Buried Split Roasted Turkey With Gravy Recipe 435 Recipes

PERFECT ROAST TURKEY WITH BEST-EVER GRAVY

Steps:

• Position a rack in the lowest position of the oven and preheat to 325 degrees F.
• Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
• Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
• Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
• Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
• Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
• Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

ROASTED TURKEY BREAST WITH GRAVY

Steps:

• Preheat oven to 375 degrees F.
• Dry the skin of the turkey breasts with paper towels and put in a roasting pan on a wire rack, breast side up. Rub 4 tablespoons butter all over the surface of each breast and season them well with salt and pepper. Add the shallots to the bottom of roasting pan and cover shallots with the stock. Transfer the pan to the oven and roast until an instant-read thermometer registers 165 degrees F and the juices run clear, about 1 hour. (Begin checking the internal temperature after 45 minutes to prevent overcooking.) Remove the turkey breasts from the oven to a cutting board and tent with foil. Allow to rest while making the gravy.
• Strain pan drippings into a small pot over low heat and bring to a simmer. In a small bowl mash together the remaining 2 tablespoons butter and flour with a fork, until a paste forms. Whisk into the simmering stock, season with salt and pepper, to taste, and cook until thickened.
• Carve the turkey breast meat from the bone and arrange the slices on a serving platter. Serve with gravy on the side.

ROASTED TURKEY GRAVY

Steps:

• Heat the oven to 400 degrees F.
• Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

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.

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.

SPLIT ROAST TURKEY

Steps:

• Heat the oven to 450. Use a sharp knife to remove the turkey's backbone. (Reserve the backbone to make stock.) Turn the turkey over, and press on it very hard to flatten the breast; dislocate the thigh joint where it meets the torso.
• Put the bird breast side up in a large roasting pan. The wings should partly cover the breasts, and the legs should protrude a bit. Tuck the garlic and herbs under the bird's skin and in the nooks of the wings and legs; smear with butter (or drizzle with olive oil), and sprinkle liberally with salt and pepper.
• Roast for 20 minutes, undisturbed. Meanwhile, prepare the vegetables and put them in a roasting pan and drizzle with 3 tablespoons olive oil, salt, pepper and some of the herbs; don't crowd the pan. Put in the oven.
• If the turkey is browning too quickly, reduce the oven temperature to 400; begin to check it after about 55 minutes of total cooking; it's done when an instant-read thermometer inserted into the thickest part of the thigh registers 155. Cook the vegetables until slightly caramelized and soft; if necessary, they can continue to cook while the turkey rests before carving.
• Separate the turkey's legs from the torso and slice; slice the breast as well. Pass the meat on a platter with the vegetables.

FOOLPROOF TURKEY GRAVY

Steps:

• Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
• Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.

CHEF JOHN'S ROAST TURKEY AND GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
• Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
• Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
• Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
• While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
• Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
• Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

SIMPLE ROAST TURKEY WITH RICH TURKEY GRAVY

Steps:

• Make turkey:
• Put oven rack in lowest position and preheat oven to 450°F. Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.
• Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.
• Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).
• Make gravy while turkey stands:
• Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
• Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).
• Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

MAKE-AHEAD TURKEY GRAVY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
• Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
• Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
• In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.

ROAST HERITAGE TURKEY AND GRAVY

Steps:

• A day ahead of roasting, remove neck and giblets from turkey. Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt. Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours. Alternatively, put turkey and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and place in a cooler with ice or ice packs.
• When you are ready to roast, heat oven to 350 degrees. Rinse turkey and pat dry. Stuff apple, onion, garlic and most of the thyme into turkey. Lift skin at neck and gently use your hand to separate skin from breast meat. Rub half the butter under skin and slip in remaining thyme and two rosemary sprigs. Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper.
• Set a rack into a roasting pan and place four rosemary sprigs on top of the rack. Place bird on top of rosemary. Add turkey neck and giblets to bottom of pan. Take two pieces of heavy foil cut to the length of the pan. Fold the two together to create a single sheet to tent the bird.
• Transfer to oven and roast. Roasting time will be 3 to 3 1/2 hours for an 18-pound bird. Add 10 minutes per pound for larger birds. Subtract 10 minutes per pound for smaller birds. Midway through cooking time, remove giblets and neck and add wine and 1 cup water. Twenty minutes before roasting time is complete, begin to test for doneness with a digital probe thermometer inserted at the deepest part of the thigh. It is done when thigh registers 160 degrees. Remove bird from oven and transfer to a serving platter.
• Place roasting pan over low heat on the stovetop and add 2 1/2 cups stock. Scrape all the browned turkey bits from bottom of pan. Skim 2/3 of the fat from top of drippings and discard. Bring drippings to a boil; reduce to a simmer. You may wish to strain at this point to remove stray bits, but they add character to the finished gravy.
• Finely chop giblets and neck meat. Dissolve cornstarch in 1/2 cup stock. Add slurry to drippings, stirring constantly, until thickened. If gravy seems too thick, whisk in a bit more stock. Add chopped egg and giblets and neck meat. Taste and season with salt and pepper.

PERFECT ROAST TURKEY AND GRAVY

Steps:

• Twelve to 24 hours before cooking the turkey, remove the giblets and dry the turkey inside and out with paper towels. Rub the Dry Brine on all sides of the turkey, completely seasoning the exterior as well as the interior cavity. Place the turkey in a pan inside the refrigerator overnight.
• Arrange a rack in the center of the oven and preheat to 350 degrees F.
• When ready to cook, remove the turkey from the refrigerator and pat dry with paper towels. Cut one of the onions into quarters. Place the onion quarters, herbs and one head of the garlic inside the turkey. Tie the legs together with a single piece of string and tuck the wings under the body.
• Chop the remaining onion. Combine the chopped onion, carrots, celery and remaining garlic in a large roasting pan. Place the turkey on top of the vegetables in the roasting pan.
• Brush the entire surface of the turkey with the melted butter and sprinkle lightly with salt. Pour any remaining melted butter over the vegetables in the base of the pan. Place the turkey in the oven to roast on the center rack with the legs towards the back wall of the oven.
• After 45 minutes, remove the turkey from the oven and set on the stovetop. Carefully tilt the pan to one side and use a ladle to baste the butter over the breast of the turkey. Return the turkey to the oven, this time with the breast toward the back wall of the oven. Continue basting and rotating the turkey every 45 minutes until done. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 2 1/2 to 3 hours total. If at any point during the cooking the skin of the breast becomes too dark, cover the breast with aluminum foil and continue cooking to doneness.
• When the turkey is done, remove to a cooling rack to rest for 30 to 45 minutes.
• To make the gravy, place the roasting pan on the stovetop. Turn the heat beneath the roasting pan to medium. Cook the vegetables, stirring constantly, until the butter remaining in the pan is translucent, up to 6 minutes. Pour off all but 2 tablespoons of the butter, if necessary. Sprinkle the flour over the vegetables and stir until a thick paste forms. Pour in the wine, stirring well and scraping the bottom of the pan to release any brown bits that remain stuck to the pan. Add the chicken stock and continue stirring until the stock reaches a simmer. Simmer for 10 to 15 minutes until flavorful and thickened to your liking.
• Transfer the entire gravy mixture to a saucepot and bring back to a simmer. Whisk in the remaining 2 tablespoons butter. Season to taste with salt and pepper and strain the gravy into a serving container. Serve with the carved turkey.
• Combine the salt, sugar, garlic powder, pepper, fennel and sage in an airtight container and shake to thoroughly combine. Keeps for up to 6 months.

BURIED SPLIT ROASTED TURKEY WITH GRAVY RECIPE - (4.3/5)

Steps:

• Preheat the oven to 425°F. In a large bowl, toss the sage leaves, rosemary and thyme branches, and parsley leaves together. With poultry shears, cut along each side of the the backbone of the turkey (and save for stock). Spread the turkey as flat as possible, skin side down on a clean surface; with a meat cleaver or large knife carefully cut through the entire breast bone of the turkey, creating two even-sized turkey breast halves with leg and wing attached (or have the butcher do this). Rub 2 tablespoons of the butter evenly over all parts and under the skin of each turkey half and generously season all over with salt and pepper. Sprinkle the bottom of the roasting pan with 4 tablespoons of the herbs. Fit each turkey half into the pan. Add the garlic and cover with the remaining herbs. Roast the turkey uncovered on the lower third of the oven for 1 1/2 hours or until an internal temperature of 160°F is reached. Remove the turkey from the roasting pan and let rest covered for 20 minutes before serving. Strain the drippings from the roasting pan into a measuring cup, pressing the herbs and garlic into the strainer. Set aside and allow the drippings to separate. Dredge the giblets on a large dinner plate in 2 tablespoons of the flour. Melt 2 tablespoons of the butter in the bottom of the roasting pan over medium heat. Add the giblets and sauté for 3 to 5 minutes or until golden and set aside. Melt the remaining butter in the roasting pan over medium heat until bubbly. Gradually whisk the remaining flour into the butter and stir until smooth and lightly brown. Separate the drippings from the fat and add only the drippings to the roux, whisking for two to three minutes or until thick and bubbly. Add half the stock into the flour and continue stirring until smooth. Add the remaining stock and let gravy reduce and thicken before adding the wine. Finely chop the giblets, stir in the cream, giblets, and hard cooked eggs (if using). Serve immediately.