David Turin's Thanksgiving Turkey & Gravy

3:37 PM, Nov 22, 2013   |    comments
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David Turin's Turkey & Gravy

Yield:
Turkey dinner for 8

Ingredients:
To Roast Turkey
12 # Fresh Turkey, brined for 6 hours in 3 gallons of water with 1 C kosher salt
6 sprigs Fresh Thyme
3 Bay leaves
1 C Carrots, peeled and rough chopped
1 C Celery, rough chopped
1 C Onion, Peeled and rough chopped
3 cloves garlic, peeled, cut in quarters
2 C Turkey or Chicken broth, home made or low sodium if store bought
1 T Extra Virgin Olive Oil
½ t Paprika
1 t Salt- Kosher
¼ t White Pepper
½ t Thyme leaves, dry
½ t Sage, rubbed dry
½ t Rosemary leaves, dried
1 Orange, washed and cut in slices
1 Lemon, washed and cut in slices

 

Method of Preparation:
Preheat oven to 300 degrees
1. Pat turkey dry inside and out
2. Rub skin with EVOO
3. Combine dried herbs with salt and pepper and dust the skin of the bird with a light sprinkle - season the inside of the bird as well
4. Stuff cavity with orange and lemon slices
5. Place bird on oiled rack in roasting pan breast side up
6. Surround the bird with the vegetables, the fresh thyme and the bay leaves
7. Place bird on the lower shelf of your oven
8. Cook on low temp until internal temp of the thickest part of the bird is 155 degrees - turn pan in oven several times so that the turkey cooks evenly
9. Turn oven up to 400 cook bird until golden brown - be careful not to burn the skin as the oven gets up to temp
10. Remove bird from oven when temp reaches between 160 and 165 - the internal temp must reach over 165 before eating - the bird should rise about 5 degrees after removed from oven as it rests. Remember to test the temperature in the fates part of the bird ( under the thighs and in the deepest part of the breast.
11. Remove bird onto serving platter and reserve roasting pan for gravy

Ingredients:
To Make Gravy

4 T Butter
1 C all purpose flour
½ C white wine
2 C Turkey or Chicken broth, home made or low sodium if store bought

To finish
2 t butter
Juice of a half lemon
To Taste - Salt & pepper

Method of Preparation:
1. Pour stock into a sauce pan and bring to simmer - place vegetables from the roasting pn into the stock
2. In another sauce pan melt the butter and wisk in flour until nice and smooth and cook roux about 10 minutes or so until a nutty brown color develops
3. Place toasting pan on the burner of the stove
4. Deglaze roasting pan with white wine - use a wooden spoon to scrape fleck from the roasting pan
5. pour contents of the roasting pan into a glass measuring cup or bowl - let rest to separate the broth from the fat and then spoon the fat off the top of the glass bowl into the roux
6. Pour remaining pan drippings from the glass bowl into the sauce pan with the stock and vegetable
7. Wisk in the roux into the stock a little at a time until the gravy is the consistency that you like -
8. Adjust seasoning with salt & pepper - finish with a squeeze of fresh lemon and a dot of butter
9. Pour gravy though a fine mesh strainer pressing down gently on the vegetables

Serve dinner with thanks and love.....

Approximate Turkey Cooking times
Size Unstuffed Stuffed
12- 18 lbs 2 ½ - 3 hours 3 ¼ - 3 ¾ hours
18 - 22 lbs 3 - 3 ½ hours 4 - 4 ½ hours

Remember the internal temp of the turkey and stuffing
must be greater than 165 degrees before serving.
The internal temp will rise about 5 degrees after removing from the oven

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