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| | | From: sammitch (Original Message) | Sent: 10/26/2007 4:40 AM |
Herb Roasted Turkey
Source: Wild Oats Natural Marketplace
Serves 4 to 6
You might think of turkey as strictly a holiday meal, but you and your family can enjoy a fabulous roasted turkey any time. Try it stuffed with a savory dressing or served sliced alongside mashed potatoes and gravy.
RECIPE INGREDIENTS
1 fresh, all natural turkey
2 cups white wine
1 stick Wild Oats Butter
5 sprigs fresh rosemary
6 sprigs fresh thyme
6 leaves, fresh sage
1 lemon, 1 apple and 1 onion (if you are not going to stuff your turkey)
Salt and pepper
Foil
Wooden skewers (soaked in water)
Meat thermometer
Pastry brush
Turkey baster
RECIPE METHOD
Preheat oven to 325 degrees F. Keep your fresh turkey refrigerated until you are ready to prepare it for roasting. If you purchase a frozen turkey, the safest way to thaw it is in the refrigerator. Keep your turkey in its original wrapping and allow 24 hours for each 5 pounds of turkey, for example: if you have a 15 pound turkey, you will need 3 days to allow it to completely defrost.
If you are going to stuff your turkey, make your stuffing before you take the turkey out of the refrigerator. (*see recipe below) When you are ready to prepare your turkey, remove the giblet bag from the inside of the turkey. Rinse the turkey under cold water, including the inside. Pat the turkey dry.
Take your hand and run it between the skin and the meat of the breast, creating an envelope. Insert the herbs in this space. As the turkey roasts, the herbs will infuse the meat with flavor. Depending on what size turkey you have, you may not need all the herbs.
At this point stuff your turkey or cut up the lemon, apple and onion and place the chunks in the turkey cavity. Take your wooden skewers and close up the opening. If you have any extra stuffing, place it in a baking dish and bake during the last 40 minutes of the turkey roasting time.
Melt the stick of butter and white wine in a small saucepan. Using a pastry brush, liberally brush the turkey with the wine and butter mixture. Cover the turkey loosely; making a tent with the foil. Place the turkey in the oven. Cook according to pounds and if stuffed or not:
10 to 17 pounds- stuffed 3 to 3 1/2 hours not stuffed 3 1/2 to 4 1/2 hours
18 to 22 pounds - stuffed 3 1/2 to 4 hours not stuffed 4 1/2 to 5 1/2 hours
23 to 24 pounds - stuffed 4 to 4 1/2 hours not stuffed 5 to 6 hours
25 to 30 pounds - stuffed 4 1/2 to 5 hours not stuffed 5 1/2 to 6 1/2 hours
After the first hour, baste the turkey with the juice, butter and wine mixture at the bottom of the roasting pan. Check to make sure that the legs and the breast are not browning too quickly.
About 15 minutes before the turkey is done, remove the foil and turn the oven to 450 degrees F. Watch carefully while you allow the turkey to brown. The turkey is done when a meat thermometer reads, 180 degrees F. when inserted in the thickest part of the turkey thigh. The stuffing should also reach a temperature of 165 degrees F.
After you remove the turkey from the oven, allow the turkey to rest for about 20 minutes, before carving. Resting allows the juices to re-distribute themselves throughout the turkey ensuring a juicier bird.
While the turkey is resting; remove the stuffing from the turkey and place in a serving bowl. Next, remove all the juices and drippings from the pan. Skim off the fat and reserve some of the juice for gravy.** see recipe below. Place turkey on serving platter, carve and enjoy! |
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Roasted Butter Herb Turkey
Sandra Lee's turkey
3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic herb sauce mix (recommended: Knorr)
1 1/2 teaspoons crushed garlic
1 (32-ounce) bag celery and carrot party sticks
2 large onions, large dice
1 (32-ounce) container low-sodium chicken broth
12-pound turkey, thawed if necessary
1 tablespoon salt
1 tablespoon pepper
3 (3/4-ounce) packets fresh herbs poultry herb blend ,sage, thyme and rosemary), i just sprinkled
the same herbs from my own seasonings, because i couldn't find these.
1 lemon, thickly sliced
In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
Preheat the oven to 450 degrees F.
Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.
Turkey Dripping Gravy
Quick mixing flour (recommended: Wondra)
1 teaspoon poultry seasoning
Salt and pepper
Pour turkey drippings from Roasted Butter Herb Turkey into a large container and let cook slightly. Skim fat from drippings and reserve.
In a large saucepan over medium heat, make a roux by combining 2 tablespoons of the skimmed fat and 2 tablespoons of flour. Cook until mixture is a beige color. Slowly whisk in 2 cups of turkey drippings (substitute chicken broth if short on drippings or if a thinner consistency is desired) Stir in 1 teaspoon of poultry seasoning. Over medium-high heat, bring to a boil, stirring constantly until gravy is desired consistency. Remove from heat. Season with salt and pepper, to taste.
i made this turkey and gravy last year...very delicious! i ended up using ALL the drippings i could get and making as much gravy as I could. its just 2 tbs fat and 2tbs wondra flour per 2 cups skimmed drippings. when i ran out of drippings, i used some of the skimmed fat and substituted the canned chicken broth till i had a huge pan of gravy. we like our mashed potatoes and gravy! ~deb |
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Perfect Roast Turkey with Best-Ever Gravy
Source: Thanksgiving 101
Makes about 14 servings, with about 7 cups gravy
Instructions here are for an average-sized eighteen-pound turkey, but this recipe can be adapted to the size of your bird. If you prefer to roast an unstuffed turkey, use vegetable or herb seasonings.
One 18-pound fresh turkey
About 12 cups of your favorite stuffing
8 tablespoons (1 stick) unsalted butter, at room temperature
Salt and freshly milled black pepper
2 1/2 quarts chicken stock, or as needed
Melted unsalted butter, if needed
3/4 cup all-purpose flour
1/3 cup bourbon, port, or dry sherry, optional
Position a rack in the lowest position of the oven and preheat to 325 degrees F.
Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover, and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the chicken stock into the bottom of the pan.
Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180°F and the stuffing is at least 160°F, about 4 1/4 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the breast skin to brown.
Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
Place the roasting pan in two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour taste remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside. |
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Grill Roasted Turkey for Gas Grill
Source: America's Test Kitchen
Serves 10 to 12
Because it's not possible to add more wood during the cooking process, a turkey grill-roasted over a gas fire will not taste as smoky as one roasted over charcoal. As with the charcoal recipe, check the internal temperature in the thigh when rotating the bird for the final time to get an idea of how much longer it needs to cook.
2 cups kosher salt or 1 cup table salt
1 turkey (12 to 14 pounds), giblets and tail removed, rinsed thoroughly, and wings tucked (see illustration)
3 cups wood chips
2 tablespoons unsalted butter melted
Dissolve salt in 2 gallons water in large (at least 16-quart) stockpot or clean bucket. Add turkey and refrigerate or set in a very cool spot (between 32 and 40 degrees) 12 hours or overnight (If refrigerator space is at a premium, you can use a more concentrated brine for a shorter period of time. Double the salt in the solution, place four or five ice gel packs in the brine with the turkey cover, and place in a cool spot.)
Toward end of brining time, soak wood chips in bowl with cold water to cover for 30 minutes, then drain. Make foil tray for chips with 12 x 18-inch square of heavy-duty foil: To do so, make a 1-inch fold on one long side. Repeat 3 more times and turn fold up to create a sturdy side that measures about 1 inch high. Repeat process on other long side. With short side facing you, fold in both corners as if wrapping gift. Turn up inside inch or so of each triangle field to match rim on long sides of foil tray. Lift pointed end of triangle over rim of foil and down to seal. Repeat process on other short side. Place chips in foil tray.
Meanwhile, spray V-rack with nonstick vegetable cooking spray. Remove turkey from brine and rinse inside and out under cool running water to remove all traces of salt. Pat turkey dry with paper towels; brush both sides with melted butter. Set turkey, breast-side down, in V-rack.
Position tray with chips on top of burner that will remain on during entire cooking time. Turn all burners to high, close lid, and heat grill until chips begin to smoke, 10 to 15 minutes. Turn off burner(s) without chips; leave one on high. Place V-rack with turkey over cool part of grill; cover and grill-roast, regulating lit burner as necessary to maintain temperature between 300 and 350 degrees, for 1 hour.
Open lid; with wad of paper towels in each hand, flip turkey breast-side up. The leg and wing that were facing the lit burner should now be facing away from it. Close lid and continue grill-roasting for 45 minutes.
Using thick potholders, carefully turn rack with turkey (breast remains up) so that leg and wing that were facing lit burner are now facing away. Insert instant-read thermometer into each thigh to check temperature and gauge how much longer turkey must cook (see note in Grill-Roasted Turkey for Charcoal Grill). Close lid and continue grill-roasting until thermometer inserted into thigh registers 175 to 180 degrees, 15 to 45 minutes more. Remove turkey from grill, cover loosely with foil, and let rest for 20 to 30 minutes; carve and serve. |
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Ginger Peach Glazed Turkey
cooking light
Makes 6 to 8 servings
RECIPE INGREDIENTS
For the Compound Butter:
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/2 tablespoons minced fresh thyme leaves, or 2 teaspoons dried, crushed
2 teaspoons minced fresh sage leaves, or 1/2 teaspoon dried, crushed
1 1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried, crushed
1/8 teaspoon kosher salt
For the Turkey:
One (10-12 pound) turkey
3 1/2 cups chicken or turkey broth
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh oregano
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 carrots, sliced
2 ribs celery, sliced
1 large onion, sliced
1 cup water
1 tablespoon arrowroot mixed with 3 tablespoons water
For the Glaze:
1/4 cup peach slices, pureed
1/4 cup peach preserves
1 tablespoon honey
2 tablespoons maple syrup
2 teaspoons minced fresh ginger
1/8-1/4 teaspoon crushed red pepper flakes
RECIPE METHOD
TO MAKE THE COMPOUND BUTTER:
Cream the butter and herbs together in a small bowl, and season with the salt and pepper.
TO MAKE THE TURKEY:
Preheat the oven to 350 degrees F. Remove the giblets from inside the turkey. Place the neck and all the giblets except the liver in a saucepan with the broth. Cover and simmer gently for 1 hour. Rinse the bird with cool water and pat dry with paper towels. Stuff the cavity with the herb sprigs, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
TO LOOSEN THE BREAST SKIN OF THE BIRD:
Poke the end of a small spoon between the breast meat and skin, starting at the open cavity of the turkey. Move the spoon over the breast to separate the skin from the meat; take care not to rip the skin. Do this on both sides of the breastbone. Place a spoonful of the compound butter under the skin, and press it out to distribute it evenly over the breast. Do this with half the compound butter, covering both sides of the turkey breast. Melt the rest of the butter and brush it over the skin of the turkey and season with the remaining salt and pepper. Truss the turkey with kitchen string.
Place the sliced vegetables and the water in a large roasting pan. Set the turkey, breast side up, on top of the vegetables. Put the turkey in the preheated oven and roast for 15 minutes per pound, about 3 hours, basting the bird every half hour with the pan drippings.
TO MAKE THE GLAZE:
While the turkey roasts, heat all the ingredients for the glaze in a small pan. Whisk the glaze together until it is a smooth liquid, but don't heat the glaze for too long or it will get too thick; a minute or two will be fine. During the last 45 minutes of roasting the turkey, brush the glaze on the bird with a pastry brush. Paint the turkey 2 or 3 times with the glaze, letting each application brown before adding the next.
When the bird is done, check the internal temperature at the thickest part of the thigh. It should be 165 degrees to 170 degrees F. When the breast is pierced, the juices should run clear. Remove the bird from the oven and set it in a warm spot to rest for 20 minutes.
TO MAKE THE GRAVY:
Place the roasting pan over a medium flame and pour in the prepared giblet broth. With a wooden spoon, scrape up all the browned bits from the pan. Degrease the sauce, either by skimming it with a large spoon or by pouring the sauce into a degreasing cup. Return the sauce to the pan and bring to a simmer. Thicken the sauce with the arrowroot mixture by whisking it into the sauce, boiling to thicken, and seasoning to taste. Carve the turkey and serve with the gravy. |
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Deep-fried Turkey
Serves 8
Deep-fried turkey on Thanksgiving? You bet! What other method cooks a whole turkey in 35 minutes? But, be sure you use the right equipment -- it will make all the difference. The sturdy construction and easy assembly of a turkey deep-fryer takes your traditional turkey and turns it into something unique. The other bonus of frying? It makes room in the oven for all your delicious side dishes and pies.
5 gallons (about) vegetable or canola oil*
One 12-pound turkey, thawed, neck, heart and gizzards removed, excess skin from neck trimmed
Place 30-quart deep-fryer apparatus on level dirt or grassy area. Cover ground with sheets of aluminum foil to prevent oil stains. Add oil to fryer pot. Heat oil over medium-high heat to 350 degrees F, about 35 minutes.
Mount turkey, neck first, through loop end of turkey stand. Attach grab hook handle to top loop of turkey stand. Working with another person and using oven mitts, carefully lower turkey into hot oil. Remove grab hook handle. Fry turkey uncovered until instant-read thermometer registers 170 degrees F when inserted into breast and 180 degrees F when inserted into innermost part of thigh, about 35 minutes.
Attach grab hook handle to loop of turkey stand. Working with another person and using oven mitts, slowly lift turkey from oil allowing oil to drain back into pot. Transfer turkey to heavy large baking sheet lined with paper towels. Sprinkle generously with salt and pepper. Let turkey rest 15 minutes.
Remove grab hook handle from turkey stand. Using oven mitts, remove turkey from turkey stand and transfer to platter. Carve turkey and serve.
IMPORTANT GUIDELINES: Do not stuff a turkey that will be deep-fried. Place deep-fryer on a level dirt or grassy surface. Do not use deep-fryer indoors or on wooden decks. Do not leave deep-fryer unattended during use. Allow the oil to cool completely before discarding.
*TO DETERMINE AMOUNT OF OIL NEEDED: Place the turkey in the fryer pot. Add enough water to pot to cover turkey by 2 inches. Remove turkey from pot. Using a ruler, note the distance of the water level from the rim of the fryer pot. Discard water; dry fryer pot well. |
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