Ute		Nov 2003
					Predrag		Nov 2006


GAME PLAN

Turkey needs 2.5 to 3.0 hours to cook
	Rosedale upper oven: set to (desired)+50 deg F
	         lower oven: set to (desired)+25 deg F

30 minutes before starting to cook the turkey, soak Romertopf 
   (nest bottom inside top).

While Romertopf is soaking, assemble turkey.

While turkey is baking (or, do it a day ahead):
	make turkey stock 
	when turkey stock is done, make gravy.

While stock is cooking, prepare stuffing (Sara does this separately)


TURKEY

Max. 13 pound turkey
Salt and pepper
1 onion, peeled and stuck with 2 whole cloves
2 tablespoons butter softened
4 clove garlic, sliced
fresh sage leaves
1/2 stick butter melted

Remove neck, giblets and liver from turkey.  Rinse turkey inside and out 
and pat dry.  Rub turkey inside and out with salt and pepper, then put 
onion in large cavity.  Working from large cavity end, run your fingers 
between skin and flesh of breast to loosen skin without tearing.  Put 1 
tablespoon butter under each side of breast and massage skin from outside 
to spread butter evenly.  Distribute garlic slices and sage leaves under 
skin of breast and thighs. Place turkey in soaked Romertopf (breast up, 
making sure that thermometer has room to pop), brush turkey with melted 
butter.  Cover and place in cold oven.  Set heat to 400° F and cook the 
turkey for 2.5 hours.  (Do not open the oven during that time).

When turkey has cooked for 2 hours, check whether thermometer has popped.  
If turkey needs additional browning, uncover and continue cooking for 15 
to 30 minutes to 1 hour.


TURKEY GIBLET STOCK /Ute's version, for Predrag's see "Gravy"/

Neck and giblets (excluding liver) from turkey
1 tablespoon vegetable oil
1 celery rib, coarsely chopped
1 red onion, coarsely chopped
1 cup dry white wine
5 cups water
1 3/4 cups chicken broth
1 bay leaf
4 whole black peppercorns

Pat neck and giblets dry.  Heat oil in heavy saucepan over moderately high 
heat, brown neck and giblet turning occasionally, about 5 minutes.  Add 
wine and boil 1 minute.  Add remaining ingredients and simmer briskly, 
uncovered, until liquid is reduced to about 4 cups, about 30 minutes.

Pour stock through a large fine-mesh sieve, discard solids, skim off and 
discard any fat.

TURKEY GIBLET STOCK /Predrag/

Neck and giblets (excluding liver) from turkey
1 tablespoon vegetable oil
1 celery rib, coarsely chopped
1 red onion, coarsely chopped
1 cup dry white wine
5 cups water
1 3/4 cups chicken broth
1 bay leaf
4 whole black peppercorns

Pat neck and giblets dry.  Heat oil in heavy saucepan over moderately high 
heat, brown neck and giblet turning occasionally, about 5 minutes.  Add 
wine and boil 1 minute.  Add remaining ingredients and simmer briskly, 
uncovered, until liquid is reduced to about 4 cups, about 30 minutes.

Skim off and discard any fat.
Remove giblet and guilitily munch on it;
Blend stock, with the vegetables in a blender.


STUFFING /Ute's version: click on turkey stuffing, Sara/

1 tablespoon vegetable oil
2 medium yellow onions finely chopped
1 cup finely chopped celery 
4 cups finely chopped mustard leaves (stems removed)
3 tablespoons finely chopped fresh sage
1/4 cup dry white wine
water to cover
cream (optimal)
8 cups coarsely crumbled cornbread
salt and pepper, chili pepper to taste

Heat oil in large pan over moderate heat, add onions, cook for about a 
minute then add celery, cook for about 5 minutes, stirring occasionally, 
add mustard leaves and sage, stir, add wine and (if needed ) just enough 
water to cover mustard leaves.  Cover and cook until mustard leaves are 
soft.  Add cornbread and cook stirring occasionally until stuffing is 
still moist but not soggy (if it’s too dry add more wine, or if you prefer 
some cream).  Add salt, pepper and chili pepper to taste.


GRAVY /Ute's version/

1 cup dry white wine
4 cups turkey stock
2 medium (yellow) onion, finely chopped
3 tablespoon butter
1 tablespoon finely chopped fresh sage
1/3 cup all-purpose flour
cream to taste

Cook onions in butter in a heavy skillet over moderate heat, stirring 
occasionally until golden brown, about 10 minutes.  Add sage and cook, 
stirring, 1 minute.  Stir flour into turkey stock, blend well that there 
are no lumps, then add stock flour mixture to skillet.  Add wine, reduce 
heat and simmer gravy, uncovered, whisking occasionally, 10 minutes.  
Season with salt and pepper.  Add cream if you like.  If you like the 
gravy thicker, add more flour . (To do so, remove a cup of liquid and pour 
into bowl, whisk in 1 tablespoon flour, stir until smooth, and transfer 
back to skillet, stirring until well blended, cook for a few minutes 
longer until gravy reaches desired thickness.)


GRAVY /Predrag's version/

As in Ute's version, omitting flour.
[no flour!]
cream to taste