Don’t we all love a good story about someone does something stupid but overcomes their obstacles in the end? Well this is one of those stories. We bought a turkey a few days early to make sure we weren’t stuck buying a 20lb turkey at the last minute. My freezer was full and I didn’t want to clean it out because if I threw everything in the trash on Monday and garbage day wasn’t until Saturday, the raccoons would get into it, so Steve took the turkey home with him. I was supposed to call and remind him to take it out on Tuesday. I forgot, he forgot. When I thought about it on Wednesday morning it was too late as he had gone to work, and I didn’t have a key to his place. We started thawing the turkey in the fridge around 5pm that night. Friday morning we decided to thaw it in cold water and cook it for dinner instead. At 2:30pm we unwrapped it and the giblets were still frozen so we left it on the counter for about 45 minutes and hoped for the best. It seemed okay. I prepared it as instructed and popped it in the oven at 3:45. 6:30 we checked the temperature and it was a no go. Another hour and a half and a temperature adjustment later it was finally done. On the up side, it tasted great! The gravy was one of the best I have ever made! We’ve decided this is your go to turkey recipe from now on (with timely thawing of course) 😉
To make the gravy I strained the drippings into a gravy separator then added the brown bits/juices back to the pan and put it on the stove top over medium heat. To that I added about 2 cups of low sodium chicken broth and brought it all up to a slow boil. I made a slurry with about equal parts water and flour (rounded Tbsp to start) to make a paste then slowly drizzled that in to the broth mixture, whisking constantly, scraping up any brown bits left on the pan. Then you simply simmer it until it thickens.
Note: Steve actually liked the Jigg’s dinner. He said the beef is a lot like corned beef, which I’ve never actually had before except in a can, so I’ll take his word for it.
Garlic and Rosemary Slow-Roasted Turkey
A 500° blast aids browning. To ensure food safety, don’t stuff the turkey. Also, as with any cooking method, be sure the meat comes to 165°, and serve immediately after it has rested.
Yield: 12 servings (serving size: about 6 ounces turkey) Source: Cooking Light magazine
1 (12-pound) fresh or frozen turkey, thawed
9 garlic cloves, divided
1 tablespoon chopped fresh rosemary
8 teaspoons butter, softened
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3 sprigs fresh rosemary
1. Remove and discard giblets and neck from turkey. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Mince 3 garlic cloves; combine minced garlic, chopped rosemary, and next 4 ingredients (through pepper) in a small bowl. Rub butter mixture under loosened skin and rub over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place remaining 6 garlic cloves and rosemary sprigs in body cavity. Tie legs together with kitchen string. Let turkey stand 1 hour at room temperature.
2. Preheat oven to 500°.
3. Place turkey, breast side up, on the rack of a roasting pan coated with cooking spray. Place rack in pan. Bake at 500° for 30 minutes. Reduce heat to 250°; bake for 2 hours or until a thermometer inserted into meaty part of thigh registers 165°. Remove from oven; cover loosely with foil. Let stand 20 minutes. Discard skin.
Amount per serving
Calories 366 Fat 8.6 g Satfat 3.6 g Monofat 1.9 g Polyfat 1.8 g Protein 67 g Carbohydrate 0.7 g Fiber 0.3 g Cholesterol 229 mg Iron 4.6 mg Sodium 461 mg Calcium 50 mg