Roasted Turkey & Gravy Recipe

INGREDIENTS

Turkey

1 whole turkey, 12 to 14 pounds
3 ¾ tablespoons vegetable oil
3 ½ tablespoons butter
Salt, to taste

Turkey Legs

2 leg pieces from the whole turkey
5 tablespoons butter
1 ½ cups onion
2 tablespoons tomato paste
2 ¼ cups chicken stock
1 bay leaf
1 sprig of rosemary
Salt, to taste

Giblets

Giblets from the turkey, washed and drained
1 medium onion peeled and stuck with 3 cloves
1 bay leaf
Salt, to taste

Gravy

4 ½ pounds turkey bones and trimming
3 ½ tablespoons butter
1 ½ cups onion, peeled and finely sliced
1 ½ tablespoons tomato paste
½ cup white wine
2 ¼ cups chicken stock

GUIDE / INSTRUCTIONS

For the Turkey Preparation:

Cut off the wing joints, cut off the legs and debone. Remove all tendons from the legs.
Season the legs inside and out.
Make a roll of the deboned legs (skin outside). Tightly tie the legs with a string about every third of an inch in order to have a nicely shaped roulade. (Keep the wing bones and leg bones for the sauce).
Reserve the giblets and heart for the sauce (garnish).

For the Turkey Legs:

Season the tied turkey legs with salt and sear in a heavy-bottomed pan with butter until it has a nice golden coloration all around.
Remove the legs, add the onion and roast until golden brown. Add the tomato paste and roast for another 5 minutes. Add the chicken stock, bay leaf and rosemary.
In a preheated oven at 300°F, braise the turkey legs for approximately 1 hour or until tender. Once done, remove the legs and cool down.
Strain the stock through a fine mesh sieve and keep it for the sauce and for reheating the legs prior to serving. (This should be done one day ahead and legs should cool down in their cooking juice overnight).
Once the turkey legs are cold, slice them into approximately ½ inch to ¾ inch slices. There should be at least 8 pieces from one leg.
Reheat the sliced turkey legs in the remaining turkey stock before serving.

For the Roasted Turkey Breast:

Season the turkey breast (bone-in) with salt and roast in a preheated oven at 320°F for approximately 1 hour.
Reserve roasting liquid for the sauce. Keep the breast warm on the bone until the last moment.

For the Giblets:

Rinse the giblets under cold water, place all ingredients in a pot, and simmer for 1½ hours or until soft.
Strain and cool down. Once cold, finely dice the giblets/heart and set aside for the gravy.

For the Gravy:

Line a heavy-bottomed roasting pan with butter and roast the mirepoix over moderate medium heat until golden brown.
Add the tomato paste and the roasting juice from the turkey.
Under constant stirring, roast for another 10 minutes. Adjust the heat in order to avoid the tomato paste burning.
Deglaze with white wine and reduce until almost dry.
Add turkey stock (from the leg braising stock) and chicken stock, and bring slowly to a boil. Skim off the fat and scum.
Add the bay leaves. Let simmer for 15 minutes or until almost reduced by half by cleaning the surface continuously.
Season to taste with salt.
Thicken with roux if necessary and let simmer for another 10 minutes.
Strain through a very fine mesh sieve.
Add the finely diced giblets and keep warm.
Remove all excess fat on the surface and then at the last minute, finish by whisking in a little butter. Keep warm for serving.

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Oceania Cruises, a culinary and destination-focused cruise line, offers small, luxurious ships with gourmet cuisine and destination-rich itineraries, calling on over 600 ports in more than 100 countries across seven continents. They operate a fleet of small, luxurious ships that can accommodate up to 1,250 guests. Oceania sailings include accommodations, shore excursions, port shuttles, activities, food and most beverages, specialty dining and entertainment.Oceania Cruises attracts affluent retirees and discerning travelers looking for a refined, no-frills experience, as well as solo travelers, couples, and empty nesters.

Key Features of Oceania Cruises includes: 1. Small Ship Luxury – Oceania’s ships are smaller than larger cruise lines, providing a more intimate and personalized experience. 2. Gourmet Cuisine – They are renowned for their culinary program, with restaurants offering diverse and high-quality dining options. 3. Comprehensive Itineraries – Oceania’s itineraries cover a wide range of destinations, including Europe, Asia, Africa, Australia, and the Americas. 4. Destination-Rich Experiences – They offer immersive tours and insider experiences that explore the cultural and culinary traditions of the destinations. 5. High Staff-to-Guest Ratio – Oceania boasts a lower crew-to-passenger ratio than many other mid-size cruise ships, ensuring personalized service. 6. Personalized Comfort – They aim to create a sense of comfort and personalized service for all guests. 7. Suite and Stateroom Options – Oceania offers a variety of accommodation options, including Owner’s and Vista Suites, Oceania Suites, and Penthouse Suites, with varying levels of luxury and amenities. 8. Included Amenities – Oceania Cruises includes a variety of amenities in their base fare, such as specialty restaurants, in-suite dining, and some beverage packages.