Uncategorized

OnTheFirstDayOfChristmas: Butter roasted Turkey

#OnTheFirstDayOfChristmas My Kitchen Gave To Me BUTTER ROASTED TURKEY

Ingredients
2 lemons, sliced
Juice of 1 lemon
1.50 cup(s) kosher salt
0.50 cup(s) sugar
1 tablespoon(s) whole peppercorns
1 (12- to 15-pound) fresh turkey
0.50 stick(s) butter, cut into 8 slices
8 fresh sage leaves
2 tablespoon(s) olive oil
3 carrots, cut into 2-inch pieces
3 stalk(s) celery, cut into 2-inch pieces
2 onions, quartered
Freshly ground pepper

Gravy (recipe follows), if desired
Gravy

Turkey drippings, in roasting pan
2 tablespoon(s) all-purpose flour
1 cup(s) chicken broth
Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoon(s) butter
0.50 teaspoon(s) fresh thyme leaves

In a stockpot large enough to hold the turkey, over high heat, bring 2 cups water, lemon slices, salt, sugar, and peppercorns to a boil. Remove pot from heat and add 2 gallons ice water and lemon juice. Submerge the turkey, cover the pot, and refrigerate for at least 6 hours or up to overnight.
Remove the brined turkey and rinse under cold water. Transfer turkey to a wire rack, with paper towels placed underneath, to drain; dry the skin with paper towels.
Run your fingers under the turkey’s breast and thigh skin to loosen. Work butter slices and sage leaves under the skin. Dry the skin again with paper towels, then rub with oil.
Place carrots, celery, and onions in a shallow roasting pan; place turkey in the center. Sprinkle with pepper. Refrigerate for at least 2 hours or up to overnight. Remove from the refrigerator 2 hours before cooking.
Preheat oven to 450 degrees F. If any liquid has collected in the roasting pan, remove it with a baster. Tuck the turkey wings underneath the bird and tie the legs together with kitchen twine. Place the turkey in the oven. Lower the temperature to 350 degrees F. Roast for 1 hour, then baste with pan juices. (If breast is browning too quickly, cover with foil.) Rotate the pan and continue to roast, basting turkey every 30 minutes, until an instant-read thermometer reaches 165 degrees F when inserted into the thickest part of the thigh, 21/2 to 3 more hours.
Transfer turkey to a cutting board and let rest 30 minutes before carving. Reserve drippings for gravy, if desired.
To make the gravy: Add flour to drippings in roasting pan and cook over medium heat, scraping up the browned bits from the bottom of the pan, until the mixture turns a rich brown, 5 to 8 minutes.
Slowly add chicken broth and stir until gravy thickens, adding more broth if needed. Add kosher salt and freshly ground pepper to taste.
Stir in butter until it melts. Add fresh thyme leaves, if desired.

Like Us On Facebook: http://www.facebook.com/audreyamahofficial
Follow Us On Twitter: @Audreyamah_com

Advertisements
Standard

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s