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Thyme Roasted Turkey with Bourbon Gravy
One 14 pound turkey, giblets, removed , patted dry
3 tablespoons of chopped fresh thyme or 1 tsp. of dried thyme
1 1/4 teaspoon of salt
3/4 teaspoon of coarsely ground pepper
1 cup of chicken broth
1 cup of apple cider
3 tablespoons of bourbon
1/4 cup of all purpose flour
Heat your oven to 350ºF. Secure the legs with kitchen string, fold the wings under to secure.
Place the turkey breast side up on rack in roasting pan. Season with thyme, salt, and pepper. In a large measuring cup, combine the broth and cider.
Roast turkey, basting occasionally with broth mixture, 3 - 3 1/2 hours or until thermometer inserted in the thickest part of the thigh registers 180ºF. Tent with foil if browning too quickly.
Transfer turkey to platter. Let it stand for 20 minutes before carving.
Meanwhile, skim the fat from the pan juices, reserving 1/4 cup of fat. In a large measuring cup, combine the skimmed pan juices, bourbon, and enough water to measure 3 cups.
Prepare gravy, using reserved fat, flour and bourbon mixture. Serve with turkey. |
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Mincepies
4 lb raisins, stoned,
4 lb currants, washed lean
4 lb apples
6 lb suet
1/2 fresh ox-tongue, boiled
1/2 lb candied orange-peel, chopped
1/2 lb candied lemon-peel, chopped
1/4 lb citron, chopped
juice of 3 oranges and 3 lemons
1/2 lb moist sugar
2 glasses brandy
2 glasses shetty
1 nutmeg, grated
1 spoon pounded cinnamon
1/2 oz salt
Mix all these well together, put the whole into jars, and keep them tied over the bladder. A little of this mixture baked in tart-pans with puff-paste forms mince pies.
Or peel, core, and chop finely a pound of sound russet apples, wash and pick a pound of raisins, and let both these be chopped small. Then take away the skin and gristle from a pound of roast beef, and carefully pick a pound of beef-suet; chop these well together. Cut into small pieces three quarters of a pound of mixed candied orange, citron, and lemon-peel; let all these be well stirred together in a large pan. Beat or grind into powder a nutmeg, half an ounce of ginger, and a quarter of an ounce of cloves, the same of allspice and coriander-seeds; add half an ounce of salt, and put these into the pan, mixing them thoroughly. Grate the rinds of three lemons, and squeeze the juice over half a pound of fine Lisbon sugar, mixed with the lemon-peel; pour over this two gills of brandy and half a pint of sherry. Let these ingredients be well stirred, then cover the pan with a slate; and when bout to use the mincemeat take it from the bottom of the pan.
Or to make mince pies without meat, carefully prepare, as before directed, a pound an a half of fresh beef-suet, and chop it as small as possible; stone and chop a pound and a half of Smyrna raisins; well wash and dry on a coarse with two pounds of currants; peel, core, and cut small three pounds of russet apples; add a quarter of an ounce of mixed cinnamon and mace in powder, four cloves powdered, a pound an a half of powdered sugar, a tea-spoonful of salt, the juice of a lemon and its peel finely grated, and a table-spoonful of mixed candied fruit cut very small. Let all the above be well mixed together, and remain in the pan a few days. When you are about to make mince pies, throw a gill of brandy and the same of port wine into the pan, and stir together the mince. Line the required number of patty-pans with properly-made paste; fill from the bottom of the pan; cover, and bake quickly." |
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