MAPLE ROAST TURKEY AND GRAVY
A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.
Provided by Ibby
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 20
Number Of Ingredients 16
Steps:
- Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
- Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
- Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
- Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
- Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
- To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Nutrition Facts : Calories 584 calories, Carbohydrate 10.5 g, Cholesterol 206.4 mg, Fat 29.3 g, Fiber 0.6 g, Protein 65 g, SaturatedFat 10.9 g, Sodium 313.6 mg, Sugar 7.5 g
NEW ENGLAND ROAST TURKEY
This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations. Old-line New Englanders may be tempted to soak an old cotton button-down dress shirt in butter and drape it over the bird for the first two hours. But this is not necessary.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 4h30m
Yield 12 or more servings
Number Of Ingredients 9
Steps:
- Rinse turkey under cold water and place on a rack in its roasting pan while you make the brine.
- For the brine, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water in a pot or cooler large enough to hold turkey comfortably. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
- When ready to cook, heat oven to 425 degrees. Remove bird from brine, drain well and pat very dry with paper towels. Discard brine. Set turkey, breast side up, on a roasting rack set into a large roasting pan. Season with salt and pepper, then fill the cavity with onion, celery and carrots. Fold wings under the bird and tie its legs together with butcher's twine. Roast for 30 minutes.
- Reduce heat to 350 degrees and roast approximately 3 hours more, basting bird every 30 minutes with drippings and tenting it with foil if skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 2 grams, Protein 76 grams, SaturatedFat 5 grams, Sodium 1261 milligrams, Sugar 18 grams, TransFat 0 grams
TURKEY BRINE
This classic wet brine is adapted from an old Yankee Magazine recipe for a traditional New England roast turkey. It yields a moist and tender bird.
Provided by Sam Sifton
Categories dinner, poultry, main course
Time 10m
Number Of Ingredients 7
Steps:
- In a pot or cooler large enough to hold turkey comfortably, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
SIMPLE ROAST TURKEY
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) - a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don't baste your turkey, you'll get crisp skin without constantly opening the oven.
Provided by Melissa Clark
Categories dinner, main course
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
- Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
- When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
- Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
- Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
ROAST TURKEY
After a successful Thanksgiving meal, guests invariably wonder why we don't roast turkeys more often. The following months give ample opportunity to do just that. Here is a herb-roasted holiday bird stuffed with citrus and onion to provide a little zing against the fat.
Provided by Sam Sifton
Categories brunch, dinner, easy, lunch, main course
Time 6h
Yield Serves 10 to 12.
Number Of Ingredients 11
Steps:
- Remove the turkey from the refrigerator an hour or two before cooking it, and rinse and pat very dry with paper towels. Allow to sit on a rack in its roasting pan to come to room temperature.
- Preheat oven to 450. Rub turkey with salt and pepper, inside and out. Using a fork, mix butter, lemon zest, rosemary, sage and thyme in a small bowl. Rub this herb butter all over the turkey, inside and out.
- Place onion, orange and lemon inside the turkey cavity. Tuck the tips of the wings under the bird, then truss its legs together with cotton string. Roast turkey, uncovered, in the oven for 30 minutes.
- Reduce oven to 325. Baste the turkey with pan juices, and add a cup of water to the pan if it is looking dry. Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours total. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 31 grams, Fiber 1 gram, Protein 91 grams, SaturatedFat 11 grams, Sodium 1468 milligrams, Sugar 2 grams, TransFat 1 gram
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