Old Bay Turkey Boil Recipe By Tasty

Steps:

• Make the dry brine: In a small bowl, combine the salt, Old Bay seasoning, and brown sugar and mix well to incorporate.
• Prep the turkey: Place a wire rack inside a baking sheet. Set the turkey on the wire rack and pat all over with paper towels until completely dry. Use your hands to sprinkle the dry brine all over the turkey, pressing it into the skin and crevices. Let the turkey sit, uncovered, in the refrigerator for at least 12 hours, or up to 48 hours.
• Make the compound butter: In a medium bowl, combine the butter, Old Bay seasoning, and parsley. Using an electric hand mixer on low speed or a rubber spatula, mix until well-combined. Set aside until ready to use. The compound butter can be stored in an airtight container in the refrigerator for up to 5 days. Bring back to room temperature before using.
• After brining, remove the turkey from the refrigerator and let sit at room temperature for 2-3 hours before cooking.
• Arrange a rack in the lower middle section of the oven. Preheat the oven to 450°F (220°C). Set a v-shaped rack inside a roasting pan.
• With your hands, gently loosen the turkey skin, starting from the top of the cavity and working your way toward the breasts and down toward the legs. Rub about a third of the compound butter over the bird, then rub another third underneath the skin. Reserve the remaining compound butter for basting the turkey.
• Grab the turkey by the legs and carefully transfer to the prepared roasting pan with the breast side up. Tie the legs together with kitchen twine, then tuck the wings underneath the turkey. Pour 2 cans of beer into the bottom of the roasting pan.
• Roast the turkey for 30 minutes, rotating halfway, until the skin is mostly golden brown.
• While the turkey roasts, melt the remaining compound butter in a small saucepan over low heat.
• After roasting for 30 minutes, baste the turkey with melted butter and reduce the oven temperature to 300°F (150°C). If the bottom of the pan looks dry, pour in 1-2 more cans of beer. Continue roasting, basting and rotating the turkey every 30 minutes, until a meat thermometer inserted in the thickest part of the leg reaches 165°F (75°C), 1½-2 hours. The skin should be shiny, crisp and golden brown. Remove the turkey from the oven and baste once more. Let rest for 30-60 minutes. Reserve the drippings, discarding the fat, for making the gravy.
• While the turkey rests, make the Old Bay boil: In a very large stock pot, combine the onions, potatoes, garlic, lemons, Old Bay seasoning, salt, beer, and water and bring to a boil over medium-high heat. Once boiling, add the corn and sausage. Reduce the heat to medium and simmer for 20-30 minutes, until the sausage is cooked through and the potatoes and corn are tender. Using a spider or a large slotted spoon, remove the solids from the pot and spread in a single layer on a baking sheet. Discard the cooking liquid.
• Make the Pilsner gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking frequently, for 2-3 minutes, until the roux is a golden blonde in color and smells fragrant and toasted. Gradually whisk in the turkey drippings (adding chicken stock as needed for a total of 3 cups) and beer. Bring to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, until thickened slightly. Remove the gravy from heat and season with salt and pepper to taste.
• To serve, arrange the corn, potatoes, sausage, onions, garlic, and lemons around the edges of a large platter. Set the whole turkey in the center for a classic presentation, or carve the bird and arrange the cut pieces in the center of the platter. Serve immediately with the hot gravy alongside.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
• In a small bowl, combine butter, garlic, and Old Bay Seasoning.
• Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
• Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
• Serve immediately with lemon wedges, and sprinkle with parsley.
• Enjoy!

Steps:

• The day before serving, prepare the turkey for brining. Pat dry with paper towels.
• Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.
• Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.
• Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.
• Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.
• Make the stock: Preheat the oven to 450˚F (230˚C).
• Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.
• Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.
• Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.
• From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.
• Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.
• Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don't boil!) for 3 hours.
• Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.
• Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.
• Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.
• 2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).
• Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.
• Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).
• Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).
• Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don't overcook.
• Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.
• Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.
• Serve the turkey with the gravy and your favorite Thanksgiving dishes.
• Enjoy!