Steamed and Roasted Turkey with Basting Oil
2 hours 15 minutes (including 45 minutes for steaming and 1 ½ hours for roasting)
FOR THE TURKEY
1 16- to 18-pound turkey, preferably fresh, with neck, gizzard, heart and liver, knobby ends of drumsticks cut off so you can remove sinews later (this is not mandatory but will allow for an easier removal of the sinews in the turkey’s legs)
1 package of baby carrots
2 cups diced (1/2-inch) onions
4 cups chicken broth
2 cups orange juice
1 jar HEB Basting Oil, use as desired
FOR THE GRAVY
1 cup white wine
2 teaspoons potato starch or cornstarch dissolved in 2 tablespoons water
Salt and black pepper
For the turkey: Cut off the ends of the drumsticks if your butcher hasn't already. Make a cut about 1-inch deep and 1 1/2 inches long at the joint connecting the drumstick and thigh of each leg and at the joint connecting each of the wings and the breast.
Place a small wire rack (or crumpled foil) in the bottom of a large stockpot (or other large pot like a canning or lobster pot) and add 4 cups of chicken broth and 2 cups of orange juice. Place the turkey (minus the neck, gizzard, heart and liver) in the pot, and bring the liquid to a boil. Cover, reduce the heat to low, and steam the turkey for about 45 minutes.
Remove the pot with the turkey from the heat and heat the oven to 375 degrees. When the turkey is cool enough to handle, remove it from the pot and place it breast side up in a roasting pan. Drizzle basting oil on the turkey. Add 1/3 cup of water to the bottom of the pan and put the pan in the heated oven. Cook the turkey for 30 minutes. Remove from the oven. Sprinkle the carrots and onions around it, and stir to coat them with any fat in the pan. Brush the turkey with more basting oil, and continue to cook it in the oven for 1 to 1 ½ hours longer, brushing it with the basting oil occasionally. If the top of the bird begins to brown too much, cover it loosely with aluminum foil.
Remove the turkey from the oven when the breast and the leg register an internal temperature of about 160 degrees. Transfer to an ovenproof 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, so you do not pull out chunks of meat along with the sinews. Discard the sinews. Keep the turkey warm, uncovered, in a 160-degree oven.
For the sauce: Transfer the contents of the empty pan to a saucepan and let rest for 5 minutes. Skim off as much fat as you want from the surface. Place the pan over medium-low heat, add the wine and cornstarch mixture and bring to a boil, stirring occasionally until it thickens. Simmer for 1 minute and season with salt and pepper to taste. Transfer to a warm sauce boat and serve.
Steamed and Roasted Turkey
Adapted from "Jacques Pépin Celebrates" (Knopf, 2001)
3 hours 15 minutes (including 45 minutes for steaming and 2 hours for roasting)
FOR THE TURKEY
1 16- to 18-pound turkey, preferably fresh and organic, with neck, gizzard, heart and liver, knobby ends of drumsticks cut off so you can remove sinews later (you can ask your butcher to do this)