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Deconstructed Holiday Turkey with Sage Gravy

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Deconstructed Holiday Turkey with Sage Gravy

Deconstructed Holiday Turkey with Sage Gravy

amanda

Equipment

  • - Meat Tenderizer: A tool used for breaking down large cuts of meat into smaller portions for deconstruction purposes.

  • - Meat Grinder: Suitable for grinding your own turkey meat to make a fresh, deconstructed version from scratch.

  • - High-Speed Blender: Ideal for pureeing ingredients smoothly, such as making gravies or sauces from various turkey drippings.

  • - Spatula: A versatile tool used for flipping and handling the deconstructed turkey components during preparation.

  • - Digital Kitchen Scale: For precise measurements critical in recipes that demand accuracy for the correct balance of flavors and textures.

  • - Air Fryer (Air Blow Dryer): Can be used to prepare deconstructed turkey elements like vegetables or crispy skin without deep frying.

  • - Instant Read Thermometer: Ensures that turkey (or deconstructed elements) is cooked to the perfect temperature for food safety and desired doneness.

  • - Mandoline: Useful for slicing vegetables uniformly or making turkey roulades with uniform thickness.

  • - Air Fryer Accessory: Enhances the experience of using an air fryer to prepare different turkey elements.

  • - Roasting Pan: Suitable for roasting deconstructed turkey in a conventional oven when not using other methods like air fryers or deep frying.

Ingredients

  • 1 (6 1/2 to 7 pound) turkey breast on the bone

  • 3 turkey drumsticks (about 2 1/4 pounds total)

  • 2 turkey thighs (about 1 1/2 pounds total)

  • 1/4 cup kosher salt

  • 1/4 cup honey

  • 1 head garlic, cut in half (do not peel)

  • 2 dried bay leaves

  • 4 sprigs fresh thyme

  • 2 large whole sprigs fresh sage

  • 2 teaspoons whole black peppercorns

  • 2 teaspoons allspice berries

  • 1/4 cup fresh celery leaves (from 1 bunch)

  • 3 tablespoons unsalted butter, melted

  • Leaves from 2 large sprigs sage, plus several whole sprigs for garnish

  • 2 to 3 cups low-sodium chicken broth

  • 1/4 cup (1/2 stick) unsalted butter

  • 1/3 cup all-purpose flour

  • Kosher salt

  • Freshly ground black pepper

Instructions

1

Instruction 1

Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover turkey — about 3 quarts. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.
2

Instruction 2

Preheat oven to 425°F. Arrange racks in upper and lower thirds of oven.
3

Instruction 3

Remove turkey parts from brine, pat dry with paper towels, and place, skin side up, on racks set in 2 medium roasting pans (be sure to leave space between parts for air circulation). Pour 1 cup water into each pan. Drizzle turkey parts with melted butter and scatter with sage leaves. Place 1 pan on each oven rack and roast until beginning to brown, about 30 minutes.
4

Instruction 4

Lower heat to 400°F, switch positions of pans, and rotate each pan 180°. Continue roasting until instant-read thermometer inserted into thickest part of breast, avoiding bone, registers 165°, about 1 to 1 1/4 hours. Transfer turkey parts to platter and tent with foil.
5

Instruction 5

Pour pan juices into 4-cup glass measuring cup, let stand until fat rises to top, 2 to 3 minutes, then skim off and reserve fat.
6

Instruction 6

Set 1 roasting pan across 2 burners, add 2 cups chicken broth, and bring to simmer over moderately high heat, scraping up any browned bits. Add simmering broth to pan juices in measuring cup, then add additional chicken broth, if needed, to equal 4 cups liquid.
7

Instruction 7

In medium saucepan over moderately low heat, melt butter, then whisk in flour and cook, whisking constantly, until smooth, approximately 2 minutes. Gradually whisk in broth mixture and any collected juices from platter holding turkey, then raise heat to moderately high and boil mixture, uncovered, until thickened, about 8 minutes.
8

Instruction 8

Season gravy with salt and pepper to taste. Carve turkey pieces and garnish with sage; serve with gravy.
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