PERFECT ROAST TURKEY AND GRAVY
Provided by James Briscione
Categories main-dish
Time 14h30m
Yield 8 to 10 servings
Number Of Ingredients 19
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.
ROAST TURKEY WITH TRUFFLE BUTTER
Steps:
- Preheat the oven to 325 degrees. Drain any juices from the turkey cavity and place the turkey on a rack in a large, shallow roasting pan, breast side up. Pat dry with paper towels.
- Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear it. (Don't do this with rings on your fingers!) Place the softened truffle butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
- Sprinkle the cavity generously with salt and pepper. Place the onion, garlic, and half of the thyme sprigs in the cavity. Tie the legs together with kitchen string and tie one length of string around the bird and the wings to keep the wings close to the body.
- Brush the turkey all over with olive oil and sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of leaves from the remaining thyme sprigs, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until a meat thermometer placed in the center of the breast registers 160 degrees. Don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
- Remove the turkey from the oven, cover tightly with aluminum foil, and allow to rest in the pan for 15 to 20 minutes. Carve and serve with the pan juices.
ROAST TURKEY WITH TRUFFLE BUTTER
Steps:
- Preheat the oven to 325 degrees F.
- Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan. Pat the turkey dry with paper towels.
- Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. (Be careful not to do this with rings on your fingers!) Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
- Sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body.
- Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160 degrees F. If you want the skin to be crisp, don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
- Remove from the oven, cover tightly with aluminum foil and allow to rest for 15 to 20 minutes. Carve and serve with the pan juices.
ROASTED TURKEY WITH BLACK-TRUFFLE BUTTER AND COGNAC GRAVY
Provided by Susan Spungen
Categories turkey Roast Thanksgiving Dinner Cognac/Armagnac Truffle Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400°F. In a medium bowl, combine the truffle butter, shallots, salt, and pepper, mixing with a wooden spoon until smooth. Separate the turkey skin from breast by sliding your hand beneath the skin. Do your best to separate some of the skin around the thigh as well. Smear most of the truffle butter mixture under the skin, onto the meat. Smear remaining butter mixture onto the outside of the bird. Use your hands to massage the bird to even out the butter mixture under the skin.
- Place garlic in the cavity and tie the legs together using kitchen twine. In a large roasting pan, scatter the celery and onions. Place a roasting rack on top of the vegetables, and set the turkey on the rack. Pour 1 1/2 cups broth into the pan. Place in the center of the oven and roast until starting to brown, about 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting hourly, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F, about 2 1/2 to 3 hours. Add 1/4 cup of broth if the pan looks too dry. You don't want the drippings to burn, but you do want them to brown, so add broth accordingly. Tent with foil if turkey is browning too quickly.
- While the turkey is roasting, start the gravy. Heat a large pot over medium-high heat and add 1 tablespoon vegetable oil. Add the turkey neck, giblets, and heart (if using) and cook, turning occasionally, until browned, 5 to 7 minutes. Add celery, carrots, and onion and cook, stirring, until lightly browned, 5 to 7 minutes. Add peppercorns, bay leaf, parsley stems, thyme, and 6 cups water and bring to a simmer. Cook 2 hours. Strain stock into a smaller saucepan and set aside. You should have about 1 3/4 cups. Shred some of the neck meat and set aside.
- When turkey is done, carefully remove it from the roasting pan, still on the rack, to a sheet pan. Cover loosely with foil and let rest in a warm place. Pour off or blot the excess fat and discard. Set the roasting pan over 2 burners on the stove. Pour in the cognac (from a cup, not the bottle) into the roasting pan, and turn the burners on to medium heat. Carefully ignite the cognac using a long lighter or match. When the flames die down, use a wooden spoon to scrape all the brown bits from the bottom of the pan. Cook until slightly thickened, 3 to 4 minutes. Strain the contents of the roasting pan into the saucepan with the turkey stock. Simmer to reduce slightly. Add the turkey neck meat.
- Knead the butter and flour together using a spoon or your fingers. Bring the stock mixture to a boil, then add the butter mixture by tablespoonfuls to the stock until the desired thickness is reached. Allow the gravy to simmer for a minute before adding additional butter mixture and continue to simmer until reduced to desired consistency. Season to taste and serve in a warm gravy boat alongside the turkey.
More about "roast turkey with black truffle butter and white wine gravy recipes"
ROAST TURKEY WITH TRUFFLE GRAVY RECIPE | MYRECIPES
Web The turkey is simple, but truffle oil in the gravy makes the dish holiday-special. Start making the stock for the gravy while the turkey cooks. Garnish the platter with kumquats, roasted garlic, and fresh thyme, …
From myrecipes.com
From myrecipes.com
See details
WHITE WINE ROASTED TURKEY WITH AMAZING GRAVY - AN …
Web 2020-11-06 Mix salt, pepper, and thyme together in a small bowl. Brush the turkey all over with the melted butter and sprinkle with the salt mixture. Roast, uncovered, for 40 minutes, until lightly browned. Meanwhile, add …
From anoregoncottage.com
From anoregoncottage.com
See details
ROAST TURKEY WITH BLACK TRUFFLE BUTTER RECIPE - EASY RECIPES
Web Slice rounds of the black truffle butter and slide under the skin, making sure to place the rounds evenly under the skin. Place a few confit garlic cloves inside the cavity and truss …
From recipegoulash.cc
From recipegoulash.cc
See details
TRUFFLED TURKEY WITH WHITE WINE GRAVY - IMBIBE MAGAZINE
Web 2014-11-14 One 14- to 16-pound turkey, at room temperature, neck and giblets removed 2½ tsp. salt 1½ tsp. freshly ground black pepper 4 oz. black-truffle butter, at room …
From imbibemagazine.com
From imbibemagazine.com
See details
WINE AND HERB-BASTED ROAST TURKEY WITH WHITE WINE PAN GRAVY
Web 2010-11-19 1. Make the Gravy Broth: Up to 2 days ahead, in a 4-quart saucepan, combine the turkey giblets and neck with 2 cups dry white wine, a cut up onion, carrot, a stalk of …
From splendidtable.org
From splendidtable.org
See details
ROAST TURKEY WITH BLACK TRUFFLE BUTTER RECIPE - FOOD NEWS
Web Roast Turkey with Truffle Butter Recipe. Evenly sprinkle from top to bottom in a zig-zag motion poultry seasoning, ground sage and fresh thyme leaves. Place the roasting pan in …
From foodnewsnews.com
From foodnewsnews.com
See details
ROAST TURKEY WITH BLACK-TRUFFLE BUTTER AND WHITE-WINE GRAVY RECIPE ...
Web Save this Roast turkey with black-truffle butter and white-wine gravy recipe and more from Gourmet Magazine, November 2008 to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
See details
TENDER-CRISP ROASTED TURKEY, BASTED WITH WHITE WINE AND BUTTER
Web 2021-11-15 Preheat oven to 475. In large roasting pan, scatter onions over the base. Place stuffed, trussed turkey on top of the onions. Take 1 cup of butter and rub thoroughly …
From southernkitchen.com
From southernkitchen.com
See details
ROAST TURKEY WITH BLACK-TRUFFLE BUTTER AND WHITE-WINE GRAVY
Web Saved From: www.epicurious.com prep: 45 min cook: 0 hr total: 45 min
From mealplannerpro.com
From mealplannerpro.com
See details
WHITE WINE TURKEY WITH GRAVY - WINE BUTLER
Web 2019-10-03 Baste the turkey with the remaining butter and wine mixture in the bowl. Reduce the heat to 350 degrees F. Roast the turkey for 1 hour 45 minutes or about 2 …
From winebutler.ca
From winebutler.ca
See details
ROASTED TURKEY BREAST WITH TRUFFLE BUTTER – THE TINY FAIRY
Web 2020-11-19 Evenly sprinkle from top to bottom in a zig-zag motion poultry seasoning, ground sage and fresh thyme leaves. Place the roasting pan in your preheated oven and …
From thetinyfairy.com
From thetinyfairy.com
See details
TURKEY WITH WHITE WINE & TRUFFLE GRAVY - YES TO YOLKS
Web 2014-11-19 Place the turkey on a rack in a roasting pan. Preheat the oven to 500°F. In a small bowl, combine the truffle butter, garlic, mustard, herbs, salt, pepper, and olive oil …
From yestoyolks.com
From yestoyolks.com
See details
ROAST TURKEY WITH BLACK TRUFFLE BUTTER AND WHITE WINE …
Web 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 …
From tfrecipes.com
From tfrecipes.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love