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The secret to this exceptional bird is an old-fashioned, inexpensive, enameled metal oval roaster with a lid, found in most supermarkets. Uncover the pan at the end to crisp the skin.
This recipe has been adapted from the 2011 Gourmet Live Holiday Special Edition.
Ingredients
For the turkey
- One 11- to 12-pound turkey at room temperature for 1 hour, neck, giblets (excluding liver), and wing tips reserved for stock
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 medium-sized onion
- 1 bunch thyme
- 5 tablespoons butter, melted
- 1 cup water
For the gravy
- 2 cups hot turkey giblet stock
- 1/3 cup all-purpose flour
- Melted unsalted butter, if necessary
- Reserved giblets from stock, chopped (optional)
Servings6
Calories Per Serving1029
Folate equivalent (total)71µg18%
Roast Turkey with Pan Gravy
Preheat the oven to 450°F. Set a roasting rack in a large flameproof roasting pan.
Stuff the turkey with the apple, bay leaf, thyme, and parsley. Rub the lemon juice over the entire bird, and season with salt and pepper. Place the turkey breast side up on a rack in the roasting pan, transfer to the oven, and immediately reduce the oven temperature to 350°F. Roast for three hours, basting occasionally with accumulated pan drippings. Remove from the oven and transfer the turkey, on its rack, to a baking sheet. Degrease the pan drippings by skimming away any excess fat from the surface. Return the turkey and any juices that have accumulated on the sheet to the roasting pan and return to the oven. Roast until an instant-read thermometer inserted in the thickest part of the turkey&rsquos thigh registers 180°F, 30-60 minutes more. Remove the turkey and the rack from the roasting pan, cover the bird, and let rest.
Remove and discard the apple, bay leaf, thyme, and parsley. Carve the turkey and serve with the gravy.
Chef&rsquos Note: The rule of thumb for turkey roasting is to allow about 20 minutes per pound use this to calculate the approximate roasting time for birds larger than the one called for in this recipe.
Pan Gravy
¾ cup diced yellow onion
½ cup diced carrot
½ cup diced celery
5 cups chicken broth, divided
Salt and freshly ground black pepper
Cornstarch slurry: 1/3 cup cornstarch blended with 1/3 cup cold water or chicken broth
While the turkey is resting, combine the pan drippings, onion, carrot, and celery in a saucepan. Add 1/2 cup of the broth to the roasting pan and stir to deglaze the pan, scraping up any browned bits from the pan bottom. Add to the saucepan along with the remaining broth. Simmer over medium heat until slightly reduced and flavorful, skimming away any fat that rises to the surface, 20-25 minutes.
Gradually add the cornstarch slurry to the simmering broth, whisking constantly, until the gravy has a good consistency. Simmer two minutes more, strain, taste, and season with salt and pepper.
Recipe Summary
- 1 (12-pound) fresh or frozen turkey, thawed
- ⅓ cup spicy brown mustard
- ¼ cup packed chopped fresh sage leaves
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 2 cups fat-free, less-sodium chicken broth
- Classic Pan Gravy
Remove giblets and neck from turkey and reserve for Classic Pan Gravy. Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat. Combine the mustard, sage, black pepper, and garlic. Rub the mustard mixture under loosened skin. Lift the wing tips up and over back tuck under turkey.
Place turkey, breast side up, in a shallow roasting pan. Pour broth over turkey. Insert a meat thermometer into meaty part of thigh, making sure not to touch the bone. Place turkey in a 450° oven immediately reduce the oven temperature to 325° (do not remove turkey from oven). Bake for 2 hours or until thermometer registers 180°, basting turkey frequently with pan juices. Reserve 3 tablespoons drippings for Classic Pan Gravy let turkey stand for 25 minutes. Discard skin. Serve with Classic Pan Gravy.
Preparation
- Make turkey:
- Preheat oven to 400°F with rack in lower third.
- Rinse turkey inside and out, then pat dry. Mix together 2 teaspoons salt and 1 teaspoon pepper and rub all over turkey inside and out. Put onion and thyme in large cavity. Pin neck skin to body with skewer. Center kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together. Put turkey on a metal rack in roaster and brush with 4 tablespoon melted butter. Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour.
- Baste with pan juices and add water to pan. Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both close to but not touching bone) registers 170°F, 30 minutes to 1 hour.
- Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
- Strain pan juices through a fine- mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Pour pan juices into a bowl and add stock.
- Whisk together flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter. Chop and add giblets (if using). Simmer gravy, whisking occasionally, 3 minutes. Season with salt and pepper.
Roast Turkey with Pan Gravy
Why does everyone obsess about the Thanksgiving turkey — it’s just a turkey! Just put it in the oven and go for a walk — but just in case you can’t do that, here are some easy directions to follow!
Ingredients
- 1 turkey
- salt and pepper
- 1/2 cup (1 stick) butter, softened
- 1 cup dry white wine
- 1 qt. homemade or canned chicken stock
- 1 stalk of celery, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 2 sprigs parsley
- 6 peppercorns
- 1/2 cup flour
The newest trend is to brine the turkey 24 hours before cooking it — this is to make it juicy and flavorful when cooked.
Here is my adaption of the recipe that the San Francisco Chronicle published of the Chez Panisse method of brining turkey:
- 2-1/2 gallons cold water
- 2 cups coarse salt
- 1 cup sugar
- 2 bay leaves
- 1/2 bunch fresh thyme
- 8 parsley sprigs
- 1 whole head garlic, cut in half
Brining Directions
Dissolve the salt and sugar in a large plastic container of water. Add the bay leaves, thyme, parsley, garlic. Remove the innards from the turkey, rinse the turkey, and submerge it in the brine. Store in a cool place for 24 hours. Remove the turkey from the brine (discarding the brine), pat the turkey dry, and follow the instructions for roast turkey.
Directions
Sprinkle the inside of the turkey with salt and pepper and stuff the turkey, if desired. Generally, 1/2 cup of dressing should be prepared for each pound of turkey (5 cups dressing for a 10 lb. turkey). The dressing expands on cooking and therefore should be put in the cavity of the bird loosely. Stuff the neck first. Then pull the neck skin to the back, fold the ends of the skin under neatly. Now, put the stuffing in the body cavity. Don’t worry about securing the stuffing or the legs.
Place the turkey breast side up on a rack in a roasting pan. Spread with softened butter (butter can be put under the skin if desired). Pour the wine into the pan. Place the turkey in a preheated 350 degree oven and roast approx. 12 minutes per pound.(A 16 lb. turkey takes about 3 hours and serves 14 people). You can turn the turkey from time to time so that it cooks evenly. Some people baste the turkey with a bulb baster and the juices from the bottom of the pan, for even coloring. If you do baste, do so quickly so as to not drop the temperature of the oven. If the turkey becomes too brown, cover it loosely with foil.
While the turkey is roasting, prepare turkey stock by placing the turkey giblets, including the neck, heart, and gizzards (not the liver) in a large saucepan with chicken stock. Add the celery, carrot, onion, parsley, peppercorns, and 1 tsp. salt. Bring to a boil, skim and simmer gently 1 to 1-1/2 hours. Strain and let cool.
The turkey is done when the juices in the leg will run clear when pierced with a fork or when a meat thermometer inserted about two-thirds of the way into the white meat reads 165 degrees.
To remove the turkey from the pan, grab it with the pieces of foil or clean oven mitts and transfer it directly to a serving platter. Let rest 30 minutes.
Meanwhile, let the juices in the roasting pan cool for 10 minutes. Either pour or spoon off most of the fat from the top of the juices in the roasting pan, and add the turkey stock. Bring this mixture to a boil, scraping up the brown particles on the sides of the pan.
Strain the juices into a medium-sized saucepan. Bring to a boil. While it is coming to a boil, mix together in a small bowl, 4 Tbs. butter with 5 Tbs. flour. This mixture should resemble cookie dough. Or mix 4 Tbs. flour in a glass jar with 1/2 cup water instead of butter. Either way, when the turkey juices are boiling, whisk in some of the flour mixture and let it thicken. Add more to reach the consistency you desire. Season with salt and pepper and serve in a sauceboat. (You can add the chopped, tender giblets to the sauce or a quickly sauteed turkey liver chopped).
Carve the turkey at the table by first removing the leg and thigh in one piece. Then, separate the leg from the thigh and slice the meat. Then slice the breast meat in long thin slices from the top to bottom. (Don’t forget to serve the stuffing from inside the bird and save the oyster for the server).
For complete menu suggestions and planning for Thanksgiving dinner click here.
Recipe Summary
- 1 (12-pound) fresh or frozen turkey, thawed
- 3 tablespoons chopped fresh sage, divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, softened
- 1 ¼ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 lemon, halved crosswise
- 6 garlic cloves, peeled
- 3 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped
- 2 medium onions, coarsely chopped
- 1 bay leaf
- 3 cups no-salt-added chicken stock (such as Swanson), divided
- 2 cups water
- 3 tablespoons white wine
- 3 tablespoons all-purpose flour
Remove giblets and neck from turkey discard liver. Reserve turkey neck and giblets. Pat turkey dry with paper towels trim and discard excess fat. Starting at neck cavity, loosen the skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat.
Combine 2 tablespoons sage, olive oil, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper. Rub sage mixture under the loosened skin and over breasts and drumsticks. Squeeze juice from 1 half of lemon over turkey place remaining lemon half in cavity. Tie legs together with kitchen string. Place reserved giblets, neck, garlic, carrots, celery, onion, and bay leaf in the bottom of a large roasting pan. Add 1 cup stock and 2 cups water to pan. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack. Bake turkey at 325° for 1 hour and 20 minutes, rotating pan every 30 minutes. Increase oven temperature to 425° (do not remove turkey from oven). Bake turkey an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove turkey from pan place on a cutting board. Let stand for 30 minutes. Carve turkey discard skin.
Place a large zip-top plastic bag inside a 4-cup glass measure. Strain pan drippings through a colander into bag discard solids. Let drippings stand 10 minutes. Seal bag snip off 1 bottom corner of bag. Drain pan drippings into a medium saucepan, stopping before fat layer reaches the opening. Add remaining 1 tablespoon sage, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 1/2 cups chicken stock, and wine to drippings in pan bring to a boil. Cook for 15 minutes or until reduced to 2 1/2 cups. Combine flour and remaining 1/2 cup chicken stock in a small bowl, stirring with a whisk until smooth. Stir flour mixture into stock mixture in pan bring to a boil. Boil 1 minute or until slightly thick, stirring gravy constantly. Serve gravy with turkey.
Gallery
- 2 turkeys (10 to 12 pounds each), neck and giblets discarded
- 3 cups kosher salt (do not use regular table salt)
- 2 cups granulated sugar
- 2 unpeeled medium onions, coarsely chopped
- 2 unpeeled medium carrots, coarsely chopped
- 2 stalks celery stalks, coarsely chopped
- 2 tablespoons melted butter
- 1 cup dry white wine or vermouth
- 4 cups low-sodium chicken broth
- ¼ cup cornstarch
The night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage. For those in warm climates, add ice packs to keep turkeys cool. Add turkeys, breast-side down cover and let stand about 12 hours. (This brining keeps the turkey from drying out and seasons it right down to the bone.) Drain. Rinse turkeys and pat dry.
About five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position. Place turkey No. 1 breast-side down and cut out the back with kitchen shears. Open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat. Place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables. Brush turkey with butter.
Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. Watch vegetables and pan drippings throughout - they should be kept dry enough to brown and produce the rich brown goo with which to brush Turkey No. 2 and make a rich gravy, but moist enough to keep from burning. So add water as needed throughout the cooking.
Remove pan from oven and transfer turkey to a cutting board reserve vegetables and pan juices for Turkey No. 2. Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. Carve, transferring slices to an ovenproof serving platter or baking pan. Cover with aluminum foil. Refrigerate or set in a cool spot (below 40 degrees) until mealtime. Gently rewarm, covered, on platter or baking pan.
Immediately after removing the first turkey, lower the oven temperature to 400 degrees and adjust oven rack to lowest position. Scrape vegetables and pan drippings from Turkey No. 1 into a roasting pan. Set a V-rack in the pan. Place remaining raw vegetables in the cavity of Turkey No. 2, then tie legs together with kitchen string for a nicer presentation. Set turkey, breast-side down, on rack. Brush with pan drippings from Turkey No. 1.
Roast 1 hour. Remove from oven baste back and sides with pan drippings. Using two wads of paper towels, carefully turn breast-side up and baste. Keep roasting until a thermometer inserted into the leg registers 175 degrees, 1 to 1 1/2 hours longer. Again, watch vegetables and drippings throughout and add water as needed. Transfer turkey to a platter for display (and then for seconds and leftovers).
For gravy: Set roasting pan over 2 burners on medium-high heat. Add wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of pan through a large strainer into a saucepan. Add broth and bring to a boil. Whisk cornstarch with 1/2 cup water (or 1/2 cup flour with 1 cup water), then gradually whisk into pan juices. Bring to a boil, reduce heat to low and simmer until thickened. Serve immediately.
Roast turkey with pan gravy
Position a rack in the lower third of the oven and preheat to 375 degrees F.
Rinse the turkey under cold water and pat dry with paper towels.
Slip your fingers under the turkey skin, and loosen it at the breast area.
Slip 6 sprigs each of thyme and sage under the skin.
Coarsely chop the remaining 2 sprigs each of thyme and sage, and toss with the bay leaf, onions, carrots, celery, and leek in a medium bowl.
Season the body cavity with salt and pepper to taste, then loosely stuff with some of the vegetable mixture cover and refrigerate the remaining vegetables.
Place the turkey on a rack in a large roasting pan.
Rub all over with the oil, then season the skin with salt and pepper.
Cover the breast area only (not wings or legs) with aluminum foil.
Roast the turkey for 1 hour.
Reduce the heat to 325 degrees F and roast for 1 hour.
Remove the foil from the breast, and scatter the remaining vegetables in the pan.
Roast until a meat thermometer inserted in the thickest part of the thigh, without touching the bone, reads 180 degrees F.
Transfer the turkey to a serving platter and let stand for 20 minutes before carving.
While the turkey is roasting, make the broth.
Chop the turkey neck into large chunks with a cleaver or heavy knife.
Heat the oil in a large saucepan over medium heat.
Add the turkey neck and giblets.
Cook, turning occasionally, until well browned, about 10 minutes.
Add the onion and celery and cook until softened, about 5 minutes.
Stir in the canned broth, scraping up the browned bits on the bottom of the pot.
Add enough cold water to cover the ingredients by 2 inches.
Bring to a boil over high heat, skimming off the foam that rises to the surface.
Reduce the heat to low, and add the thyme, parsley, peppercorns, and bay leaf.
Simmer until the broth is well flavored, about 2 hours.
Let stand for 5 minutes, and then skim off the fat on the surface.
To make the gravy, discard the vegetables in the roasting pan.
Pour the cooking juices into a glass bowl or gravy separator.
Let stand 5 minutes, and then pour off the fat.
Pour the degreased juices back into the roasting pan.
Bring to a boil on the stove over high heat, scraping up the browned bits in the pan.
Add the broth, then the dissolved cornstarch, and cook until lightly thickened.
- 4 quarts vegetable broth
- 1 cup kosher salt
- 2/3 cup agave nectar (see Tips)
- 2 medium onions, peeled and quartered
- 1 small handful fresh thyme sprigs (about 1/2 ounce)
- 2 large sprigs fresh sage
- 1 tablespoon whole black peppercorns
- 1 gallon ice-cold water
- 1 14-pound natural or organic turkey (see Tips), neck, gizzards and excess fat removed
- 1 tablespoon grapeseed oil or canola oil
- 1 teaspoon sea salt
- 2 medium Yukon Gold potatoes (about 12 ounces), peeled and cut into chunks
- 3 cups reduced-sodium chicken broth or turkey stock
- Freshly ground pepper to taste
To brine turkey: Combine vegetable broth, kosher salt, agave nectar, onions, thyme, sage and peppercorns in a large pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Let cool to room temperature. Transfer to a 16-quart pot, clean 5-gallon bucket or a brining bag. Add ice water. Submerge the turkey in the brine, breast-side down. Weight the turkey with a plate, if necessary, so it stays submerged. Refrigerate for 12 to 18 hours.
To roast turkey: Remove all the oven racks except one, set in the lowest position preheat oven to 475 degrees F.
Remove the turkey from the brine and rinse well with cold water. Thoroughly dry with a clean kitchen towel or paper towels. (Discard the brine.) Rub the turkey all over with oil and sprinkle with sea salt. Place on a roasting rack, breast-side up, in a roasting pan. Tuck the wing tips under the turkey and tie the legs together with kitchen string.
Roast the turkey for 30 minutes, rotating the pan back to front halfway through. Remove from the oven and cover the whole turkey with a double layer of foil. Add 2 cups hot water to the roasting pan. Continue roasting, rotating the pan again halfway through, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 1 to 1 1/2 hours more. Peek under the foil 15 to 30 minutes before you think the turkey will be done if it's not browning nicely, remove the foil for the remainder of the roasting time.
Carefully transfer the turkey to a large, clean cutting board let it rest, loosely covered with foil, for at least 20 minutes before removing the string and carving.
To prepare gravy: While the turkey is roasting, place potatoes in a large saucepan and add water to cover. Bring to a boil. Reduce heat to medium, cover, and cook until the potatoes are very tender, 10 to 15 minutes. Drain.
While the turkey is resting, skim any visible fat from the pan drippings. Place the roasting pan over medium heat. Add broth (or stock) and bring to a simmer, scraping up any browned bits. Transfer to a blender, add the potatoes and blend on high speed for 2 minutes. If the gravy is too thick, add a little broth (or stock or water) to thin to the desired consistency. Return the gravy to the pan and simmer over low heat until hot, about 2 minutes. Season with pepper.
Carve the turkey and serve with the gravy.
Equipment: Container large enough to hold the turkey or brining bag, kitchen string
Tips:
Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in large supermarkets and natural foods stores.Turkey, natural or organic: For the best taste and texture, like using a &ldquonatural&rdquo or &ldquoorganic&rdquo turkey--it does not have any added &ldquosodium solution&rdquo found in most conventional turkeys and have better taste and texture. Turkeys labeled &ldquoheritage&rdquo are also typically &ldquonatural.&rdquo
Roast Turkey with Apple Cider Pan Gravy
Melt butter in heavy large pot over medium-high heat. Add turkey parts sauté 10 minutes. Add onions, celery, and bay leaves sauté until onions are soft, about 8 minutes. Add cloves, salt, pepper, cinnamon, and nutmeg stir 10 seconds. Add cider, broth, and apple bring to boil. Reduce heat to low simmer uncovered 45 minutes, stirring occasionally. Strain stock into medium saucepan. Discard solids. Stir honey and vinegar into gravy base. DO AHEAD: Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled.
For Turkey
Step 2
Set rack at lowest position in oven and preheat to 500°F. Rinse turkey inside and out pat dry. Sprinkle main cavity generously with salt and pepper. Place onion wedges, apple wedges, and crumbled bay leaves in cavity. Starting at neck end, carefully slide hand between skin and breast meat of turkey to loosen skin. Rub 4 tablespoons butter over breast meat under skin. Place turkey on rack set in large roasting pan. Tuck wing tips under. Tie legs together loosely to hold shape. Rub remaining 3 tablespoons butter over outside of turkey. Sprinkle with salt and pepper.
Step 3
Place turkey in oven and immediately reduce oven temperature to 350°F. Roast turkey 1 hour pour 1 cup chicken broth over turkey. Roast 1 hour, basting once with pan drippings. Pour 1 cup chicken broth over turkey. Roast until thermometer inserted into thickest part of thigh registers 175°F, basting once with pan drippings and covering turkey loosely with foil if browning too quickly, about 1 hour longer. Transfer turkey to platter cover loosely with foil. Let turkey rest 20 to 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
Step 4
Pour pan juices into large measuring cup. Spoon fat off top of pan juices and discard. Return pan juices to roasting pan add gravy base. Place roasting pan over 2 burners and bring gravy to boil. Reduce heat to medium-low and simmer until gravy is reduced to 31/4 cups, stirring occasionally and scraping up any browned bits, about 15 minutes. Season gravy to taste with salt and pepper. Strain gravy into bowl.
Watch the video: EN ÇOK GÖRÜLEN 10 SENDROM (February 2025).