| |
|
|
It’s a shame that most
people cook turkey only on Thanksgiving and Christmas;
this festive version could be a monthly event! I like
to brine (basically the combination of sugar and salt
in water or stock) the bird overnight, which keeps the
meat extremely moist. This is not necessary, but it does
give a more flavorful, moister turkey. The roasting requires
some care, but the results are well worth it. An iced
bottle or two of good champagne to go with it will ensure
a memorable evening. |
The brine:
3 cups soy sauce
1/2 cup brown sugar
1 young turkey, about 12 pounds (5.5 kg)
enough water or stock to cover the bird
Pour the soy sauce into a large bucket or other vessel large
enough to hold the turkey, add the sugar, and mix. Add the
turkey and enough water to cover. Add some ice to it if you’re
cooking this in summer, or squeeze it into the refrigerator.
Brine overnight, or at least for several hours.
The dish:
1 tablespoon olive oil
2 tablespoons fresh thyme leaves, minced
1 ruby grapefruit, cut into eighths (peel stays on)
fresh coarsely ground black pepper
1 large fennel bulb, roughly chopped
1 large red onion, roughly chopped
sea salt
Preheat oven to 425 (220 c). Rinse the bird,
dry it thoroughly with paper towels, and rub the olive oil
all over it, including inside the cavity. Sprinkle the thyme
inside the cavity, then stuff the cut-up grapefruit into the
cavity, and place the bird in a foil-lined baking pan outfitted
with a rack to allow the fat to drip. Pepper the whole thing
liberally, and make a little aluminum foil tent to avoid burning
the skin. Cook the turkey for about 45 minutes, take it out,
discard the tent, and with a sharp knife lightly slice the
place where the leg meets the body, to ensure thorough cooking
there. Turn it over, reduce the heat to 300 (150 c), and roast
for 1 hour. Add the fennel and onion to the bottom of the
pan, amid the juices, turn the heat back up to 400, and roast
for another 15 minutes. Take it out and flip it again, and
continue to roast for another 15 to 30 minutes. The bird should
be deeply browned by now—if not, keep cooking till it
is. Total cooking time should be about 2½ hours.
When done, remove it from the oven and let it rest for a
while. Collect the fennel, onions, and the juices, and blend
them in a blender to make a gravy. Remove the grapefruit wedges,
and set aside.
To carve, cut off the legs first, then the wings. The meat
should basically just fall off the bones (if it doesn’t,
it needs to be cooked a little more). Then slice the breast
down the middle, pulling the meat off with the knife. Cut
into bite-sized pieces. Transfer all the meat to a warm platter,
squeeze the grapefruit wedges over the meat, mix in the gravy,
liberally salt and pepper, and serve hot. Serves many. |
 |
