Thanksgiving (where'd they get that term?) is coming up and this is the best turkey recipe:
Recipes: Printer Friendly
HONEY-BRINED TURKEY WITH GIBLET CREAM GRAVY
Janet Fletcher, food writer, says,"My grandmother could never seem
to make enough of her creamy giblet gravy; everyone always wanted
more. We poured it over the mashed potatoes, dressing and turkey,
then over open-face sandwiches the next day. Of course, it's great
with this turkey, too: The bird gets its incredible moistness from
being soaked overnight in a brine enhanced by thyme, garlic cloves
and honey."Because of the brining process, we don’t recommend
stuffing this turkey.
Turkey
1 19- to 20-pound turkey; neck, heart and gizzard reserved for gravy
8 quarts water
2 cups coarse salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves, peeled
2 tablespoons coarsely cracked black pepper
2 lemons, halved
2 tablespoons olive oil
5 cups (about) canned low-salt chicken broth
Gravy
Reserved turkey neck, heart and gizzard
6 cups water
3 1/2 cups canned low-salt chicken broth
2 carrots, coarsely chopped
1 onion, halved
1 large celery stalk, chopped
1 small bay leaf
5 tablespoons butter
5 tablespoons all purpose flour
1/4 cup whipping cream
For turkey: Line extra-large stockpot with heavy large plastic bag
(about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir
8 quarts water, 2 cups coarse salt and 1 cup honey in large pot
until salt and honey dissolve. Add 1 bunch fresh thyme, peeled
garlic cloves and black pepper. Pour brine over turkey. Gather
plastic bag tightly around turkey so that bird is covered with
brine; seal plastic bag. Refrigerate pot with turkey in brine at
least 12 hours and up to 18 hours.
Position rack in bottom third of oven and preheat to 350°F. Drain
turkey well; discard brine. Pat turkey dry inside and out. Squeeze
juice from lemon halves into main cavity. Add lemon rinds and
remaining 1 bunch fresh thyme to main cavity. Tuck wings under
turkey; tie legs together loosely to hold shape. Place turkey on
rack set in large roasting pan. Rub turkey all over with 2
tablespoons olive oil.
Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue
to roast until turkey is deep brown and thermometer inserted into
thickest part of thigh registers 180°F, basting with 1 cup chicken
broth every 30 minutes and covering loosely with foil if turkey is
browning too quickly, about 2 1/2 hours longer. Transfer turkey to
platter. Tent turkey loosely with foil and let stand 30 minutes.
Pour pan juices into large glass measuring cup. Spoon off fat;
reserve juices.
For gravy: While turkey cooks, place reserved turkey neck, heart and
gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken
broth, carrots, onion, celery and bay leaf. Simmer over medium heat
until turkey stock is reduced to 3 cups, about 2 hours. Strain
turkey stock into bowl; reserve turkey neck and giblets. Pull meat
off neck. Chop neck meat and giblets.
Melt 5 tablespoons butter in heavy large saucepan over medium heat.
Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually
whisk in turkey stock, cream and up to 1 cup reserved turkey pan
juices (juices are salty, so add according to taste). Simmer gravy
until thickened to desired consistency, whisking occasionally, about
5 minutes. Add chopped turkey neck meat and giblets; season to taste
with pepper.
Serve turkey with gravy.
Makes 14 to 16 servings.
Bon Appétit
November 1999
Janet Fletcher
Epicurious.com © CondéNet, Inc. All rights reserved.
Recipes: Printer Friendly
HONEY-BRINED TURKEY WITH GIBLET CREAM GRAVY
Janet Fletcher, food writer, says,"My grandmother could never seem
to make enough of her creamy giblet gravy; everyone always wanted
more. We poured it over the mashed potatoes, dressing and turkey,
then over open-face sandwiches the next day. Of course, it's great
with this turkey, too: The bird gets its incredible moistness from
being soaked overnight in a brine enhanced by thyme, garlic cloves
and honey."Because of the brining process, we don’t recommend
stuffing this turkey.
Turkey
1 19- to 20-pound turkey; neck, heart and gizzard reserved for gravy
8 quarts water
2 cups coarse salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves, peeled
2 tablespoons coarsely cracked black pepper
2 lemons, halved
2 tablespoons olive oil
5 cups (about) canned low-salt chicken broth
Gravy
Reserved turkey neck, heart and gizzard
6 cups water
3 1/2 cups canned low-salt chicken broth
2 carrots, coarsely chopped
1 onion, halved
1 large celery stalk, chopped
1 small bay leaf
5 tablespoons butter
5 tablespoons all purpose flour
1/4 cup whipping cream
For turkey: Line extra-large stockpot with heavy large plastic bag
(about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir
8 quarts water, 2 cups coarse salt and 1 cup honey in large pot
until salt and honey dissolve. Add 1 bunch fresh thyme, peeled
garlic cloves and black pepper. Pour brine over turkey. Gather
plastic bag tightly around turkey so that bird is covered with
brine; seal plastic bag. Refrigerate pot with turkey in brine at
least 12 hours and up to 18 hours.
Position rack in bottom third of oven and preheat to 350°F. Drain
turkey well; discard brine. Pat turkey dry inside and out. Squeeze
juice from lemon halves into main cavity. Add lemon rinds and
remaining 1 bunch fresh thyme to main cavity. Tuck wings under
turkey; tie legs together loosely to hold shape. Place turkey on
rack set in large roasting pan. Rub turkey all over with 2
tablespoons olive oil.
Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue
to roast until turkey is deep brown and thermometer inserted into
thickest part of thigh registers 180°F, basting with 1 cup chicken
broth every 30 minutes and covering loosely with foil if turkey is
browning too quickly, about 2 1/2 hours longer. Transfer turkey to
platter. Tent turkey loosely with foil and let stand 30 minutes.
Pour pan juices into large glass measuring cup. Spoon off fat;
reserve juices.
For gravy: While turkey cooks, place reserved turkey neck, heart and
gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken
broth, carrots, onion, celery and bay leaf. Simmer over medium heat
until turkey stock is reduced to 3 cups, about 2 hours. Strain
turkey stock into bowl; reserve turkey neck and giblets. Pull meat
off neck. Chop neck meat and giblets.
Melt 5 tablespoons butter in heavy large saucepan over medium heat.
Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually
whisk in turkey stock, cream and up to 1 cup reserved turkey pan
juices (juices are salty, so add according to taste). Simmer gravy
until thickened to desired consistency, whisking occasionally, about
5 minutes. Add chopped turkey neck meat and giblets; season to taste
with pepper.
Serve turkey with gravy.
Makes 14 to 16 servings.
Bon Appétit
November 1999
Janet Fletcher
Epicurious.com © CondéNet, Inc. All rights reserved.