Coffee-Lacquered Sage Turkey with Redeye Gravy

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield:

12 servings (serving size: 6 ounces turkey and 2 tablespoons gravy)

Recipe from

Nutritional Information

Calories 315
Caloriesfromfat 25 %
Fat 8.8 g
Satfat 2.9 g
Monofat 1.9 g
Polyfat 2.5 g
Protein 51.8 g
Carbohydrate 2.7 g
Fiber 0.0 g
Cholesterol 133 mg
Iron 3.2 mg
Sodium 334 mg
Calcium 47 mg

Ingredients

Turkey:
1 (12-pound) fresh or frozen turkey, thawed
3 sage sprigs
1 large onion, peeled and halved
1/2 cup water
Cooking spray
Glaze:
1 cup strong brewed coffee
3 tablespoons chopped fresh or 1 tablespoon dried rubbed sage
1 tablespoon sugar
3 tablespoons amaretto (almond-flavored liqueur)
1/2 teaspoon salt
1/4 teaspoon black pepper
Gravy:
1 cup chopped 33%-less-sodium ham (about 4 ounces)
1/2 cup fat-free, less-sodium chicken broth
1/2 cup strong brewed coffee

Preparation

Preheat oven to 350°.

To prepare turkey, remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift wing tips up and over back; tuck under turkey. Place sage sprigs and onion in body cavity. Tie ends of legs with string. Pour 1/2 cup water in bottom of a broiler pan. Place turkey on the rack of broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch the bone. Bake at 350° for 1 hour.

To prepare glaze, combine 1 cup coffee and next 5 ingredients (coffee through pepper) in a small saucepan. Bring to a boil; cook until reduced to 1/2 cup (about 8 minutes). Brush glaze over turkey. Bake an additional 2 hours or until thermometer registers 180°, basting occasionally with glaze. Place turkey on a platter. Cover turkey loosely with foil; let stand 15 minutes. Do not discard drippings.

Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour 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 small bowl, stopping before fat layer reaches opening; discard fat. Reserve 1 cup drippings.

To prepare gravy, heat a small saucepan over medium-high heat. Add ham; saute 2 minutes or until browned. Add 1 cup reserved drippings, broth, and 1/2 cup coffee. Bring to a boil; cook 2 minutes. Remove skin from turkey. Serve turkey with gravy.

Note:

December 2001