Valeries Gravy For Fried Turkey Recipes

Steps:

• Add the turkey stock and thyme to a saucepan over medium-low heat and bring to a simmer.
• Add the butter to a straight-sided saute pan and let melt. Add the flour and cook over medium-high to high heat, whisking frequently, until the mixture is light brown in color, 5 to 10 minutes (for a dark gravy, cook the flour to a deeper brown color). Add 2 cups of the warm stock, whisking constantly, and cook until the gravy thickens and bubbles. Add more warm stock if a thinner consistency is desired. Reduce the heat to low and add salt and pepper to taste (this will depend on how salty the stock is). Add a squeeze of lemon juice and taste again for seasoning. Keep warm until ready to serve, adding more warm stock as needed.
• Pour into a gravy boat and serve.

Steps:

• For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.
• Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
• Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
• For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper.
• Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine.
• Butter a 3-quart baking dish and fill it with the remaining stuffing.
• Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.
• When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes.
• For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.

Steps:

• Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
• Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
• Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.