Dinde juteuse des Fêtes sans four

Directions

1. Clean and pat the turkey dry. Be certain to remove the giblets and neck from the cavities of the bird. Without tearing, use your hands to just separate the skin from both sides of the breast. Rub the herb butter under the skin to coat the meat. Use the butter left on your hands to coat all of the outside skin. Wash your hands. Liberally salt and pepper all sides of the turkey including the cavity. Stuff the cavity with the herb sprigs. Fold the wings underneath the neck. Secure the legs with butcher’s twine or tuck them into the pierced skin flap at the tailbone. Wash your hands.
2. Cover the bottom of the 8 Quart Stock Pot with ¾ of the chopped onion, celery, and carrot. (Reserve the remaining ¼ of the vegetables to cook the giblets.) Season the vegetables with a pinch of salt and freshly ground pepper. Add ½ cup of water. Place the turkey on top of the vegetables.
3. Cover the pot and place it over medium heat. Cook until steam just begins to escape from under the lid (about 15 minutes). Spin the lid to engage the Vapor Seal. Immediately reduce the heat to low.
4. Uncover the pot after 45 minutes. Using a silicone or pastry brush, baste the turkey with the browning and seasoning sauce. This will help flavor the skin and achieve a nice golden brown color. Cover the pot and continue cooking. Baste the turkey after another 20 minutes. After two bastings with the browning and seasoning sauce, additional bastings should include the juices from the pot to moisten the bird.
5. Check the temperature of the turkey after 1 hour and 30 minutes of cooking by inserting a thermometer into the thigh without touching the bone. Any juices should be clear. The temperature should read 165 degrees Fahrenheit. If the bird hasn’t reached this temperature, baste the bird again and replace the cover. Cook another few minutes. When the turkey reaches the desired temperature, remove the pot from the heat and allow it to rest, uncovered for 10-15 minutes.
6. Transfer the turkey to a serving platter. Use caution, as there will be hot juices in the cavity of the bird.
7. Strain the broth and reserve it to make gravy in the same pot.

Cooking the giblets:

1. Place the remaining onion, celery, and carrot mixture in the bottom of your 1 Quart Saucepan.
2. Add ¼ cup of water. Place the giblets and neck on top of the vegetables. Season everything with salt and pepper. You may add some sprigs of parsley, sage, rosemary, and thyme for additional flavor.
3. Place the covered saucepan over medium heat. Cook until steam just begins to escape from under the lid.
4. Immediately reduce the heat to low.
5. Cook for 10 minutes. Remove the liver and heart if they have reached an internal temperature of 165 degrees Fahrenheit. Continue cooking the neck and kidneys for an additional 30 minutes.
6. Remove the pan from the heat. Pick the meat from the neck and finely chop the giblets to add to the gravy, if desired.

Turkey Gravy:

1. Make a roux in the 8 Quart Stock Pot by placing the pot over medium heat.
2. Add 4 Tablespoons of the herb butter to the pan. Melt the butter. While whisking, sprinkle the flour over the melted butter. Continue whisking and cook for 3-4 minutes. This will cook out the flour taste. Heat the reserved broth and any additional liquid to be added. When the mixture is bubbly and pale, whisk in the broth reserved from the pot a little bit at a time. Bring the mixture to a boil. Adjust the consistency of the gravy by adding additional hot stock, water, even a bit of white wine (optional). Add the cooked giblets if desired. Heat everything to at least 165 degrees Fahrenheit. Salt and pepper to taste. Serve hot.