Thanksgiving Turkey (Gordon Ramsey)

Malzemeler

FOR BIRD:

*****PRODUCE*****

1 pound porcini mushrooms

Zest of 2 lemons (and save their juice)

3 cloves minced garlic

Fresh parsley

2 onions, halved (for inside bird)

1 lemon, as is (for inside bird)

2 bay leaves (for inside bird)

*****DAIRY, CHEESE & EGGS*****

3 sticks butter, softened (2 will be for in top of bird while cold; the other 1 is for melting and basting onto the bird while cooking)

*****MEAT & SEAFOOD*****

1 turkey (try to get one between 10-12 lbs, anything over becomes hard to cook. Plan on 1 lb of meat per person).

*****SPICES*****

Kosher salt

*****PASTA & SAUCES*****

N/A

*****BAKING*****

Baking powder

FOR GRAVY:

*****PRODUCE*****

Lemon and onion from the bird cavity, chopped

3 small chopped fresh tomatoes (Campari or Roma; golf ball-sized)

Sprigs of rosemary

*****DAIRY, CHEESE & EGGS*****

2 tbsp butter

*****MEAT & SEAFOOD*****

Tips of wings and parson's nose, from the roasted turkey

*****SPICES*****

White pepper

*****BAKING*****

1 tbsp flour to thicken

*****OTHER*****

1 can dry cider (or white wine)

1 can chicken stock (use the same amount as cider, about 12 oz)

Olive oil

Yöntemler

Move frozen turkey to fridge 6 days before thanksgiving. Needs to be thaws by the 5th days (day before Thanksgiving) so you can do the dry brine easily (any ice left over makes it tough). A 12- to 15-pound turkey will take three to four days to fully defrost.

If you need to defrost your bird in a hurry, place it in a large cooler or tub full of cold water, changing out the water every hour or so. This should get a full-sized bird fully thawed within 12 hours.

First step is day before thanksgiving. Spatchcock and dry-brine the bird and leave it overnight. Prep it the morning before and leave overnight for 24 hours.

First separate the skin on the breasts from the meat. This will be easier to do before you remove the spine.

Next, Spatchcock the bird by removing the spine and pushing down to create and even cooking level (follow the instructions here: https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe)

Dry-brine the bird overnight. For a 10- to 15-pound bird, combine 2 tablespoon of kosher salt with 1 tablespoon of baking powder and 1 teaspoon of white pepper pepper in a small bowl. Use the mixture to season your bird evenly across all of its surfaces, making sure to get it into nooks and crannies under the wings and around the legs. Place the bird on a plate in the fridge overnight and loosely cover it with plastic or cheesecloth.

The next day, leave this mixture on as you apply the butter underneath and on top of the skin.

Make sure you take the butter out to soften early in the morning. Take the turkey out of the fridge to warm up a little bit as well.

First thing in the morning, Prepare the butter and herb mixture for under the turkey's skin. Make sure you stuff the turkey first before doing the butter coating.

With softened butter prepare the butter baste. In a bowl, mix together butter, salt, pepper, touch of olive oil, zest of two lemons and their juice, garlic, and a generous handful of chopped parsley. Mix well.

Set aside 1/3 of the mixture and melt in microwave. Will save this for basting as the turkey cooks.

Salt and pepper inside the turkey cavity. Place the 4 halved onions under the cavity. Stuff the 1 lemon and bay leaves as well. Place mushrooms on the roasting pan, thus will add moisture and flavor to the gravy.

Take a ball of butter and place it under one side of the bird, under the skin. Hold down the skin and spread the mixture back. Do this to both sides.

Leave some remaining butter to spread over the outside of the breast, legs, and wings.

Before cooking, drizzle with olive oil to protect the butter from burning. Tuck the wings under the bird to prevent them from burning.

Preheat the oven to 430F, convection setting ten minutes before using. You can use 450ºF normal setting if you don't have a convection oven.

Convection bake in the oven at 430 degrees for 10 mins to get the skin nice and brown and crispy.

After the 10 mins, remove from oven to baste turkey. Set the oven to a normal baking settings (not convection, we don't need the air flow anymore since the skin is already crisp) and set to 350F.

Place back in the oven (which is set to 350F) and bake for 1 hour. Once the hour is up, remove the turkey and baste liberally with the juices and then the melted herb butter.

Reduce the temperature to 330ºF regular setting and roast the turkey for another two hours, basting, liberally, every hour. Check temperature for doneness at ever hour. If cooking quickly, reduce the last hour accordingly. A 14Ib turkey was done in about 3 hours.

Perfectly fine to take the turkey out at 150 degrees as it will continue to cook. 165 will guarentee tough, dry meat, so don't stick to FDA super safe guidelines here. Stick a knife into the bottom of the thigh and if the juices run clear, it's done. Baste one final time. Remove from juices and cover, let sit for 1.5 - 2 hours. As the meat relaxes it absorbs juice and makes it easier to carve.

While the turkey is resting, make the walnut and cider gravy.

Drain the excess fat from the liquid and set aside. Place roasting pan onto stove top on medium heat to saute the next ingredients (don't pour the roasting liquid back in).

Chop the onions and lemon from inside the turkey in the roasting pan on medium heat to saute.

Add a few rosemary sprigs to give it an aromatic punch, tomatoes (to thicken the gravy and give it a lovely fresh taste), the tips of wings and parsons nose.

Add a glug of cider (it adds a lovely supple flavour) and the roasting juices and let cook until reduced in half.

Mash everything with a potato masher to extract maximum flavour, then add the chicken stock and let cook again until reduced in half.

Taste and adjust seasoning and then sieve the gravy in an appropriate strainer (cheese cloth works well). Add a finishing splash of cider to reintroduce acid back into the gravy. Use the back of the ladle to push the meat and vegetables through the sieve to extract maximum flavour.

Toss in fresh rosemary sprigs to the freshly sieved gravy to infuse rosemary flavour.

Ladle hot gravy into gravy boat. Serve hot on rested turkey.

Notlar

https://www.youtube.com/watch?v=e5PFXhdfVT8&list=PLPfYH8jTje1oDZNaJl64esiUyg4ahMAAn&index=65&t=319s&ab_channel=NiallDelany

https://www.seriouseats.com/buying-prepping-cooking-carving-thanksgiving-turkey-complete-guide-food-lab#:~:text=Going%20naked%20is%20the%20easiest,and%20tough%20instead%20of%20crisp