CHEF JOHN'S ROAST TURKEY AND GRAVY
The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h55m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
- Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
- Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
- Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
- While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
- Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
- Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.
Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g
BRINED AND ROASTED THANKSGIVING TURKEY WITH SIMPLE GRAVY
For succulent meat, brine the bird. Stop your turkey from being dry by brining it and not overcooking it. Also,when serving roasted chicken, you can brine it first to keep it moist. Brining means your not required to baste as much during the cooking process. Prep time does not include brining time.
Provided by Alan in SW Florida
Categories Whole Turkey
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- BRINING TURKEY: ONE DAY BEFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine.
- Preheat oven to 300 degrees Fahrenheit.
- Brine turkey as instructed above. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange, and garlic; bind the legs with kitchen twine.
- In a large roasting or braising pan (or disposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs.
- Put butter on turkey, or between skin and breast meat.
- Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over the turkey and roast 45 more minutes; it will start turning golden brown.
- Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached and internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 10 minutes before carving. Transfer to platter.
- TO MAKE SIMPLE GRAVY: From the bottom of the roasting pan, discard herbs and measure out 1 cup of vegetables and 3 cups of pan juices; puree in blender. To thicken, add more vegetables; to thin add more pan juice. pour through a mesh strainer to make a smooth gravy. Makes 4 cups. TIP: For silken gravy, forget the flour. Avoid using flour, because that's usually what causes lumps. Instead, puree the vegetables you roast along with your turkey; they become your thickening agent. That, along with your pan juices, becomes your gravy. You can strain it through a mesh strainer, or use cream and reduce it.
THANKSGIVING TURKEY BRINE
Prepare yourself for a juicy flavor kiss! Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork, and seafood. Enjoy the most juiciest and flavorful turkey you'll ever eat.
Provided by Henry K
Categories Side Dish Sauces and Condiments Recipes
Time 17h
Yield 20
Number Of Ingredients 16
Steps:
- Mix water, chicken broth, and salt together in a 5-gallon bucket with lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander and mix well. Stir 2 cups ice into brine.
- Place turkey into brine, filling cavity with brine. Add enough ice to bucket to cover turkey. Secure lid on bucket. Swish bucket from side-to-side to chill water. Refrigerate turkey and bucket, refilling with ice every 2 hours as needed, 12 to 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.
- Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest 5 to 10 minutes before slicing.
Nutrition Facts : Calories 704.2 calories, Carbohydrate 3.2 g, Cholesterol 272.3 mg, Fat 32.5 g, Fiber 1 g, Protein 93.2 g, SaturatedFat 9.3 g, Sodium 7841.3 mg, Sugar 1 g
SIMPLE ROAST TURKEY
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) - a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don't baste your turkey, you'll get crisp skin without constantly opening the oven.
Provided by Melissa Clark
Categories dinner, main course
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
- Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
- When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
- Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
- Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
More about "brined and roasted thanksgiving turkey with simple gravy recipes"
ROASTED {BRINED} TURKEY AND GRAVY | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (14)Category TurkeyServings 12-14Total Time 10 hrs 20 mins
- About 4-5 days before roasting, take the turkey out of the freezer (if using a fresh turkey, you can omit this step and just keep the turkey refrigerated), and place it in a 9X13-inch pan or larger to catch any raw turkey juices and place the pan in the refrigerator to thaw.
- 1-2 days before roasting, combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate until ready to use.
- The night before roasting, combine the brine, water and ice in a large bucket (5-gallon or larger). Remove the innards from the turkey and place the thawed turkey breast side down in the brine. The turkey should be fully submerged in the liquid and ice. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in a cool area for 8 to 16 hours. Because I live in a cold climate, I usually stick my brining turkey on the back porch or in the garage, after I have made sure it will be cool enough to keep the turkey safe from high, warmer temperatures.
- Move an oven rack to the lowest position and preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
THE EASIEST THANKSGIVING TURKEY RECIPE & BRINE - IT'S …
From howtothisandthat.com
5/5 (2)Total Time 28 hrs 10 minsCategory Dinner RecipesCalories 180 per serving
- Remove turkey from packaging.Remove gravy packet (if included) and giblets. Rinse well on theinside and outside.
- In a large stock pot, dissolvekosher salt in water. Once the salt is completely dissolved, add theturkey to the pot. Cover and refrigerate overnight.
- Remove turkey from the brine andrinse well on the inside and outside. Pat dry. Place in a roastingpan and bend wings under the bird.
24 BEST BRINED TURKEY RECIPES | THANKSGIVING RECIPES, …
From foodnetwork.com
MAYO-ROASTED THANKSGIVING TURKEY WITH GRAVY RECIPE
From cooking.nytimes.com
HERB AND BUTTER ROASTED TURKEY | HALF BAKED HARVEST
From halfbakedharvest.com
BEST ROASTED THANKSGIVING TURKEY RECIPE - HOW TO …
From thepioneerwoman.com
SIMPLE TURKEY BRINE & OVEN ROASTED TURKEY • FOOD …
From foodfolksandfun.net
HERB-ROASTED TURKEY RECIPE | EATINGWELL
TOP 49 BRINED ROAST TURKEY WITH PAN GRAVY RECIPES
From exnavalcadet.qualitypoolsboulder.com
TOP 45 CHEF JOHN ROAST TURKEY RECIPE RECIPES
From alhikmahfm.dixiesewing.com
TOP 45 BRINED ROAST TURKEY WITH PAN GRAVY RECIPES
From nyamaneilang.coolfire25.com
PIONEER WOMAN REE DRUMMOND'S BRINED, ROASTED …
From parade.com
GARLIC-AIOLI ROASTED TURKEY WITH LEMON-PARSLEY PAN SAUCE RECIPE ...
From aazhar.us.to
TOP 44 WOLFGANG PUCK TURKEY BRINE RECIPE RECIPES
From alhikmahfm.dixiesewing.com
37 TURKEY RECIPES FOR EVERY THANKSGIVING VIBE | BON APPéTIT
From bonappetit.com
JUICY ROAST TURKEY | RECIPETIN EATS
From recipetineats.com
HOW TO BRINE AND ROAST TURKEY WITH HOMEMADE GRAVY
From chewoutloud.com
TURKEY BRINE RECIPE | RECIPECRITIC
From recipecriticc.pages.dev
TOP 43 BRINED ROAST TURKEY WITH PAN GRAVY RECIPES
From kurukuto.youramys.com
TOP 45 PIONEER WOMAN THANKSGIVING TURKEY RECIPE RECIPES
From kurukuto.youramys.com
24 BEST BRINED TURKEY RECIPES THANKSGIVING RECIPES
From americagood.keystoneuniformcap.com
3-INGREDIENT THANKSGIVING GRAVY RECIPE | EPICURIOUS
From aazhar.us.to
TOP 45 BRINED ROAST TURKEY RECIPES
From calabrese.qualitypoolsboulder.com
PALOMA.HEROINEWARRIOR.COM
From paloma.heroinewarrior.com
#course #main-ingredient #cuisine #occasion #north-american #main-dish #poultry #vegetables #american #holiday-event #turkey #christmas #thanksgiving #passover #meat #whole-turkey #carrots #onions
You'll also love