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
ROASTED TURKEY IN PARCHMENT WITH GRAVY
Here's an unexpected, but totally genius way to cook your turkey for Thanksgiving. Our parchment bag technique yields moist meat and crisp, golden skin every time. Martha made this recipe on Cooking School episode 406.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 6h30m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Let turkey stand at room temperature 1 hour. Preheat oven to 325 degrees with rack in lower third. Pat turkey dry with paper towels. Fill body cavity with about 6 cups stuffing. Fill neck cavity; capacity varies, requires 11/2-4 cups stuffing. Bake any remaining stuffing separately. Secure skin flaps with toothpicks or skewers. Spread 6 tablespoons butter over top of turkey, then season generously with salt and pepper. Tie drumsticks together with kitchen twine. Tuck wings under turkey.
- Place a 40-inch sheet of parchment on a work surface and spread with remaining 2 tablespoons butter. Place turkey on top, with a short side of bird facing you. Gather ends, wrapping turkey. Fold overlapping ends of parchment over turkey and secure with staples. Place a 48-inch sheet of parchment on work surface, place turkey on top, and rotate 90 degrees. Fold short parchment sides over turkey and secure with staples. Rotate bird another 90 degrees and repeat process with another 40-inch sheet of parchment. Secure all paper flaps with staples.
- Place turkey in parchment on a flat (not V-shaped) rack set inside a roasting pan. Roast turkey 2 hours, 45 minutes. Remove from oven; cut open parchment with scissors. Increase oven temperature to 425 degrees. While holding drumsticks, slide parchment out from under turkey and discard. Return turkey to oven. Continue to roast turkey until golden brown and a thermometer inserted in breast reads 165 degrees, about 45 minutes more. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving.
- Meanwhile, remove stuffing from both cavities; transfer to an 8-inch-square baking dish and bake until thermometer inserted in center of stuffing reads at least 165 degrees, 15 to 20 minutes. Using drippings in pan, make turkey gravy.
CLASSIC ROASTED TURKEY WITH PAN GRAVY
Steps:
- Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
- Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.
- Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.
- Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.
- Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.
ROAST TURKEY WITH GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
- Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
- Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
- Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy. After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
- For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper. Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey.
- Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
- Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
- Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
- Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
- Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
SIMPLE BUT PERFECT ROASTED TURKEY WITH GRAVY
This is how my Mom used to roast her turkey and make her gravy. I remember her getting up when it was still dark to start the bird and very soon the delicious smell filled the house. These days I brine my turkey first, but still use this method for roasting it and the smell brings back such great memories of my Mom that it is an honor to be able to make this every year.
Provided by Sooz Cooks
Categories Poultry
Time 5h15m
Yield 1 Turkey
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degree F (175 degrees C) with the rack in the lowest position. (if you have not brined your turkey you will need to remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels).
- Place the turkey, breast side up, on a rack in a large roasting pan. Stuff the cavity loosely, allowing about 1/2 to 3/4 cup stuffing per pound of turkey.
- Combine butter, salt and pepper and rub mixture over the top of the turkey, lifting the skin on the breast slightly to push some of the butter under the skin.
- Place the pan in the oven and pour 3 cups of the chicken broth into the bottom of the roasting pan.
- Cover loosely with a foil tent.
- Baste the turkey about every 30 minutes. After about 2-1/2 - 3 hours of roasting (2-1/2 hours for smaller birds, 3 hours for larger ones), remove the foil tent to brown the skin. Once the foil tent is removed, do not baste to allow the skin to become crispy and evenly brown. If the drippings evaporate at any time, add more chicken broth to the bottom of the pan, about 1 to 2 cups at a time.
- Roast until the thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), A 10 - 18 lb turkey will take between 4 - 5 hours to get to temperature, a little less if you have brined your turkey.
- Transfer the turkey to a large serving platter, and let it stand for at least 15 to 20 minutes before carving.
- Make gravy while turkey stands: Strain juices from the bottom of the roasting pan through a fine strainer.
- Melt butter in a heavy pot and stir in flour.
- Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Simmer 5 minutes. Season gravy with salt and additional pepper to taste.
EXTRA-MOIST TURKEY WITH PAN GRAVY
The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans with lids simultaneously roast and braise the turkey, so it stays moist even as it cooks quickly. Simply uncover it at the end to crisp the skin. Ample pan juices add a fragrant richness to our easy gravy.
Provided by Ruth Cousineau
Categories turkey Roast Thanksgiving Quick & Easy Dinner Family Reunion Gourmet
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make turkey:
- Preheat oven to 400°F with rack in lower third.
- Rinse turkey inside and out, then pat dry. Mix together 2 teaspoons salt and 1 teaspoon pepper and rub all over turkey inside and out. Put onion and thyme in large cavity. Pin neck skin to body with skewer. Center kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together. Put turkey on a metal rack in roaster and brush with 4 tablespoon melted butter. Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour.
- Baste with pan juices and add water to pan. Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 30 minutes to 1 hour.
- Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
- Make gravy while turkey stands:
- Strain pan juices through a fine- mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Pour pan juices into a bowl and add stock.
- Whisk together flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter. Chop and add giblets (if using). Simmer gravy, whisking occasionally, 3 minutes. Season with salt and pepper.
ROAST TURKEYS WITH RICH PAN GRAVY
Over the years, I've developed a first-rate, do-ahead menu. Here's how: I roast two small turkeys instead of one big one. We all like the idea of someone carving the turkey at the table, but here's the reality: Most people don't know how. You're gonna get turkey juices all over that nice white tablecloth, while the side dishes turn tepid. So carve one in the kitchen and use the second one for display. The second turkey is strictly for show, seconds and leftovers.
Provided by USA WEEKEND columnist Pam Anderson
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Yield 24
Number Of Ingredients 10
Steps:
- The night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage. For those in warm climates, add ice packs to keep turkeys cool. Add turkeys, breast-side down; cover and let stand about 12 hours. (This brining keeps the turkey from drying out and seasons it right down to the bone.) Drain. Rinse turkeys and pat dry.
- About five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position. Place turkey No. 1 breast-side down and cut out the back with kitchen shears. Open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat. Place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables. Brush turkey with butter.
- Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. Watch vegetables and pan drippings throughout - they should be kept dry enough to brown and produce the rich brown goo with which to brush Turkey No. 2 and make a rich gravy, but moist enough to keep from burning. So add water as needed throughout the cooking.
- Remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for Turkey No. 2. Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. Carve, transferring slices to an ovenproof serving platter or baking pan. Cover with aluminum foil. Refrigerate or set in a cool spot (below 40 degrees) until mealtime. Gently rewarm, covered, on platter or baking pan.
- Immediately after removing the first turkey, lower the oven temperature to 400 degrees and adjust oven rack to lowest position. Scrape vegetables and pan drippings from Turkey No. 1 into a roasting pan. Set a V-rack in the pan. Place remaining raw vegetables in the cavity of Turkey No. 2, then tie legs together with kitchen string for a nicer presentation. Set turkey, breast-side down, on rack. Brush with pan drippings from Turkey No. 1.
- Roast 1 hour. Remove from oven; baste back and sides with pan drippings. Using two wads of paper towels, carefully turn breast-side up and baste. Keep roasting until a thermometer inserted into the leg registers 175 degrees, 1 to 1 1/2 hours longer. Again, watch vegetables and drippings throughout and add water as needed. Transfer turkey to a platter for display (and then for seconds and leftovers).
- For gravy: Set roasting pan over 2 burners on medium-high heat. Add wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of pan through a large strainer into a saucepan. Add broth and bring to a boil. Whisk cornstarch with 1/2 cup water (or 1/2 cup flour with 1 cup water), then gradually whisk into pan juices. Bring to a boil, reduce heat to low and simmer until thickened. Serve immediately.
Nutrition Facts : Calories 845 calories, Carbohydrate 19.7 g, Cholesterol 298.4 mg, Fat 36.1 g, Fiber 0.4 g, Protein 101.9 g, SaturatedFat 10.9 g, Sodium 11663.9 mg, Sugar 17.6 g
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