespoon rosemary. Reduce heat, and simmer 5 minutes or until sauce thickens. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve gravy with turkey.

Homemade Turkey Stock.

Ingredients.

2 teaspoons vegetable oil
1 turkey neck
1 turkey heart
1 turkey gizzard
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
8 cups cold water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
3 parsley sprigs
1 bay leaf

Preparation

Heat oil in a large stockpot or Dutch oven over medium-high heat. Chop neck, heart, and gizzard into 2-inch pieces; add to pan. Cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and carrot; cook 4 minutes or until tender, stirring frequently. Stir in the water and broth; bring to a boil. Add thyme, peppercorns, parsley, and bay leaf. Reduce heat, and simmer 2 hours. Strain the mixture through a sieve over a large bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim the solidified fat from surface, and discard fat.

Note: Refrigerate leftover stock in an airtight container for 2-3 days, or freeze for up to 3 months.

25/11/2013

Thyme-Roasted Turkey with Cranberry Gravy.

Ingredients.

TURKEY:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 tablespoons minced fresh thyme
2 tablespoons minced fresh parsley
Salt and pepper
1 14- to 16-lb. turkey
2 medium onions
1 lemon, halved
6 sprigs fresh thyme
4 cups low-sodium turkey or chicken broth
GRAVY:
12 ounces fresh cranberries (about 2 cups)
2/3 cup sugar
4 cups low-sodium turkey or chicken broth
2 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
Salt and pepper

Preparation

1. Make turkey: In a small bowl, combine butter, thyme, parsley, 3/4 tsp. salt and 1/2 tsp. pepper.

2. Remove neck and giblets from turkey; discard. Rinse turkey inside and out with cool water and pat dry. Season cavity with salt and pepper. Halve 1 onion and place in cavity along with lemon halves and thyme sprigs. Starting at neck end, carefully slide your fingers between skin and breast meat to loosen skin. Reserve 1 Tbsp. of butter mixture. Spread half of remaining butter mixture over breast meat under skin. Tuck wings under; tie legs together loosely with kitchen twine.

3. Preheat oven to 350ºF. Slice remaining onion and sprinkle over bottom of large roasting pan. Place rack on top. Place turkey on rack, breast side up, and spread second half of butter mixture all over. Cover turkey with foil.

4. Pour broth into bottom of roasting pan. Roast turkey for 30 minutes. Carefully remove foil and baste bird all over. Replace foil and continue roasting for 1 1/2 hours, basting every 30 minutes. Remove foil from turkey and continue roasting, basting every 20 minutes, until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180ºF, about 1 hour and 15 minutes longer. During final basting, brush remaining 1 Tbsp. butter mixture over breast.

5. Remove turkey to a platter, tent loosely with foil and let rest 20 minutes.

6. Make gravy: In a saucepan over low heat, cook cranberries and sugar, stirring, until sugar has dissolved and berries have burst, about 10 minutes. Transfer to a blender and puree until smooth.

7. Remove onions from roasting pan with a slotted spoon and pour juices into a bowl. Skim off fatty liquid from top, reserving 3 Tbsp. Add enough broth to pan juices to make 5 cups liquid. Return reserved fatty liquid to roasting pan, add butter and allow to melt. Sprinkle flour on top and cook on stove over 2 burners set to medium heat, whisking, for 2 or 3 minutes. Pour in broth and cranberry mixtures and bring to a boil, whisking constantly. Reduce heat; simmer for 15 minutes. Strain into saucepan and season with salt and pepper.

8. Carve turkey and place on a platter. Pass gravy on the side.

25/11/2013

Rotisserie Turkey.

Ingredients.

1 (10- to 12-pound) turkey, fresh or defrosted
1 lemon, cut in half
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon orange zest
1 tablespoon minced garlic
3 tablespoons unsalted butter, frozen and cut into small pieces
3 tablespoons unsalted butter, softened
1 onion, coarsely chopped
1/3 cup fresh orange juice
Chicken or turkey stock
1/4 cup flour

Preparation

1. Remove parts from turkey cavity. Remove and discard fat from just inside the body and neck cavities. Rinse turkey inside and out under cold running water, and pat dry inside and out with paper towels. Rub turkey cavities with both halves of cut lemon, squeezing lemon gently.

2. Combine kosher salt, pepper, orange zest, and garlic in a small bowl. Rub mixture inside body and neck cavities of turkey.

3. Gently lift turkey skin from the sides, and slide frozen butter pieces underneath, without breaking the skin. Rub outside of turkey with softened butter.

4. Tie wings and legs of turkey to the body with kitchen string so they won't scrape against the grill.

5. Turn all gas grill burners on high for 5 minutes or until grill is hot. Turn off all burners except one, and place a metal drip pan under spit where turkey will cook. Add chopped onion and 1 cup water to drip pan. (The pan will catch drippings and prevent flare-ups.) Place turkey on rotisserie, and secure according to manufacturer's directions.

6. Start motor; adjust turkey if necessary so it remains balanced for even cooking. Grill turkey, moderating burner if necessary to keep grill temperature at 350°, 10 to 15 minutes per pound or until thermometer inserted in the thickest part of the thigh reads 180° (about 2 to 2 1/2 hours). Baste turkey every 20 to 30 minutes with pan juices. If water in pan starts to evaporate, add more hot water, 1/4 cup at a time.

7. Remove turkey from grill spit, and place on cutting board. Cover with foil, and let stand 20 minutes before carving.

8. Meanwhile, pour juices from drip pan into a 4-cup measure. After fat rises to the surface, spoon 1/4 cup of fat into a medium saucepan; discard any remaining fat. Add orange juice and, if necessary, chicken stock to drippings to make 4 cups. Heat saucepan over medium-high heat; add flour, and cook, whisking constantly, 1 minute. Add drippings mixture, and cook, stirring constantly, 5 minutes or until gravy thickens and boils. Season with kosher salt and pepper.

25/11/2013

Spice-rubbed Roast Turkey.

Ingredients.

1 turkey (14 to 23 lb.)
1/4 cup olive or salad oil
2 tablespoons Chinese Five-Spice, Jamaican Jerk, Provençal, Red Curry, or Chili Rub (recipes below)
Salt and pepper
Savory Gravy
Artichoke-Parmesan Sourdough Dressing (optional)

Preparation

1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save for Savory Gravy. Rinse turkey inside and out and pat dry.

2. If stuffing the turkey:

Just before roasting, place turkey on work surface breast side down; lightly fill neck cavity with dressing. Bring neck skin up to cover opening. With a metal skewer, fasten neck skin to back, threading skewer in and out several times through neck and back skin. Turn turkey over and loosely pack body cavity with dressing. If turkey has tail attached, tuck tail into cavity. If there's enough skin to overlap at opening, thread a metal skewer in and out several times to close. Lightly tie ends of drumsticks loosely together with cotton string to keep them from spreading apart or leave untied to allow heat to reach thigh joints more easily. Place any leftover dressing in a baking dish. When turkey is about 30 minutes from being done, bake extra dressing, covered, in a 325° or 350° oven until hot (at least 150° in center), about 40 minutes for 8 cups.

3. Rub turkey all over with oil. Rub spice mixture evenly over skin and inside neck and body cavities.

4. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan.

5. Roast in a 325° regular or convection oven until a thermometer inserted through thickest part of breast to bone registers 160°, 2 to 3 hours.

6. Transfer cooked turkey to a platter. If bird was stuffed, insert a thermometer into the center of the dressing. It should read at least 160° to be bacteria safe. Do not allow stuffing to sit in bird. Cut string from legs. Remove skewer closing body cavity. Scoop dressing out into a bowl. Cut through skin at neck cavity, scoop out dressing and add to bowl. If temperature was below 160°, heat dressing in a microwave oven at full power (100%), mixing often to distribute heat evenly until it is 160° throughout. Cover and keep dressing warm. Keep turkey warm and let stand 15 to 30 minutes.

7. Carve turkey. If thighs are still slightly pink at the joint, put thighs on a microwave-safe plate in a microwave oven at full power (100%) until pink disappears, 1 to 3 minutes. Add salt and pepper to taste.

Chinese Five-Spice Rub:

In a small bowl, mix 1 tablespoon ground ginger, 1 1/2 teaspoons ground cinnamon, 1 teaspoon crushed anise or fennel seed, and 1/2 teaspoon ground cloves. (Or use 2 tablespoons Chinese five-spice blend.) Makes about 2 tablespoons.

Jamaican Jerk Rub:

In a small bowl, mix 1 1/2 teaspoons ground ginger; 1 teaspoon each ground allspice, dried thyme, cayenne, and pepper; and 1/2 teaspoon onion powder. (Or use 2 tablespoons Jamaican jerk blend.) Makes about 2 tablespoons.

Provençal Rub:

In a small bowl, mix 2 teaspoons each crushed dried rosemary and dried thyme and 1 teaspoon each dried rubbed sage and dried lavender (or more sage). (Or use 2 tablespoons provençal herb blend.) Makes about 2 tablespoons.

Red Curry Rub:

In a small bowl, mix 2 teaspoons chili powder; 1 teaspoon each ground coriander, ground ginger, and cayenne; 3/4 teaspoon ground cumin; and 1/4 teaspoon ground turmeric. (Or use 2 tablespoons red curry powder.) Makes about 2 tablespoons.

Chili Rub:

In a small bowl, mix 1 tablespoon ground ancho, 1 teaspoon each ground cumin, ground chipotle chili or cayenne, and dried oregano. (Or use chili powder ) Makes about 2 tablespoons.

Savory Gravy.

Ingredients.

Giblets and neck from a 14- to 23-pound turkey
2 onions (12 oz. total), peeled and quartered
2 carrots (8 oz. total), peeled and cut into chunks
3/4 cup sliced celery
1 1/2 quarts fat-skimmed chicken broth
1/2 teaspoon pepper
1/2 cup cornstarch
Spice-rubbed or other Roast Turkey
Salt

Preparation

1. Rinse giblets and neck (chill liver airtight to add later, save for other uses, or discard). In a 5- to 6-quart pan, combine giblets, neck, onions, carrots, celery, and 1 cup water. Cover and bring to a boil over high heat; reduce heat and simmer for 15 minutes. Uncover and stir often over high heat until liquid has evaporated and giblets and vegetables are browned and begin to stick to pan, 12 to 15 minutes longer.

2. Add 1 quart broth and pepper; stir to scrape browned bits free. Cover, reduce heat, and simmer until gizzard is tender when pierced, 1 to 1 1/2 hours. If desired, add liver; cook 10 minutes longer.

3. Pour broth through a fine strainer into a bowl. Measure and, if needed, add water to make 1 quart. Discard vegetables. If desired for gravy, pull meat off neck and finely chop, along with giblets and liver; otherwise discard neck, giblets, and liver.

4. In the 5- to 6-quart pan (no need to wash), blend cornstarch with 1/3 cup water until smooth. Add the 1 quart broth, plus the chopped neck meat, giblets, and liver if using. Stir over high heat until boiling, 3 to 5 minutes.

5. When turkey is done, remove rack and bird from pan; skim off and discard fat from pan juices. Add remaining 2 cups broth to roasting pan and stir over low heat, scraping browned bits free. Add mixture to gravy and stir over high heat until boiling. Add salt to taste.

Wine Gravy: Follow recipe for Savory Gravy (preceding), but in step 5 replace the last 2 cups broth with 2 cups Chardonnay or other dry white wine, tawny port, dry sherry, or dry madeira.

Jay,s Country Style Cooking

09/03/2022

26/11/2013

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26/11/2013

26/11/2013

25/11/2013

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