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Turkey, Whole, with Gravy, Slow-Roasted
Nb persons: 24
Yield:
Preparation time: 45min.
Total time: 14hrs. 45min.
Source: Dave R. / Cook's Illustrated
| This is a conbination of 1. Turkey with gravy (CI), 2. Stuffed Roast Turkey(CI), and my traditional slow cook recipe. (30minutes per pound). 20lb. turkey + 4lbs. dressing = 24lbs. = 12hrs. slow roasting time + 30 min. to 1 1/2 hrs resting time + 1hr. final (15 min. brown/crisping skin + 20 min. rest + 20 min. slicing) | |
| 4 medium | onions , chopped medium |
| 6 medium | celery ribs, chopped medium |
| 3 medium | carrots , peeled and chopped medium |
| 5 sprigs | fresh thyme, (substitution 2 teaspoons dried chopped leaves in tea ball steeped 15-20 min. in one cup broth) |
| 5 medium | garlic cloves, peeled and halved |
| 2 cup | low-sodium chicken broth |
| 19 to 20lb | turkey, trimmed of excess fat and patted dry with paper towels |
| 6 tablespoons | unsalted butter , melted |
| 1 1/2teaspoons | table salt |
| 2 teaspoons | ground black pepper |
| Gravy | |
| 4 cups | low-sodium chicken broth |
| 6 tablespoons | unsalted butter |
| 3 tablespoons | unbleached all-purpose flour |
| 2 | bay leaves |
The day before; Prepare selected stuffing and the chopped vegetables for gravy the day before. Refrigerate until ready to use. Brine turkey.
Preheat oven to 250ºƒ (on the Tappen oven in the sun room dial set at 225ºƒ for avreage 250ºƒ)
1. For the Turkey: Remove turkey from brine and rinse both cavity and skin under cool water for several minutes until all traces of salt are gone. stand up on turkey stand and pat dry inside and out with paper towels; set aside. Microwave stuffing on full power, stirring two or three times, until very hot (120 to 130 degrees), 6 to 8 minutes (if you can handle stuffing with hands, it is not hot enough). Spoon 4 to 5 cups stuffing into turkey cavity until very loosely packed. Secure skin flap over cavity opening with turkey lacers or skewers. Loosely tie the legs together with kitchen twine. Fill neck cavity with remaining 1 to 2 cups heated stuffing and secure skin flap over opening as above. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Pour broth into baking sheet. Place wire rack on top of vegetables (rack will rest on vegetables, not on bottom of baking sheet).
2. Brush turkey on all sides with melted butter. Sprinkle salt and pepper evenly over turkey (If roasting kosher or self-basting turkey, season the turkey with only 1 1/2 teaspoons salt). Place breast down on rack on vegetable-filled baking sheet. Tent with Al foil.
3. Roast turkey first 1/3 of total slow roasting time 4hrs. Using wads of paper towels, turn turkey breast-side up. Insert probe thermometer into thickest part of thigh. Continue roasting until thermometer registers 180 degrees in thickest part of thigh, about 8hrs. longer. Remove turkey from oven and transfer rack with turkey to a baking sheet. Allow turkey to rest at 30 minutes to 1 1/2 hours.
4. For the Gravy: Strain vegetables and liquid from roasting pan through colander set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid in bowl to 8-cup liquid measuring cup. Add chicken broth to measuring cup to 6 cups liquid). In medium saucepan, heat butter over medium-high heat; when foaming subsides, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in broth mixture and bay leaves and gradually bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 4 cups, 25 to 30 minutes. Discard bay leaves. Remove gravy from heat and adjust seasonings with salt and pepper. Keep gravy warm.
5. To Serve: Heat oven to 500 degrees. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 minutes. Remove baking sheet from oven, transfer turkey to cutting board, and let rest a minimum 20 minutes. Carve and serve, passing warm gravy separately.
Thanksgiving day Step-by-Step
1:30am-- Preheat oven. Remove Turkey from Brine, rinse with cold water pat dry with paper towels; season, stuff , tie and rack. Chopped vegetables/stock in pan rack with turkey in rack on top. Tent
2:00am-- Turkey in oven breast side down.
6:00am-- flip turkey breast side up.
(8:00am ? temp. breast about 145 to 150 on track)
2:00pm-- temp thigh 180, breast 160, stuffing 165. Remove turkey & rack to 2nd baking sheet. tent with Al foil, let rest minimum 30min to maximum 1h. 50m. shooting for 3pm (make gravy during this rest time)
2:45pm-- preheat oven to 500
3:00p-- Roast 15 minutes to brown skin.
3:15-3:40-- remove from oven and let rest
3:45pm-- slice
4:00pm-- serve.
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