Roast Turkey and Gravy
CBC Radio’s Q aired this interesting method for roasting turkey under a wine and butter soaked piece of cheese cloth. There’s also a gravy recipe that use jam, or, alternatively, dry sherry or calvados.
May try it out for Christmas dinner this year at the Allen’s in Parksville. Stay tuned for results…
Updated 16:15 Chirstmas Day:
The turkey has been in the oven about an hour now. Basted 3 times already because it seemed to be drying out too fast in the initial 30 minutes. We’re using a thin old linen tea towel folded in half instead of cheesecloth. Also opted for calvados in the stock instead of jam in the gravy. Simmering stock smells fabulous.
Updated 19:30 29-Dec-2008:
The turkey was fabulous! It was a 6 kg fresh bird from Thrifty Foods (Alex Campbell - store brand, I think) and cooked to the requisite 170°C in 3.5 hr. The skin was a beautiful golden colour, and the meat was juicy, juicy, juicy - even the breast and drumsticks. When Susan carved it she said it was the juiciest turkey she had ever carved.