Turkey and Gravy or a Cup of Thio Something

Sitting here watching fearless George, my daughter’s kitten run amok as he attacks the mini blinds, and my son’s cat Elisha hiding from him on the antique hutch, I figure there are some interesting moments when working at home in Oklahoma, such as I get to fix the blinds if George breaks them. Having six children also means having pets in the house. How many out there have gone through child proofing or pet proofing your house? It can keep you busy, right?

Looking back over the years, and realizing how many of my children’s school, church and sport activities I missed out on because I had to work. Life as a police officer is a 24-7 type of job doing shift work. How many other professions out there also involve 24-7 shift work? Lots! Four of the kids are grown and out of the house, and three of them have kids of their own, (a total of seven grandkids). Now I just have to survive the last two kids still at home.

Of late, I’m the one doing most of the cooking. It’s a good thing I know how. I use green cleaners to keep the kitchen clean, something the children are still not real good at. Now I do like to cook with onions and garlic, but be careful, they both contain thiosulphate which in high doses is toxic to dogs, cats and some other livestock. Although there are medical uses for humans, including as an antidote for cyanide poisoning and is used during chemotherapy, really!

Now a recipe I found that the family goes nuts over, I got from a Chef Gordon Ramsey Christmas special. Holiday or any day turkey and gravy….Yum! And besides tasting good, it’s not hard to make.

Gordon Ramsey Holiday Turkey and Gravy

Basting Mix:

2 Sticks of butter

Salt

Pepper

Touch of olive oil – keeps the butter from burning

Zest from 2 lemons & their juice

3 cloves of garlic – pureed

Generous handful of chopped parsley

Give it a good mix

Place turkey in large roasting pan

Salt & pepper the cavity of the turkey

Halve 2 onions and put in the cavity

1 whole lemon in the cavity

Add a few bay leaves in the cavity

Loosen skin on top of bird – both ends

Stuff basting mix between skin and meat

Baste outside of turkey

Touch of olive oil on the basting mix – keeps it from burning

Heat oven to 420 degrees

Put turkey in the oven for 10 min uncovered to brown the bird

After 10 min remove turkey and baste it again

Cover top of turkey with 6 or 7 strips of bacon

Baste again over the bacon

(Bacon will be used for the gravy & keeps turkey from drying out)

Turn oven down to about 350 degrees

Cook turkey for 2 to 2 ½ hours or ½ hour per pound

Baste frequently with pan juice

(Stick a knife in the bottom of the thigh. If juice runs clear, its done)

When done, remove turkey from oven and pan

Let the turkey rest on a platter as long as it cooked

(The turkey will re-absorb the juice and give 10 times the flavor)

Turkey doesn’t have to be hot if served with hot gravy

Gravy

Remove juice from pan and place in a bowl

Place pan on stove on medium or high

Chop up onion, lemon and bacon from turkey & add to pan

Add a couple sprigs of rosemary

3 chopped tomatoes – thickens the gravy

Take wings and other bits off the turkey and add for flavor

Add 1 quart of dry cider

Add juice from resting turkey

When the liquid is reduced by half from cooking use a masher to mash all bits and pieces

Add chicken stock and cook until liquid is boiling

Pour liquid through a sieve

Use back of ladel to push all juice out for maximum flavor

Stir a sprig of rosemary in the gravy like a stir stick and serve

You can also add crushed walnuts to the gravy – add last

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