“Big Easy” Turkey with Bourbon Gravy

“Big Easy” Turkey with Bourbon Gravy

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (8- to 10-lb.) turkey; neck and giblets reserved for gravy

  • 8

    tbsp. Plugrá® European-Style Butter, melted

  • 1

    tbsp. Cajun seasoning*

  • 2

    cups ShopRite® chicken broth

  • 1

    tbsp. ShopRite® Imported grapeseed oil

  • 1

    celery stalk, coarsely chopped

  • 1

    carrot, peeled and coarsely chopped

  • 1

    small onion, quartered

  • 1

    Simply Organic® Bay Leaf

  • 1

    tsp. black peppercorns

  • 1

    tsp. dried thyme, crumbled

  • 13

    ⁄4 cups ShopRite® chicken broth

  • 1

    ⁄4 cup flour

  • 1

    ⁄3 to 1⁄2 cup Bourbon

Directions

1. Preheat oven to 325°F. Rinse turkey inside and out; dry well with paper towels. Season inside and out with salt and pepper to taste. Tuck wings under; tie drumsticks with kitchen string. Place turkey, breast side up, on rack in roasting pan. 2. In a small bowl combine butter and Cajun seasoning; brush half on turkey. Pour 2 cups broth into pan. Tent turkey loosely with foil; roast 2 hours. Remove foil and baste with remaining seasoned butter and pan drippings. Raise heat to 425°F and roast 45 minutes to 1 hour or until an instant-read thermometer inserted into the thigh registers 165°F. Baste with pan drippings, or cover breast with foil as needed, during final minutes of roasting. 3. Meanwhile, for stock for gravy, heat oil in a 2-quart saucepan over medium-high heat. Brown neck and giblets, about 5 minutes. Add celery, carrot, onion, bay leaf, peppercorns, thyme, broth and 4 cups water; bring to a simmer and cook 35 minutes. Pour stock through a fine-mesh sieve into a bowl. Skim and discard fat. Return stock to saucepan over low heat. 4. Remove roasting pan from oven; transfer turkey to a platter, leaving juices in pan. Skim fat from pan juices; reserve ¼ cup fat. Set pan over two burners on medium-high heat. Add 1 cup stock and stir 1 minute, scraping up browned bits. Pour pan juices into stock; simmer. 5. Meanwhile, in a heavy-bottomed pan whisk together flour and reserved fat. Cook over medium-low heat 3 minutes, whisking constantly. Add hot stock mixture, whisking constantly to prevent lumps. Add Bourbon and simmer until thickened, about 10 minutes. Season to taste with salt and pepper. * To make your own Cajun seasoning: Combine ¾ tsp. Simply Organic® Paprika, ¾ tsp. Simply Organic® Black Pepper, ½ tsp. Simply Organic® Garlic Powder, ¼ tsp. Simply Organic® Cayenne, ¼ tsp. Simply Organic® Thyme, ¼ tsp. Simply Organic® Oregano, ¼ tsp. Simply Organic® Onion Powder, and a pinch of Simply Organic® Mustard Powder.


Nutrition

Facebook Conversations