BRINED ROSEMARY CRUSTED TURKEY WITH PAN GRAVY
Provided by Anne Burrell
Time P4DT4h50m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- For the brine: Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days.
- To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the butter, rosemary and some salt in a small bowl. Taste it to make sure it tastes good. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together and over the breast so they will protect it during cooking to help keep it moist and juicy. Place the turkey on a sheet tray and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Pay close attention not to have any food that will not be cooked near the turkey in the fridge.
- Thanksgiving Day: Take the turkey out of the fridge 1 hour before placing in the oven.
- Preheat the oven to 450 degrees F.
- For the gravy: Place the garlic, celery, onions, celery root, fennel, bay leaves, sage and thyme in a roasting pan and season with salt. Put the chicken stock and wine in the bottom of the roasting pan and place the turkey on top.
- Put the turkey in the oven until the skin of the turkey gets really nice and brown, about 40 minutes. Lower the heat of the oven to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan if needed. Think about 17 minutes per pound for the turkey. Tent the turkey with aluminum foil when it gets to the proper color to prevent it from getting too dark.
- Remove the turkey from the oven when a thermometer inserted in the thickest part of the turkey reads 160 degrees F. Be sure the thermometer is not touching a bone when doing the reading.
- When the turkey has reached the proper temperature, remove it from the roasting pan and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
- To finish the gravy: Remove the bay leaves, sage and thyme and from the roasting pan. Using an immersion blender, blend the veggies together until smooth. Taste and adjust the seasoning if needed (it will).
- Carve the turkey, and don't fight over the drumsticks.
- Give thanks for such a great turkey!!!
PAN GRAVY
Provided by Food Network
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Use the drippings from the roasting pan, skim off all but 4 tablespoons of the fat in the pan. Place the pan over high heat. Add the turkey or chicken stock and bring to a boil, scraping the bottom to loosen browned bits. Reduce the heat. Mix the flour and water together and whisk into the gravy. Blend well; add the giblets if desired, and simmer 5 minutes. Season with salt and pepper, to taste.;
ROAST TURKEY WITH GIBLET GRAVY
Provided by James Peterson
Categories turkey Roast Thanksgiving Dinner Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 main-course servings with leftovers
Number Of Ingredients 6
Steps:
- Season the turkey on the outside with salt and pepper, and place it, breast side up, in a heavy roasting pan just large enough to accommodate it. Arrange the liver, neck, and gizzard around the turkey. (The giblets are often in a little package hidden in the neck end of the bird.) Fold a sheet of aluminum foil to create a triple thickness, making it just large enough to cover the breast. Rub butter evenly on one side of the folded foil, then place it, buttered side down, over the breast.
- Slide the bird into the oven and turn on the oven to 350°F (there is no need to preheat). Roast for about 1 hour. Remove the foil and continue to roast the turkey for about 1 1/2 hours longer, or until a thermometer inserted into the space between the thigh and the breast without touching bone reads 140°F. Transfer the turkey to a platter, tent loosely with aluminum foil, and let rest in a warm spot for at least 20 minutes before carving.
- To make the gravy, remove the liver, gizzard, and neck from the roasting pan. Remove the meat from the neck and discard the bones. Place the neck meat, gizzard, and liver in a food processor and pulse until finely ground. Do not process to a paste. Set the giblets aside.
- Check the juices in the roasting pan. If you have a lot of juices, transfer them to a glass pitcher, skim off the fat with a ladle, and return 3 tablespoons of the fat to the pan. If you have very few juices, place the pan on the stove top, boil down the juices until they caramelize on the bottom of the pan and separate from the fat, and pour off all but 3 tablespoons of the fat. Add the flour to the fat in the pan over medium heat and stir together for 1 minute to cook the flour and form a roux. If you have degreased juices, add broth to the measuring pitcher to total 3 cups. Gradually stir in the broth or broth-juices mixture and continue to stir over medium to medium-high heat until the roux and the caramelized juices dissolve into the gravy and the gravy is smooth and has thickened to a nice consistency. Add the ground giblets, stir well, and season with salt and pepper. Pour the gravy into a warmed sauceboat.
- Carve the bird and serve with the gravy.
BRINED ROAST TURKEY AND PAN GRAVY
The original recipe for this turkey is from Celebrity Chef Wolfgang Puck. I stay very close to his recipe; however, my recipe incorporates Fresh Citrus Fruits to the Brine which I then stuff into the cavity of the bird with the fresh herbs while roasting. Everyone who has ever tried it says that It is the most flavorful and moist turkey they have ever eaten. This recipe is not for the faint of heart and is a very involved recipe, as well as being rather costly. its worth the effort but be prepared to be the designated turkey preparer from now on!
Provided by Chef Lyle
Categories Sauces
Time 23h
Yield 8-10 serving(s)
Number Of Ingredients 40
Steps:
- In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow cooling to room temperature.
- Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
- Preheat oven to 325 degrees F.
- In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
- Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
- Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. (Important Chefs Note:) The Cooking times given here are for a 10 lb fresh, not frozen turkey. If using a defrosted frozen turkey add approx, 5 mins per pound cooking time. (i.e. 20 mins per pound). If the skin gets too dark during roasting, tent with foil.
- Transfer turkey to a platter and allow cooling. Meanwhile, prepare the pan gravy.
- Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
- Directions For the Turkey Stock.
- Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
- Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
- Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
Nutrition Facts : Calories 1687.6, Fat 61.1, SaturatedFat 20.8, Cholesterol 416.4, Sodium 22535.2, Carbohydrate 160.2, Fiber 6, Sugar 140.3, Protein 118.5
TURKEY PAN GRAVY
Make and share this Turkey Pan Gravy recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 15m
Yield 3 cups gravy
Number Of Ingredients 10
Steps:
- Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl.
- Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth.
- Add the reserved fat to the roasting pan and place on a burner over medium-high heat.
- Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper.
- Cook until shallot is tender, about 3 minutes.
- Meanwhile, make a paste with the butter and flour in a small bowl; set aside.
- Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Bring to a boil and whisk in the flour mixture.
- Boil until sauce thickens to make a gravy, about 4 to 5 minutes.
- Adjust seasoning, to taste.
- Remove and discard the garlic and bay leaf.
- Serve.
Nutrition Facts : Calories 191.1, Fat 13.5, SaturatedFat 7.9, Cholesterol 30.5, Sodium 680.6, Carbohydrate 12, Fiber 0.3, Sugar 0.5, Protein 7.7
More about "pangravy recipes"
PAN GRAVY RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
Servings 12Fat 1 gCalories 20Calories 20 per serving
EASY PAN SAUCE GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 67Calories 72 per servingCategory Side Dish, Sauce
THE 21 BEST DISHES TO EAT IN THE PHILIPPINES - CULTURE TRIP
From theculturetrip.com
60 PANEER RECIPES YOU MUST TRY! - SWASTHI'S RECIPES
From indianhealthyrecipes.com
TOP 25 FOODS FROM GUYANA (WITH PICTURES!) - CHEF'S PENCIL
From chefspencil.com
HOW TO MAKE PERFECT GRAVY : FOOD NETWORK | RECIPES, …
From foodnetwork.com
250 FOOD: GRAVY IDEAS | GRAVY RECIPES, FOOD, COOKING RECIPES
From pinterest.com
100 FOOD DIP. SAUCE. GRAVY IDEAS | FOOD, COOKING RECIPES, RECIPES
From pinterest.com
WORDS THAT RHYME WITH PANGRAVY | ALL PANGRAVY RHYMING WORDS LIST
From rhymedb.com
PAN GRAVY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PANGRAVY.DOC - PAN GRAVY REMOVE THE MEAT FROM THE PAN PLACE …
From coursehero.com
PAN GRAVY - WORDREFERENCE.COM DICTIONARY OF ENGLISH
From wordreference.com
WORDS THAT START WITH PANGRAVY - WORD PANDA
From wordpanda.net
CURTIS STONE | "PANGRAVY"
WET FOOD FOR CATS: JELLY CHUNKS & GRAVY FOOD PACKS FOR THE RIGHT ...
From timesofindia.indiatimes.com
CROSSWORD CLUES FOR PANGRAVY - WORD FINDER
COOL FOOD MEALS | PANERA BREAD
From panerabread.com
PANGRAVY - DEFINITION OF PANGRAVY | IS PANGRAVY A WORD IN THE …
From wordgamedictionary.com
FOOD TRIP: 6 MUST-TRY FOODS IN PANGASINAN - OUT OF TOWN BLOG
From outoftownblog.com
PURINA ONE SMARTBLEND TENDER CUTS IN GRAVY WET DOG FOOD - TARGET
From target.com
PAN GRAVY - BOURGEOISP.TRIPOD.COM
From bourgeoisp.tripod.com
WINSTON WOMBAT’S INSTAGRAM PHOTO: “#TOMAHAWKSTEAK #PRIMERIB …
From instagram.com
OPPA FOODIES
From oppafoodies.com
290 FOOD~SAUCES & GRAVY IDEAS IN 2022 | FOOD, RECIPES, COOKING …
From pinterest.ca
HOW TO MAKE GRAVY FROM PAN DRIPPINGS - TASTE OF HOME
From tasteofhome.com
5 BEST WET DOG FOODS WITH GRAVY (REVIEWS UPDATED 2022)
From dogproductpicker.com
TOP 10 SOUTH AFRICAN FOODS TO TRY - THE SPRUCE EATS
From thespruceeats.com
7 GRAVY RECIPES FOR CATS – FRESH HOMEMADE OPTIONS!
From faqcats.com
DISCOVER PATTY WITH GRAVY 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
PORK CHOPS WITH SHERRY PAN SAUCE WITH RAS AL HANOUT | FOOD & WINE
From foodandwine.com
PAN GRAVY - THE GLOBE AND MAIL
From theglobeandmail.com
PAN GRAVY, PAN GRAVIES- WORDWEB DICTIONARY DEFINITION
From wordwebonline.com
PAN GRAVY | FOOD CHANNEL
From foodchannel.com
18 TRADITIONAL SOUTH AFRICAN FOODS YOU NEED TO TRY
From thetravellingchilli.com
SYLLABLES.HELP - HOW MANY SYLLABLES IN PANGRAVY?
From syllables.help
210 FOOD IDEAS | FOOD, RECIPES, COOKING RECIPES
From pinterest.ca
THE 10 BEST RESTAURANTS ON PANGKOR ISLAND, MALAYSIA
From theculturetrip.com
PAN GRAVY TURKEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PANGRAVY - 8 LETTERS - CROSSWORD SOLVER HELP
From ultimatesuccesspuzzle.com
PANGRAVY- MEANING IN BENGALI - HINKHOJ ENGLISH BENGALI DICTIONARY
From hinkhojdictionary.com
AMAZON.COM: FRISKIES GRAVY SENSATIONS CAT FOOD
From amazon.com
12 FAMOUS FOOD OF ARUNACHAL PRADESH: DISHES & BEVERAGES (2022)
From thetoptours.com
11 HOMEMADE CAT FOOD GRAVY RECIPES (VET APPROVED) | HEPPER
From hepper.com
You'll also love