6 garlic cloves, unpeeled
2 Tbs. olive oil
1 Tbs. finely chopped fresh rosemary or thyme
3 baking potatoes, about 1 1/2 lb. total, peeled
or unpeeled, cut into 2-inch chunks
4 Tbs. (1/2 stick) unsalted butter
1/2 cup milk
Salt and freshly ground white or black pepper,
1/4 cup snipped fresh chives (optional)
1. Preheat an oven to 325°F. (or 2 hours with Turkey at 250)
Garlic Olive Oil
2. Place the garlic cloves in a small baking dish. Drizzle with the olive oil and sprinkle with the rosemary. Cover with aluminum foil and bake until very soft, 35 to 40 minutes.
3. Remove from the oven and, when cool enough to handle, squeeze the garlic from the skins into a small bowl. Mash with a fork.
4. Strain the oil through a fine-mesh sieve held over the garlic and mix well.
5. Meanwhile, place the potatoes in a saucepan and add water to cover by 1 inch. Bring to a boil and cook, uncovered, until tender, about 20 minutes.
6. Just before the potatoes are ready, in a small saucepan over low heat, combine the butter and milk and heat until the butter is melted and the mixture is hot.
7. Drain the potatoes, transfer to a warmed bowl, and mash well with a fork or potato masher. Alternatively, push them through a ricer or food mill placed over a warmed bowl.
8. Add the butter mixture to the potatoes and stir until smooth.
9. Mix in the garlic and season with salt and pepper. Stir in the chives and serve immediately.
Serves 4 to 6.
Prep (night before)
1. Thaw Turkey (20lbs or less)
2. Gently separate the skin from the breast but don’t remove it. You just want to be able to get your hand between the skin and the breast meat. Rub Kosher salt between skin and breasts as well as inside stuffing cavity
Optional: add 1 tsp. rosemary and thyme to 2 Tbs. melted salted butter and add to salt
3. Let turkey salt for at least 2-3 hours
4. When ready to roast – Pre heat oven to 475
5. Lightly stuff turkey with halved onion, two raw carrots, two celery stalks, 3 sprigs of thyme and rosemary
6. Lightly salt and pepper skin
1. Coat grill rack with olive oil and rest turkey on rack BREAST side down
2. Roast Turkey for 20 min. at 475
3. Drop the oven temp to 250 (seriously)
4. Remove turkey and flip it over in the rack so breast side is up and insert meat thermometer into thigh and return to oven
5. From this point Roast Turkey for 20 min. for each pound of turkey (no need for basting because you are slow roasting)
6. Turkey is done when internal thigh temp is 180 and internal breast meat is 170
7. Let turkey rest for at least 20 minutes with a foil cover to allow juices to reincorporate.
1. Pour off turkey drippings through a fine strainer into measuring cup to let fat separate (10 min)
Do not wash the roasting pan. (that’s your gravy sauce pan)
2. Thinly slice 1/2 cup brown mushrooms
3. Saute mushrooms in turkey roasting pan over medium-low heat until they release (5 min)
4. Mix 3 Tbs. of all purpose flour with 1/2 Tbs. of worcestershire sauce and 1 Tbs. balsamic vinegar to create a roux slurry
5. Pour off excess fat from drippings and mix with slurry
6. If you have less than 2 cups of liquid, add equal parts white wine (chardonnay) and chicken stock or water with chicken bullion cube to the slurry.
7. Add liquid mixture to the roasting pan
8. Raise heat to medium and reduce stirring constantly until gravy reduces by half (10 minutes)
Add cracked black pepper to taste