“Big Easy” Turkey with Bourbon Gravy

“Big Easy” Turkey with Bourbon Gravy
“Big Easy” Turkey with Bourbon Gravy

PREP TIME

40

minutes

TOTAL TIME

250

minutes

SERVINGS

12

servings

PREP TIME

40

minutes

TOTAL TIME

250

minutes

SERVINGS

12

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.

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