Brined Rosemary Crusted Turkey With Pan Gravy Food

BRINED ROAST TURKEY WITH PAN GRAVY

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 to cool 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. If the skin gets too dark during roasting, tent with foil.
• Transfer turkey to a platter and allow to cool. 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.
• 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.

ROSEMARY ROASTED TURKEY WITH GRAVY

Steps:

• 1. For the turkey: Let the turkey sit out for about 1 hour to come to room temperature. Preheat the oven to 400°F. Remove the packet of neck and giblets and set aside. Cut away any fatty pieces near the cavity or neck of the bird and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Combine the butter and chopped rosemary. Loosen the skin over the breast of the turkey and push half of the butter mixture under the skin and over the breast meat. Rub the skin of the turkey with the rest of the butter mixture. Stuff the cavity of the turkey with the lemons and rosemary sprigs. Tie the legs together with twine. Tuck the wings under the body of the turkey and place it, breast side up, on a rack in a roasting pan.
• 2. Roast the turkey until it begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325°F. Continue cooking, basting the turkey with pan drippings every 30 minutes, until the internal temperature near the thigh joint reaches about 155°F. Remove the foil and continue roasting until it reaches 165°F., about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes while you make the gravy.
• 3. For the gravy: Using a fat separator or spoon, remove all but 2 tablespoons of the fat from the drippings in the roasting pan. Transfer the drippings and any brown bits from the bottom of the pan to a large straight-sided skillet. Set over medium-high heat. Add the giblets and neck and cook until nicely browned, about 5 minutes. Add the carrot, celery, onion, sage and rosemary. Lower the heat to medium-low and continue cooking until the vegetables are softened and lightly browned, about 10 minutes. Stir in the marsala, scraping up any browned bits from the bottom of the skillet. Simmer until the marsala is reduced by half. Slowly sprinkle in ¼ cup of the flour, stirring constantly to avoid lumps. Cook, stirring, 4 minutes. Pour in the chicken broth and simmer, whisking occasionally, until the gravy is thickened, about 15 minutes. Taste the gravy and add salt, pepper and lemon juice to taste. Strain the mixture through a fine-mesh sieve into a medium saucepan; discard the solids. Bring the gravy to a boil over medium heat. Mix the remaining 2 tablespoons of flour with the butter in a small bowl until it forms a paste. Drop pea-size pieces of the mixture into the gravy, whisking vigorously to incorporate between additions, until all the butter mixture is incorporated. Continue cooking until the gravy thickens enough to coat the back of a wooden spoon, about 5 minutes more.
• 4. To serve: Present the turkey whole on a platter garnished with the lemons from inside the cavity. To carve, first remove the wishbone, then legs, thighs and wings, and thinly slice the breast meat on an angle. Serve with the gravy on the side.

CLASSIC ROASTED TURKEY WITH PAN GRAVY

Steps:

• Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
• Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.
• Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.
• Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.
• Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.

BRINED ROAST TURKEY BREAST WITH HERB PAN GRAVY

Steps:

• Dissolve the kosher salt and sugar in the water in large, clean bucket or stockpot. Set the turkey breast in the brine, making sure it is submerged. Cover and refrigerate for at least 8 hours or up to overnight.
• Remove the turkey breast from the brine. Pat dry and set aside. Place the butter in a bowl; add the sage and thyme. Season the butter well with pepper and stir to combine. Set aside.
• Twenty minutes before roasting, preheat the oven to 450 degrees F.
• Place the turkey on a clean work surface. Using a chef's knife, remove the remaining portion of the neck and reserve it for the stock and gravy. Remove the wishbone to make carving easier; set it aside with the neck for the gravy. With your hand, carefully release the skin on both breasts to form two pockets. Rub the seasoned butter under the released skin. If there is any extra butter, massage it on the outside of the skin.
• Put the celery, carrots, and onions in a large roasting pan. Pour 1/2 cup of the chicken stock into the pan bottom to prevent the drippings from burning. Place the prepared turkey, skin side up, on top of the vegetables. Place the pan in the oven with the wide neck end toward the rear of the oven. Roast for 15 minutes, then rotate the pan back to front. Roast for 15 minutes more, until skin turns golden. Decrease the oven temperature to 325 degrees F and continue to roast, rotating the pan once more about halfway through the cooking, until the internal temperature in the thickest part of the breast registers 160 degrees F to 165 degrees F, 30 to 45 minutes.
• Remove the pan from the oven and transfer the turkey breast to a cutting board, preferably with a moat. Cover the turkey loosely with aluminum foil. Pour the remaining 2 cups chicken stock into a saucepan. Add the reserved neck and wishbone and bring to a boil. Decrease the heat to simmer.
• Place the roasting pan over medium-high heat. Add the flour to the pan drippings and stir until well combined. Strain the warmed stock over the flour-vegetable combination and bring to a boil. Decrease the heat to simmer and cook until thickened, 5 to 7 minutes. Strain the mixture into a saucepan (the saucepan that held the stock is fine to use), pressing on the vegetables to get every drop and all the flavor. Check and make sure the sauce is thick enough to coat a spoon; if not, continue simmering the sauce until the correct consistency is achieved. (If it's too thick, add a little water or additional stock.)
• Carve the turkey breast and plate on a warm platter. Add any juices that run into the moat to the gravy. Taste and adjust for seasoning with salt and pepper and serve with the gravy on the side.
• Combine 3 cups cranberries and 3/4 cup sugar in a saucepan over medium heat. Cook, stirring occasionally,until the berries release their juices, about 8 minutes. Add the juice of 2 oranges (about 1/2 cup), 1/2 cup golden raisins, 1 cinnamon stick, and 1 star anise. Season with salt and freshly ground black pepper. Increase the heat to medium-high and bring to a boil, stirring occasionally. Peel 3 firm pears, then core and cut into 1/2-inch dice and add to the chutney with the finely grated zest and juice of 1 lemon. Decrease the heat to medium-low and cook until the mixture thickens and the pears are tender, about 10 minutes. Transfer to a bowl and cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.

TURKEY PAN GRAVY

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.

ROSEMARY-ROASTED TURKEY WITH GRAVY

Steps:

• Brine turkey:
• Rinse turkey inside and out and pat dry. In 8-gallon bucket or plastic tub lined with large, heavy-duty garbage bag, combine 5 gallons ice water, salt, and Creole seasoning. Stir until salt dissolves. Add turkey and, if necessary, place large plate on top to submerge. Close bag tightly and refrigerate entire bucket at least 12 hours and up to 36 hours. (If bucket does not fit in refrigerator, use large cooler instead: Enclose ice or freezer packs in resealable plastic bags and add to brining liquid until probe thermometer inserted into liquid registers 40°F or just below. Check every few hours and add additional ice or freezer packs if necessary to keep liquid at or just below 40°F.)
• Remove turkey from brine and place, breast side up, on wire rack set over paper towel-lined rimmed baking sheet. Allow to drain completely. Pat dry.
• Roast turkey:
• Set rack at lowest position in oven preheated to 450°F.
• Place turkey on rack in large roasting pan. Using pastry brush, brush turkey, inside and out, with melted butter, then sprinkle with salt and pepper. Loosely fill body cavity with cubed butter, onions, garlic, celery, and herbs. Tie legs together loosely with kitchen string and tuck wings under body.
• Place turkey in oven and roast until light golden brown, about 40 minutes. Reduce oven temperature to 350°F and roast, basting with drippings every 30 minutes, until instant-read thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F. If skin starts to brown too much, tent breast with foil.
• Transfer turkey to platter and discard string; let stand 30 minutes before carving. Serve with Turkey Gravy .

BRINED ROAST TURKEY WITH PAN GRAVY

Steps:

• Brine:.
• 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 to cool 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 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
• Turkey:.
• 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 ½ hours. If the skin gets too dark during roasting, tent with foil.
• Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
• 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.
• 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 20 minutes.
• Add the carrots, onions, celery, rosemary and peppercorn.
• Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, 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.
• * I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
• **I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.

BRINED AND ROASTED THANKSGIVING TURKEY WITH SIMPLE GRAVY

Steps:

• BRINING TURKEY: ONE DAY BEFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine.
• Preheat oven to 300 degrees Fahrenheit.
• Brine turkey as instructed above. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange, and garlic; bind the legs with kitchen twine.
• In a large roasting or braising pan (or disposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs.
• Put butter on turkey, or between skin and breast meat.
• Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over the turkey and roast 45 more minutes; it will start turning golden brown.
• Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached and internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 10 minutes before carving. Transfer to platter.
• TO MAKE SIMPLE GRAVY: From the bottom of the roasting pan, discard herbs and measure out 1 cup of vegetables and 3 cups of pan juices; puree in blender. To thicken, add more vegetables; to thin add more pan juice. pour through a mesh strainer to make a smooth gravy. Makes 4 cups. TIP: For silken gravy, forget the flour. Avoid using flour, because that's usually what causes lumps. Instead, puree the vegetables you roast along with your turkey; they become your thickening agent. That, along with your pan juices, becomes your gravy. You can strain it through a mesh strainer, or use cream and reduce it.