I just received this recipe in an email from good friend, Joan Jacobs. It sounds fantastic, so I decided we should try this with our turkey tomorrow.
TurkeyPaste – The BEST
6 large heads garlic
6 T olive oil-Drizzle the olive oil over the garlic and then bake 1 hr 20 minutes under foil or in baker –
cool-remove the garlic from each tooth.
Process ¼ c
(½ stick) butter
2 T chopped fresh rosemary
2 T Dijon mustard
½ t black pepper
½ t salt
This can be prepared 1day ahead of time kept in the refrigerator and brought to room
temperature for use. Pick up all of the skin of the turkey and put the paste on the meat under the skin. Try to cover the whole turkey. This is messy but worth it!
Bake as you normally would. I put mine in a roasting bag.
Simmer the neck and gizzards in a pot with 2 or 3 garlic, 2 carrots, 1 onion, and 2-3
stalks celery, for and hour or so. The veggies will be very cooked that the neck meat has to be tender. You may add the liver if you like it. Take the meat off the neck, and cut the skin
off the gizzards. Blend with the veggies adding the neck meat last. This will be thick and slightly orange colored.
Skim the fat off the turkey drippings. If you
use a bag like I do, you will have to use a separator to get the turkey
drippings. Cook the gravy in the roasting pan you used to cook the turkey and add 2 to 4 T flour to the
drippings. Stir this cooking the flour on medium heat. It needs to cook and
brown so make sure that it cooks but doesn’t burn. This takes about 5 minutes or so.
Add the veggie mix from the blender. If it
is too thick add chicken broth to thin it and then stir it with a whisk. You will keep stirring it until it is done
and it will simmer for about 10 minutes or so.
IF it is too thick thin with chicken broth or water. Add a little JUGO MAGGI at the end. The flavor should be very delicious because
of the veggies.