Roasting Turkey

By wberger

This is a very moist Turkey for Thanksgiving and the juices make a wonderful giblet Gravy.

Ingredients

• 1 Turkey
• 1 stick melted butter
• 4 medium onions
• 2 medium carrot
• 2 medium rib celery
• 6 sprigs fresh Thyme
• 1 bay leaf
• 1 cup dry white wine

Details

Preparation time 45mins
Cooking time 49mins

Preparation

Step 1

Brine the Turkey the night before. Remove giblets and place 1 cup table salt and 2 cups kosher salt in a large pot of water. Mix well and add Turkey. Let soak for 24 hrs. When stuffing the Turkey use a cheese cloth for best results.

Stuffed Turkey

Turkey Roasting times for a 12 to 15 lb Turkey. serves 10 to 12 people. Roast breast side down at 400 degrees for 1 hour. Reduce oven temperature to 250 degrees and continue to roast 1 3/4 longer. Turn bird breast side up, brush with one tablespoon melted butter. Increase oven temperature to 400 degrees and continue to roast until thigh registers 175 to 180 degrees and stuffing registers 165 degrees on instant read thermometer, 1 to 1 1/4 hours longer.

Not stuffed Turkey

Serves 18 to 20 people. Roast breast down at 250 degrees for 3 hours. Turn bird breast side up and brush with 1 1/2 tablespoons melted butter; roast 1 hour longer. With bird still in oven, increase oven temperature to 400degrees and roast until registers 175 to 180 degrees, about 1 hour longer.

Coarsely chop 2 medium onions, 1 medium carrot, and 1 medium celery and place them in the bottom of a broiler. Add two cups of water. Cut the wings off to prevent the drippings from going in the oven. Brush the turkey with melted butter. Make a aluminum foil pan to lay between the turkey and the broiler. Place the turkey in the oven breast down, and follow the instructions above.
While the Turkey is Roasting make a broth with the giblets, neck, tail piece and wings. Coarsely chop 2 medium onions, 1 medium carrot, and 1medium rib celery.Place vegetables in large saucepan with giblets,neck, tail, and wings, 6 sprigs fresh thyme, and 1 bay leaf: cover with 8 cups water and simmer uncovered, to make flavorful broth, about 2 hours. Strain broth into a large measuring cup or bowl (discard solids); set aside (you should have 4 cups of broth) ( cook higher temperature at first ).

Prepare the drippings for the gravy.

1. Remove the broiler pan rack after the Turkey is cooked. Slit the foil and allow the Turkey juices to fall into the bottom of the pan. Place the pans bottom over two burners set at medium heat. Add 1 cup dry white wine to the pan and bring the liquid to a simmer: with a wooden spoon, scrape the pan bottom to loosen browned bits.

2. Strain the liquid into a glass measuring cup and discard the solids in the strainer. let the liquid settle so that the fat separates to the top; then, tilting the measuring cup, use a wide, shallow soup spoon to skim the fat off the surface. Reserve the fat for making the roux to thicken the gravy.

The Gravy: In now empty saucepan, heat 4 tablespoons reserved turkey drippings over medium heat until bubbling, about 1 minute: stir in 1/4 cup all purpose flour and cook, stirring constantly, until combined, about 1 minute. Gradually adding in strained pan drippings and reserved broth; bring to boil, reduce heat to low and simmer, stirring occasionally, until thickened, about 5 minutes. Off stove season to taste with salt and ground black pepper. Makes about 4 cups.