Well, it won’t be long before Easter and this might be a new way for the bird to taste, especially with you making the turkey broth first. Give this a read.
- 6-7 kg turkey, thawed (or fresh)
- 1/2 cup garlic butter, softened
- pinch of salt and pepper
- 2 garlic heads, cut horizontally
- 2 tsp. canola oil
- 3 cups No Salt turkey broth **
- 1/4 cup flour
Making the Broth
- 1 turkey neck
- 1 onion, cut in quarters
- 2 bay leaves
- ends/stems of celery, onion,
Cover the neck, onion, bay leaves and vegetable scraps in a saucepan. Bring to a boil with 4 cups of water in a large saucepan. then simmer for 30 minutes. Strain well, discard the scraps, reserve the broth.
Now Back to Tom, the Turkey
Place oven rack to lowest level and preheat to 400 degrees. In a large roasting pan, place a rack as well. This makes for easier removal.
With paper towels, pat the turkey all over to absorb any moisture inside and out. In a bowl combine the butter, salt and paper and then rub the turkey all over. Tuck in the legs and tie the wings to keep close.
Rub the garlic halves with oil and wrap with tin foil and place in the oven. Make sure it is well sealed. Bake garlic and turkey for one hour.
Reduce heat to 300 degrees. Remove the garlic from the oven and pour the reserved broth into the roasting pan. Continue baking for another hour and 40 minutes. Check to make sure the thermometer registers 170 degrees.
Transfer to a cutting board, loosely tent with tin foil and let stand for 30 minutes. While it is resting, skim the fat from the pan, and reserve, then pour the liquid into a measuring cup.
Squeeze the garlic pulp from the head and mash with a fork. Place the roasting pan on two burners and 2 tbsp. of the reserved fat and whisk the flour and garlic until smooth. When the flour starts to turn a light golden colour, gradually pour in the pan juice. This must be whisked continually until it thickens, 10-15 minutes. Serve with the sliced turkey and all the trimmings to the oohs and ahhs of your guests.