Author: slvrtear

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.

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 1/2 Tbsp Finely Grated Grapefruit Zest
• 1/4 Cup Fresh Grapefruit Juice
• 1 1/2 Tbsp Finely Grated Orange Zest
• 1/4 Cup Fresh Orange Juice
• 1 1/2 Tbsp. Finely Grated Lemon Zest
• 3 Tbsp. Fresh Lemon Juice
• 4 Garlic Cloves, Finely Grated
• 1 Tbsp Minced Thyme
• 5 Sprigs Thyme
• 1/2 Grapefruit, Cut Into Wedges
• 1/2 Orange, Cut Into Wedges
• 1 Lemon, Cut Into Wedges
• 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 citrus zests and juices along with the garlic and minced thyme; let cool slightly.  Transfer half of the citrus butter to a small bowl and refrigerate until spreadable.
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 thyme sprigs and the grapefruit, orange and lemon wedges.  Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry.  Soak the cheesecloth in the remaining citrus 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; 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 To Love 2018

 

Prep time:35 minutes
Cook time:3 Hours 15 minutes

Ingredients

Turkey

• 1 Whole Turkey (10 1/2 lbs)
• 5 Tbsp Butter, Melted
• 1/4 Cup Fresh Thyme

Almond Stuffing

• 5 Tbsp Butter
• 2 Medium Onions, Chopped
• 2 Crushed Garlic Cloves
• 11 oz Ground Turkey
• 1 1/4 Cups Toasted Flaked Almonds
• 1/2 Cup Fresh Flat-Leaf Parsley, Finely Chopped
• 2 Tbsp Lemon Zest
• 1/4 Cup Lemon Juice

Gravy

• Turkey Pan Juices
• 6 Cups Salt-Reduced Chicken Broth, Approximately
• 1/3 Cup All-Purpose Flour

Directions

Almond Stuffing

1. Heat 5 tablespoons butter in a small frying pan over low heat.  Add 2 medium chopped onions, 2 crushed garlic cloves and 11 ounces ground turkey; cook, stirring, until turkey is cooked through.  Transfer to a large bowl, add 1 1/4 cups toasted flaked almonds, 1/2 cup finely chopped fresh flat-leaf parsley, 2 tablespoons lemon zest and 1/4 cup lemon juice.  Season and mix well.

Turkey

1. Preheat oven to 350ºF
2. Discard neck from turkey.  Fill cavities with stuffing.  Tie legs together with kitchen string; tuck wings under turkey.  Place turkey on greased rack in a large flameproof roasting pan.
3. Combine butter and thyme in a medium bowl.  Brush half the butter mixture all over the turkey; sprinkle with salt.  Pour 2 cups of the broth into the dish.  Cover dish tightly with two layers of greased foil.
4. Roast turkey for 1 hour 20 minutes.  Remove foil; brush turkey with remaining butter mixture.  Roast, covered with foil, for 1 hour.  Remove foil; roast for 20 minutes or until browned and cooked through.  (Check liquid in base of dish during cooking; the pan juices need to brown, but not burn.  You may need to drain excess liquid if it’s not coloring or add extra water or broth if drying out too much or burning.)  Transfer turkey to platter, cover with foil; let rest for 15 minutes before carving.
5. Carve turkey legs and thighs, then breast; serve turkey pieces with gravy.

Gravy

1. Meanwhile, pour pan juices from dish into a large measuring cup; let stand for 5 minutes or until fat has risen to the surface.  Skim off 2 tablespoons of the fat from the juices, return fat to baking dish.
2. Skim and discard remaining fat from juices.  Top up pan juices in measuring cup with enough of the remaining chicken broth to make 4 cups.
3. Place baking dish over medium heat, add flour; cook, stirring, until mixture bubbles and is well browned.  Gradually stir in pan juices; cook, stirring until mixture boils and thickens.  Season to taste.
4. Strain gravy into a heatproof measuring cup.

Recipe From: Fine Cooking 2019

 

Prep time:4 hours
Cook time:2 hours+

Ingredients

Maple-Brined Turkey Breast

• 1 1/2 Cups Pure Maple Syrup
• 1 Cup Firmly Packed Light Brown Sugar
• 3/4 Cup Soy Sauce
• 2 3/8 oz. Fine Sea Salt (1/4 Cup if Using La Baleine Brand)
• 6 Cloves Garlic, Smashed and Peeled
• 3 Dried Bay Leaves
• 1 Tsp. Whole Black Peppercorns
• 1 7-8lb Bone-In, Skin-On, Turkey Breast, Trimmed of Excess Fat

Mushroom Gravy

• 2 oz. (4 Tbsp.) Unsalted Butter
• 1 Tbsp. Olive or Canola Oil
• 1/4 Cup Finely Chopped Shallot
• 8 oz Mixed Fresh Mushrooms, Finely Chopped (About 2 Cups)
• 4 Cups Unsalted Turkey or Chicken Stock
• 3 Tbsp. Dry Sherry
• 3 Tsp. Cornstarch
• 1 Tbsp. Thinly Sliced Fresh Chives
• 1 Tbsp. Chopped Fresh Flat-Leaf Parsley
• 1 Tbsp. Chopped Fresh Tarragon
• Freshly Ground Black Pepper

Directions

Maple-Brined Turkey Breast

1. Combine the maple syrup, sugar, soy sauce, salt, garlic, bay leaves, and peppercorns in a 5- to  6-quart pot.  Add 3 quarts water and simmer until the sugar and salt dissolve.  Cool completely.  Place the turkey breast in the pot, skin side down (it’s OK if some of the backbone sticks out).  Refrigerate, loosely covered, for at least 4 hours and up to 18 hours.
2. Poisition an oven rack in the lower third of the oven, and heat the oven to 350ºF.
3. Remove the turkey breast from the brine, rinse it well, and pat dry with paper towels.  Discard the brine.  Place the breast skin side up on a rack in a roasting pan.  Roast until the skin is golden brown and an instant-read theremometer registers 160ºF in the thickets area of the breast, about 2 hours (begin checking earlier if your bird is on the smaller side).  If the skin is overbrowning, cover the breast loosely with aluminum foil.
4. Transfer to a carving board, tent with foil, and let rest for 15 to 20 minutes.
5. Carve the turkey breast, and serve with gravy.

Mushroom Gravy

1. Heat 2 Tbsp. of the butter and the oil in a 12-inch skillet over medium heat.  Add shallot and cook, stirring, until soft but not brown, 1 to 2 minutes.
2. Add the mushrooms, season lightly and with salt, and cook, stirring infrequesntly, until any liquid they release has evaporated and they are well browened, 5 to 6 minutes.
3. Add the stock and sherry, and cook over high heat until reduced to about 2 1/2 cups, about 15 minutes.  (The gravy can be prepared to this point up to 2 days ahead.  Refrigerate and reheat gently before proceeding.)
4. If pre-prepped, bring the gravy to a simmer over medium-low heat.  Mix the cornstarch with 3 tablespoons water.  Stir this mixture into the gravy, a little at a time, until thickened to your liking.  (You may not need it).
5. Whisk in the remaining 2 tablespoons of butter, the chives, parsley, and tarragon, and season to taste with salt and pepper.

Recipe From: Real Simple 2019

 

Prep time:35 minutes
Cook time:10 Hours, 50 minutes (Includes 8 Hours Chilling)

Ingredients

No-Baste Roast Turkey

• 1 12-14lb Whole Turkey, Cut Into 8 Pieces
• 1/4 Cup Kosher Salt
• 3 Tbsp. Light Brown Sugar
• 1 Tsp Paprika
• 8 STalks Celery
• 4 Medium Carrots, Halved Lengthwise
• 2 Large Yellow Onions, Cut Into Wedges
• 1/2 Bunch Fresh Thyme Sprigs
• 4 Tbsp. Unsalted Butter, Melted

Golden Gravy

• Reserved Vegetables and Drippings
• 3 Cups Chicken Broth, Divided
• 3 Tbsp. Cornstarch
• 2 Tbsp. Unsalted Butter
• 1 Tsp. Apple Cider Vinegar
• 1/4 Tsp Kosher Salt
• 1/4 Tsp Freshly Ground Black Pepper

Directions

No-Baste Roast Turkey

1. Place 2 wire racks inside 2 rimmed baking sheets.  Divide turkey pieces evenly between racks.  Stir together salt, sugar, and paprika in a small bowl, using your fingers to ensure sugar is fully incorporated.  Sprinkle mixture evenly over turkey pieces.  Refrigerate, uncovered, at least overnight and up to 24 hours.
2. Remove turkey from refrigerator; let stand at room temperature for 1 hour.
3. Meanwhile, preheat oven to 375ºF with racks in upper and lower thirds.  Lift racks with turkey pieces off baking sheets; pat turkey dry with paper towels (do not rinse) and arrange, skin side up, on racks again.  Pour off and discard any liquid from baking sheets and wipe dry.  Divide celery, carrots, onions, and thyme between baking sheets.  Set racks with turkey inside baking shets again and brush turkey evenly with butter.
4. Roast turkey until a thermometer instered in thickets portion of breasts and thights (without touching bone) registers 165ºF, 60 to 70 minutes, rotating baking sheets from top to bottom halfway through.  Remove baking sheets from oven and let turkey rest on wire racks, tented with foil, at least 15 minutes and up to 2 hours.  Reserve vegetables and drippings for gravy.

Golden Gravy

1. Set a colander or a fine-mesh strainer over a large bowl.  Scrape vegetables and drippings from reserved baking sheets into colander.  Discard vegetables.  Pour 1/2 cup broth onto each baking sheet, carefully scraping up any browned bits; add to drippings in bowl.
2. Pour drippings into a fat separator or a tall, narrow container.  Let stand for 10 minutes.  Skim off fat and discard.  Transfer remaining drippings to a medium saucepan.  Add remaining 2 cups broth and bring to a boil over medium-low.
3. Meanwhile, whisk cornstarch and 3 tablespoons cold water in a small bowl until smooth.  Slowly whisk cornstarch mixture into simmering broth and cook until gravy coats the back of a spoon, about 1 minute.  Whisk in butter and vinegar; season with salt and pepper.
4. Remove from heat and cover to keep warm until ready to serve.