You love his restaurants. Now Tom Douglas is dishing on how to cook a better bird for Thanksgiving.
Espresso Turkey with Sweet Onion Gravy
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 for under the skin and 6 sage leaves for the pan
- ½ cup Starbuck’s dark roast coffee beans
- 1 tablespoon bacon fat, melted
- 1 medium onion, peeled, cut in half, and julienned
- 5 garlic cloves peeled
- 1 Orange
- 3 to 5 cups chicken or turkey broth, as needed, hot
- 1 cup white wine
- ½ cup quick mixing flour, such as Wondra
Preheat the oven to 350°F.
Remove the cavity fat and clean and 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 6 sage leaves under the skin, 3 leaves 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. Sprinkle the coffee beans inside the cavity of the turkey along with the garlic and slices of the orange peel.
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 2½ 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 the remaining 6 sage leaves 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 170°F.
Remove the turkey from oven, transfer to a platter, and allow to rest, tented with foil, for about 40 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 3 cups stock and the wine. 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.