Oil-Basted Parmesan Turkey With Walnut Gravy Recipe

Name: Oil-Basted Parmesan Turkey With Walnut Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 500u00b0.
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 500u00b0 for 30 minutes. Pour 1 1/2 cups stock over turkey; reduce heat to 350u00b0. Bake at 350u00b0 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 160u00b0. 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.

843

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Oil-Basted Parmesan Turkey With Walnut Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oil-Basted Parmesan Turkey With Walnut Gravy

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