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TURKEY WITH GRAPPA AND GREMOLATA
Reprinted with permission from Tony Mantuano, the Executive Chef of Spiaggia, Chicago, IL.
(Serves 8 to 10)
For this recipe you will need:
- 1 turkey, approximately 12 pounds, backbone removed, butterflied open (ask the butcher to do this for you) reserving the backbone and the neck for stock.
For the Brine:
- 1 cup Kosher salt
- 1/4 sugar
- 1 gallon water
For the Gravy:
- 2 tablespoons olive oil
- 1 turkey back
- 1 turkey neck
- 1 cup water
- 1 small onion, cut into chunks
- 1 carrot, cut into chunks
- 1 large stalk celery, cut into chunks
- 1 bay leaf
- 1/4 teaspoon peppercorns, lightly crushed
For Roasting the Turkey:
- 1 bulb garlic, cut in half crosswise
- 2 tablespoons olive oil
- 1/4 cup grappa
- 2 tablespoons fresh sage, coarsely chopped
- 2 tablespoons fresh rosemary, coarsely chopped
- 1 teaspoon Sea salt
- 1 tablespoon freshly ground black pepper
For the Gremolata:
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons lemon zest, finely chopped
- 2 tablespoon garlic, finely chopped
To brine the turkey (start at least 24 hours prior to roasting the turkey):
Put the salt, sugar and water in a pot large enough to hold all the ingredients.
Bring the solution to a boil over high heat. Allow to cool to room temperature, then refrigerate overnight.
Remove the brine from the refrigerator.
Place prepared turkey in a large, non-reactive container and add the brining solution to cover the bird by one inch.
Add additional cold water if needed to cover. Brine for 8 to 10 hours in the refrigerator.
To prepare the stock for the gravy:
Preheat the oven to 425°F. In a roasting pan, combine 1 tablespoon of the olive oil and the turkey neck and back.
Roast, turning once until well browned, 30 to 45 minutes. When the neck and back are nicely browned, transfer to a medium-sized stockpot.
Add cold water to cover the turkey parts by 2 inches and bring to a boil over high heat.
Reduce the heat to low and let simmer. Skim the stock of any fat or foam that rises to the surface.
In the mean time, pour off any excess fat from the roasting pan and place on the stovetop over medium-high heat.
When the pan is hot, add the cup of water and scrape the browned bits off the bottom of the pan.
Add the liquid to the stockpot with the turkey back and neck.
Return the roasting pan to the stove over medium-high heat and add the remaining tablespoon of oil.
Add the onion, carrot, and celery and saut? until lightly browned, about 10 minutes.
Add the bay leaves and peppercorns and cook until the vegetables are softened, about 15 minutes. Add to the stockpot.
Return the stockpot back to the stove, and bring to a boil over high heat.
Reduce the heat to low and let simmer uncovered for about 3 hours.
Strain the stock through a fine mesh sieve and let cool, then refrigerate overnight.
When well chilled, use a large spoon to lift off and discard any solidified fat.
The stock is now ready to be reduced for gravy. Bring the stock to a boil over high heat, and then reduce the heat to low and gently simmer.
Reduce the stock until thickened to desired consistency.
Season to taste with salt and pepper. Keep warm until ready to serve.
To roast the turkey:
Preheat oven to 350°. Remove the turkey from the brining solution and pat well to dry.
Have ready a roasting pan large enough to hold the butterflied bird.
Place the split garlic bulb in the center of the pan and pour oil over and around the garlic.
Pour the grappa over the bird and rub it in on both sides.
Repeat with the sage, rosemary, salt and pepper.
Place the bird in the pan over the garlic, skin side up.
Cook for 2 1/2 hours or until an instant-read thermometer registers 180° when inserted into the thigh.
To prepare the gremolata:
In a small bowl, combine the chopped sage with the chopped lemon zest and chopped garlic. Set aside.
To serve the turkey:
When cooked, remove the turkey from the oven.
Transfer the bird to a serving platter and sprinkle with Gremolata. Let the bird rest for 15 minutes. Serve with the gravy on the side.
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