Perfect Roast Turkey with Best-Ever GravyShare this recipe with your friends!From Thanksgiving 101 (Broadway Books), by Rick RodgersAfter trying every turkey roasting method under the sun, this is the one I come back to, and the one I always teach at my cooking classes. I am giving instructions for an average-sized 18-pound turkey, but the instructions can be adjusted depending on the size of your bird.
Position a rack in the lowest position of the oven and preheat to 325° F. Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the turkey’s neck skin to the back. Fold the turkey’s wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of turkey stock into the bottom of the pan. Roast the turkey, basting all over every 30 minutes with the juices in the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180° F degrees and the stuffing is at least 160° F, about 4-1/4 hours. (See below for estimated roasting times.) Whenever the drippings evaporate, add broth to moisten them (about 1-1/2 cups at a time). Remove the foil during the last hour to let the skin brown. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350° F. Drizzle 1/2 cup of turkey broth over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes. Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or measuring cup. Let stand 5 minutes; then skim off and reserve the clear yellow fat that rises to the top. Measure 3/4 cup fat, adding melted butter, if needed. Add enough turkey broth to the skimmed drippings to make 8 cups. Place the roasting pan over two stove burners on low heat and add the turkey fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about two minutes. Whisk in the turkey broth and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour flavor remains, about five minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy alongside. Makes about 18 Servings with about 7 cups of gravy
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