{"id":491,"date":"2019-12-03T10:09:42","date_gmt":"2019-12-03T10:09:42","guid":{"rendered":"http:\/\/ramimarcus.com\/Recipes\/?p=491"},"modified":"2020-11-28T08:39:46","modified_gmt":"2020-11-28T08:39:46","slug":"thanksgiving-turkey-w-gravy","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/Recipes\/thanksgiving-turkey-w-gravy\/","title":{"rendered":"Thanksgiving Turkey"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<ul>\n<li>1 Turkey<\/li>\n<li>2 onions, roughly chopped<\/li>\n<li>3 ribs celery, roughly chopped<\/li>\n<li>2 large carrots, roughly chopped<\/li>\n<li>8 cloves of garlic<\/li>\n<li>8tbsp+ salted butter (1 stick)<\/li>\n<li>1 bunch each of rosemary, sage, thyme, oregano.<\/li>\n<li>kosher salt, pepper<\/li>\n<li>3-4c stock<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<h3>The day before:<\/h3>\n<ol>\n<li>Brine the turkey, if desired. Shoot for 18 hours in the brine, but no more than 24.\n<ol>\n<li>1\/2c salt per gallon of water.\u00a0 (1c per gallon if you&#8217;re brining for &lt;6 hours.)<\/li>\n<li>1c cider per galllon<\/li>\n<li>Handful of herbs and some chopped garlic<\/li>\n<li>Bring above to a boil then let cool before using.<\/li>\n<li>Use <a href=\"https:\/\/www.amazon.com\/gp\/product\/B003U6A3EY\/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&amp;psc=1\">zip-loc XL bags (10 gallon)<\/a>, which are literally perfect for brining and cost less than half as much.<\/li>\n<\/ol>\n<\/li>\n<li>Prepare the compound butter: 1 tbsp each of finely chopped rosemary, thyme, and sage.\u00a0 You will use the remaining herbs whole tomorrow.<\/li>\n<li>Prepare the vegetables: Cut the onion, celery, carrots, and garlic into large pieces.\u00a0 Aim for about 1 cup of each.\u00a0 This saves some time tomorrow when you&#8217;ll likely want to get the bird started early.<\/li>\n<li>Prepare the turkey:\n<ol>\n<li>Rinse the turkey inside and out with cold water.\u00a0 Dry thoroughly with paper towels.<\/li>\n<li>Season the entire cavity liberally with kosher salt and pepper.\u00a0 Add a handful of the chopped aromatic vegetables, and about a third of the whole herbs.<\/li>\n<li>Push under the skin to separate it from the breast.\u00a0 This can be a little tough, but push your fingertips as far as they can go and wave back and forth, breaking the fascia that binds the skin.\u00a0 With a little effort you will slowly work your way across the breast.\u00a0 Do this from the head and tail.<\/li>\n<li>Using about half the butter, spread it around under the skin of the breast, including down the sides.<\/li>\n<li>Flip the bird and repeat. Reserve enough of the butter to baste once near the end of cooking.\u00a0(Don&#8217;t flip it back &#8211; you will start off baking breast side down.)<\/li>\n<\/ol>\n<\/li>\n<li>Prepare the pan:\n<ol>\n<li>Add the remaining aromatic vegetables to the pan.<\/li>\n<li>Add the remaining herbs to the pan.<\/li>\n<li>Add stock until it is half an inch or so deep.\u00a0 This helps moisten the turkey during roasting and also will help make an awesome gravy.<\/li>\n<li>Place the turkey onto the rack breast side down, then tent with foil.<\/li>\n<li>Place in the fridge until tomorrow morning!<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<h3>Roast<\/h3>\n<ol>\n<li>Preheat the oven to 325F.<\/li>\n<li>Insert probe into the deepest part of the turkey breast, without touching bone.\u00a0 This is worth getting right, so watch a video to be sure.\u00a0 Note starting temperature and time.<\/li>\n<li>Roast for approximately 1\/2 the time expected, then remove the foil tent, flip the turkey, and retent.<\/li>\n<li>About an hour before the turkey is done (calculate using your starting temp and time):\n<ol>\n<li>Remove the foil to let the skin brown.<\/li>\n<li>Melt the remaining compound butter in the microwave, and baste the skin with a pastry brush.<\/li>\n<\/ol>\n<\/li>\n<li>Continue to cook at 325F until internal temperature of the deep breast is 165.\u00a0 This will take approx. <strong>20m per pound<\/strong>.<\/li>\n<li>Allow the cooked turkey to rest<strong> at least 30m<\/strong> before carving to let juices be pulled back into the meat, or you risk leaving a lot of juiciness on the cutting board.<\/li>\n<li>While the turkey rests, make the gravy.<\/li>\n<li>Get a sharp knife and <a href=\"https:\/\/www.youtube.com\/watch?v=939uGzs484M\">carve the turkey<\/a>.<\/li>\n<\/ol>\n<h3>Make the gravy<\/h3>\n<ol>\n<li>Pour the pan drippings into a bowl.\u00a0 Let sit for a few minutes, then skim the fat off the top with a spoon.\u00a0 There will be a lot of it.<\/li>\n<li>Add this to an equal amount of stock.<\/li>\n<li>Bring to a simmer until turkey is finished resting.<\/li>\n<li>If necessary, you might want to <a href=\"https:\/\/ramimarcus.com\/Recipes\/basics\/roux-and-slurry\/\">thicken the gravy with a slurry<\/a>.<\/li>\n<\/ol>\n<p>NOTES:<\/p>\n<ul>\n<li>I do not baste, except at the very end.\u00a0 Uncovering the turkey repeatedly outweighs any good that basting might do, not to mention opening the oven several times.<\/li>\n<li>I do not tie the legs of the turkey together.\u00a0 It&#8217;s not necessary, and may even block some of the heat circulating into the cavity.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Refined over several Thanksgivings, this is my process for roasting a Thanksgiving turkey.<\/p>\n","protected":false},"author":1,"featured_media":836,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[52],"class_list":["post-491","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-course","tag-turkey"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/comments?post=491"}],"version-history":[{"count":13,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/491\/revisions"}],"predecessor-version":[{"id":839,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/491\/revisions\/839"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media\/836"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media?parent=491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/categories?post=491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/tags?post=491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}