FRONTIER TURKEY IN LOW-FAT CREAMY GRAVY WITH BISCUITS, an indulgence

Something like this was probably served from the back of the chuckwagon on the Wagon Trail as Americans colonised the 'Wild' West!

Turkey in low-fat Creamy Gravy served on Buttermilk Biscuits, Frontier style
'Wow! One of the best things you have ever made.' 'You've done it again!' Tasters

If you've ever enjoyed Food Network's Pioneer Woman, you'll know that food on the ranch is designed to replenish energy expended rounding up cattle, digging up fences and burning grass. 

67 loves the lifestyle portrayed on the programme and finds Ree Drummond's recipes ultra-tempting.  But, if living a city life, a cautious approach is recommended.  

This  recipe was developed as a frontier-lite main course, minimising fat/cholesterol levels and raising fibre, while maintaining an outdoors cowboy vibe.  

Worries that the dish would not work evaporated at first bite.  It was an absolute delight!   

Turkey legs can be tough, especially organic ones -- all that running around outside -- but carefully timed slow cooking tenderised the meat without losing its muscularity.   

The pale gravy was achieved with only a tiny bit of cream; it softened the buttermilk biscuit underneath but the top half of the biscuit* stayed crunchy, tender and fluffy.   

Start this up to two days in advance; both the turkey & gravy can be prepped ahead.  4 simple stages of prep (turkey, gravy, biscuits, assembly) make cook's life easier.  The instructions might sound complicated but truly they're not -- and its worth it!

Cost: around £7-£10 for organic, less for free-range
Feeds: 2-3; recipe multiplies nicely

Ingred:
   1 good sized turkey leg
   1 med onion, in chunks
   1 large carrot, peeled & in chunks (soaked in 9-1 solution of water & vinegar if not organic)
   1 large stick celery, peeled (treated like the carrot)
  water
   bay leaf
  
Creamy Gravy

    3 tbsp sunflower oil
    1/2 med onion grated or minced 
    3 tbsp flour (67 used spelt but wheat is fine) 
    1 3/4 cups/340ml turkey stock (from slow cooker)
    1/4 cup/60ml double cream
    1/4 tsp rosemary
    1/4 tsp thyme
    1-2 tbsp worcestershire sauce
    1/4 tsp pepper
    squeeze of lime juice (about 1/2 tsp) 

(Pepper & Lime Buttermilk Biscuits recipe is below) 

Method:

A.  Turkey:

1. Scatter onions, carrots & celery over bottom of slow cooker  
2. Lay turkey leg on top, fleshy side up
3. Add water to come to the level of the bottom of the turkey leg - don't submerge 
4. Add bay leaf
5. Cook on low 4 hours or until tender
6. Remove leg & set aside; strain liquid into a jug, discarding the veg
7. Cool both overnight; remove fat from stock
8. Tear turkey meat into good sized chunks; set aside

B.  Once turkey has cooked: Gravy

1. Heat oil in a saucepan on med high  
2. Add onions, stir for a few minutes  
3. Add flour, stir; cook, stirring, 5 mins or until it begins to turn brown
4. Take pan off heat; gradually add turkey stock, stirring continuously. 
5. Return pan to stove; stir till thick; add rosemary & thyme.
6. Simmer on a low heat for 10 mins.  The gravy should have the consistency of double cream.  If too thick, add a little more stock or water.  If too thin, add 1 tsp cornflour mixed with one tbsp cold water and stir till thickened.
7. Add Worcestershire soy and pepper.  If serving immediately, keep warm.  Otherwise cool and refrigerate overnight.

C.  On day of serving: Make Pepper & Lime Buttermilk biscuits

Ingred:

1 cup/125gm/4.4oz plain flour

1 tsp baking powder

scant 1/2 tsp salt

1/8 tsp baking soda

50 gm/1.7oz cold unsalted butter, in cubes

1/2 tsp coarse ground black pepper

zest of half a lime 

1/4 cup/60ml PLUS 1/8cup/30ml buttermilk**

Method:

1. Mix dry ingred together
2. Rub in butter until mix resembles peas
3. Stir in pepper & lime zest till well distributed
4. Add buttermilk, stir until it comes together; it will be soft and manageable
5. Preheat oven to 220c/425f/gas7
6. Dump dough onto a floured board; pat out into a rectangle 
7. Fold right side into the middle and left side on top 
8. Press lightly and repeat 6 to create light fluffy layers
9. Using a floured rolling pin, roll out into a rectangle 1inch/2.5 cm deep
10. Cut out 3-4 large round biscuits OR cut into quarters
11. Place on uncreased pan; brush tops with a little milk or buttermilk
12. Bake 12-15 mins in the middle of the oven until golden brown

D.  When ready to serve

1. Finely chop chives or parsley for garish, if using; set aside
2. Reheat gravy over moderate heat; it should be the consistency of double cream; add water or a cornflour-water mix as needed (see B. Gravy 6)
3. Add chunks of turkey; simmer until hot through; taste;  season, add lime juice
4. Take turkey/gravy mix off heat; turn heat to low; add cream; stir; return to hob 
5. Split buttermilk biscuits sideways, so you have a top and a bottom
6. Place bottom of biscuit in a bowl or a deep plate; pour a generous ladle of turkey and sauce over the biscuit; top with other biscuit half
7. Garnish with chives or parsley
8. Eat with a spoon

Comments:

• 'Well, you have done it again.  The biscuit is lovely.  Can't identify the spice that flavours it but it works so well, as did the stew-biscuit combo -- the biscuit didn't turn soggy where others turn into goo.  The turkey is so tender and makes a perfect warming winter dinner. I'm full and content.' Political Agent (Blogger: the spices are pepper & lime zest) 

• 'Wow!  One of the best things you have ever made!! Super creamy yet light and full of flavour.  The biscuit is crumbly and soft and melts in the mouth with the turkey and cream.' Wonder Woman Office Administrator.

Tips:

• This would also work for leftover cooked turkey and take much less time
• More fibre could be added by replacing a quarter of the plain flour with wholemeal

*inspired by Chef John

**replace buttermilk with milk that's  gone off OR 3/4 yoghurt, 
1/4 water OR milk + a couple of tablespoons of vinegar

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.