PERFECT ROAST TURKEY AND GRAVY
Provided by James Briscione
Categories main-dish
Time 14h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Twelve to 24 hours before cooking the turkey, remove the giblets and dry the turkey inside and out with paper towels. Rub the Dry Brine on all sides of the turkey, completely seasoning the exterior as well as the interior cavity. Place the turkey in a pan inside the refrigerator overnight.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- When ready to cook, remove the turkey from the refrigerator and pat dry with paper towels. Cut one of the onions into quarters. Place the onion quarters, herbs and one head of the garlic inside the turkey. Tie the legs together with a single piece of string and tuck the wings under the body.
- Chop the remaining onion. Combine the chopped onion, carrots, celery and remaining garlic in a large roasting pan. Place the turkey on top of the vegetables in the roasting pan.
- Brush the entire surface of the turkey with the melted butter and sprinkle lightly with salt. Pour any remaining melted butter over the vegetables in the base of the pan. Place the turkey in the oven to roast on the center rack with the legs towards the back wall of the oven.
- After 45 minutes, remove the turkey from the oven and set on the stovetop. Carefully tilt the pan to one side and use a ladle to baste the butter over the breast of the turkey. Return the turkey to the oven, this time with the breast toward the back wall of the oven. Continue basting and rotating the turkey every 45 minutes until done. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 2 1/2 to 3 hours total. If at any point during the cooking the skin of the breast becomes too dark, cover the breast with aluminum foil and continue cooking to doneness.
- When the turkey is done, remove to a cooling rack to rest for 30 to 45 minutes.
- To make the gravy, place the roasting pan on the stovetop. Turn the heat beneath the roasting pan to medium. Cook the vegetables, stirring constantly, until the butter remaining in the pan is translucent, up to 6 minutes. Pour off all but 2 tablespoons of the butter, if necessary. Sprinkle the flour over the vegetables and stir until a thick paste forms. Pour in the wine, stirring well and scraping the bottom of the pan to release any brown bits that remain stuck to the pan. Add the chicken stock and continue stirring until the stock reaches a simmer. Simmer for 10 to 15 minutes until flavorful and thickened to your liking.
- Transfer the entire gravy mixture to a saucepot and bring back to a simmer. Whisk in the remaining 2 tablespoons butter. Season to taste with salt and pepper and strain the gravy into a serving container. Serve with the carved turkey.
- Combine the salt, sugar, garlic powder, pepper, fennel and sage in an airtight container and shake to thoroughly combine. Keeps for up to 6 months.
MAPLE ROAST TURKEY AND GRAVY
A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.
Provided by Ibby
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 20
Number Of Ingredients 16
Steps:
- Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
- Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
- Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
- Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
- Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
- To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Nutrition Facts : Calories 584 calories, Carbohydrate 10.5 g, Cholesterol 206.4 mg, Fat 29.3 g, Fiber 0.6 g, Protein 65 g, SaturatedFat 10.9 g, Sodium 313.6 mg, Sugar 7.5 g
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
ROAST TURKEY WITH GIBLET GRAVY
Provided by James Peterson
Categories turkey Roast Thanksgiving Dinner Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 main-course servings with leftovers
Number Of Ingredients 6
Steps:
- Season the turkey on the outside with salt and pepper, and place it, breast side up, in a heavy roasting pan just large enough to accommodate it. Arrange the liver, neck, and gizzard around the turkey. (The giblets are often in a little package hidden in the neck end of the bird.) Fold a sheet of aluminum foil to create a triple thickness, making it just large enough to cover the breast. Rub butter evenly on one side of the folded foil, then place it, buttered side down, over the breast.
- Slide the bird into the oven and turn on the oven to 350°F (there is no need to preheat). Roast for about 1 hour. Remove the foil and continue to roast the turkey for about 1 1/2 hours longer, or until a thermometer inserted into the space between the thigh and the breast without touching bone reads 140°F. Transfer the turkey to a platter, tent loosely with aluminum foil, and let rest in a warm spot for at least 20 minutes before carving.
- To make the gravy, remove the liver, gizzard, and neck from the roasting pan. Remove the meat from the neck and discard the bones. Place the neck meat, gizzard, and liver in a food processor and pulse until finely ground. Do not process to a paste. Set the giblets aside.
- Check the juices in the roasting pan. If you have a lot of juices, transfer them to a glass pitcher, skim off the fat with a ladle, and return 3 tablespoons of the fat to the pan. If you have very few juices, place the pan on the stove top, boil down the juices until they caramelize on the bottom of the pan and separate from the fat, and pour off all but 3 tablespoons of the fat. Add the flour to the fat in the pan over medium heat and stir together for 1 minute to cook the flour and form a roux. If you have degreased juices, add broth to the measuring pitcher to total 3 cups. Gradually stir in the broth or broth-juices mixture and continue to stir over medium to medium-high heat until the roux and the caramelized juices dissolve into the gravy and the gravy is smooth and has thickened to a nice consistency. Add the ground giblets, stir well, and season with salt and pepper. Pour the gravy into a warmed sauceboat.
- Carve the bird and serve with the gravy.
ROAST TURKEY BREAST AND GRAVY
Turkey isn't just for serving on Thanksgiving! This is a super simple roast turkey recipe that's delicious any night of the week. Serve with a gravy made from flavorful fortified Madeira wine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield 1 turkey breast and 1 1/2 cups gravy
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Rinse turkey breast; pat dry. Rub breast with salt and pepper.
- Strew roasting pan with onions, carrots, and celery; set turkey over vegetables. Roast until breast is cooked through, about 1 1/2 hours; interior temperature should be about 170 degrees.
- Cut breast in half; transfer one half to a cutting board, tent with foil to warm, and set aside. Reserve other half for later use.
- Place roasting pan over two medium-hot burners on range. Sprinkle cooked vegetables and drippings with flour, and cook, stirring constantly, until flour forms a golden-brown film over bottom of roasting pan and vegetables are completely coated with film and turkey drippings, 2 to 3 minutes. Do not let pan get too hot, or drippings will burn.
- Pour Madeira slowly into pan, and cook, scraping up film from pan with a wooden spoon until a thin paste forms, about 1 minute. Slowly add stock, stirring, until paste thins to a thick liquid. Continue adding stock, stirring, until gravy is desired consistency. Season to taste with salt, pepper, and a splash more Madeira, if desired. Strain gravy, pressing down on solids with a rubber spatula to extract juices and flavor. Discard solids; transfer gravy to the top of a double boiler to keep warm, or let cool and refrigerate.
ROASTED TURKEY GRAVY
Serve this with the Roasted Turkey that's part of Scott and Heather Fratangelo's Thanksgiving menu, the Grateful Spread.
Provided by Martha Stewart
Categories Dinner Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Defatten reserved pan drippings from turkey and measure out 1/2 cup. Place roasting pan over two burners over medium heat. When hot, deglaze pan with wine, stirring to scrape up bits on bottom of pan. Cook until wine is reduced by half. Whisk in drippings and turkey stock; bring to a boil. Mix butter and flour together in a small bowl until smooth. Drop into boiling liquid, whisking until smooth. Boil for 5 minutes, strain, and serve hot.
ROAST TURKEY WITH SAGE & ONION BUTTER AND MARSALA GRAVY
This is a really tasty and easy roast recipe that won't let you down on the big day
Provided by Good Food team
Categories Main course
Time 5h30m
Yield Serves 8 with leftovers
Number Of Ingredients 9
Steps:
- Heat oven to 170C/150C fan/gas 3-4 and place the turkey in a large roasting tin. Tuck 3 of the onion halves and the lemon quarters into the cavity and season. Cover with foil, make sure there's plenty of space between the turkey and foil for the air to circulate and seal the edges tightly so that no steam escapes. Roast for 4 hrs.
- Meanwhile, finely chop the remaining onion half, and mix with the butter and sage. Take the turkey out of the oven and raise the temp to 200C/180C fan/ gas 6. Brush the sage and onion butter all over the turkey and return to the oven, uncovered, for 45 mins until crisp and dark golden. If you're making the roasties, then start them in the oven when the turkey goes back in, uncovered.
- Transfer the turkey to a warm serving plate, cover loosely with foil and leave to rest for 30 mins. Tip the juices out of the pan into a bowl, leave for a moment to settle, then scoop the buttery oil from the surface into a separate bowl. Spoon 2 tbsp of this oil back into the tin and return to the heat.
- Stir the flour into the tin using a wooden spoon, scraping the residue off the bottom of the tin as you go. Cook for 2 mins, then stir in the Marsala or Madeira and bring to the boil. Make the reserved turkey juices up to 500ml using hot chicken stock and pour into the tin. Bring to the boil and simmer for a few mins, then add cranberry jelly. Keep warm until ready to serve.
Nutrition Facts : Calories 812 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Protein 119 grams protein, Sodium 1.07 milligram of sodium
More about "martinas roast turkey and gravy recipes"
MARTINA MCBRIDE’S ROAST TURKEY AND GRAVY RECIPE
From news.onecountry.com
Author Lisa KonickiEstimated Reading Time 3 mins
MARTINA'S ROAST TURKEY AND GRAVY RECIPE | MARTINA …
From mastercook.com
MIDWESTERN ROAST TURKEY AND GRAVY - RECIPE
From finecooking.com
CRISTINA'S TURKEY AND GRAVY RECIPES - HALLMARK CHANNEL
From hallmarkchannel.com
MARTINA MCBRIDE'S COMFORT RECIPES: POT ROAST AND …
From today.com
MARTINA MCBRIDE'S POT ROAST WITH GRAVY RECIPE - TODAY
From today.com
JOSé ANDRéS' BRINED ROAST TURKEY & GRAVY RECIPE
From eatingwell.com
TURKEY GRAVY RECIPE | RECIPETIN EATS
From recipetineats.com
STUFFED ROAST TURKEY AND GRAVY RECIPE - PILLSBURY.COM
From pillsbury.com
MARTINA'S ROAST TURKEY AND GRAVY | RECIPE | ROASTED TURKEY, …
From pinterest.ca
ROASTED TURKEY BREAST WITH GRAVY | VALERIE'S KITCHEN
From fromvalerieskitchen.com
FARMHOUSE ROAST TURKEY WITH ROSEMARY GRAVY RECIPE | MYRECIPES
From myrecipes.com
SIMPLE OVEN ROASTED TURKEY WITH GRAVY - LIFE IS BUT A DISH
From lifeisbutadish.com
MORAVIAN LEFTOVER ROAST TURKEY (OR CHICKEN) PIE & GRAVY
From wildflourskitchen.com
BEST ROASTED TURKEY GRAVY RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
MARTINA'S ROAST TURKEY AND GRAVY | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.co.uk
EASY CARIBBEAN-INFUSED ROAST TURKEY AND GRAVY FROM SCRATCH RECIPE
From homelytreasures.com
MARTINA'S ROAST TURKEY AND GRAVY | RECIPE | ROASTED TURKEY, FOOD ...
From pinterest.com
MARTINA'S ROAST TURKEY AND GRAVY | RECIPE | ROASTED TURKEY, ROAST, …
From pinterest.com
CLASSIC ROAST TURKEY AND GRAVY | CANADIAN LIVING
From canadianliving.com
EASIEST ROAST TURKEY AND GRAVY RECIPE - CHATELAINE.COM
From chatelaine.com
CLAIRE TANSEY'S EASIEST ROAST TURKEY AND GRAVY - CITYLINE
From cityline.tv
THANKSGIVING | MARTINA'S TABLE | FOOD NETWORK
From foodnetwork.com
ROAST TURKEY BREAST AND GRAVY » GORDON RAMSAY.COM
From gordonramsay.com
MARTINA MCBRIDE'S POT ROAST WITH GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
SIMPLE ROAST TURKEY WITH PAN GRAVY - MARTHA'S VINEYARD MAGAZINE
From mvmagazine.com
ROAST TURKEY WITH STUFFING AND GRAVY RECIPE | MYRECIPES
From myrecipes.com
MARTINA MCBRIDES ROAST TURKEY AND GRAVY RECIPE
From gabrielfaccio.com.ar
ROAST TURKEY WITH CHIANTI GRAVY - CHATELAINE
From chatelaine.com
MAPLE ROAST TURKEY AND GRAVY | LA FERME MARTINETTE | MAPLE RECIPE
From finemapleproducts.com
MARTINA'S DRY BRINE ROAST TURKEY AND GRAVY | DIC | COPY ME THAT
From copymethat.com
MARTINA'S ROAST TURKEY AND GRAVY | RECIPE | ROASTED TURKEY, ROAST ...
From pinterest.co.uk
RECIPE: KAREN’S MARSALA TURKEY GRAVY FOR THANKSGIVING
From greenwichfreepress.com
ROAST TURKEY WITH HERB GRAVY - GREATIST.COM
From greatist.com
MOIST AND JUICY ROASTED TURKEY (AND GRAVY) - ZIMMY'S NOOK
From zimmysnook.ca
MARTINA’S ROAST TURKEY AND GRAVY – RECIPES NETWORK
From recipenet.org
ROAST TURKEY WITH MADEIRA GRAVY RECIPE | EATINGWELL
From eatingwell.com
MARTINA'S ROAST TURKEY AND GRAVY RECIPE | MARTINA MCBRIDE | FOOD …
ROASTED {BRINED} TURKEY AND GRAVY | MEL'S KITCHEN CAFE
From melskitchencafe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love