Perfect Turkey
Source of Recipe
"Nana" to Bubbe & Alex
Desired stuffing
1 10- to 18-pound whole turkey
2 onions, quartered
4 shallots, quartered
1 head garlic, peeled
1 bunch fresh thyme
1 bunch fresh sage
1 cup white wine
2 tablespoons butter, melted (no substitutes)
2-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup all-purpose flour
1 cup chicken broth
2 tablespoons applejack brandy (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Instructions:
1. Prepare desired stuffing.
2. Heat oven to 325 degrees F. Remove neck and giblets from turkey.
Rinse and drain; pat dry with paper towels. Loosely fill neck and body
cavities with stuffing. Fold neck skin over back of turkey and fasten
with toothpicks.
3. Arrange vegetables and herbs on bottom of a shallow roasting pan.
Pour wine over top. Place turkey, breast side up, on top of vegetables.
Brush skin with butter; sprinkle with salt and pepper. Cover stuffing
in
cavity with foil.
4. Roast turkey for 3-3/4 to 4-1/2 hours. When skin is golden brown (2
to 2-3/4 hours), shield breast loosely with foil to prevent over
browning.
5. Start testing for doneness half an hour before end times: Insert
metal section of an instant-read meat thermometer at least 2 inches
into
the inner thigh. Let stand 15 to 20 seconds for accurate reading.
Turkey
is done when thermometer registers 180 degree F. To test the stuffing
doneness, insert thermometer into the center of stuffing; let stand 15
to 20 seconds; thermometer should register 165 degree F. (If turkey
needs more roasting, remove the thermometer before returning it to the
oven, washing the stem section in hot soapy water after each use. Even
if your turkey has a pop-up temperature device, the USDA recommends
double-checking with another thermometer for safety.)
6. Transfer turkey to a serving platter. Cover loosely with foil and
let
stand 20 minutes before carving.
7. Meanwhile, for Herb Gravy, place a large strainer or sieve over a
large glass measuring cup. Scrape vegetables, herbs and drippings from
roasting pan into strainer. With the back of a spoon, press vegetables
against side of strainer, extracting as much liquid as possible. Let
stand 5 minutes, until fat rises to the top. Skim off fat, reserve 1/4
cup. Return reserved fat to roasting pan and heat over medium heat.
Whisk in flour and cook until golden brown, 2 minutes. Whisk in brandy
(if using) reserved drippings and broth, whisking until gravy thickens
slightly, 2 to 3 minutes. Season with salt and pepper. Makes 2 3/4
cups.
8. Carve turkey. Serve with stuffing. Makes 10 to 14 servings.
(nutritional info not available)
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