Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt. Discard the zest, cinnamon and clove let cool. Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes.
Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt. Tip: To make perfect rounds, shape flavored butter into a log using parchment paper wrap and chill, then slice. Strain and wrap the butter in cheesecloth, then squeeze out the liquid. Start with cold heavy cream and mix on high speed.Īfter about 3 minutes, you'll have whipped cream continue mixing.Īfter about 6 more minutes, the butter will clump and separate from the liquid. Add the Worcestershire sauce and season with salt and pepper. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. If desired, chop the giblets and shred the neck meat add to the gravy. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat.
Bring to a boil, then reduce the heat to medium low. Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes. Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Strain the broth and keep warm reserve the neck and giblets, if desired. Add the chicken broth, herb sprigs and bay leaf cover and simmer while the turkey roasts, about 2 hours. Add the onion and turkey neck and giblets cook, stirring, until the giblets are browned, about 15 minutes. Continue with the gravy as above adding 2 tbsp redcurrant jelly along with the stock.When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Lamb – Add 1 tbsp finely chopped thyme leaves to the tin once the fat has been spooned off in step 1 and cook for 1 minute. Thicken as above.Ĭhicken – add 5 sage leaves to the tin once the fat has been spooned off in step 1 and cook for 1 minute over a high heat until golden, then remove with a slotted spoon, before reducing the heat to continue with the recipe as above, adding 1 tbsp Dijon mustard with the stock. Thicken as above.īeef – replace 100ml of the stock with Madeira or replace 200ml with red wine and thicken as above.ĭuck – add 3 tbsp Seville orange marmalade along with the stock.
Pork – add 3 tbsp Bramley apple sauce and 1 tsp English mustard just before you add the stock in step 3, and replace 200ml of the stock with cider or apple juice.
Turkey – mash 3 cooked chestnuts into the pan juices at the end of step 1, before adding the flour, then proceed as per the recipe adding 3 tbsp cranberry sauce when adding the stock. Try these tasty twists for different meats:
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