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Preview: Roasted Turkey with Gravyby Joe G in Rouxbe Videos This delicious turkey is brined, then brushed with fresh herb butter for extra juiciness.
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Step 1: Brining the Turkey
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To brine the turkey, place 2 quarts of cold water into a medium pot and bring to a boil. Slice the onion and add to the pot, along with the thyme and Kosher salt. Once all of the salt has dissolved, turn off the heat and set aside to steep and cool. Next, clean the turkey by removing and reserving the neck. Discard the giblets unless you choose to add them to your stuffing. Using your fingers, gently loosen the skin from the top of the bird. Then rinse the turkey with cold water. In a large container, add the steeped brine mixture and 5 quarts of very cold water. Top up with 2 quarts of ice. Add the turkey and make sure it’s completely covered with the brine. Place into the refrigerator or a large cooler full of ice for up to 24 hours.
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Step 2: Making the Compound Butter
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To make the compound butter, first add the salt and pepper to the butter. Finely chop the thyme, then mash everything together until smooth. Set aside.
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Step 3: Removing the Turkey From the Brine
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Remove the turkey from the brine and let it drain briefly before placing onto a tray. Discard the brine and pat the turkey dry. Position a rack in the lower third of your oven and preheat it to 350° degrees Fahrenheit. Let the turkey sit at room temperature for one hour. Meanwhile, you can prepare the short stock. |
Step 4: Making the Short Stock
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To make the short stock, chop the onions, carrots and celery, and place into a bowl. Set aside. Using a heavy knife, carefully chop up the bones, including the reserved turkey neck. You could also ask the butcher to do this for you. Preheat a large stainless-steel fry pan over high heat. Once hot, add the oil and half of the bones. Let the bones brown and caramelize, which will give the gravy its rich color and flavor. Add half of the vegetables and let caramelize slightly. Deglaze with half of the wine. Scrape up the bits from the bottom, then transfer to the roasting pan and repeat with the second batch. Once done, add the stock to the roasting pan. Place the V-rack over top and cover with foil. Poke a few holes to let the juices run through. Coat the foil with a bit of oil then set the pan aside while you prepare the turkey.
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Step 5: Seasoning and Roasting the Turkey
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To season the bird, sprinkle the inside with the salt and pepper, and add the vegetables and herbs. Rub the outside skin with a bit of oil, then rub about a third of the compound butter just underneath the skin. Place the turkey, breast-side-down, onto the v-rack, then into the oven. Set your timer for one hour.
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Step 6: Flip Turkey and Roast for the 2nd Hour
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Before you remove the turkey from the oven, melt the compound butter. Then, using two cloths, carefully flip the turkey over. Brush the top with some of the melted butter and return to the oven. Set the timer for hour number 2. |
Step 7: Roasting the Turkey for the 3rd Hour
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Quickly brush the turkey with a bit more butter, and set your timer for hour number 3. |
Step 8: Testing the Turkey
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At the 3-hour mark, test the turkey for doneness by inserting a thermometer into the thickest part of the thigh. Then test the same area from the inside of the cavity. The inside reading will always be lower, so this is where the final reading should come from. Because all ovens cook differently and your turkey may be slightly bigger or smaller, the timing will all depend on the reading you get from your turkey. If your turkey isn't done, brush with the remaining butter and return to the oven for about 15-30 minutes. |
Step 9: Testing the Turkey for Doneness
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Test the turkey again. The second reading on the inside of the thigh should reach 165° degrees Fahrenheit, which is perfect. Loosely tent with foil, tearing a small hole in the top to allow steam to escape. Let the turkey rest for 30 minutes before carving.
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Step 10: Making the Gravy
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To make the gravy, strain the liquid from the roasting pan and let the fat rise to the top. Skim off the fat into a separate bowl and reserve. Measure the liquid to equal 6 cups. Take ¾'s cup of the reserved fat and pour into a large sauce pan over medium heat. Once the fat is nice and hot, add the flour and stir continuously. As the roux cooks, it will turn from a light tan color to a nice rich brown. This will take about 10 to 15 minutes but the end result is well worth it. Add about 1/3 of the stock and stir constantly. Stir and continue to add the stock until smooth. Once the 6 cups of stock have been added check for consistency, keeping in mind it will continue to thicken after you turn off the heat. If you like a thinner gravy you may want to add up to one addition cup of stock. For a super-smooth gravy, strain again. Cover and keep the gravy hot while you carve the turkey. Reheat over low heat if necessary. |
Step 11: Carving the Turkey
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There are two ways to carve a turkey. In either case, make sure you hone your knife so it’s nice and sharp. The first method is carving at the table. First slice off the wing, followed by the breast meat. When it is difficult to slice off the remaining breast meat, cut off the drumstick and thigh. Now you can finish slicing off the breast meat. This is the traditional way to carve, for most people who prefer to carve at the table. To carve the turkey in the kitchen on a cutting board, is actually better because it makes it easier to slice across the grain of the meat. For this method, simply remove the whole breast, by cutting along the rib cage. Place the breast onto a cutting board and slice vertically against the grain. Remove the thigh and drumstick, the separate. This way of carving also makes for really nice presentation, which is much harder to obtain when you are carving at the table.
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Notes
Purchasing the Turkey
If you can, buy a fresh turkey. The flavor is great and it’s worth the extra cost. If buying frozen, thaw it properly in the fridge, on a try and in its plastic. For every pound of turkey, plan for about 5 hours of thawing.
10 pound turkey: Approximately 50 hours (just over two days)
15 pound turkey: Approximately 75 hours (just over three days)
20 pound turkey: Approximately 100 hours (just over four days)
A thawed turkey can be kept in the fridge for up to two days before cooking.
What is brining?Brine is a salty solution. The salt deeply penetrates the meat tissue, opening the pores and actually unlocks the fibers. Not only does it trap water molecules and keep the flesh juicy and moist, it seasons the flesh throughout, adding a lot of flavor.
How much salt should I use?A moderate brine is approximately ½ cup of Kosher salt per 3 quarts of water.
Salt equivalentsTable Salt (without iodine) – 1 cup (10 ounces)
Morton Kosher Salt – 1-1/2 cups (about 8 ounces)
Diamond Crystal Kosher Salt (half as potent as regular table salt) – use 2 cups (5 ounces per cup)
When using other salts, such as sea salt, pickling salt, or other brands of Kosher salt, simply weigh out 10 ounces on your kitchen scale to find its equivalent of table salt.Create different brines by adding herbs, spices, and brown sugar, honey or molasses. Apple juice, cider, apple cider vinegar, rice wine vinegar, stock, tea, beer, wine, or other liquids can replace some or all of the water.
Always start with a cold brine For food safety reasons, the brine must be cold (40° degrees Fahrenheit, 4° degrees Celsius) to ensure the meat stays at proper refrigerator temperature. If you need to heat the brine mixture to dissolve the salt, make sure you cool the brine down before using. The food must be completely submersed. Refrigeration is absolutely required during brining. The meat and brine solution must be kept below 40° degrees Fahrenheit at all times. If you can’t find a large enough container, fill a cooler with ice.
Brining timeThe turkey should sit in the brine for at least 10 hours. It can process for as much as 24 hours but the turkey will have absorbed all the brine it needs in 10 hours. The amount of brining time is not set in stone. Even a little brining is better than none. Brining for too long can ruin the flavor as well and make it too salty. If you are using a small turkey, cut down on the brining time, or reduce the amount of salt in the brine.
Once the meat is removed from the brine, you can rinse off the excess salt from the surface and pat dry. You can also air-dry poultry in the refrigerator overnight. Place a cooling rack over a baking sheet and rest the poultry on top. By letting the moisture evaporate, it is easier to achieve crispier skin.
Make sure to discard used brining liquid. It has been contaminated with raw food and cannot be reused.
Stuff or not to stuff?Don’t stuff your turkey. Stuffing acts as insulation and makes cooking the turkey that much longer, creating dry breast meat. Hot air cannot get inside the turkey and can’t cook the meat closest to the bone, which is the area that takes the longest to cook. Simply season the turkey extremely well with salt and pepper and let the hot oven air do its work.
Preparing your turkeySeason the cavity and underneath the skin. Rub butter underneath the skin and make sure to start with a short stock for added flavor. Place the turkey on a V-rack, so it’s not in contact with the juices in the pan. The steam from the juices will keep the turkey nice and moist during the slow, long cooking time. A V-rack guarantees a moist turkey and the beginnings of a delicious gravy.
Make sure you don’t put a cold turkey in the oven. It will take that much longer to cook, and longer cooking time means dry meat. Let the turkey sit at room temperature for up to one hour before roasting.
Ideal oven temperatureThe ideal oven temperature is 350º degrees Fahrenheit.
To baste or not to baste?If you over-baste, you lower the oven temperature and the temperature of the turkey, making the cooking time longer. You create a baste by slipping butter underneath the skin. Baste another 1-2 times, but don’t get carried away.
Which way is up?If you brine your turkey, it will be juicy any way you place it. However, if you don’t brine, start with the breast side down. The gentle steam from the pan will keep the breast meat nice and moist. At half way point, turn it over so you end up with crispy skin.
When is it done?Turkey needs to reach an internal temperature of 165º degrees Fahrenheit; higher than this will produce dry meat. Use a thermometer, and insert it into the thickest part of the thigh. Test both thighs for accurate readings. If you don’t have a thermometer, stick a skewer into the thickest part of the thigh, making sure you hit bone; if the juices run clear, it’s time to take the turkey out.
Why rest?Resting any kind of meat, before carving, is essential. It allows the muscles to relax and heat distribute evenly. It makes it easier to carve, and the meat will be nice and juicy. Rest a large turkey for at least 20 to 30 minutes. Tent with foil and make sure to poke holes in the top. The steam must be able to escape so the skin doesn’t get soggy.
For additional information, visit: USDA Poultry Preparation and The National Organic Program
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Comments
I assume brining, putting butter under the skin etc. would work equally well with a goose?
how can i get this DVD for my self before christmas
Surprisingly to my family and in-laws, this was the first turkey this turkey ever cooked! But I did it, wrestling two 18-pounders: my free range Deistel turkey, and my free range baby. The brining of the turkey was great. I ended up with a tasty brine mix from a gourmet shop which recommended adding sugar then vinegar. I added the onions as per the Rouxbe recipe. The gravy made from the drippings was extra flavorful I think because the drippings were coming from a brined turkey. I bought some turkey-lifting forks that facilitated turning the turkey, which worked well. Despite the fact that my father-in-law (whom I love) kept opening the oven for long periods to study the turkey, it cooked well and everyone raved about how moist it was. He couldn't understand why I didn't put stuffing inside it, or why I was basting with butter instead of drippings. But in the end, the meal spoke for itself. Thanks for helping me make a great meal!
I will cook it.
Roasting a turkey or chicken is in my opinion a very simple thing to do, but until now I had never tried brining. I had heard of it but never gave it much thought. I can't believe I waited so long. The turkey (and chicken) I have made doing it this way were so moist and flavourful that I can't imagine doing it any other way from now on. Thanks Rouxbe!
After a day's brining and 2 hours rest in the fridge before roasting, my Christmas turkey turned out a winner. The depth of flavour was astounding. And the juiciness of ALL the meat was outstanding.
My daughter brought her boyfriend 'round for dinner and now I'm a legend in HER mind as well as mine.
I'm boiling the carcass now and the soup I'm sampling (after adding only celery leaves) is blowing my culinary cranium cortex (hereafter referred to as CCC)...
Brine on!
I have made many turkey dinners over the years and this was the first time I have put a turkey in brine and believe me not the last,the turkey cooked quickly and sooooo tender, even the white meat which is usually dry , was moist and tender, in fact my nephew commented that this was the best turkey he's had in his life which is a great compliment because his mom is a great cook.I can't wait to make turkey again.
I have brined in the past, but the salt/water ratio was much higher and, although the turkey was okay -- this one was superb! It was extremely moist and flavourful. I especially liked not having to stuff the turkey and really loved the stuffing recipe as well.
The gravy from the drippings and the method of putting stock/bones under the turkey is absolutely brilliant! Most delicious gravy I have ever made!
Thanks!
I have been looking to get a roasting pan and I have some questions. I believe that you used a non-stick pan in this recipe. Are there going to be times when I will want a stainless steel roasting pan instead, assuming that I can only afford one roasting pan? Also, what are the dimensions of the pan you used. It seems that most pans come in small and large, and I'm not quite sure what size would work best for a "normal" size turkey. Lastly, racks... Flat racks, v-racks, and no-rack are the options out there. Can you school me on the different types and benefits/disadvantages? I lot of questions I know, but I've never found anything online that can give me good answers to these questions.
In the turkey video, we used this roasting pan:
metrokitchen.com/product/AC-511166-NS
It is non stick which is great for cleaning up. Solid construction. AllClad is a great product.
At home I have a Calphalon Classic Bakeware 12-by-17-Inch Rectangular Nonstick Baking/Roasting Pan. It's only about $30 or $40 and is great for most things. You don't have to spend a fortune, especially if you don't use it often. However it may not last your lifetime.
If I were going to buy a really good quality one to last a lifetime though, I'd probably go with one like this:
metrokitchen.com/product/M-5117-40
Why? Because I love to deglaze bones and scrape the bottom for all the yummy bits for sauces directly over a flame. I do this when the roast comes out of the oven. Yes you can do this with the AllClad as well, but for this I prefer heavy duty stainless. Professionally, I never used non-stick except for cooking eggs and small frying jobs.
Big fan of the V-Rack (like the one featured above with the AllClad). It's main advantage is that it enables great heat circulation around the bird while cooking and it also allows you to make a short-stock at the same time underneath for moist birds. No disadvantages that I know of, other than they are a bit of a pain to clean sometimes unless you spray them really well.
And whatever you choose, stay clear of non-stick coated pans, unless you are okay to throw them away once they start to peel. If you want non-stick, go with dark anodized exteriors that won't chip or peel.
My turkey turned out perfectly and I did not have to open the oven except to turn it (and a note from Dawn about "flipping the bird" by using two cloths helped tremendously as I was alone and have previously struggled with metal spatulas and pie lifters in the past... I may invest in the forks mentioned). I did the butter under the skin basting and my gravy was possibly the best ever and the turkey was moist (although it tested 'overdone' at 180 on my thermometer - perhaps I should have tested it sooner but was abiding by the 'no peek' rule). Nonetheless, it was still moist and delicious and the stuffing done separately (to accommodate vegetarians) and was great). I will try brining next time - it sounds like a home run based on the other comments and nobody complained about the process, which I assumed to be overwhelming. Thanks for a splendidly done video and Top Turkey Tips - ALL of which (sans brining) I followed with ease and success. And I will do it all again for Christmas!!!
I have brined turkey many times before, so I was already sold on that concept. My issue was with not stuffing the bird, as we have always stuffed our birds.. The 'outside' stuffing was every bit as good, if not better than any I have made in the past. What I question today (the day after Thanksgiving), is the speed at which the bird cooked, & the oven temperature. Following the T-Day instructions, I checked the turkey temperature at the 3 hour mark, only to find it at 170 degrees. Kind of three me a curve (it was only 3:00PM). But it held well & was still delicious when served at 6:00PM.
I had been counting on 15min/lb. as collaborated by several of my 'goto' reference books, but now also note that most recommend cooking at 325 degrees. So, next time (probably Christmas), I will cook the first hour (breast side down) at 350, flip & continue at 325.
My only other issue with the T-Day steps, involved 'placing the stuffing in the oven alongside the turkey'. I have a standard size oven, & this simply couldn't happen. Good thing I have a second kitchen in the basement.
All in all a terrific meal, appreciated by all.
I just RE-read my notes from the video and the internal temperature of my bird was correct at 180-185. Somehow I had the 160s in mind, so thankfully I was not relying on memory. It was perfect.
The one thing that never seems to be consistent when cooking turkey, is how long it takes to cook.
If the bird is brined it generally cooks quicker. The timing also depends on your oven.
Yesterday I cooked about a 12lb turkey in under 2 hours (it was also brined). Thankfully turkeys do keep warm for a long time. And thank goodness for really hot gravy.
Donald, I think your suggestion of starting at 350°F and then turning it down to 325°F, is a good idea as well. If you have the time go for it, I often do the same thing.
Well yet again Rouxbe you did it....we had the most amazing dinner thanks to your site. We had 10 adults and 4 kids for thanksgiving dinner and it was a huge hit. The turkey was so good and so moist....the brining is the trick! I was really amazed at how fast our turkey cooked for a 22 lbs bird, just under three hours. I had checked the oven temperature before begining with a store bought guage and it was 25 degrees higher!! Good thing I checked or I might have had a dry turkey. We also made the gravey and the cranberry sauce, that was INCREDIBLE sauce. Again, thanks so much for being at our house this thanksgiving Rouxbe...it felt like you were in the kitchen helping with every step.
Hi
In your notes you mentioned to brine for 10 hours and also try to air-dry the turkey? How many hours will it take to air-dry a turkey. Also what is a good brand of dry white wine.
Air drying the turkey is really important, but it's not so much the time, but more so that it is dry. I like to leave it overnight. BUT you can speed things up by patting it dry with paper towel and even using a blow dryer (yes... a hair dryer). If the skin is wet when you put it in the over, it will steam for a while before drying. You want to start forming that nice crispy skin from minute one.
Wine suggestions are here on this page (lower left):
nac.rouxbe.com/events/thanksgiving/planning
The turkey was delicious despite the fact that I did not brine it. I used an organic turkey that cost more, but was definitely worth it. Mine cooked quickly as others have mentioned. It actually got up to a reading of just over 180. Fortunately, it is still very moist. The herb flavors are nice throughout the bird.
I also made the stuffing / dressing recipe from this site:
nac.rouxbe.com/events/thanksgiving/recipes/110
I used three kinds of bread: wheat, corn and French. As I'm a bit of an experimenter, I added sunflower seeds, raisins, green apples, sausage and mushrooms to the recipe. It is absolutely outstanding! I'm so happy to have so much left over.
For our wine pairing, we had a wonderful selection from my last visit to Oregon. A 2005 Pinot Gris Estate bottle from The Eyrie Vineyards, Dundee Hills. It's a lovely medium body dry white with nice earthly and subtle floral tones of sunflower. Tastes of dried apricot and hay with a balanced smooth finish. I was very pleased with this selection, as some pinot gris are too bright for this type of meal. Yet, this wine is an excellent match for autumn poultry dish.
I really enjoy this web site.
Thanks for taking the time to share your experiences and suggestions.
I have been doing a bit of catering for christmas functions lately, and the response I get to doing the turkey this way is fantastic! Not only are they talking about the turkey but the amazing gravy that comes of it. I love cooking it this way and now I even brine my chicken breasts (bone in). Yum Yum Yum! Thanks Rouxbe
Help. I'm snowed in and can't get out to buy fresh thyme. I will need to resort to dried thyme. What would the conversion ratio be?
If using dried thyme, you want to only use about a third as much dried as you would fresh.
However if you are using this for the brine, I would omit it. Dried thyme sometimes has a tendency to taste moldy (at least to us here at Rouxbe).
Thanks for the fast response Dawn. I see the recipe calls for "sprigs" of thyme. How many tsp in a sprig of thyme so I can do the conversion? Thanks again.
1 sprig equals about a half to one teaspoon...it will depend on the size of the sprig. So why don't you just go somewhere in the middle to get your measurements. Just don't overdo it on the dried stuff! :-) Good Luck!