Roasted Turkey and Gravy

Sometimes roasting a whole turkey just isn’t an option. Perhaps your oven is too small, or maybe you won’t be feeding a large crowd this year. We’re of the mind that a whole bird isn’t always necessary and chose instead to prepare just the breast and the leg.

Of course, we couldn’t skip out on the gravy or a great glaze to give our turkey that gorgeous golden-brown color. We recommend marinating the turkey pieces a day in advance for an extra flavor punch.

Add a couple of great sides and some good company for the perfect Thanksgiving dinner.

INGREDIENTS (6-8 servings)

½ a turkey breast (about 3.3 lb.)

1 turkey leg

2 tbsp. mustard

2 tsp. honey

Olive oil

2-3 cloves of garlic

3-4 carrots

2-3 onions

200-300 ml white wine

For the glaze

1 cube butter

2 tbsp. honey

Juice of 1 grapefruit

For the gravy

Fat drippings from turkey

200-300 ml chicken or turkey broth

2 tsp. cornflour

Water

PREPARATION

Marinate the turkey in the mustard, honey, garlic and olive oil one day in advance. Store in VacSy container and refrigerate

Immediately before cooking, roughly chop the carrots and onions and layer them across the bottom of the Zepter Masterpiece Griller Z-V3025Z

Place the meat over the vegetables, season with pepper and add the white wine

Cover the griller with lid or aluminum foil and bake at 160°C for about an hour and a half, then turn the temperature up to 180°C and cook for an additional 45 minutes

At this point, make the glaze. Add the butter, honey and grapefruit juice to a Zepter Z-1620-SC saucepot and cook until syrupy (this should only take a few minutes)

After the turkey has cooked at 180°C for 45 minutes, drain the fat from the bottom of the griller into a bowl and coat the outside of the turkey in the glaze

Raise the temperature to 200°C

Keep adding the glaze at 5-minute intervals until desired golden-brown color is achieved. Once you are satisfied with the color, remove from oven and let rest

Lastly, make the gravy. Combine the turkey drippings with the broth, cornflour and water, as needed. Cook on the induction plate at low heat 90°C, mixing constantly until completely combined