Oil-Basted Parmesan Turkey With Walnut Gravy
- 1 (12- to 13-pound) fresh or frozen turkey, thawed and at room temperature
- 1/4 cup toasted walnut oil, divided
- 3 tablespoons chopped fresh thyme leaves
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 ounces Parmigiano-Reggiano cheese, finely shredded (about 1/2 cup)
- 4 pears, halved and divided
- 2 onions, halved and divided
- Cooking spray
- 4 1/2 cups unsalted chicken stock, divided
- 5 tablespoons all-purpose flour
- 1/2 cup chopped walnuts, toasted
- Preheat oven to 500u0b0.
- Remove giblets and neck from turkey; discard. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1 tablespoon oil, thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cheese in a small bowl. Rub cheese mixture under loosened skin over flesh. Place 1 pear and 1 onion in cavity. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen twine. Place turkey on the rack of a roasting pan coated with cooking spray. Arrange remaining 3 pears and remaining onion, cut sides down, in a roasting pan coated with cooking spray; place rack with turkey in pan. Bake at 500u0b0 for 30 minutes. Pour 1 1/2 cups stock over turkey; reduce heat to 350u0b0. Bake at 350u0b0 for 1 hour. Pour 1 1/2 cups stock over turkey; bake for 10 minutes. Brush 1 1/2 tablespoons walnut oil over turkey; bake 20 minutes. Brush remaining 1 1/2 tablespoons walnut oil over turkey; bake 10 minutes or until a thermometer inserted in the thickest part of the thigh registers 160u0b0. Remove from oven. Place turkey, breast side down, on a rimmed baking sheet coated with cooking spray. Let stand 30 minutes.
- Strain pan drippings through a sieve into a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag. Let stand 10 minutes (fat will rise to the top).
- Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a saucepan, stopping before fat layer reaches opening; discard fat. Combine remaining 1 1/2 cups stock and flour in a bowl, stirring with a whisk. Add stock mixture and walnuts to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until mixture thickens. Remove from heat; stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Pour mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Serve gravy with turkey.
turkey, toasted walnut oil, thyme, kosher salt, freshly ground black pepper, cheese, onions, cooking spray, chicken stock, flour, walnuts
Taken from www.myrecipes.com/recipe/oil-basted-parmesan-turkey (may not work)