Turkey Recipes?!


Question: I need a good receipe for turkey for thanksgiving. I am not big on turkey so I need something to give it flavor.


Answers: I need a good receipe for turkey for thanksgiving. I am not big on turkey so I need something to give it flavor.

I use this recipe every year and my family eats it down to the bone, it involves brining, but it is worth the trouble especially for those of us that really don't like turkey:
Beer Brined Roasted Turkey
2 quarts apple cider
2 cups packed dark brown sugar
2 cups kosher salt
1/4 cup black peppercorns
1 tablespoon juniper berries
4 bay leaves
Two 3-inch cinnamon sticks
1 teaspoon whole cloves
4 quarts dark beer
1 turkey, about 12 - 15 pounds
3 cups chopped yellow onions
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
6 garlic cloves, peeled and smashed
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter
2 tablespoons Emeril's Original Essence
4 cups chicken stock
1 tablespoon olive oil
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 tablespoons chopped fresh sage
Combine the apple cider, brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves in a large pot or bowl. Stir to dissolve the sugar and salt.
Combine the mixture with the beer in a large cooler, or large plastic container. Place the turkey in the brine and, if necessary, weigh down with heavy dinner plates to completely submerge. Cover with plastic and refrigerate for 24 hours..*****See footnote before nex step******
Spread the onions, celery, carrots, and garlic in the bottom of a large roasting pan. Add the turkey neck to the bottom of the pan. Preheat the oven to 400° FRemove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels and place on top of the vegetables in the roasting pan.
Combine 1 stick of the butter and the Essence in a small pan and melt over medium heat. Remove from the heat. With a pastry brush, baste the top and sides of the turkey with half of the butter. Roast for 30 minutes.
Baste the turkey with the remaining seasoned butter, reduce the oven temperature to 300° F. and roast for 30 minutes.
Baste the turkey with 1/2 cup of the chicken stock. Return to the oven and roast until golden and an instant-read thermometer inserted into the thickest part of the thigh registers 160° F, 1 1/2 to 2 hours longer, basting once with 1/2 cup of the chicken stock.
Remove the turkey from the oven and transfer to a platter or cutting board. Tent with foil and let rest for 15 minutes before carving.
Melt the remaining tablespoon butter with the olive oil in a medium heavy pot over medium-high heat.
Add the reserved giblets and cooked turkey neck, and cook, stirring, until browned, 2 to 3 minutes.
Add half of the vegetables from the roasting pan and cook, stirring, for 5 minutes.
Add the flour and cook, stirring, for 1 minute. Add the white wine and stir to deglaze the pan. Add the remaining 3 cups chicken stock and any juices accumulated in the roasting pan and bring to a boil.
Reduce the heat, add the sage, and simmer briskly until reduced by half, about 10 minutes. Remove from the heat and discard the neck.
In batches, pulse the liquid and solids in a food processor into a thick liquid. Strain through a fine mesh strainer into a bowl, pressing against the solids with a spoon to extract as much liquid as possible and transfer to a gravy boat. Adjust the seasoning to taste.
To serve, carve the turkey and serve with the gravy.
********FOOTNOTE*********
I don't usually make the gravy, way too much work but that is the whole recipe.
The variations I do are: I roast the bird the 1st 30 min breat side up then I flip it over and stuff it with the veggies and roast until done.
I serve the veggies with the bird instead of using them in the gravy.
It's a great, fall from the bone, juicy turkey!

GET BOSTON MARKET!! sounds cheap but it turns out great.

Go to Foodnetwork.com you will find everything that you need.

Good luck and Happy Thanksgiving

1 stick of melted butter mixed with 1 tabelspoon or herbs de provence. Pour this over the raw turkey.

Just think of it like chicken. Add any flavors you like! Add liquid smoke and stuff it with an apple dressing, or make a chipoltle turkey. Try these two links for some ideas. The food network you can search by show or ingredient.
Also get just a breast or a small turkey 10 - 12 lbs so you don't have a lot of waste. Good luck!

** also i recomend a turkey oven bag so you can stuff it, out it in the oven and go about your other cooking.

Oranges, lemon, Onion cut these up in quarters and put in the cavity of the turkey also put fresh sage, oregano, and tarragon. Combine olive oil and herb de provence. Rub this all over the outside of turkey. Hope this helps. Happy Thanksgiving.





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