Chef Marco

Roast Turkey Recipe
This recipe is for a 15 – 18 pound turkey. Roast approximately 15 minutes per pound for 4 – 4 ½ hours total. Internal temperature should reach 165 degrees. If using frozen turkey, defrost in refrigerator for 5 days. After defrosted, rinse in cold water, removed giblets and cut off wings. Prior to roasting, make turkey marsala stock to be used as basting liquid and gravy.
Turkey Marsala Stock – 2 ½ quarts
2 cups turkey parts (wings, necks etc.)
1 cup mirepoix (large dice onions, carrots and celery)
2 Tbsp Poultry seasoning (Bell’s for example)
2 bay leaves
3 whole cloves garlic
2 cups Marsala wine (Paul Masson makes a good inexpensive one)
2 quarts water
1 tsp salt
½ tsp black pepper

1. Brown turkey parts in a small amount of oil until nicely browned. Add mirepoix and simmer on medium heat for 5 minutes. Add poultry season, bay leaf and garlic. Add Marsala wine and simmer for 10 minutes until Marsala liquid is reduced by half. Add water and season with salt and pepper.
2. Simmer stock over low heat for 40 minutes. Strain. This can be done ahead of time, cooled, and refrigerated until roasting day.

Roast Turkey
1. Use ¼ cup butter melted. Pour over turkey breasts. Refrigerate until butter is set – about 15 minutes. Remove from refrigerator and allow to come to room temperature – about 30 minutes.
2. Preheat oven to 375 degrees. Place turkey in roasting pan and roast for 40 minutes at this temperature until lightly browned.
3. Remove from oven. Reduce oven temperature to 325 degrees. Cracking oven door slightly will hurry this along.
4. Now the fun part! Get a clean, tightly woven dish cloth and put over the turkey. (I know this sounds strange but is works!) Baste with stock. Keep stock on low heat on stove top as turkey roasts. Baste every 20 minutes to keep the cloth moist.
5. 30 minutes from the end of cooking time, remove cloth and discard. Return turkey to oven to complete browning. Check temperature using a meat thermometer by inserting between the leg and the thigh. Continue to check temperature until it reaches 165 degrees.
6. Remove from oven and allow to rest at room temperature for around 30 minutes to allow juices to redistribute. Then carve.

Turkey Gravy
Makes approximately 1 quart
3 cups turkey stock and/or drippings
1 cup Marsala wine
6 mushrooms, sliced
1 large shallot, minced
1 Tbsp poultry seasoning
4 oz blonde roux (equal parts flour and melted butter)
1 Tbs butter
Salt and pepper
Note: Can also add porcini mushrooms. If using dried porcini, rehydrate 3 Tbs of mushrooms in ¼ cup of warm water for 15 minutes. Chop fine and reserve the liquid. Caution: dried porcini can have some grit so when you use the liquid, do not use the bottom third.
1. In saucepan, sauté mushrooms and shallots in butter for 10 minutes on medium heat. Add poultry seasoning, salt and pepper. Add Marsala wine and simmer for about 5 minutes. Add the stock and simmer additional 15 minutes.
2. Make roux by melting 2 oz butter over low heat, add 2 oz of flour and simmer, stirring for about 5-7 minutes until golden brown. Be sure heat is low and stir to avoid burning. Remove roux from heat and set aside to cool.
3. Bring liquid to a low boil. In order to thicken gravy, whisk in small amounts of roux a little each time until there are no lumps, roux is incorporated, and sauce is smooth. Continue to simmer on low heat for additional 15 minutes.
4. Add 1 tsp butter and check seasoning. This can be made ahead of time and reheated when ready to serve.