Ingredients

Swiss Chard and Sweet Potatoes:
3 pounds Swiss chard
3 tablespoons balsamic vinegar
? cup jellied cranberry sauce
6 medium deep-orange sweet potatoes
Turkey:
1 teaspoon light oil with a dash of toasted sesame oil
? cup coarsely chopped onion
1 turkey (10 pounds), wings and liver removed, neck, gizzard, and heart reserved
2 cups unsweetened apple juice, preferably canned
2 cups unsweetened orange juice
1 tablespoon flour
1 onion, peeled and stuck with 6 whole cloves
1 orange, slashed with a small knife several times
? cup fresh thyme leaves
? cup fresh sage leaves
? cup water
2 tablespoons arrowroot mixed with 2 tablespoons water

Directions

1. Cut the red stems off the chard leaves. Finely chop the stems, mix them in a small bowl the vinegar, and marinate for 2 hours. Reserve the leaves separately.
2. To make a turkey stock for the grave: Heat the oil in a large skillet on low heat and fry the chopped onion until soft, about 10 minutes. Add the turkey wings, neck, gizzard, and heart and the apple and orange juices, bring to a boil, reduce the heat, and simmer, uncovered, for 1 hour. This should yield 2 cups stock. Strain and set aside. 4. Put on a rack in a roasting pan, add the water, and roast for 2 ? hours or until the internal temperature of the thigh is 175 degrees F. Check every half hour, and if the pan is dry, add another ? cup water. Remove from the oven and let stand about 20 minutes before carving.
5. After the turkey has been cooking 1 ? hours, place the sweet potatoes in the oven with the turkey and bake for 40 minutes. Remove and peel off the skin. Mash them in a small bowl and keep warm until ready to serve, or simply cut in half.
6. Pour the chopped chard stalks and vinegar marinade into a small pan. Over low heat, stir in the cranberry jelly until completely incorporated and just heat through, about 5 minutes. Don’t cook the jelly until it becomes syrupy. Remove from the heat and transfer to a small serving bowl.
7. To complete the gravy: Put the roasting pan full of turkey cooking juices on a stovetop burner on medium heat. Pour in the turkey stock, scraping the pan until you have stirred in all the flavor-filled pan residue. Strain in a fat-separator cup, allowing the fat to rise to the top, about 5 minutes.
8. Pour the separated turkey juice from the strainer cup in to a medium saucepan, making sure not to include any of the separated fat, and heat through to the boil. Remove from the heat, stir in the arrowroot paste, return to the heat, and stir until thickened over low heat, about 30 seconds. Remove from the heat and set aside.
9. Place the reserved chard leaves in a steamer, cover, and cook for 4 minutes. Remove from the heat and set aside.
10. To serve: Carve the turkey into thin slices, put 3 on each dinner plate, and ladle with the gravy. Spoon a mound of sweet potatoes and chard on the side and garnish with the chard stem relish.

Healthy roast turkey and trimmings, courtesy of Graham Kerr.

Roast Turkey with Apple-Orange Gravy, Swiss Chard, and Sweet Potatoes
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