Fred's Recipes

Recipe From: Food Network 2016

Prep time:40 minutes
Cook time:3 hours 45 minutes

Ingredients

Turkey

• 1 12-14 lb Turkey, Thawed
• Kosher Salt and Fresh Ground Pepper
• 1/2 Onion, Quartered
• 1/2 Bulb Fennel, Trimmed and Cut into Chunks
• 1 Apple, Cut into Chunks
• 3 Sprigs Thyme
• 1 Tbsp Chopped Thyme Leaves
• 1 Lemon, Zest Grated, Halved
• 1 1/2 Sticks (12 Tbsp) Unsalted Butter
• 1 750-ml Bottle Dry Prosecco or Champagne
• 3 Tbsp Chopped Fresh Herbs (Such as Tarragon, Chives, and/or Parsley), for the Gravy

Gravy

• 10 Tbsp Unsalted Butter
• Turkey Neck and Giblets (Liver Discarded)
• 1 Onion Quartered
• 1 Carrot, Chopped
• 1 Stalk Celery, Chopped
• 3 Sprigs Thyme or Rosemary
• 2 Bay Leaves
• 1/2 Cup Dry White Wine or Prosecco
• 8 Cups Low-Sodium Chicken or Turkey Stock
• 3/4 Cup All-Purpose Flour
• Turkey Pan Drippings
• Kosher Salt and Freshly Ground Pepper

Directions

Turkey

1. Position an oven rack in the lowest position (remove the other racks); preheat to 350ºF.  Remove the neck and giblets from the turkey and set aside for the gravy.  Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper.  Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves.  Tie the legs together with kitchen twine.  Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.  Let sit at room temperature while you make the lemon-thyme butter.
2. Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme.  Let cool slightly, then brush all over the turkey.  Transfer to the oven and roast 1 hour.  Meanwhile, start your gravy. (Use 1/2 cup of your prosecco for the gravy).
3. After the turkey has roasted 1 hour, pour the remaining prosecco all over the turkey (about 2 1/2 cups).  Continue roasting, basting with the pan drippings every 30 minutes, until skin is golden brown and a thermometer inserted into the thigh registers 165ºF, 1 1/2 to 2 more hours.
4. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.  Stir the herbs into the finished gravy.

Gravy

1. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat.  Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes.  Add the onion, carrot, clery, herb sprigs and bay leaves; stir to coat.  Add the wine and bring to a boil, scrapin up any browned bits from the bottom of the pan.  Cook until reduced by half, 2 to 3 minutes.  Add the broth, ruduce the heat to low and simmer about 1 hour.  Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan.  You should have 7 cups stock – if you’re short, add more broth.
2. Melt the remaining 8 tablespoons butter in the reserved suacepan over medium heat.  Add the flour and whisk until smooth and bubbling, about 2 minutes.  Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickend, about 10 minutes.  Set aside until the turkey is done.
3. Pour the turkey pan drippins into a fat separator and let stand until the fat rises to the top.  Discard the fat (or drizzle on your stuffing).  Whisk the defatted drippings into the gravy; season with salt and pepper.  Simmer until desired thickness, 5 to 15 minutes.

Recipe From: Food Network 2016 Jeff Mauro’s

Prep time:5 minutes
Cook time:15 minutes

Ingredients

• 1 12-14 lb Fresh Amish Turkey
• Kosher Salt and Freshly Ground Pepper
• 1/2 Tsp Granulated Garlic
• 6 Fresh Bay Leaves
• 2 Sprigs Thyme, Leaves Removed
• 1 Sprig Rosemary, Leaves Removed
• Grated Zest of 1 Orange
• 1 Stick Unsalted Butter, Melted, for Brushing

Directions

1. Two days before roasting, rinse, clean and dry the turkey thoroughly.  In a food processor, pulse 2 tablespoons salt, 1/2 teaspoon pepper, the granualated garlic, bay leaves, thyyme, rosemary and orage zest unti uniform but still coarse, about 10 times.  Rub the inside of the turkey with the salt mix, then carefully slip your fingers under the breast skin and rub a liberal amount under the skin.  Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg.  Repeat on the other side.
2. Place the bird in a large zip-top bag or brining bag.  (If neither is available, cover with plastic wrap.)  Place the bird breast-side up on a wire rack on a sheet pan and then place in the fridge away from any raw food (on a lower shelf).  Leave in the fridge for 2 days.
3. The night before cooking, remove the turkey from the fridge and take it out of the plastic.  The skin should be mostly dry and the salt should be dissolved; if any large patches of moisture are present, whipe with paper towels.  Place back in the fridge, uncovered, for another 8 hours to dry out completely.
4. On the day of, take the turkey out of the fridge 1 hour before cooking.  Preheat the oven to 425ºF.  Fit a roastin pan with a wire V-rack.  Put the turkey on the rack and brush with one-quarter of the melted butter.  Roast 30 minutes.  Turn the heat down to 325ºF and continue roastin, basting occasionally with the remaining melted butter, until a thermometer inserted into the thigh registers 165ºF, about another 2 hours.  Let the turkey rest 30 to 45 minutes before carving.

Recipe From: Food & Wine 2016 Anthony Bourdain

Prep time:15 minutes
Cook time:2 hours 45 minutes

Ingredients

Business Turkey

• One 14 lbs Turkey, Neck Reserved for Stock and Giblets Reserved for Stuffing
• 3 Tbsp Unsalted Butter, Melted
• Kosher Salt and Pepper

Turkey Stock

• 5 Lbs Turkey Wings and Necks, Plus the Reserved Necks from 2 Turkeys
• 2 Tbsp Extra-Virgin Olive Oil
• Kosher Salt and Pepper
• 1/2 Cup Dry White Wine
• 2 Celery Ribs, Finely Chopped
• 1 Yellow Onion, Finely Chopped
• 1 Carrot, Finely Chopped
• 5 Thyme Sprigs

Turkey Sauce

• 3 Quarts Turkey Stock
• 2 Cups Dry Red Wine
• 2 Shallots, Coarsely Chopped
• 1 Stick Unsalted Butter
• 1/2 Cup All-Purpose Flour
• 1/4 Cup Reserved Turkey Pan Drippings from Turkey Stock
• 1 Tsp Asian Fish Sauce, Plus More for Seasoning
• 1/4 Tsp Worcestershire Sauce, Pluse More for Seasoning
• Kosher Salt and Pepper

Directions

Business Turkey

1. Preheat the oven to 425ºF.  Set a V-shape rack in a roasting pan.  Brush the turkey all over with the butter and season with salt and pepper.  Set the turkey in the rack breast side up and add 2 cups of water to the pan.
2. Roast the turkey for about 2 hours, basting occassionally, until golden and an instant-read thermometer instered in the inner thigh registers 165ºF.
3. Transfer the turkey on the V rack to a baking sheet and let rest for 30 minutes.
4. Pour the pan drippings into a bowl and reserve for the stuffing.  Carve the turkey, arrange on a platter and serve.

Turkey Stock

1. Preheat the oven to 425ºF.  In a flameproof roasting pan, rub the turkey wings and necks with olive oil.  Season with salt and pepper.  Roast for about 45 minutes, until golden brown, stirring halfway through.  Transfer the turkey wings and necks into a large pot.  Scrape the pan drippings into a heatproof bowl, cover and refrigerate (to use for the gravy)
2. Set the roasting pan over moderate heat and add the wine.  Cook, stirring to release the browned bits in the pan, until the wine is reduced by half, about 2 minutes.  Scrape the liquid into the pot and add the celery, onion, carrot, thyme and 8 quarts of water.  Bring to a simmer, skimming off any foam as it rises to the surface.  Cook over moderate heat until reduced by half, about 2 hours.  Strain the stock into a large heatproof bowl and cool to room termperature.
3. The stock can be refrigerated for 4 days or frozen for up to 1 month.

Turkey Sauce

1. In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer.  Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes.  Strain the stock into a large bowl.  Wipe out the saucepan.
2. Melt the butter in the saucepan.  Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes.  Whisk in the strained stock and the reserved turkey pan drippins and bring to a simmer.  Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes.  Stri in the 1 teaspoon of fish sauce and 1/4 teaspoon of Worcestershire sauce and season with salt and pepper.  Add more fish sauce and Worcestershire sauce to taste.  Serve hot.
3. The gravy can be refrigerated for 3 days or frozen for up to 1 month.

Recipe From: Food & Wine 2015

Prep time:40 minutes
Cook time:3 hours 30 minutes

Ingredients

• One 12-14 lb Turkey, Rinsed and Patted Dry
• Kosher Salt and Black Pepper
• 2 Sticks Unsalted Butter
• 1/2 Cup Distilled White Vinegar
• 1/3 Cup Minced Chipotle Chiles in Adobo
• 2 Tbsp Minced Garlic
• 1 Tbsp Dried Oregano
• 1 Tbsp  Chopped Thyme
• 4 Sprigs Thyme
• 1 Head of Garlic, Halved Crosswise
• 1 Lime, Quartered
• 3 Oregano Sprigs
• 3 Cups Chicken Stock or Low-Sodium Broth

Directions

1. Season the turkey inside and out with salt and pepper.  Transfer to a rack set in a roasting pan and let come to room temperature.
2. Meanwhile, preheat the oven to 400ºF.  In a medium saucepan, melt the  butter.  Whisk in the vinegar, chipotles, minced garlic, dried oregano and chopped thyme; let cool slightly.  Transfer half of the chipotle butter to a small bowl and refrigerate until spreadable, about 20 minutes.
3. Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs.  Stuff the turkey cavity with the head of garlic, the lime wedges, and the thyme and oregano sprigs.  Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry.  Soak the cheesecloth in the remaining chipotle butter and drape it over the breast and legs; pour any remaining butter on top.
4. Roast the turkey for about 30 minutes.  Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read termometer inserted in the inner thigh registers 165ºF.
5. Carefully peel the cheesecloth off the turkey.  Transfer the turkey to a board and let rest for 30 minutes.  Skim the fat off the pan juices and transfer to a gravy bowl.  Carve the turkey and serve with the pan juices.

Recipe From: Food & Wine 2015

Prep time:40 minutes
Cook time:3 hours 30 minutes

Ingredients

• One 12-14 lb Turkey, Rinsed and Patted Dry
• Kosher Salt and Black Pepper
• 1 1/2 Sticks Unsalted Butter
• 1/2 Cup Plus 2 Tbsp Soy Sauce
• 1/2 Cup Plus 2 Tbsp Toasted Sesame Oil
• 1/2 Cup Minced Scallions
• 6 Whole Scallions
• 1/4 Cup Light Brown Sugar
• 3 Tbsp Finely Grated Peeled Fresh Ginger
• 3-Inch Piece of Ginger, Thinly Sliced
• 1 Tsp Crushed Red Pepper
• 3 Cups Chicken Stock or Low-Sodium Broth

Directions

1. Season the turkey inside and out with salt and pepper.  Transfer to a rack set in a roasting pan and let come to room temperature.
2. Meanwhile, preheat the oven to 400ºF.  In a medium saucepan, melt the  butter.  Whisk in the soy sauce, sesame oil, minced scallions, sugar, grated ginger, and crushed red pepper; let cool slightly.  Transfer half of the flavored butter to a small bowl and refrigerate until spreadable, about 20 minutes.
3. Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs.  Stuff the turkey cavity with the whole scallions and sliced ginger.  Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry.  Soak the cheesecloth in the remaining flavored butter and drape it over the breast and legs; pour any remaining butter on top.
4. Roast the turkey for about 30 minutes.  Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read termometer inserted in the inner thigh registers 165ºF.
5. Carefully peel the cheesecloth off the turkey.  Transfer the turkey to a board and let rest for 30 minutes.  Skim the fat off the pan juices and transfer to a gravy bowl.  Carve the turkey and serve with the pan juices.