Consolidated "How to cook turkey?" thread
Nov 26, 2014 | 11:39 am
#121
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You and I are on a wavelength, TMOliver 
I use Alton Brown's gravy recipe and it gets raves. It is slightly labor-intensive (particularly the cleanup!) but well worth it:
You will need two saucepans,a fine-mesh strainer, a ladle, and a whisk. Making it takes up two burners on the stove, so figure that into your planning if you're heating up other things at the same time.
Ingredients:
3 cups white wine
turkey roasting pan drippings
4 cups chicken broth
~10 peppercorns
~10 sage leaves
6 T butter
4 T flour
Salt
Once the turkey is out of the oven and resting on the cutting board, drain all the fat from the roasting pan (toss it or save it for your dogs, if you have dogs!). Put the pan on the stovetop, turn the burners under it to medium, and pour the white wine into the pan. Using a spatula, scrape up all of the drippings and deglaze the pan.
Strain this liquid into a saucepan and add the chicken stock, peppercorns, and sage leaves. Bring this to a boil and reduce it down to about 4 cups. Add salt to taste.
Meanwhile, in the other saucepan, make a roux with butter and flour and cook for 5 minutes, whisking frequently.
Take your ladle and strainer. Ladle a cup or so of the boiling broth through the strainer into the roux. Whisk it together to make a paste. Keep adding ladlefuls of strained broth to this mixture one by one, keeping it simmering, and whisking until the gravy thickens to your liking. This can simmer for up to 30 minutes--the longer the better (this is why it's a good idea to take the turkey out of the oven at least 45 minutes before carving). If necessary, thin with more chicken broth before serving.
I use Alton Brown's gravy recipe and it gets raves. It is slightly labor-intensive (particularly the cleanup!) but well worth it:You will need two saucepans,a fine-mesh strainer, a ladle, and a whisk. Making it takes up two burners on the stove, so figure that into your planning if you're heating up other things at the same time.
Ingredients:
3 cups white wine
turkey roasting pan drippings
4 cups chicken broth
~10 peppercorns
~10 sage leaves
6 T butter
4 T flour
Salt
Once the turkey is out of the oven and resting on the cutting board, drain all the fat from the roasting pan (toss it or save it for your dogs, if you have dogs!). Put the pan on the stovetop, turn the burners under it to medium, and pour the white wine into the pan. Using a spatula, scrape up all of the drippings and deglaze the pan.
Strain this liquid into a saucepan and add the chicken stock, peppercorns, and sage leaves. Bring this to a boil and reduce it down to about 4 cups. Add salt to taste.
Meanwhile, in the other saucepan, make a roux with butter and flour and cook for 5 minutes, whisking frequently.
Take your ladle and strainer. Ladle a cup or so of the boiling broth through the strainer into the roux. Whisk it together to make a paste. Keep adding ladlefuls of strained broth to this mixture one by one, keeping it simmering, and whisking until the gravy thickens to your liking. This can simmer for up to 30 minutes--the longer the better (this is why it's a good idea to take the turkey out of the oven at least 45 minutes before carving). If necessary, thin with more chicken broth before serving.
Nov 26, 2014 | 12:26 pm
#122
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Ha. I don't have a dog anymore, but when I did, I would save things like roasting pan grease to give him a spoonful at a time on top of his food. I'd never give him all of it at once...that woud be a recipe for a big mess!
Nov 26, 2014 | 12:36 pm
#123
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I'm not in charge of Thanksgiving in my house--thankfully!
I believe the turkey is stuffed with some root vegetables and possibly apple slices. There are a variety of root vegetables in the actual pan (while turkey cooks on rack) that are then used to make the gravy.
It is always a good idea to have some wine available, and conveniently Beaujolais Noveau comes out just in time @:-)
And if you run into some last-minute questions, The Splendid Table will be live on Thanksgiving Day:
http://www.splendidtable.org/episode...fidential-2014
Nov 26, 2014 | 1:47 pm
#124
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Emma does not cook with socks. Pantyhose occasionally maybe (but not for turkey!) 
The bacon - yes, you can just drape it over. I suspect people who make bacon lattices suffer from OCD And probably aren't draping a hot bird (when I add bacon it is to a bird that has just come out of a very hot oven!) It does keep the breast moist - no flipping over (and, IMO, turning turkeys half way through will result in a turkey on your kitchen floor - no need to flip, and the burns unit will thank you for not attempting it!) breast up throughout.
On the basting - you only put the butter on once (before cooking) but you can baste with the liquid that is in the bottom of the pan (melted butter, turkey juices / fat) part way through. Don't do it more than once per hour tho, as you will let the heat out of your oven. No need for a turkey baster either, a large spoon will work just as well.
The bacon - yes, you can just drape it over. I suspect people who make bacon lattices suffer from OCD
And probably aren't draping a hot bird (when I add bacon it is to a bird that has just come out of a very hot oven!) It does keep the breast moist - no flipping over (and, IMO, turning turkeys half way through will result in a turkey on your kitchen floor - no need to flip, and the burns unit will thank you for not attempting it!) breast up throughout.On the basting - you only put the butter on once (before cooking) but you can baste with the liquid that is in the bottom of the pan (melted butter, turkey juices / fat) part way through. Don't do it more than once per hour tho, as you will let the heat out of your oven. No need for a turkey baster either, a large spoon will work just as well.
Nov 26, 2014 | 2:22 pm
#126
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On the basting - you only put the butter on once (before cooking) but you can baste with the liquid that is in the bottom of the pan (melted butter, turkey juices / fat) part way through. Don't do it more than once per hour tho, as you will let the heat out of your oven. No need for a turkey baster either, a large spoon will work just as well.
Nov 26, 2014 | 3:30 pm
#129
Join Date: May 2004
Location: Night Vale
Posts: 1,872
For us, Costco turkey gravy embellished with the cooked neck meat and giblets. We have always done stuffing in the bird and in a casserole dish - ya get to roll the dice. I am waiting for my Nest thermostat to talk to the turkey and the oven. We are getting simpler every year.
Nov 26, 2014 | 4:29 pm
#131
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As for how it comes out, here is my criteria
if the kids eat it and don't complain, it was good, if not it wasn't good
I can tell you already, next year we are going out as not only will it be cheaper it will be easier.
but thanks everyone for all your awesome input
Nov 26, 2014 | 4:32 pm
#132
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The trick for a novice to get an acceptably moist turkey is to roast it in one of the commercially available bags using their recipe. You might open the bag for the last few minutes to get a crispier skin.
It won't be the best turkey every, but it will be pretty good.
Happy Turkey Day!
Oh, and make sure the turkey has enough time to thaw.
It won't be the best turkey every, but it will be pretty good.
Happy Turkey Day!
Oh, and make sure the turkey has enough time to thaw.
Nov 26, 2014 | 4:38 pm
#133
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The trick for a novice to get an acceptably moist turkey is to roast it in one of the commercially available bags using their recipe. You might open the bag for the last few minutes to get a crispier skin.
It won't be the best turkey every, but it will be pretty good.
Happy Turkey Day!
Oh, and make sure the turkey has enough time to thaw.
It won't be the best turkey every, but it will be pretty good.
Happy Turkey Day!
Oh, and make sure the turkey has enough time to thaw.
I just couldn't figure out how long (this was last night) it would take to thaw
Nov 26, 2014 | 4:40 pm
#134
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If you don't get a thermometer you will very likely end up with an over or under cooked turkey. The minutes per lbs is only a loose suggestion. Start checking the temperature early.
You will be so proud of yourself when you cook that turkey!
You will be so proud of yourself when you cook that turkey!