Roast Turkey with Sweet Onion Gravy/ Tom Douglas
Makes about 12 servings
One 15 pound turkey
Kosher salt and freshly ground black pepper
6 tablespoons room temperature butter plus 6 tablespoons melted butter
6 sage leaves
1 tablespoon bacon fat, melted
1 medium onion, peeled, cut in half, and julienned
5 garlic cloves peeled
7 to 8 cups chicken or turkey broth, as needed, hot
cup quick mixing flour, such as Wondra
-Preheat the oven to 350F.
-Remove the cavity fat and clean out the cavity, then rinse the turkey and pat dry.
-In a small bowl, mash the 6 tablespoons room temperature butter and season with salt and pepper to taste.
-Starting from the cavity end of the turkey and using your fingers, carefully separate the skin from the breast meat. Gently rub the soft butter under the skin evenly coating the breast. Insert 3 sage leaves under the skin over each breast half. Brush the turkey with some of the melted butter. Season the turkey all over with salt and pepper, including the cavity.
-Brush the bottom of a roasting pan with the bacon fat and make a bed of sliced onions in the center of the pan. Place the turkey directly on top of the onions. Put the turkey in the oven and roast for about 2 to 3 hours total time. After the first hour of roasting, baste the turkey with some of the melted butter and add the garlic and 5 cups of the chicken or turkey stock to the roasting pan. Continue to roast the turkey, basting with butter a few more times, until it is done. If the turkey is browning too much, tent with foil. The turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 165 to 170F.
-Remove the turkey from oven, transfer to a platter, and allow to rest, tented with foil, for about 20 minutes.
-While the turkey is resting, make the gravy. Set the roasting pan with the onions and juices over medium-high heat (you may need to straddle the pan over two burners). With a wooden spoon, stir up any browned bits stuck to the bottom of the pan and continue stirring for a few minutes. Sprinkle the flour evenly over the onions and juices and stir until the flour is well- combined, about 1 or 2 minutes. Add about 2 cups more stock. Also add any juices that have collected around the turkey on the platter. Gently simmer the gravy, whisking occasionally, until it's thickened, 8 to 10 minutes. If the gravy seems too thick, add more broth. Season the gravy to taste with salt and pepper.
-Pour the gravy into a gravy boat and keep warm.
-Carve the turkey and serve with the gravy.
King Boletus Stuffing/ Tom Douglas
From Tom's Big Dinners by Tom Douglas (William Morrow, 2003)
Makes 8 servings
The Northwest's deliciously meaty boletus, "The King of Mushrooms," are closely related to Italy's porcini. If you can get your hands on fresh boletus or porcini mushrooms, use them in this recipe and omit the dried porcini. For the fresh mushrooms called for here, you can use crimini, button, shiitakes, oysters, chanterelles, or a combination.
1 loaf European style rustic bread, about 1 pound
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 ounce dried porcini mushrooms
1 cup boiling water
8 tablespoons (1 stick) unsalted butter, plus more for buttering the pan
cup minced shallots
1 pound mushrooms, cleaned, tough stems removed, finely chopped by hand or in the processor
cup finely chopped celery
cup finely chopped onion
2/3 cup toasted and chopped hazelnuts
2/3 cup dried cranberries or dried cherries, soaked in hot water 15 minutes and drained
cup finely chopped parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh sage
2 cups chicken stock, hot
-Preheat the oven to 375 F. Butter a large shallow baking dish, such as a 9x13-inch pan, and set aside.
-To toast the bread, cut the crusts off the loaf, then cut the bread into 1 inch chunks. You should have about 8 cups of bread cubes. In a bowl, toss the bread with the olive oil, and season to taste with salt and pepper. Spread the bread out on a baking sheet and toast until golden, about 15 to 20 minutes, stirring occasionally. Remove the pan from the oven and set aside. Reduce the oven temperature to 350F.
-To make the duxelles, place the porcini in a small heatproof bowl and pour the boiling water over them. Steep until soft, about 20 minutes. Rub the porcini to remove any grit, then remove them from the water, coarsely chop, and set aside. Strain the soaking liquid through a fine sieve, or a cheesecloth-lined sieve, into a small saucepan. Bring the soaking liquid to a boil over high heat, reduce the liquid until syrupy, and set aside. (You should have about cup porcini syrup.) Melt 5 tablespoons of the butter in a large saut pan over medium-high heat. Add the shallot and cook a few minutes until softened. Add the finely chopped mushrooms and cook until softened. Add the porcini syrup and the chopped porcini, and season the mixture to taste with salt and pepper. Cook the duxelles until soft and paste-like, stirring occasionally and turning the heat down if needed to prevent scorching as the liquid evaporates, about 15 to 20 minutes total cooking time. Remove the duxelles from the heat and set aside.
-Melt the remaining 3 tablespoons butter in a saut pan over medium heat and saut the celery and onion until soft but not brown, about 5 minutes. Remove from the heat.
-In a large bowl, combine the toasted bread, the duxelles, the celery and onion, the hazelnuts, cranberries or cherries, herbs, and chicken stock. Stir everything together well. Season with salt and pepper to taste. Spread the mixture in the prepared pan. Cover the pan with foil. Bake for 30 minutes, then remove the foil and bake another 35 minutes until the top is crusty and golden.
Note: The unbaked stuffing can be covered with plastic wrap and refrigerated a day ahead. Bake as directed above, allowing just a few minutes extra baking time.