How many servings does this recipe make?

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

What ingredients do I need for Spice-Rubbed Turkey With Cognac Gravy ?

You need 12 ingredients. The key ingredients include: 2 tablespoons plus 1 teaspoon coriander seeds, 1 1/2 teaspoons cumin seeds, 1 1/2 teaspoons whole black peppercorns, 1 cinnamon stick, broken in half, and more.

Is Spice-Rubbed Turkey With Cognac Gravy suitable as meat & poultry?

Yes, Spice-Rubbed Turkey With Cognac Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Spice-Rubbed Turkey With Cognac Gravy ?

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

Spice-Rubbed Turkey With Cognac Gravy Recipe

Name: Spice-Rubbed Turkey With Cognac Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plus 1 teaspoon coriander seeds; 1 1/2 teaspoons cumin seeds; 1 1/2 teaspoons whole black peppercorns; 1 cinnamon stick, broken in half; 2 tablespoons coarse kosher salt; 1 1/2 tablespoons smoked sweet paprika (pimenton dulce)*; 1 (18- to 20-pound) turkey; neck, heart, and gizzard reserved for giblet broth; 5 1/2 cups; 5 cups (about); 3/4 cup dry white vermouth; 2 tablespoons Cognac; 1/3 cup all purpose flour

1

Toast coriander, cumin, peppercorns, and cinnamon in small skillet over medium heat until fragrant, about 5 minutes. Transfer to bowl; cool. Grind spices to powder in spice grinder. Transfer spice powder to small bowl; mix in salt and paprika. Place turkey on rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon spice mixture in main cavity of turkey and remaining spice mixture all over turkey skin; tie legs together to hold shape. Refrigerate uncovered overnight.

2

Let turkey stand 1 hour at room temperature.

3

Set rack at lowest position in oven and preheat to 450u00b0F. Pour 1 1/2 cups

4

into pan with turkey. Reduce heat to 350u00b0F; roast turkey 2 hours. Add 2 cups broth to pan. Roast 1 hour; pour 2 cups broth over turkey. Cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175u00b0F, about 1 hour longer.

5

Place reserved turkey neck, heart, and gizzard in medium saucepan; add 3 cups turkey broth. Cover and simmer 1 hour. Strain broth into 4-cup measuring cup; reserve neck, heart, and gizzard. Skim any fat from surface of giblet broth. Add enough

6

to giblet broth to measure 4 cups total. Remove meat from neck. Finely chop neck, heart, and gizzard.

7

Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).

8

Pour pan juices from roasting pan into large measuring cup. Spoon fat from surface. Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total). Discard any excess fat.

9

Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Add degreased pan juices and 1 cup giblet broth; bring to boil, scraping up browned bits.

10

Heat reserved 4 tablespoons fat in saucepan over medium-low heat. Add flour, whisking until smooth. Whisk constantly until starting to brown, about 3 minutes. Gradually whisk in pan-juice mixture and 3 cups giblet broth. Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes. Mix in chopped neck, heart, and gizzard. Season with salt and pepper. Carve turkey and serve with gravy.

Spice-Rubbed Turkey With Cognac Gravy

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