Turkey Tips

Over the years I have gathered information from several sources and have settled on this recipe for our turkey. Simply put, there is no way to a better turkey. Not bragging, just honest. Ask my family.  After a soak in a brine, the turkey is to be outfitted with this fresh herb paste. Using disposable gloves, the herb paste will be worked under the skin as much as possible, then everywhere else on the turkey. See below. Not only is the color going to be spectacular, the taste... well, let's just say, it is worth the bit of extra effort. Unconventional slicing allows the herb paste to be shared by as many as would like some.  Think of the breastbone down center of turkey. My husband uses an electric knife. I have him take knife parallel to bone (on each side) and cut away the entire breast half from each side as whole as possible. Then on cutting board, turn that breast piece 90 degrees from how it came off turkey and cut slices that way. See photo, particularly on the right of the platter. The breast meat will also go a bit further sliced this way, but the main reason is to share the delicious herb paste. The rest of the turkey is sliced as you always have. I also prefer a fresh turkey. I order mine from Fresh Market. Don't  be overwhelmed by the length of this blogpost. Take your time and proceed. You will be Turkey Terrific by the end of the day. And remember to check my blog from November 2011... do not throw out this beautiful turkey carcass... read blog from a year ago to find out what to do with it if you need information.

Herb Roasted Turkey & Gravy

1 fresh turkey, 12-14#, rinsed thoroughly  
1½ cups canning  salt    
1/3 cup brown sugar            

¼ cup Worcestershire                              
3 Tbsp. garlic powder            
1 Tbsp. pepper

1. Brine: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket or cooler. Add remaining brine ingredients. Add turkey & refrigerate 2 days (keep ice floating in cooler).

2. Remove turkey from brine & rinse under cold running water. Pat dry with paper towels inside & out, or place turkey breast side up on flat wire rack set over rimmed baking sheet & refrigerate, uncovered, 8-32 hours, depending on your time table. Before roasting, allow turkey to set on kitchen counter for 1-1 ½ hours.

3. Herb Paste: parsley, thyme, sage, rosemary, green onion, fresh garlic (pressed through press), zest from 1 lemon, ¼ tsp. salt, 1 tsp. pepper, 1 tsp. Dijon mustard, ¼ cup olive oil

Place herbs, onion, garlic, & lemon zest in Cuisinart & process until coarse paste, ten 2-second pulses. Add mustard & olive oil, processing until smooth paste. Transfer to small bowl.

4. Adjust oven rack to lowest position, heat oven to 400. Spray rack & pan with Pam. Wipe away any water collected on turkey which has been set on the counter for 1-1 ½ hrs; set turkey breast side up on baking sheet.

5. Using disposable gloves, carefully loosen skin from meat of breasts, thighs, & drumsticks. This gets easier when working in the herb paste. Using fingers, slip 1 ½ Tbsp. paste under all of these areas, over the entire turkey, and inside the cavity, flipping turkey to coat thoroughly; reapply any paste that falls on pan. Tuck wings & drumsticks.

6. Roast: breast side down on rack 1 hour at 400; remove turkey from oven & reduce heat to 325; turn turkey over & continue roasting for 2-2 ½ more hours until thickest part of thigh registers 170-175, or breast 165. Tent with foil during the latter part of cooking time when browned sufficiently. Transfer roasted turkey to carving board, keep covered with foil for warmth, allow to sit at least 30 minutes before carving.            
from Cooks Illustrated 11/05

Homemade Gravy

1/4 # (1 stick) unsalted butter                      

1 Tbsp. Cognac or brandy                                   

1 1/2 cups chopped onion (2 onions)                                             

1 Tbsp. white wine, opt.

1/4 c. flour                                                                        

1 Tbsp. heavy cream, opt.

1 tsp. kosher salt

defatted turkey drippings + chicken stock to make 2 cups, heated

1. In lg. saute pan (12"), cook butter & onions over med-high heat 12-15 min. until onions lightly browned. Don't rush this step; it makes a difference when onions are well-cooked.

2. Sprinkle flour into pan, whisk in, then salt & pepper. Cook 3 min. Add hot chicken stock mixture & Cognac & cook uncovered 4-5 min. until thickened. Add wine & cream, if desired. Season to taste. Makes 3 cups gravy.                from Barefoot Contessa