prep time: tbd
cook time: 2 hours & 45 minutes
1/2 cup apple cider
2 tablespoons cider vinegar
1 teaspoon hot sauce
1/2 teaspoon salt
1 16 - 18 pound turkey - with neck, gizzard, heart and liver
1 1/2 cups diced carrots
2 cups diced onions
1 cup white wine
2 teaspoon cornstarch dissolved in 2 tablespoons of water
1. in a small bowl, mix together the cider, vinegar, hot sauce and salt. set aside.
1. cut off the ends of the drumsticks if needed. remove the neck, gizzard, heart and liver; set aside. make a cut about 1-inch deep at the joint connecting the drumstick and thigh of each leg and at the join connecting each of the wings and the breast.
2 place a small wire rack in the bottom of a large stockpot and add 6 cups of water. place the turkey in the pot and bring the water to a boil. cover, reduce heat to low, and steam the turkey for about 30 minutes.
3. remove the pot with the turkey from the heat and heat the oven to 375 degrees. when the turkey is cool enough to handle, remove it from the pot and place it breast side up in a roasting pan. put the pan in the heated oven, and cook for 30 minutes. sprinkle the carrots and onions around it, and stir to coat them with any fat in the pan. brush the turkey with the glaze, and continue to cook for 1 1/2 hours longer, brushing it with the glaze occasionally. if the top of the bird begins to brown too much, cover it loosely with aluminum foil.
4. remove the turkey from the oven when the breast and leg register an internal temperature of about 160 degrees. transfer to an ovenproof serving platter and pull the sinews from the drumsticks through the tines of a fork (careful not to pull chunks of meat along with the sinew). discard.keep the turkey warm, uncovered, in a 160 degree oven.
1. while the turkey is roasting, pour the reserved stock into a bowl and let it rest until most of the fat rises to the surface, about 10 minutes. skim off and discard as much fat as possible. transfer the stock to a saucepan and add the turkey neck, gizzard and heart. bring the stock to a boil and reduce the heat to low. simmer, partly covered, until reduced to 4 cups, about 1 hour. remove the neck, gizzard and heart from the stock, pick the meat from the neck and coarsely chop the meat along with the gizzard and heart. return the chopped mixture to the stock.
2. once the turkey is done, add the stock and giblets to the vegetables in the roasting pan and mix well. with a wooden spoon, scraping the bottom. transfer the contents to a saucepan and let rest for 5 minutes. skim off as much fat from the surface as possible. place the pan over medium-low heat, add the wine and cornstarch mixture and bring to a boil, stirring occasionally until it thickens. simmer for 1 minute and season with salt and pepper to taste.
- new york times, november 2012