Tacchino al miele piccante con salsa

Ingredienti

• 1 Stick unsalted butter, softened
• 6 Clove garlic, minced
• 8 Sprig fresh thyme
• 1 Sprig fresh rosemary
• 1 Tablespoon freshly cracked black pepper
• 1 Tablespoon kosher salt
• 1 Whole Turkey, neck
• 1 Whole (12 lb) whole turkey
• 1/2 Cup hot honey
• 4 Medium carrots, cut into 2-inch pieces
• 1 Large yellow onion, cut into 1/8ths
• 4 Stalk celery, cut into 2-inch pieces
• 1 Whole bulb garlic, halved
• 8 Sprig fresh thyme
• 2 Whole bay leaves
• 4 Tablespoon unsalted butter
• 4 Tablespoon all-purpose flour

Preparazione

1. 1

   Set the grill temperature to 300°F and preheat with the lid closed for 15 minutes.

2. 2

   In a small bowl, combine softened butter, minced garlic, thyme leaves, chopped rosemary, black pepper, and kosher salt. Mix until evenly combined.

3. 3

   Remove the neck and giblets (if included) from the cavity and place them in the bottom of a roasting pan fitted with a rack. Gently separate the skin from the breast to create a pocket, then stuff some of the herb butter underneath. Massage the skin to spread the butter evenly. Rub the remaining butter over the entire surface of the turkey to coat completely.

4. 4

   Add carrots, onions, celery, garlic bulb, thyme, and bay leaves to the bottom of the roasting pan.

5. 5

   Tuck the wing tips behind the bird and tie the legs together with kitchen twine. Season the exterior generously with kosher salt and black pepper.

6. 6

   Place the turkey breast-side up on the roasting rack. Transfer the pan to the grill and smoke for 3–4 hours. After the second hour, begin basting the turkey with hot honey every 25 minutes, continuing until the internal temperature reaches 160°F in the thickest part of the breast and 175°F in the thigh.

7. 7

   Remove the turkey from the grill and transfer it to a cutting board to rest. Place the roasting pan over medium heat and add stock, scraping up any browned bits from the bottom. Bring to a simmer.

8. 8

   In a large saucepan, melt butter (cut into 8 pieces) and whisk in flour. Stir constantly until the mixture turns golden tan, about 8 minutes.

9. 9

   Gradually whisk the spoon fulls into roux into the strained pan drippings, mixing until the gravy reaches your desired thickness and comes to a gentle boil. Season with salt and pepper to taste.

10. 10

    Carve the turkey, pour the hot gravy into a serving dish, and enjoy!