My heart skipped a beat when I couldn’t find my turkey recipe in my recipe folder the other day! I searched online for it, but to no avail. I had a very pleasant surprise when cleaning out the “Belly of the Whale”!
You see, the “Belly of the Whale” was named by my brother, when he lived with us, for a closet that I just put (no, throw) anything that doesn’t have a place or am too lazy to deal with at certain moments. So, while you see things neat and tidy in many areas, one wouldn’t want to even try venturing into the belly of the whale. Well, guess what I found as I courageously waded through (with determination to conquer the “belly” ) a thousand insignificant things that got tossed into the belly of the whale??? My turkey recipe (!!!), among other things that I didn’t know I had. I even found a little creamware bowl that I had bought but had forgotten! Following is the basic recipe based on Emeril’s recipe published in 2001:
1/2 cup butter, softened
1 tbs chopped fresh sage
1 tbs chopped fresh thyme
1 tsp salt
1/2 tsp cracked pepper
stuffing of your choice
1/3 all-purpose flour
1 can (14.5 oz) chicken broth
1. Preheat oven to 325 F.
2. Butter 1 qt casserole dish. Combine butter, sage, thyme, salt and pepper.
3. Carefully separate skin from turkey breast starting from neck. Spread half of butter mixture between skin and meat over breast. Rub remaining mixture over turkey sink.
4. Fill turkey body and neck cavities with stuffing.
5. Place turkey in roasting pan. Roast, basting occasionally with pan juices, until meat thermometer inserted into thickest part of thigh reisters 180F. Let turkey stand for 15 minutes before carving.
6. Meanwhile, skim and discard all but 1/4 cup fat from pan juices; reserve juices. Transfer fat to pot over medium-high heat. Whisk in flour; cook, stirring constantly, 1 minute. Gradually stir in broth and reserved juices; cook, stirring, until thickened.
p.s. What I would like to know is that…. do you have a “Belly of the Whale” in your house, or am I the only one with this problem?!