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. | + | * 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== | ==Ingredients== | ||
Line 31: | Line 39: | ||
# 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 | ||
+ | #* ''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=== | ===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
- Remove the turkey giblets and neck, reserve.
- Line a baking sheet with aluminum foil and place a few layers of paper towels on top
- Pat the turkey skin dry and set the bird breast-side up on the baking sheet
- Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
- Return turkey (uncovered) to the fridge
The Day Of
- 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.
- Preheat the oven to 350°F, set the rack to the lowest level.
- Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
- Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
- Sprinkle the outside of the skin with an additional 1/2 tsp salt.
- Transfer the turkey to a rack in a roasting pan.
- Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
- Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
- Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
- 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
- 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
- In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
- Pour the turkey juices from the pan into a fat separator and set aside.
- 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
- Add the juice from the fat separator to the turkey stock mixture (discard the fat)
- Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
- Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
- Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
- Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
- If too thick, thin with more turkey broth