Ingredients: |
Ingredients: 1 disposable foil pan (save yourself the trauma of washing a pan)
1 Turkey (I usually get the biggest one I can, but any size will do)
Softened butter
Salt and pepper
Leeks
Onions
Carrots
Celery
Garlic
Lemon
Bay leaf
Thyme
Dry white wine (I typically use a Cabernet Sauvignon)
Chicken stock (I usually use low sodium, store-bought stock)
|
Directions: |
Directions:Preheat oven to 350º.
Place foil pan on a baking sheet for stability. Rough chop leeks, carrots, onions, and celery. Lay them in the bottom of the foil pan. These will act as your roasting rack. Throw in a few bay leaves, some garlic cloves, and sprigs of thyme (or some dried thyme). Keep a few pieces of each of the vegetables and a garlic clove and set aside along with a chopped lemon.
Mix up a good bit of kosher salt and some pepper in a small bowl (so you can use it without fear of cross-contamination). Unwrap the thawed turnkey, pull out the inside stuff, and rinse it. Pat dry with paper towels. Take the salt mixture and rub it all over the turkey, inside and out. Grab handfuls of the butter and spread it all over the turkey, inside and out, and under any loose skin, especially the breasts. Fold the wings under if you can get them to stay.
Stuff the veggies you set aside into the cavity of the bird. Squish the legs into the leg holder provided, or tie them together. Place the bird breast-side-up onto the bed of veggies in the foil pan. Pour some wine into the pan so there is at least a half inch to an inch of wine in the bottom of the pan.
Put the whole kit and kaboodle into the oven. I usually start uncovered for the first half hour or so, then cover it with foil. I've tried the whole cook-the-bird-upside-down thing, but big birds are really hard to flip over when they're hot, so I gave up on the technique.
Bake the bird for about 20 minutes per pound. Baste periodically with the liquid in the pan. If there doesn't seem to be lots of liquid, you can add hot water and/or wine and/or chicken stock. I also baste the dressing each time I baste the turkey with the same liquid. If the turkey seems to be cooking really fast, lower the oven temp to 325º. The ultimate goal is having the meat thermometer read about 180º in the breast. However, when it is nearly there, you want to uncover the bird and let it finish so it gets brown and crispy. The legs should pull away and not bleed red.
Take the bird out and transfer to a platter for carving. Cover with foil and let rest at least a half hour before carving up. Do not—I repeat, do not—throw away the stuff in the bottom of that pan. You will need it for the gravy. |
Personal
Notes: |
Personal
Notes: There is no way for me to give exact amounts of veggies, seasonings, and liquids for this because each time it is different. You can totally change up the veggies you use. If you don't have leeks, who cares! But I always use onion, carrot, garlic, and celery. All these flavors make the turkey taste good--but the gravy turns out amazing!
|
This recipe for Holiday Turkey is from