Turkey

Turkey

By Mark Fitzgerald

"Myself, George S Clark, Levi Stewart and another man were appointed hunters, as there was much game in the country we had to pass through, turkey, deer, and some elk."

Turkey seems to represent celebration in our country.  It is of course associated with Thanksgiving, Christmas and New Years.  The pioneers also used turkey for celebration.  For example it was often on the menu for the territorial state ball.  The turkey is Utah's largest game bird and will get to about 18 pounds in the wild.

Ingredients

• 5 lbs turkey
• 24 teaspoons salt
• 16 tablespoons sugar
• 2 gallons water
• 2 medium onion
• 2 large carrots
• 2 bay leaves
• 3 tablespoons parsley
• 4 tablespoons butter
• 5 cups chicken broth
• 1/2 cup vinegar
• 2 tablespoons sugar
• 1/4 cup Flour

Directions

Dissolve 1 cup salt and sugar in 2 gallons cold water in a container that can fit in your fridge.  (If it is Thanksgiving, it is usually cold enough for us to use the back porch).  Cut turkey in the primal parts. Submerge turkey pieces in brine, cover, and refrigerate for 4 hours.

Adjust oven rack to lower-middle position and preheat heat oven to 500 degrees. Remove turkey from brine and dry with paper towels. Arrange onions, carrots, bay leaves, parsley, and 2 tablespoons butter in large roasting pan in an even layer. Brush turkey pieces with 2 tablespoons butter and season with pepper. Place turkey pieces, skin side up, over vegetables, leaving at least ¼ inch between pieces. Roast until skin is lightly browned, about 20 minutes.

Remove pan from oven and reduce temperature to 325 degrees. Pour broth, sugar and vinegar around turkey pieces (it should come about three-quarters of way up legs and thighs). Place a piece of parchment paper over turkey pieces. Cover roasting pan tightly with aluminum foil. Return covered roasting pan to oven and cook until breasts register 160 degrees and thighs register 175 degrees, about 2 hours.  Pull out the turkey and let it rest while you attend to the gravy.

Strain vegetables and liquid from roasting pan through fine-mesh strainer set in large bowl, pushing out as much liquid as possible. Discard vegetables. Skim off fat. Reserve 3 tablespoons fat and measure out 3 cups braising liquid.

Heat reserved fat in medium saucepan over medium-high heat. Add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in 3 cups braising liquid and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Remove gravy from heat and season with salt and pepper to taste.

Information

Makes 10 large servings of turkey with 1/2 cup of gravy
375 calories per serving