search
Loading
|  home | feedback | help          
StarChefs
home
recipes
turkey tips2004

 

Roast Turkey with Tarragon and Vermouth
By Star Cookbook Author Rozanne Gold
Adapted by StarChefs

Yield: 6 to 8 Servings

Ingredients:
  • 1 12-pound fresh turkey
  • 2/3 cup plus 2 Tablespoons dry vermouth
  • 2 bunches fresh tarragon
  • 8 Tablespoons unsalted butter, chilled
  • 4 large cloves garlic, minced
  • 1 Tablespoon arrowroot

Method:
Preheat oven to 400°F.

Discard giblets or use for a quick stock.* Wash turkey and dry thoroughly. Season with salt and pepper. Place 1 bunch of tarragon in the cavity. Truss turkey with string, tying legs together. Place a piece of foil tightly over breast. Place turkey on a rack in a shallow roasting pan and put in oven.

In a small saucepan, place 2 Tablespoons vermouth, 5 Tablespoons butter, 2 cloves garlic, 2 Tablespoons finely chopped tarragon and large pinch salt. Cook over low heat until butter melts, then simmer 1 minute.

After 30 minutes, remove foil and brush turkey with butter mixture. Cover again with foil and roast 1½ hours longer, basting every 30 minutes. Remove foil and continue cooking 30 minutes, basting often. Turkey should register 165°F in the thigh. Transfer turkey to a cutting board. Remove string. Pour off fat from pan and discard. Add 1½ cups boiling water or quick stock* and 2/3 cup vermouth to pan, scraping up any browned bits.

Strain liquid into a saucepan. Add 2 Tablespoons finely chopped tarragon and remaining garlic. Cook over high heat until reduced to 1¼ cups. Add 3 Tablespoons cold water, whisking constantly until sauce thickens. Dissolve arrowroot in 1 Tablespoon cold water and add to saucepan. Whisking constantly, cook for 1 to 2 minutes over medium heat until desired consistency. Season with salt and freshly ground black pepper. Carve turkey as desired. Serve with sauce that has been gently reheated.

* To make a quick stock, place giblets, except liver, in a small saucepan. Add 2-1/2 cups water and bring to a boil. Cook over high heat for 20 minutes, or until reduced to 1-1/2 cups. Strain and season with salt and pepper.

Wine Pairing:
A rich Pinot Gris such as the King Estate Pinot Gris 2002


..Published: November 2004


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy