Ginger Peach Glazed Turkey
For the Compound Butter:
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/2 tablespoons minced fresh thyme leaves, or 2 teaspoons dried,
crushed
2 teaspoons minced fresh sage leaves, or 1/2 teaspoon dried, crushed
1 1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried, crushed
1/8 teaspoon kosher salt
For the Turkey:
One (10-12 pound) turkey
3 1/2 cups chicken or turkey broth
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh oregano
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 carrots, sliced
2 ribs celery, sliced
1 large onion, sliced
1 cup water
1 tablespoon arrowroot mixed with 3 tablespoons water
For the Glaze:
1/4 cup peach slices, pureed
1/4 cup peach preserves
1 tablespoon honey
2 tablespoons maple syrup
2 teaspoons minced fresh ginger
1/8-1/4 teaspoon crushed red pepper flakes
TO MAKE THE COMPOUND BUTTER: Cream the butter and herbs together in
a small bowl, and season with the salt and pepper.
TO MAKE THE TURKEY: Preheat the oven to 350 degrees F. Remove the
giblets from inside the turkey. Place the neck and all the giblets
except the liver in a saucepan with the broth. Cover and simmer
gently for 1 hour. Rinse the bird with cool water and pat dry with
paper towels. Stuff the cavity with the herb sprigs, 1/2 teaspoon
salt, and 1/8 teaspoon pepper.
TO LOOSEN THE BREAST SKIN OF THE BIRD: Poke the end of a small spoon
between the breast meat and skin, starting at the open cavity of the
turkey. Move the spoon over the breast to separate the skin from the
meat; take care not to rip the skin. Do this on both sides of the
breastbone. Place a spoonful of the compound butter under the skin,
and press it out to distribute it evenly over the breast. Do this
with half the compound butter, covering both sides of the turkey
breast. Melt the rest of the butter and brush it over the skin of
the turkey and season with the remaining salt and pepper. Truss the
turkey with kitchen string.
Place the sliced vegetables and the water in a large roasting pan.
Set the turkey, breast side up, on top of the vegetables. Put the
turkey in the preheated oven and roast for 15 minutes per pound,
about 3 hours, basting the bird every half hour with the pan
drippings.
TO MAKE THE GLAZE: While the turkey roasts, heat all the ingredients
for the glaze in a small pan. Whisk the glaze together until it is a
smooth liquid, but don't heat the glaze for too long or it will get
too thick; a minute or two will be fine. During the last 45 minutes
of roasting the turkey, brush the glaze on the bird with a pastry
brush. Paint the turkey 2 or 3 times with the glaze, letting each
application brown before adding the next.
When the bird is done, check the internal temperature at the
thickest part of the thigh. It should be 165 degrees to 170 degrees
F. When the breast is pierced, the juices should run clear. Remove
the bird from the oven and set it in a warm spot to rest for 20
minutes.
TO MAKE THE GRAVY: Place the roasting pan over a medium flame and
pour in the prepared giblet broth. With a wooden spoon, scrape up
all the browned bits from the pan. Degrease the sauce, either by
skimming it with a large spoon or by pouring the sauce into a
degreasing cup. Return the sauce to the pan and bring to a simmer.
Thicken the sauce with the arrowroot mixture by whisking it into the
sauce, boiling to thicken, and seasoning to taste. Carve the turkey
and serve with the gravy.
Makes 6 to 8 servings |