Variations

Drain off and save the fat from the roasting pan.

Set the roasting pan with the mirepoix and drippings on the range to reduce the moisture and brown the mirepoix. Brown lightly if a light gravy is desired. Brown heavily if a dark gravy is desired.

Deglaze the pan with about 1 qt (1 L) of the chicken stock. Pour into a saucepan with the rest of the stock and the giblet broth (from step

6). Bring to a simmer. Degrease well.

Make a blond roux with the flour and 6 oz (175 g) of the fat from the roasting pan. Beat the roux into the gravy to thicken it.

Simmer at least 15 minutes, until the gravy is smooth and no raw flour taste remains. Strain and season.

Chop or dice the giblets very fine and add to the gravy.

Slice the turkey and serve desired portion with 2 fl oz (60 mL) gravy. See Figure 13.3 for slicing techniques. For quantity service, see procedures demonstrated in Figure 13.4.

Roast Capons and Large Chickens

Prepare like roast turkey. Reduce roasting time, depending on size of bird. A 6-lb (2.7- kg) bird requires about 3 hours at 325°F (165°C).

Roast Turkey, Chicken, or Capon with Cream Gravy

Prepare as in basic recipe, but use half stock and half milk for the gravy instead of all stock. When gravy is finished, add 8 oz (250 mL) heavy cream.

Figure 13.3 Carving roast turkey.

Figure 13.3 Carving roast turkey.

(a) Place the turkey on a clean, sanitary cutting board. Cut through the skin between the leg and the body. Pull the leg outward with a fork. The leg should pull off easily, but use the knife as necessary to separate the thigh from the hip.

(b) Cut the drumstick and thigh apart at the joint. Repeat with the other leg.

(c) Cut the meat from the drumstick and thigh in thin slices.

(a) Place the turkey on a clean, sanitary cutting board. Cut through the skin between the leg and the body. Pull the leg outward with a fork. The leg should pull off easily, but use the knife as necessary to separate the thigh from the hip.

(d) Make a horizontal cut just above the wing, cutting all the way through to the bones of the body cavity. This cut helps the breast slices separate evenly.

(b) Cut the drumstick and thigh apart at the joint. Repeat with the other leg.

(c) Cut the meat from the drumstick and thigh in thin slices.

(e) With long, smooth strokes, cut the breast into thin slices.

(f) When the slices become too large, change the angle of the knife slightly as shown. Continue until both sides of the breast are completely sliced.

(g) An alternative method is to cut off an entire half breast in one piece. This piece can then be sliced as shown. Cut across the grain, holding the knife at an angle to get broader slices.

Figure 13.4

Quantity service of roast turkey and dressing.

(f)

Figure 13.4

Quantity service of roast turkey and dressing.

(a) Using a scoop, place measured portions of baked dressing in hotel pans as shown or on sheet pans.

(b) Place measured portions of dark meat slices on top of the mounds of dressing.

(a) Using a scoop, place measured portions of baked dressing in hotel pans as shown or on sheet pans.

(b) Place measured portions of dark meat slices on top of the mounds of dressing.

(c) Place light meat slices on last, using the best-looking slices for the tops. Cover the pans. Refrigerate if they are to be held for later service. To serve, ladle a small amount of stock over the portions to keep them moist, and reheat, covered, in a moderate oven. Ladle 2 fl oz (60 mL) gravy over the portions when served.

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