Brined and Roasted Turkey with Pan Gravy is from Joan Nathan I tried frying a turkey one year, but I think it’s totally overrated. Give me a brined and roasted bird any day.
Makes 12 servings.
Working time 30 min.
Total time 3½ to 4½ hr.
1 (12- to 16-pound) whole kosher* turkey
rinsed and patted dry Vegetable oil
2 to 3 sprigs each of fresh rosemary, thyme, and sage
2 medium onions, cut into eighths
4 ribs celery, with leaves, roughly chopped
1½ carrots, roughly chopped
1 cup chicken stock
1 cup white wine, or to taste, plus
more for pan gravy, if desired
½ teaspoon paprika
Freshly ground pepper
1. Stand turkey upright in a large mixing bowl. Stuff bird with Challah Stuffing with Chestnuts and Dried Fruit (recipe follows) and truss, if desired.
2. Turn bird upside down and repeat with back end. Coat turkey and a large roasting pan with oil. Place half of fresh herbs inside bird.
3. Preheat oven to 450°F. Fit greased roasting pan with a rack, then place turkey on rack, breast-side up. Scatter vegetables in pan.
4. Pour chicken stock and wine over bird. Sprinkle with paprika, pepper to taste, and remaining fresh herbs.
5. Tent turkey with foil and bake at 450°F for 15 minutes. Reduce to 325°F and continue cooking for 15 minutes per pound, or until an instant-read thermometer inserted in thigh registers 160°F. (Remove tent for last half hour, basting every 10 minutes thereafter.)
6. Remove pan from oven and rest turkey on a serving platter for at least 20 minutes; set rack aside. Remove vegetables to serve alongside turkey.
7. Meanwhile, heat roasting pan on stovetop over medium heat, stirring up browned bits at bottom while deglazing pan with water or white wine (adding ¼ cup at a time), until desired consistency is achieved.
8. Pour gravy into a tall vessel that allows fat to rise to top and remove as much fat as desired. Serve gravy hot with sliced turkey.
PER SERVING protein:
85 g; fat: 29 g; carbohydrate: 1 g; fiber: 0 g; sodium: 665 mg; cholesterol: 247 mg; calories: 644. *Kosher turkeys come prebrined.
|Brined and Roasted Turkey with Pan Gravy|