Recipe Summary :
Difficulty : Medium
Active time : 1 hr
Start to finish : 3 h 1/2
Yield : 10 to 12 servings
Thanksgiving, or Thanksgiving Day, is a traditional North American holiday, which is a form of harvest festival. The date and whereabouts of the first Thanksgiving celebration is a topic of modest contention, though the earliest attested Thanksgiving celebration was on September 8, 1565 in what is now Saint Augustine, Florida. Despite scholarly research to the contrary, the traditional “first Thanksgiving” is venerated as having occurred at the site of Plymouth Plantation, in 1621. Today, Thanksgiving is celebrated on the second Monday of October in Canada and on the fourth Thursday of November in the United States.
- 4 garlic cloves, peeled
- 4 ounces thinly sliced pancetta (Italian bacon), chopped
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 tablespoons olive oil
- 2 tablespoons minced shallot
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 2 teaspoons freshly ground black pepper
- 1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock
- 8 fresh sage sprigs
- 4 fresh rosemary sprigs
- 2 tablespoons olive oil
- 2 cups Turkey (or poultry) Stock or water
- 1/2 cup diced thinly sliced pancetta (Italian bacon; about 3 ounces)
- 1/4 cup chopped shallots
- 1/4 cup all purpose flour
- 3 cups Turkey (or poultry) Stock or water
- 1 cup dry white wine
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
How to cook :
For pancetta-sage butter
With machine running, drop garlic down feed tube of processor and chop. Add pancetta. Pulse to chop finely. Add all remaining ingredients. Pulse blending to coarse paste. Transfer to small bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons pancetta-sage butter. Starting at neck end, slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread remaining butter over thighs, drumsticks, and breast meat under skin. Fill main cavity with herb sprigs. Tie legs loosely to hold shape. Tuck wing tips under.
Place turkey on rack set in large roasting pan. Rub turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan.
Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices run into pan. Transfer turkey to platter. Tent with foil; let rest at least 30 minutes (temperature will rise 5 to 10 degrees). Reserve pan.
Scrape juices and browned bits from roasting pan into large glass measuring cup. Spoon off fat. Reserve 2 tablespoons. Heat 2 tablespoons reserved fat in large saucepan over medium-high heat. Add pancetta; sauté until beginning to crisp, about 5 minutes. Add shallots; sauté 1 minute. Reduce heat to medium. Add flour; whisk until golden, about 4 minutes. Whisk in 3 cups stock, wine, and degreased pan juices. Bring to boil, whisking. Cook to desired consistency, about 5 minutes. Whisk in rosemary and sage; season to taste with salt and pepper.
a Red wine : a AOC Graves (Bordeaux) - Chateau d’Arricaud - 2002 - Merlot / Cabernet - This estate is located in the heart of the Graves Region and used to belong to the President of the Parliament of Bordeaux in 1783. This vintage displays a brick-red color and aromas of spicy red fruits, gooseberries and blackberries. Slightly smoked. Graves being a more delicate red wine than most of other Bordeaux, it goes down not only with grilled or roasted beef, lamb and pork, but also with poultry roasted or in red wine sauce.
(Recipe by Bruce Aidells - Photo by: Con Poulos)