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Difference between revisions of "Roasted Turkey"

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==Prep Notes==
 
==Prep Notes==
* Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days.  
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* Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days. Make sure its thawed by *Wednesday* for day-before prep.
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** 20lb - Friday
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** 15lb - Saturday
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** 10lb - Sunday
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* Cook time (est) - Take out of the oven @150°F and rest 30 minutes, should be 165°F for safety
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** 15 min /lb @ 325°F
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** 13 min /lb @ 350°F
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** 11 min /lb @ 400°F
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** 10 min /lb @ 425°F
  
 
==Ingredients==
 
==Ingredients==
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# Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
 
# Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
 
# Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
 
# Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
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#* ''The temp of the turkey will continue to rise while it rests, reaching 165°F in about 30 minutes, which is the "safe" temp you want''
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===Gravy===
 
===Gravy===

Latest revision as of 22:31, 27 November 2024

Prep Notes

  • Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days. Make sure its thawed by *Wednesday* for day-before prep.
    • 20lb - Friday
    • 15lb - Saturday
    • 10lb - Sunday
  • Cook time (est) - Take out of the oven @150°F and rest 30 minutes, should be 165°F for safety
    • 15 min /lb @ 325°F
    • 13 min /lb @ 350°F
    • 11 min /lb @ 400°F
    • 10 min /lb @ 425°F

Ingredients

  • Whole bird
  • 1 cup softened butter (or duck fat)
  • kosher salt
  • 1 whole large lemon halved crosswise
  • 2 whole large shallots, peeled and halved lengthwise
  • 10-12 sprigs of thyme

Directions

The Day Before

  1. Remove the turkey giblets and neck, reserve.
  2. Line a baking sheet with aluminum foil and place a few layers of paper towels on top
  3. Pat the turkey skin dry and set the bird breast-side up on the baking sheet
  4. Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
  5. Return turkey (uncovered) to the fridge

The Day Of

  1. About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
  2. Preheat the oven to 350°F, set the rack to the lowest level.
  3. Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
  4. Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
  5. Sprinkle the outside of the skin with an additional 1/2 tsp salt.
  6. Transfer the turkey to a rack in a roasting pan.
  7. Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
  8. Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
  9. Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
  10. Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
  11. Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
    • The temp of the turkey will continue to rise while it rests, reaching 165°F in about 30 minutes, which is the "safe" temp you want


Gravy

  1. In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
  2. Pour the turkey juices from the pan into a fat separator and set aside.
  3. In the still-warm roasting pan pour 2 cups of turkey stock and whisk with a metal whisk or wooden spoon, scraping up the browned bits
  4. Add the juice from the fat separator to the turkey stock mixture (discard the fat)
  5. Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
  6. Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
  7. Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
  8. Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
    • If too thick, thin with more turkey broth