Turkey Talk

 OK. Thanksgiving season is upon us. You're either yaying or wigging out. I'm kind of both. 

I've been hosting Thanksgiving for many years now. So, I'm presenting my tips for a fabulous turkey. I mean, look at this yummy plate! 

You too can make this deliciousness happen!

Be sure to read this well ahead of Thanksgivng. Fresh and frozen large turkeys should be hanging out in your fridge at least five days before the day of eating them so that they defrost properly. Even the fresh turkey I purchase is partially frozen from the store. Yours may be, too! Also, this recipe has a dry brine that needs to be applied two days before roasting. DO NOT RINSE THE BRINE BEFORE ROASTING.

When defrosting the turkey, make sure you put it on a large plate or a baking sheet. They leak as they defrost and it ain't pretty. Also, not appetizing is when you unwrap the turkey from its packaging. You will discover the curious gizzards and innards. You can find ways to prepare these items elsewhere or you can discard them. Whatever you prefer. 

You may find while cleaning the bird that a weird plastic thing is inside of him. This is heat resistant and can stay put when roasting. Trust and believe I researched this A LOT, because no recipes ever mentioned it and when I first made a turkey I asked Jesus and Google for hours what the heck is this thing?!? 

Be sure to dry the bird after rinsing him from the packaging.

I always roast the turkey upside down. I did this the very first time I was in charge of the turkey cooking, unbeknownst to moi that  it was in fact upside down. My aunt pointed out it was upside down and declared it was the best turkey she's ever had. All in attendance agreed it was the best, so I always roast it upside down.

I use Ina Garten's Accidental Turkey recipe from "Barefoot Contessa: Foolproof."

I'm listing the recipe as it appears in the cookbook, which is for a 12-14 pound turkey. But, I never make a turkey smaller than 18 pounds for Thanksgiving, and in fact last year the bird in question weighed in at about 23 lbs. For the larger turkey, I do 45 minutes at 450 degrees as the recipe states. Once the temp is lowered to 325 degrees, I leave the turkey in for an hour and a half to two hours instead of just an hour for the 12-14 pound turkey. 

Likewise, I made a smaller turkey last week at 9 pounds. I still do the 45 minutes at 450 degrees, but then it only needed 45 minutes at the 325 degree mark.

These times will vary based on your oven and also if you use a fresh or frozen turkey and how well defrosted your turkey is.

A meat thermometer is your friend when making a turkey for sure. It should reach 165 degrees when done. You must let the turkey rest covered under aluminum for at least 20-30 minutes, but honestly I let mine rest for a good hour while other sides are roasting and the happy hour is on its way. 

This recipe ALWAYS makes my smoke detectors sound off during the high temperature portion of roasting. Be sure to clean your oven before Thanksgiving, and open windows to let air in.

In addition to onion, lemon and thyme, I also stuff my turkey with fresh parsley and fresh rosemary. With the larger turkey, I also adjust the seasonings and butter accordingly. I use a whole stick for the gigantic bird. I am convinced the brine and the boatloads of butter are key to turkey success.

I will also provide my tips for making gravy after the turkey recipe.

Enjoy!

Accidental Turkey

From "Barefoot Contessa: Foolproof"

Serves 10

Kosher salt

1Tbsp. minced fresh rosemary leaves

Grated zest of 1 lemon

1 (12-14 lb.) turkey

1 large yellow onion, unpeeled and cut in eighths

1 lemon, quartered

8 sprigs fresh thyme

4 Tbsp. (1/2 stick) unsalted butter, melted

Freshly ground black pepper

Two to three days before you plan to roast the turkey, combine 3 Tbsp. salt, the rosemary and the lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Sprinkle 1 Tbsp. of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch and drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one to two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent. 

Preheat the oven to 450 degrees. Be sure your oven is very clean!

Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.

Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees and roast it for another hour, until 165 degrees for the breast and 180 degrees in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey lightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.

Turkey Gravy

Makes 6 to 8 cups

Pan drippings

3 packs (.87 ounces) McCormick's turkey gravy mix

3 Tbsp. flour

6 to 8 cups turkey broth, chicken broth or water

Place roasting pan with turkey drippings over two burners on medium-low heat. Add flour. Whisk for a minute or two. Add gravy mix packs and broth. Raise heat to medium high. Whisk for 5 to 10 minutes until gravy is your desired consistency. Place a strainer over a clean medium sauce pan. Gently pour the gravy through the strainer for a smooth gravy. Cover and keep warm over low heat until ready to serve.