Three days and counting until the Big Turkey Day. I have to admit something-I don't really like turkey. (Most of my friends from long ago know this) I like all the sides and the dessert. No, it is not that my mom makes a dry turkey, she doesn't. It's just not my favorite thing. I will eat things with turkey in it, like Turkey Tettrazini, Kentucky Hot Browns, My Mom's Turkey Cheese Ball, etc, I just don't dig turkey. I will have to say that I made the first recipe last year for Thanksgiving and it was really good. So if you live for the bird on Thanksgiving, here are a lot of great recipes to try. Hope you enjoy and Happy Cooking! :)
Brined Roast Turkey
From the kitchens of Williams-Sonoma
A long soak in a seasoned saltwater brine ensures the turkey will emerge juicy and exceptionally delicious. The salt penetrates deep into the meat, drawing in moisture while adding layers of flavor. Our turkey brine combines aromatic spices and sweet apples with tangy citrus zest and sea salt.
1 jar (1 lb. 2.2 oz.) turkey brine—apple and spices
1 gallon jug of apple juice or cider
1 fresh turkey, 16 to 18 lb, neck, heart and gizzard removed (reserved, if desired)
8 Tbs. (1 stick) unsalted butter, at room temperature
1 Tbs. finely minced fresh thyme
1 Tbs. finely minced fresh flat-leaf parsley
1/2 tsp. freshly ground pepper
Prepare the turkey brine and brine the turkey according to the package instructions, using apple juice or apple cider as the liquid. Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water, several times, and pat dry with paper towels. Trim off and discard the excess fat. Let the turkey stand at room temperature for 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
In a small bowl, stir together the butter, thyme and parsley until well blended. Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread half of the butter mixture evenly under the skin, then spread the remaining butter evenly on the outside of the turkey. Sprinkle with the pepper. Truss the turkey as desired using kitchen twine.
Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Reduce the oven temperature to 325°F and continue roasting, basting every 30 minutes with the pan juices. If the breast begins to cook too quickly, tent it loosely with aluminum foil. After about 2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. Total roasting time should be 3 to 3 1/2 hours.
Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. If desired, reserve the pan drippings for making gravy.
Serves 12 to 14
Note you can use the following recipe if you don’t want to go to Williams-Sonoma, they are out or you just want to!
2 cups apple cider
2 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt
4 -6 garlic cloves, sliced
2 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
1 tablespoon black peppercorns
In saucepan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper. Bring to a boil and stir until sugar is dissolved. Remove from heat and add water and allow to cool. Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast). Pour cooled brine over poultry and seal. (If using a Ziplock bag, squeeze out as much as possible before sealing). Refrigerate for 3-4 hours.
Creole Deep-Fried Turkey
Peanut oil (about 3 gal.)
1 (12- to 14-lb.) whole fresh turkey*
4 tablespoons Creole seasoning
Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350° over a medium-low flame according to manufacturer's instructions (about 45 minutes). Meanwhile, remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Loosen and lift skin from turkey with fingers, without totally detaching skin; spread 1 Tbsp. Creole seasoning under skin. Carefully replace skin. Sprinkle 1 Tbsp. Creole seasoning inside cavity; rub into cavity. Sprinkle outside of turkey with remaining 2 Tbsp. Creole seasoning; rub into skin. Let turkey stand at room temperature 30 minutes. Place turkey on fryer rod. Carefully lower turkey into hot oil with rod attachment. Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165° (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300° and 325°). Remove turkey from oil; drain and let stand 30 minutes before slicing.
Makes 8 servings
*Frozen whole turkey, thawed, may be substituted.
From Southern Living November 2011
Apple-Bourbon Turkey and Gravy
4 cups apple juice
1 cup bourbon
1/2 cup firmly packed light brown sugar
1 (12- to 15-lb.) whole fresh turkey*
Cheesecloth
Kitchen string
4 celery ribs
4 large carrots
3 small apples, quartered or halved
1 large onion, sliced
1/4 cup butter
1/4 cup all-purpose flour
1/2 cup chicken broth (optional)
Stir together apple juice and next 2 ingredients, stirring until sugar dissolves. Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey in a large roasting pan. Dip cheesecloth in apple juice mixture. Wring dry. Cover turkey with cheesecloth; pour apple juice mixture over cheesecloth, coating completely. Cover and chill 12 to 24 hours, basting occasionally with marinade. Preheat oven to 325°. Remove turkey from pan, discarding cheesecloth and reserving 3 cups marinade. Sprinkle cavity with desired amount of salt; rub into cavity. Sprinkle desired amount of salt and freshly ground pepper on skin; rub into skin. Tie ends of legs together with string; tuck wingtips under. Arrange celery and next 3 ingredients in a single layer in bottom of roasting pan. Place turkey, breast side up, on celery mixture; pour reserved marinade over turkey in pan. Bake at 325° for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165°, basting every 30 minutes with pan juices and shielding with aluminum foil after 2 hours and 30 minutes to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes. Transfer turkey to a serving platter, reserving 2 1/2 cups pan drippings. Pour reserved drippings through a fine wire-mesh strainer into a large measuring cup, discarding solids. Melt butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add drippings, and bring to a boil. Reduce heat to medium, and simmer, stirring mixture occasionally, 5 minutes or until gravy thickens. Add up to 1/2 cup chicken broth for desired consistency, if desired. Stir in salt and freshly ground pepper to taste. Serve turkey with warm gravy.
*Frozen whole turkey, thawed, may be substituted.
Makes 8 servings
Southern Living November 2011
Citrus-Grilled Turkey Breast
1 (5- to 6-lb.) skin-on, bone-in turkey breast
1/4 cup chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 tablespoon lemon zest
2 tablespoons olive oil
1 teaspoon freshly ground pepper
2 teaspoons salt
Let turkey breast stand at room temperature 30 minutes; rinse with cold water, and pat turkey dry. Stir together parsley, next 4 ingredients, and 1 tsp. salt. Loosen and lift skin from turkey without totally detaching skin, and rub parsley mixture under skin. Replace skin. Sprinkle cavity with 1/2 tsp. salt; rub into cavity. Sprinkle remaining 1/2 tsp. salt on skin; rub into skin. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place turkey over lit side, and grill, without grill lid, 4 minutes on each side or until golden brown. Transfer turkey to unlit side, and grill, covered with grill lid, 2 to 2 1/2 hours or until a meat thermometer inserted into thickest portion registers 165°. Remove from heat, and let stand 30 minutes before slicing.
Makes 6 servings
Southern Living November 2011
Apple-Cider Brined Turkey with Savory Herb Gravy
Brine:
8 cups apple cider
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2/3 cup kosher salt
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2/3 cup sugar
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1 tablespoon black peppercorns, coarsely crushed
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1 tablespoon whole allspice, coarsely crushed
8 (1/8-inch-thick) slices peeled fresh ginger
6 whole cloves
2 bay leaves
1 (12-pound) fresh or frozen turkey, thawed
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2 oranges, quartered
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6 cups ice
Remaining ingredients:
4 garlic cloves
4 sage leaves
4 thyme sprigs
4 parsley sprigs
1 onion, quartered
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1 (14-ounce) can fat-free, less-sodium chicken broth
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2 tablespoons unsalted butter, melted and divided
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1 teaspoon freshly ground black pepper, divided
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1/2 teaspoon salt, divided
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To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 500º.
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
Reduce oven temperature to 350º.
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.
Note: Nutritional analysis includes Savory Herb Gravy.
Classic Roast Turkey
1 turkey (10 to 30 lb.; see notes)
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Melted butter or olive oil
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Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for classic gravy. Rinse turkey inside and out; pat dry. Rub turkey all over with butter. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.) Roast in a regular or convection oven until thermometer registers 160°. (See below for times and temperatures.) If turkey is unstuffed, tip slightly to drain juices from body cavity into pan. Transfer turkey to a platter. Let stand in a warm place, uncovered, for 20 to 30 minutes, then carve. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450° oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes. Serve with Classic Gravy.
Oven-roasted turkey: temperatures and times:
For a 10-13 lb. turkey (weight with giblets): Bake in a 350° oven for 1 1/2-2 1/4 hr.
For a 14-23 lb. turkey (weight with giblets): Bake in a 325° oven for 2-3 hr.
For a 24-27 lb. turkey (weight with giblets): Bake in a 325° oven for 3-3 3/4 hr.
For a 28-30 lb turkey (weight with giblets): Bake in a 325° oven for 3 1/2-4 1/2 hr.
Classic Gravy
Pan juices from the turkey and roasting pan
1/4 cup dry white wine
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4 tablespoons unsalted butter
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1/2 cup all-purpose flour
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5 cups turkey or chicken broth
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1 teaspoons kosher salt
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1/4 teaspoon black pepper
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Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.
Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving.
Real Simple November 2006