PORT-BASTED ROAST TURKEY WITH PAN GRAVY
This turkey is basted with Port, a wine exported to the colonies by English merchants in Portugal; for a time it was boycotted by the revolutionaries. Here, the Port gives the turkey and the gravy a rich flavor.
- 1 13- to 14-pound turkey; neck, gizzard and heart reserved for Gravy Base
- 9 tablespoons butter, room temperature
- 1 1/2 cups (or more) canned low-salt chicken broth
- 1/2 cup tawny Port
- 1 cup water
- 1 medium onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 medium Granny Smith apple, peeled, cored, coarsely chopped
Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry. Place turkey on rack set in large roasting pan. Rub turkey breast with 2 tablespoons butter. Sprinkle with salt and pepper. Fold 2-foot-square piece of cheesecloth in half twice, forming 12-inch square. Dip cloth into water; squeeze out excess moisture. Drape cloth over turkey breast, tucking cloth under at sides. Roast 30 minutes.
- 3 tablespoons all purpose flour
Meanwhile, bring 1 1/2 cups broth, Port and 4 tablespoons butter to simmer in heavy medium saucepan, stirring until butter melts. Baste turkey with 3/4 cup Port mixture. Roast turkey 1 hour 10 minutes, basting twice with remaining Port mixture.
Add water, onion, carrot and apple to roasting pan; stir to coat vegetables with pan juices. Baste turkey with pan juices. Roast 20 minutes. Remove cheesecloth. Roast turkey until skin browns and meat thermometer inserted into innermost part of thigh registers 180°F, basting occasionally with pan juices, about 50 minutes. Transfer turkey to platter; tent with foil.
Place roasting pan over medium-high heat. Bring pan juices and vegetables to boil, scraping up any browned bits. Add Gravy Base and boil uncovered 5 minutes. Scrape mixture into strainer set over large measuring cup, pressing on solids with back of spoon. Spoon fat off top of pan juices. Add enough additional broth to cup to measure 3 cups liquid if necessary, or transfer pan juices to saucepan and boil until reduced to 3 cups if necessary. Bring pan juices to simmer in heavy medium saucepan. Mix 3 tablespoons butter and flour in small bowl to form paste. Add paste to pan juices; bring to boil, whisking constantly. Boil until sauce thickens, whisking occasionally, about 5 minutes. Season to taste with salt and pepper. Serve turkey, passing gravy separately.
DEEP-DISH APPLE PIE WITH CHEDDAR CRUST
While apple pie has an all-American reputation, both the fruit and the dessert are of European origin. However, several centuries of apple cultivation and dessert baking have given us de facto ownership, and the pie has become a must on many Thanksgiving tables. Cheese was produced by many of the German dairies in and around Philadelphia. The pie has no bottom crust and is baked in an oval dish, so it resembles a cobbler.
- 2 1/2 cups unbleached all purpose flour
- 1/2 teaspoon salt
- 1/2 cup chilled solid vegetable shortening, cut into pieces
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 6 ounces extra-sharp cheddar cheese, coarsely shredded
- 2/3 cup (about) ice water
- 4 pounds Granny Smith apples, peeled, cored, thinly sliced
- 2/3 cup raisins
- 1/2 cup (packed) golden brown sugar
- 1/3 cup plus 2 teaspoons sugar
- 3 tablespoons unbleached all purpose flour
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten to blend with 1 tablespoon water (for glaze)
Blend flour and salt in processor. Add shortening and butter and cut in using several on/off turns. Add cheese and cut in until shortening and butter resemble small peas. With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days.
Mix apples, raisins, brown sugar, 1/3 cup sugar, flour, lemon juice and spices in large bowl. Let stand 30 minutes at room temperature.
Preheat oven to 400°F. Remove dough from refrigerator and let stand 15 minutes. Spoon fruit and any accumulated juices into 13x9-inch oval baking dish. Dot fruit with 3 tablespoons butter.
Roll out dough on floured surface to oval about 1/2 inch larger than baking dish. Fold in 1/2 inch of edge to form double-thick border; crimp. Cut out 1-inch-wide hole from center of crust. Using tart pan bottom as aid, lift dough and place atop fruit. Tuck in dough around edges.
Bake pie 15 minutes. Brush crust with egg glaze. Top with 2 teaspoons sugar. Reduce oven temperature to 375°F. Bake pastry until golden, about 35 minutes. Cool on rack 15 minutes. Serve warm.
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