Martha_Stewart_Living_November_2016

PRO TIP

For the best flavor when

grilling, buy natural hardwood

lump charcoal, which is

made directly from hickory,

mesquite, and oak and

produces less ash than other

types. Common square

briquettes are compressed

blocks made from sawdust

and other wood by-products

along with binders, acceler-

ants, and artificial additives.

GRILLED SALT-AND-PEPPER

TURKEY WITH GIBLET GRAVY

Active Time: 45 min.

Total Time: 4 hr. 30 min.

Serves: 12

Elevate your grill game while

protecting your hands and forearms

with grilling gloves; we like Eko-

grips, available at amazon.com.

TURKEY

Kosher salt and freshly

ground pepper

1 whole turkey (16 to 18 pounds),

room temperature, patted

dry, giblets and neck reserved

for gravy

2 lemons, halved

3 oranges, halved

1 bunch thyme

2 heads garlic, halved crosswise

4 tablespoons unsalted butter,

room temperature

1 cup dry white wine, such as

Sauvignon Blanc

Small citruses, pecans,

and lemon or bay leaves,

for serving

GRAVY

1 carrot, peeled and cut into

2-inch pieces

1 celery stalk, cut into 2-inch

pieces

With Love

and Gratitude

PAGE 98

ORANGE-AND-LEMON

ICED TEA

Active Time: 15 min.
Total Time: 3 hr. 20 min.
Makes: 8 cups

This tea can be made up to five
days ahead and stored in an airtight
container in the refrigerator.
8 black-tea bags
12 sprigs mint, plus more for
serving
1 cup sugar
½cup fresh orange juice,
strained, plus thinly sliced
orange rounds for serving
½cup fresh lemon juice,
strained, plus thinly sliced
lemon rounds for serving
Whiskey or gin, for serving
(optional)

1.Combine tea and mint in a

large heatproof container. Pour

8 cups boiling water over; let

steep 5 minutes. Discard tea bags

and mint; stir in sugar. Let cool

completely, then stir in orange

and lemon juices. Refrigerate

until chilled, at least 2 hours.

2.Fill glasses with ice. Stir tea

and pour into glasses. If desired,

stir a shot of whiskey or gin

into each. Garnish with citrus

rounds and mint sprigs; serve

immediately.

broth, and 2 cups water. Bring

to a boil, then reduce heat

to medium-low and simmer 30

minutes. Strain, reserving gib-

lets and neck. (You should have

3 cups turkey stock; if not, add

more chicken broth.) When cool

enough to handle, shred meat

from neck and coarsely chop

giblets; reserve, discarding bones.

5.Transfer grilled turkey to a

platter; let stand at least 20

minutes before carving. Mean-

while, carefully lift disposable

pan from grill. Strain drippings

through a sieve into a fat sep-

arator or measuring cup; let

stand until fat rises to surface.

Discard fat.

6.Combine pan drippings and

2 ½ cups turkey stock in a sauce-

pan. Bring to a simmer over

medium-high. Whisk together

remaining ½ cup turkey stock

and flour in a small bowl. Slowly

whisk flour mixture into sauce-

pan. Simmer, whisking fre-

quently, until gravy has reduced

and thickened slightly, about

5 minutes. Stir in reserved neck

meat and giblets; simmer 1

minute more. Remove from heat

and stir in butter.

7.Serve turkey, garnished with

citruses, pecans, and lemon

leaves, and with gravy alongside.

PRO TIP

Slow-roasting your turkey

over charcoal not only

yields juicy, tender meat and

a subtle, smok y flavor you

can only attain on the grill—

it also opens up valuable

oven space for all the dress-

ings, sides, and other

trimmings required for the

big gest meal of the year.

1 small onion, peeled and

quartered

2 cups low-sodium chicken broth

¼cup unbleached all-purpose

flour

2 tablespoons unsalted butter

1.Turkey: Stir together ¼ cup

salt and 2 teaspoons pepper.

Season inside turkey cavities

with half of mixture, then stuff

with lemons, 2½ oranges, all but

6 thyme sprigs, and 1½ heads

garlic. Tie legs with twine. Rub

butter evenly over skin of turkey,

then season with remaining

half of salt mixture. Let stand

at room temperature while pre-

paring grill.

2.Open grill vents. Place a

chimney starter on small lower

grill grate, fill starter with char-

coal (75 to 80 pieces), and ignite;

let burn until ash gray. Pour

charcoal evenly around perim-

eter of lower grate. Place a

9-by-13-inch disposable alumi-

num roasting pan on center

of grate inside charcoal. Place

remaining orange half, 6 thyme

sprigs, garlic half, and wine

in pan. Place upper grate in grill.

Cover grill with vents partially

open and preheat to 350°, about

10 minutes.

3.Place turkey on center of

grate, directly over pan. Cover

and cook, adding 16 to 20

pieces of charcoal around pan

every 45 minutes to maintain

temperature, until a thermome-

ter inserted into thickest part

of thigh (not touching bone)

registers 165°, 2½ to 3½ hours,

depending on size of bird.

4.Gravy: Meanwhile, in a sauce-

pan, combine turkey giblets

and neck, carrot, celery, onion,

For a Virginia family, Thanksgiving is a time to come together with their nearest and dearest

in a resurrected barn, sharing favorite southern dishes and counting each and every blessing.

104

THE HANDBOOK

127

Recipes, Sources, and How-tos From This Issue