Whole Turkey In Clay Cooker Recipes

CHEF JOHN'S BONELESS WHOLE TURKEY

Chef John's Boneless Whole Turkey image

The idea of removing pesky bones before your bird makes its grand Thanksgiving entrance is worth considering. Not only do you get an impressive looking roast to wow the table, but carving is significantly easier. If you're worried about losing flavor, don't. This tastes virtually identical. Stuff with your favorite stuffing.

Provided by Chef John

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 2h10m

Yield 20

Number Of Ingredients 4

Ingredients

1 (15 pound) whole turkey, boned
kosher salt and ground black pepper to taste
3 cups prepared stuffing, or more to taste
2 tablespoons heavy whipping cream, or more to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place turkey, skin-side down, on a work surface and arrange meat with your hands into a flat, even surface. Season with salt and black pepper. Press stuffing all over the surface of the meat.
Fold long edges of turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and place in a large roasting pan.
Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours. Transfer turkey to a platter; remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.
Place roasting pan over medium-high heat and stir cream into pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl. Slice turkey crosswise and top slices with gravy.

Nutrition Facts : Calories 567.4 calories, Carbohydrate 6.6 g, Cholesterol 202.8 mg, Fat 26.9 g, Fiber 0.9 g, Protein 69.8 g, SaturatedFat 7.8 g, Sodium 349.9 mg, Sugar 0.6 g

TURKEY IN CLAY COOKER

TURKEY IN CLAY COOKER image

Categories turkey

Number Of Ingredients 11

Ingredients

Things You'll Need
Medium-sized fresh or defrosted turkey
1/4 cup extra virgin olive oil
1 tbsp. dried thyme
1 tbsp. marjoram
Kosher salt
Freshly ground cracked pepper
Fresh rosemary leaves
1 lemon, halved
5 peeled garlic cloves
Fresh cilantro

Steps:

Step 1 Soak your clay pot in warm, not hot, water for approximately 20 minutes. Step 2 Rinse the turkey in running water and pat it dry with paper towels. Step 3 Combine the olive oil, dried thyme and rosemary in a small bowl and set aside. Step 4 Rub the exterior of turkey with one-half of the oil and herb blend. Sprinkle it with salt and pepper to taste. Step 5 Tuck the fresh rosemary, garlic cloves and halved lemon into the cavity, and place the bird into the clay pot. Step 6 Cover the pot with the lid and place in a cold oven. Set the temperature to 400 degrees F. Step 7 Bake the turkey for between three and four hours, or about 15 minutes per pound. Step 8 Remove the turkey from the oven and place it on a trivet or heat-resistant pad. Baste the skin with the remaining herbed olive oil and return to the oven without the lid. Step 9 Increase the oven temperature to 425 degrees F and bake for an additional 30 minutes, or until the skin is nicely browned and the interior temperature reads 165 degrees F. Step 10 Arrange the turkey on a serving platter and garnish with the fresh cilantro. Tips and Warnings A heated clay pot will crack if placed on a cold surface. Always use a trivet or heat resistant pad to allow the pot to cool. Avoid using soap or detergents to clean your clay pot. Use water, baking soda and a soft brush to remove any baked-on foods from your clay pot. Store your clean clay pot separate from the lid, to avoid creating a seal that might encourage bacterial growth.

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