How about a favorite way to roast turkey thread? Would come in handy next November.
- Thread starter curious1
- Start date
Deconstructed Holiday Turkey with Sage Gravy, I was going to post but see Michael in Sarasota (not)
has already done so.
I made this using just the breast and brined it for about 10 hour using half the brine recipe. It was really good and the leftover was still moist. It has a very small amount of salt and wasn't at all too salty. I didn't rinse. I didn't make the gravy as I made some ahead but did use all the drippings in gravy and dressing later on, mixed with other broth.
One thing I would do differently...since I only had one roasting pan, I left the rack in the middle of the oven for the first 30 minutes and the turkey got quite brown so moved the rack to the lowest position and tented with foil to finish. Next time, I'll put the rack at the lowest position for the entire time.
This was my first attempt at brining turkey and I was very happy with the results.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=218318
has already done so.
I made this using just the breast and brined it for about 10 hour using half the brine recipe. It was really good and the leftover was still moist. It has a very small amount of salt and wasn't at all too salty. I didn't rinse. I didn't make the gravy as I made some ahead but did use all the drippings in gravy and dressing later on, mixed with other broth.
One thing I would do differently...since I only had one roasting pan, I left the rack in the middle of the oven for the first 30 minutes and the turkey got quite brown so moved the rack to the lowest position and tented with foil to finish. Next time, I'll put the rack at the lowest position for the entire time.
This was my first attempt at brining turkey and I was very happy with the results.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=218318
And here's the link to the recipe at Epicurious where I found it.
http://www.epicurious.com/recipes/food/views/Deconstructed-Holiday-Turkey-with-Sage-Gravy-236317
http://www.epicurious.com/recipes/food/views/Deconstructed-Holiday-Turkey-with-Sage-Gravy-236317
G
Guest
Guest
separated white and dark meat and dry brined, slow roasted then crisped skin
Used the LA times recipe mentioned in an earlier thread for the dry brine.
Separated the white and dark meat and roasted each half at 275F on a rack on a sheet pan, skin down for the first hour. When the breast reached 160F and dark meat reached 175F they were removed from the oven. Interestingly, the dark meat was done first. About 40 minutes before I wanted to carve I put the pieces in a 500F oven to crisp the skin.
I liked the flexibility of this technique, both in controlling the maximum internal temp of the meat and the time of service.
Used the LA times recipe mentioned in an earlier thread for the dry brine.
Separated the white and dark meat and roasted each half at 275F on a rack on a sheet pan, skin down for the first hour. When the breast reached 160F and dark meat reached 175F they were removed from the oven. Interestingly, the dark meat was done first. About 40 minutes before I wanted to carve I put the pieces in a 500F oven to crisp the skin.
I liked the flexibility of this technique, both in controlling the maximum internal temp of the meat and the time of service.
I too made the Deconstructed Turkey and really liked it. Made the brine at 6 a.m.
Thanksgiving morning, brined the breast, thighs and drumsticks for 6 hours then rinsed lightly and roasted according to directions. Decided to rinse just in case it *might* be salty but I won't bother rinsing next time as I'm sure now it won't be an issue. About 30 minutes before finishing I too noticed the turkey was getting pretty brown and pulled foil to tent but then decided to just turn the parts over. That worked fine but next time I may just tent (though turning the drumsticks would be a good idea to get color on all sides). We enjoyed this turkey alot and I loved the ease of the brine and how everything could basically be done on the same day, if one chose to. We liked the gravy as well.
Thanksgiving morning, brined the breast, thighs and drumsticks for 6 hours then rinsed lightly and roasted according to directions. Decided to rinse just in case it *might* be salty but I won't bother rinsing next time as I'm sure now it won't be an issue. About 30 minutes before finishing I too noticed the turkey was getting pretty brown and pulled foil to tent but then decided to just turn the parts over. That worked fine but next time I may just tent (though turning the drumsticks would be a good idea to get color on all sides). We enjoyed this turkey alot and I loved the ease of the brine and how everything could basically be done on the same day, if one chose to. We liked the gravy as well.
earnie
Well-known member
Simple and Plain
Sorry, mine was simple and plain, but so good. I bought a 13 pound organic, fresh turkey from a local farmer and the instructions said to roast at 400 degrees with the breast down for the first 50 to 60 minutes and then breast up for the remainder. I was surprised at the higher cooking temperature because I have always cooked the turkey at 325 degrees for a longer time. The turkey was beautifully brown and the skin was crisp and crackly and both the white mean and the dark meat were done and juicy with no dry white meat.
Sorry, mine was simple and plain, but so good. I bought a 13 pound organic, fresh turkey from a local farmer and the instructions said to roast at 400 degrees with the breast down for the first 50 to 60 minutes and then breast up for the remainder. I was surprised at the higher cooking temperature because I have always cooked the turkey at 325 degrees for a longer time. The turkey was beautifully brown and the skin was crisp and crackly and both the white mean and the dark meat were done and juicy with no dry white meat.
Rec: Herb-Roasted Turkey with Shallot Pan Gravy
Herb-Roasted Turkey with Shallot Pan Gravy
Garnish the turkey with bunches of fresh thyme, sage and parsley.
3/4 cup (1-1/2 sticks) butter, room temperature
3 tbsp chopped fresh parsley plus 3 whole sprigs
2 tbsp chopped fresh sage plus 3 whole sprigs
2 tbsp chopped fresh thyme plus 3 whole sprigs
3/4 tsp salt
1/2 tsp coarsely ground black pepper
1 15- to 16-pound turkey, rinsed, patted dry
1-1/2 pounds shallots, peeled, halved lengthwise through root end
3 cups (or more) canned low-salt chicken broth
1 cup dry white wine
2 tbsp all purpose flour
Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350̊F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin.
Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180̊F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy. Makes 10 servings.
Source: 11/00 Bon Appétit http://www.epicurious.com/run/recipe/view?id=104300
Other reviewer’s notes: This recipe is fantastic.; This is by far the absolute best gravy in the world. I'm going to make it with a roasted chicken throughout the year instead of with turkey. Outstanding!!! Follow the recipe exactly and you will get the best results!; I've been roasting turkeys for over 40 years and this is, without a doubt, the best turkey I've ever roasted/tasted! My family loved it and the shallot pan gravy so much that we're having it again for Christmas.; Absolutely delicious. The herb butter rubs gave it a crisp brown skin that made it look picture perfect. And it tasted even better than it looked. Moist and tender and as good today as it was yesterday. And the gravy was thick, flavorful and a unanimous wow!
Pat’s notes: This turkey is terrific! Have made a number of times and everyone loves it! Really good!
More Pat's notes: Made this a few years back for Thanksgiving at a friend's house. Used Cathy Z's catering technique of using newspapers and towels packed in a box to transport it and that worked out extremely well and kept the turkey hot while we made gravy and waited for other guests to arrive.
http://www.epicurious.com/run/recipe/view?id=104300
Herb-Roasted Turkey with Shallot Pan Gravy
Garnish the turkey with bunches of fresh thyme, sage and parsley.
3/4 cup (1-1/2 sticks) butter, room temperature
3 tbsp chopped fresh parsley plus 3 whole sprigs
2 tbsp chopped fresh sage plus 3 whole sprigs
2 tbsp chopped fresh thyme plus 3 whole sprigs
3/4 tsp salt
1/2 tsp coarsely ground black pepper
1 15- to 16-pound turkey, rinsed, patted dry
1-1/2 pounds shallots, peeled, halved lengthwise through root end
3 cups (or more) canned low-salt chicken broth
1 cup dry white wine
2 tbsp all purpose flour
Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350̊F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin.
Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180̊F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy. Makes 10 servings.
Source: 11/00 Bon Appétit http://www.epicurious.com/run/recipe/view?id=104300
Other reviewer’s notes: This recipe is fantastic.; This is by far the absolute best gravy in the world. I'm going to make it with a roasted chicken throughout the year instead of with turkey. Outstanding!!! Follow the recipe exactly and you will get the best results!; I've been roasting turkeys for over 40 years and this is, without a doubt, the best turkey I've ever roasted/tasted! My family loved it and the shallot pan gravy so much that we're having it again for Christmas.; Absolutely delicious. The herb butter rubs gave it a crisp brown skin that made it look picture perfect. And it tasted even better than it looked. Moist and tender and as good today as it was yesterday. And the gravy was thick, flavorful and a unanimous wow!
Pat’s notes: This turkey is terrific! Have made a number of times and everyone loves it! Really good!
More Pat's notes: Made this a few years back for Thanksgiving at a friend's house. Used Cathy Z's catering technique of using newspapers and towels packed in a box to transport it and that worked out extremely well and kept the turkey hot while we made gravy and waited for other guests to arrive.
http://www.epicurious.com/run/recipe/view?id=104300
We cut the back out of 1 turkey, flattened a bit and roasted at 425 for 20 minutes then at 350 for
The remainder. Just salt, pepper and some rosemary butter. It was faster and really good. Second turkey was on the rotisserie. Simple seasoning as well. We roasted these the day before, carved them and placed in foil roasters with some broth. Cooled overnight and warmed up next day. I will do this again.
The remainder. Just salt, pepper and some rosemary butter. It was faster and really good. Second turkey was on the rotisserie. Simple seasoning as well. We roasted these the day before, carved them and placed in foil roasters with some broth. Cooled overnight and warmed up next day. I will do this again.
amanda_pennsylvania
Well-known member
I still think that "spatchcock" sounds like an insult from the Elizabethan era.
I like this method for cooking a turkey.
http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=704
http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=704