Cooking Light DECEMBER 2001
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.
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