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November 15, 2002 at 7:12 am #7752shearheavenMember
I came across this recipe at http://www.foodnetwork.com my sister did try it last Christmas and said it was the BEST roasted turkey she had EVER had…Sooooo…I’m gonna try it this year!…:D
Brined and Roasted Turkey
> See this recipe on-air on 11/28/2002 at 12:00 PM ET.
Recipe courtesy Emeril Lagasse, 2001
1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for bastingTurkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups waterGravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemaryTo make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Yield: 8 servings
Prep Time: 1 hour
Cook Time: 4 hours
Difficulty: MediumFor more of Emeril’s recipes, go to Emerils.com.
November 15, 2002 at 7:17 am #66261Jeff HesterKeymasterDoes this have a different taste? What’s so special about it? ๐
November 15, 2002 at 7:31 am #66268shearheavenMemberQuote:quote:Originally posted by JeffDoes this have a different taste? What’s so special about it? ๐
Well this will be my first, but my sister in Palm Springs said her turkey last year was the sweetiest, juiciest, tenderiest turkey she has ever had… and will not make any other kind from now on…:p…So I will see for myself this year…lol…:D
November 15, 2002 at 7:51 am #66260Jeff HesterKeymasterSo it’s like a traditional turkey, just juicier and more tender? Sounds good. When’s dinner? [:P]
November 15, 2002 at 7:43 pm #66264melneeMemberThat sounds good, but it also sounds too hard, or too much trouble. Im lazy I guess, but I need easy. Plus, this is the first year both my parents are dead, so its up to me to prepare the entire dinner myself. I am in a panic about that. And I have never cooked a turkey, so , any easy suggestions?? ๐ฎ
November 15, 2002 at 9:25 pm #66267shearheavenMemberYes I do understand Mel…I am doing the dinner myself also this year…my folks will be in Calif. with all my other sisters. We are having some friends over for that weekend and I thought I would do the turkey in the brine the morning before Thanksgiving. But yes…I do have a turkey recipe I have done for years and is very good. I will post it tonight…Stayed tuned!!! ๐
November 16, 2002 at 8:22 am #66266shearheavenMemberI have been making this turkey for the past few years…and although I am trying something new this year…this is the best turkey as of yet I have ever made.
Serves 12-141 turkey (approx 14lbs)
Mushroom Sausage Stuffing (to follow)
6 tablespoons butter, softened
2 bunches fresh tarragon, chopped
Salt nad freshly ground pepper
8 cups chicken brothPreheat the oven to 320*E
Fill the cavity of the turkey with stuffing.Rub the outside of the turkey with 3 tablespoons of the butter, the tarragon, salt, and pepper. Pour 6 cups of broth into the bottom of the roasting pan.
Bake the turkey for about 4 hours, basting every 30 minutes or so. If the bird starts getting too brown, cover with a foil tent. (Check for doneness with a meat thermometer-it should register somewhere between 162*F and 170*F.) When the turkey is cooked, remove it from the pan and keep warm.
Pour off most of the fat in the roasting pan, until only 2-3 tablespoons remain. Heat the remaining 2 cups of broth. Place the roasting pan on the stovetop over high heat and add the hot broth, scraping the brown bits off the bottom of the pan. Reduce by half and remove from the heat. Add the remainingbutter, one tablespoon at a time, until well combined. Carve the turkey and serve with the stuffing and delicious tarragon-flavored gravy.
Dressing;
4 onions, thinly sliced
2 to 4 tablespoons olive oil
4 cups coarsly chopped shiitake and oyster mushrooms (or regular white button mushrooms)
Salt and freshly ground pepper
1/2 cup dry white wine
2 tablespoons butter
2 pounds spicy turkey sausage meat, removed from casings
1 bunch fresh tarragon, leaves onlySaute’ the onoins in olive oil over medium-low heat until caramelized, about 30 minutes. Turn the heat up to medium-high and add the mushrooms. Saute’ the mushrooms until crisp on the edges, about 1- to 15 minutes. Season with salt and pepper. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 tablespoon at a time until combined. Remove from the heat and set aside.
In large skillet, brown the sausage. When cooked through, about 5 to 7 minutes, add to the mushroom mixture along with the tarragon and compine throughly.Makes 6 cups
I found this recipe in the Suzanne Somers book “Eat Great, Lose Weight” book…But because it is so yummy and everyone raved about it so…I kept making it every year….:D
November 18, 2002 at 3:24 am #66263melneeMemberThank you Shear,,, thats sounds delicious and much easier than the first one. We are not big turkey eaters, but maybe I will be able to do a good enough job, to get by. ๐
November 18, 2002 at 2:55 pm #66270d0_the_dewwMembershearheaven
that looks good ๐ I thank you and i no my wife will too .:):):)November 26, 2002 at 4:56 pm #66265melneeMemberWell, shearheaven, it looks like i aint gonna get to try the recipe for turkey afterall. My sister in law has decided she wants to cook the turkey. hmmmmm, interesting, but I was not about to argue, she can have at it. ๐
Have any of you ever tried crock pot dressing? I make that every year, and it is wonderful!!! Always comes out perfect, not too dry or moist. I ran across that recipe a few years ago, and ask my mother if I could make the dressing that year, and try it. She said sure, but my daddy made her make some also, cause he thought it wouldnt be good. Mother could make wonderful dressing, but the whole family loved this so much, that i got to be the dressing maker from that year on. ๐ gosh, I felt like a cooking queen. lol
๐November 26, 2002 at 5:32 pm #66269twistedmetalMemberI would like to wish all Americans a Happy Thanksgiving….. enjoy your turkey!!
(I enjoyed mine back on November 11th {Canadian Thanksgiving})November 26, 2002 at 8:11 pm #66262melneeMemberWell, Happy late Thanksgiving to all Canadians. and thank you for the wishes. I am sure we Americans will be enjoying our turkeys for days, and days. ๐
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