Baked turkey with butter and homemade beer gravy
By Stavri Kaourani
Preparation time: 2 hours
Cooking time: 3.5 hours
- 5kg turkey (if frozen, thaw according to package instructions)
- 3 onions
- 1 carrot cut into slices
- 1 cup celery cut into slices
- 1 bay leaf
- 1/2 tsp peppercorns
- 1 tbsp olive oil
- 150g of butter
- 450ml cider beer
- 2 tablespoons of flour
1. Remove the giblets from the turkey, wash them well and transfer them to a pot together with the carrot, celery and 1 of the onions (cut in half)
2. Add a few peppercorns, the bay leaf and 500ml of water. Cover the pot and boil on a low heat for 2 hours to make homemade broth from the entrails.
3. As soon as they boil, drain in a colander and keep the remaining liquid in a container
4. Preheat the oven to 190 degrees.
5. Cut the other two onions into slices and place them at the base of a large pan. Add olive oil.
6. Place the turkey on top of the onions and brush its surface with half the amount of butter. Add 300ml of the beer and cover the pan well with aluminum foil.
7. Bake the turkey in the oven for 3.5 hours and remove the aluminum foil for the last 40 minutes to brown well.
8. If we run a knife through the thighs and clear liquids come out, then the turkey is ready.
9. Transfer the turkey to a wooden surface, cover it with aluminum foil and let it rest for 1 hour.
10. We also keep the onions from the pan and the juices in a separate bowl.
11. Remove the fat from the turkey juices, which collects on the surface, and add the stock from the giblets until we have about 600ml of liquid.
12. Add the remaining 150ml of beer
13. Melt the rest of the butter in a pan, add the flour and mix for 2 minutes.
14. Slowly transfer the stock, mix and let it boil over low heat. After 10 minutes, add the onions and season with salt and pepper.
15. Serve the roasted turkey with the homemade broth.
Saturated fat: 2.5g
Vegetable fibers: 0.15g