Oil-Basted Parmesan Turkey with Walnut Gravy

Oil-Basted Parmesan Turkey with Walnut Gravy Recipe
Photo: Johnny Miller; Styling: Sarah Smart

 

Nine ingredients (not counting salt, pepper, and cooking spray) come together for a grand holiday centerpiece with deep nutty essence from toasted walnut oil and chopped nuts. Let your turkey come to room temperature before it goes in the oven; it will cook more evenly and more quickly.

Yield:

Serves 18 (serving size: about 4 ounces meat and about 3 tablespoons gravy)
Total time: 3 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 3 Hours

Nutritional Information

Calories 309
Fat 12.1 g
Satfat 2.6 g
Monofat 2.5 g
Polyfat 5.7 g
Protein 39.2 g
Carbohydrate 9.9 g
Fiber 1.8 g
Cholesterol 95 mg
Iron 2.7 mg
Sodium 260 mg
Calcium 72 mg

Ingredients

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

Preparation

1. Preheat oven to 500°.

2. 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 500° for 30 minutes. Pour 1 1/2 cups stock over turkey; reduce heat to 350°. Bake at 350° 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 160°. Remove from oven. Place turkey, breast side down, on a rimmed baking sheet coated with cooking spray. Let stand 30 minutes.

3. 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).

4. 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.

Tiffany Vickers Davis,

Cooking Light

November 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note