Natives and newcomers revive Gold Country traditions - recipes - Cover Story

Sunset, Nov, 1994 by Betsy Reynolds Bateson

Turkey and trimmings don't go far without a rich turkey gravy. This gravy tastes rich but is low-fat. Consult the chart for cooking times for barbecued or oven-roasted turkey.

Barbecued(*) or Oven-roasted Turkey

Turkey weight   Oven             Internal         Cooking
with giblets    temp.(*)         temp.(**)        time(***)

10 to 13 lb.    350 [degrees]    160 [degrees]    1 1/2 to 2 1/4 hr.
14 to 23 lb.    325 [degrees]    160 [degrees]    2 to 3 hr.
24 to 27 lb.    325 [degrees]    160 [degrees]    3 to 3 3/4 hr.
28 to 30 lb.    325 [degrees]    160 [degrees]    3 1/2 to 4 1/2 hr.

* See Rosemary Smoked Turkey, page 141 for heat control for a charcoal
barbecue. ** Insert thermometer through thickest part of breast to bone.
*** Add 30 to 50 minutes to cooking time for a stuffed, oven-roasted turkey.

Rich Brown Giblet Gravy

For more gravy to go with birds 18 pounds or larger, increase broth to 7 cups, wine to 1 cup, and cornstarch to 7 tablespoons. Adjust final measure of broth to make 6 cups, adding water if needed. These changes yield 6 to 6 1/2 cups gravy.

Giblets from a 12- to 24-pound turkey 2 medium-size (about 3/4 lb. total) onions, quartered 2 large (about 1/2 lb. total) carrots, cut into chunks 3/4 cup sliced celery 5 cups regular-strength chicken broth 1/2 cup dry white wine 1/2 teaspoon pepper 1/2 cup cornstarch Salt

Rinse giblets and cut neck into 3 or 4 sections; chill liver airtight. Combine remaining giblets, neck pieces, onions, carrots, celery, and 1/2 cup broth in a 5- to 6-quart pan over high heat. Boil, uncovered, stirring often as liquid evaporates; cook until giblets and vegetables are browned and browned bits stick to pan, 15 to 20 minutes. Add another 1/2 cup broth and stir to loosen browned bits: boil and brown, uncovered, as directed in preceding step. Add remaining broth, wine, and pepper to pan; stir to scrape browned bits free. Cover pan and simmer gently until gizzard is tender when pierced, about 1 1/2 hours. Add liver and cook 10 minutes.

Pour broth through a fine strainer into a bowl; discard vegetables. Save giblets for gravy or other uses. If using giblets, pull meat off neck and finely chop neck meat and giblets. Measure broth; if needed, add water to make 4 cups. (If making ahead, cover and chill liquid and giblets up to 1 day.)

In the pan, mix cornstarch with 1/4 cup water until smooth; add broth and chopped giblets. Stir over high heat until boiling, about 5 minutes. Season to taste with salt. Makes 4 to 5 cups.

Per 1/2 cup: 51 cal. (18 percent from fat); 2.6 g protein; 1 g fat (0.3 g sat.); 7.7 g carbo.; 41 mg sodium; 16 mg chol.