wow, thanksgiving is here already

Paul | November 23, 2011 in Food | Comments (0)

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Here’s my turkey recipe, such as it is 

Dry Brine

  • 1 TBS/pound Kosher salt
  • 1-2 leaves sage
  • 1 bay leaves
  • lemon zest
Vegetable Stuffing

  • 1 lemon
  • 1 apple
  • 1 medium onion
  • 10 sprigs fresh thyme
  • 1-2 cloves garlic
  • 5 sprigs parsley
  • 4 branches fresh rosemary
  • 2 branches fresh sage
  • 4 bay leaves
  • ¼ cup vegetable oil

Rub

  • 1 stick softened butter
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon paprika

Stock

  • 3 carrots, whole
  • 3 stalks celery, whole
  • 3-4 cloves garlic
  • 2-3 cups red wine
1.Prepare the turkey. Remove all extra parts; reserve giblets. Cut off wingtips and any excess neck, etc. Loosen up leg joints without tearing skin. Cook the liver and give it to your cats.
2.(optional) Dry brine the turkey. Season turkey inside and out with kosher salt (1 TBS per pound) mixed with finely chopped sage, bay, and lemon zest. Put in large plastic bag and let sit in refrigerator for three days, turning and massaging daily. Remove from bag, reserve juice.
3.Make the stuffing by roughly chopping the lemon, apple, onion, thyme, rosemary, sage, parsley and bay leaves into 1/2-inch pieces. Mix with oil. Wrap stuffing in cheesecloth and put in cavity.
4.Mix butter, Worcester Sauce, and paprika. Rub bird all over with the mixture. Put extra butter in the folds between the body and the wings and legs.
5.Truss the bird. Do not tie too tight. Wrap in aluminum foil and place in baking pan.
6.Cook at 325, 15 minutes per pound. Half an hour before turkey should done, open foil. Pour wine over bird. Add stock ingredients and reserved brining juice to baking pan. Put bird in oven and let brown, basting frequently with pan juices.
7.Let turkey rest 20-30 minutes. Remove and discard stuffing.
8.Degrease baking pan. Mash vegetables and strain. Use liquid and giblets for gravy.
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