Steamed & Roasted Turkey

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   1.Make a cut about 1-inch deep at the joint connecting the drumstick and thigh of each leg and at the joint connecting each of the wings and the breast.

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   2.Place a small wire rack (or crumpled foil) in the bottom of a large stockpot. add 6 cups of water. Place turkey in the pot, bring water to boil. Cover, reduce to low, and steam turkey for about 30 minutes.

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   3.For the glaze: In a small bowl, mix together the cider, vinegar, Tabasco and salt.

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   4.Remove the pot from heat. heat the oven to 375 degrees. When turkey is cool enough to handle, remove it (reserving the stock)and place it breast side up in a roasting pan. Cook the turkey for 30 minutes. Sprinkle the carrots and onions around it, and stir to coat them with any fat in the pan. Brush the turkey with the glaze, and continue to cook it in the oven for 1 1/2 hours longer, brushing it with the glaze occasionally. If the top of the bird begins to brown too much, cover it loosely with aluminum foil.

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   5. pour the reserved stock into a bowl let rest until most of the fat rises. Skim and discard as much fat as possible. Transfer the stock to a saucepan and add the turkey neck, gizzard and heart. Bring to boil, reduce heat to low. Simmer, partly covered, until reduced to 4 cups, about 1 hour.

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   6.Remove the turkey when the breast and the leg register an internal temperature of about 160 degrees. Transfer serving platter and, using small pliers and a fork, pull the sinews (which are visible at the drumstick tips) from the drumsticks through the tines of the fork. Keep the turkey warm, uncovered, in a 160-degree oven.

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   7.Add the stock to vegetables in the roasting pan scraping the bottom. Transfer the contents to a saucepan and let rest for 5 minutes. Skim off as much fat from the surface as possible. Place the pan over medium-low heat, add the wine and potato-starch mixture and bring to a boil, stirring occasionally until it thickens. Simmer for 1 minute and season with salt and pepper to taste.

No additional tips available.