Roast Turkey with Herb Butter and Caramelized-Onion Gravy by Rochelle Palermo Torres

INGREDIENTS:

  1. 1/2 cup butter
  2. 4 large onions, thinly sliced
  3. 1 1/2 tablespoons chopped fresh rosemary
  4. 1 1/2 tablespoons chopped fresh thyme
  5. 1 1/2 tablespoons all-purpose flour
  6. 1/2 cup balsamic vinegar
  7. 3 tablespoons honey
  8. 6 tablespoons butter, room temperature
  9. 1 1/2 tablespoons chopped fresh thyme
  10. 1 tablespoon chopped fresh rosemary
  11. 21 pounds turkey; neck, heart, and gizzard reserved
  12. 1 large onion, quartered
  13. 4 1/2 cups low-salt chicken broth
  14. 2 large fresh rosemary sprigs
  15. 2 large fresh thyme sprigs
  16. 1 bay leaf
  17. 3 tablespoons all-purpose flour

COOKING DIRECTIONS:

  1. For gravy base: Melt butter in large pot over medium-high heat. Add onions and saute until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)
  2. For turkey: Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
  3. Set rack at lowest position in oven and preheat to 350 degrees F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175 degrees F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  4. Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
  5. Serve turkey with gravy.

Yield: 14 servings


NUTRITION INFO Per Serving:
  • Calories: 1181 kcal
  • Carbohydrates: 12 g
  • Dietary Fiber: 1 g
  • Fat: 60 g
  • Protein: 139 g
  • Sugars: 8 g

PERFECT ROAST TURKEY by Martha Stewart

If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly. For step-by-step photos, see our Roast Turkey and Gravy feature.

INGREDIENTS:
  1. 1 (20 pound) fresh whole turkey giblets and neck removed from cavity and reserved
  2. 1 1/2 cups unsalted butter melted, plus
  3. 4 tablespoons unsalted butter, room temperature
  4. 1 (750 milliliter) bottle dry white wine
  5. 2 teaspoons salt
  6. 2 teaspoons freshly ground black pepper
  7. Classic Stuffing
  8. 1 cup dry red or white wine for gravy (optional)
  9. Giblet Stock

COOKING DIRECTIONS:

  1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
  2. Place rack on lowest level in oven. Heat oven to 450 degrees F. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
  3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
  4. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees F, and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  5. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
  6. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees F (stuffing should be between 140 degrees and 160 degrees F) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  7. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

Yield: 14 servings


NUTRITION INFO Per Serving:
  • Calories: 1276 kcal
  • Carbohydrates: 7 g
  • Dietary Fiber: 0 g
  • Fat: 71 g
  • Protein: 132 g
  • Sugars: 1 g

Roast Turkey with Apples, Onions, Fried Sage Leaves, and Apple Cider Gravy by epicurious.com

Lady apples - small, hard winter apple that is yellow with a reddish cheek - are often used decoratively but we love them for their flavor. Their widely available in markets this time of year. Said to be one of the oldest known apple varieties, they originated in the Forest of Api, France, during medieval times.

INGREDIENTS:

  1. 1 tablespoon vegetable oil
  2. Neck and giblets (excluding liver) from turkey
  3. 1 celery rib, coarsely chopped
  4. 1 carrot, coarsely chopped
  5. 1 onion, quartered
  6. 4 cups water
  7. 2 cups chicken broth
  8. 1 bay leaf
  9. 1 teaspoon black peppercorns
  10. 1 (12 pound) turkey (preferably kosher), feathers removed if necessary and neck and giblets (excluding liver) reserved for making stock
  11. 1 pound pearl onions (preferably red)
  12. 6 tablespoons unsalted butter, melted
  13. 2 pounds (2-inch) Lady apples
  14. Pan juices from roast turkey
  15. 1 cup apple cider
  16. 2 tablespoons cider vinegar
  17. 1/4 cup all-purpose flour
  18. Fried sage leaves

COOKING DIRECTIONS:

  1. Turkey giblet stock: Heat oil in a 3-quart saucepan over moderately high heat until hot but not smoking, then brown neck and giblets. Add remaining ingredients and simmer until reduced to about 4 cups, 45 minutes to 1 hour. Pour stock through a fine sieve into a bowl. Skim off and discard any fat.
  2. Roast turkey: Preheat oven to 425 degrees F.
  3. Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Fold neck skin under body and secure with a small skewer. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
  4. Put turkey on a rack set in a large flameproof roasting pan. Roast turkey in middle of oven 30 minutes.
  5. While turkey is roasting, blanch onions in boiling water 1 minute and rinse under cold water. Peel onions, then toss with 1 tablespoon melted butter and salt and pepper to taste. Toss apples with 1 tablespoon melted butter and salt and pepper to taste in another bowl.
  6. Reduce temperature to 350 degrees F. Brush remaining 1/4 cup melted butter over turkey and roast 30 minutes more.
  7. Baste turkey and scatter onions around it, then roast 30 minutes more.
  8. Baste turkey and add apples to roasting pan. Roast another 1 to 1 1/2 hours, or until a thermometer inserted into fleshy part of a thigh registers 180 degrees F.
  9. Transfer turkey, onions, and apples to a heated platter, leaving juices in pan. Remove skewers and discard string. Let turkey stand at least 30 minutes, up to 45.
  10. Make gravy while turkey stands: Skim fat from pan juices and reserve 1/4 cup fat. Pour pan juices into a 2-quart glass measure and add enough turkey giblet stock to make 4 1/2 cups total. Set pan to straddle 2 burners. Add 1 cup stock mixture and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining 3 1/2 cups stock mixture, cider, and vinegar and bring to a simmer. Transfer to glass measure.
  11. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes.
  12. Stir in any additional turkey juices from platter and season gravy with salt and pepper. Pour gravy through a fine sieve into a gravy boat.

Yield: 8 servings

NUTRITION INFO per serving:

  • Calories: 1376 kcal
  • Carbohydrates: 35 g
  • Dietary Fiber: 4 g
  • Fat: 71 g
  • Protein: 139 g
  • Sugars: 20 g

Notes:

Cooks' notes

Giblet stock can be made 1 day ahead. Cool completely, uncovered, then chill, covered.

Onions can be blanched and peeled 2 days ahead and chilled, covered.

We recommend making the turkey giblet stock and fried sage leaves ahead, though they can be prepared while the turkey is in the oven.

Roast Turkey with Oranges, Bay Leaves, Red Onions, and Pan Gravy by Epicurious.com

We think all turkeys are improved by brining (soaking in salted water), but it's a cumbersome process that few holiday schedules can accommodate. We found kosher turkeys, which are salted during the koshering process, to be just as flavorful and succulent as brined ones, without all the fuss. However, if you'd like to try brining, just stir together 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty garbage bag, and soak turkey, covered and chilled, 10 hours. If you don't have room in your refrigerator, executive editor John Willoughby recommends brining in a large plastic cooler, using freezer packs to keep the water cool and replacing them as needed.

INGREDIENTS:
  1. 1 (12 pound) turkey (preferably kosher), any quills removed if necessary and neck and giblets (excluding liver) reserved for making stock
  2. 1 1/4 teaspoons salt
  3. 1/2 teaspoon black pepper
  4. 2 navel oranges, each cut into 8 wedges
  5. 3 small red onions, each cut into 8 wedges
  6. 5 bay leaves (not California)
  7. 6 tablespoons unsalted butter, melted
  8. Pan juices from roast turkey
  9. 4 cups turkey stock
  10. 1/3 cup all-purpose flour
  11. 4 roasted onions, each cut into 8 wedges (optional)
  12. Fresh bay leaves (do not eat)
COOKING DIRECTIONS:
  1. Roast turkey: Preheat oven to 425 degrees F.
  2. Rinse turkey inside and out and pat dry. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer. Stuff large cavity with oranges, 1 onion, and bay leaves. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
  3. Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
  4. While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
  5. Reduce oven temperature to 350 degrees F. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more. Baste turkey and scatter buttered onion wedges around it, then roast, basting turkey every 30 minutes (add a little water to pan if onions get too dark) until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170 degrees F, 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours). Transfer turkey to a platter (do not clean roasting pan) and let stand 25 minutes (temperature will rise to 180 degrees F).
  6. Make gravy: Transfer pan juices with onions to a 2-quart glass measure, then skim off and reserve 1/4 cup fat. Add enough turkey stock to pan juices to make 4 1/2 cups total. Set roasting pan across 2 burners, then add 1 cup stock mixture and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining stock mixture and bring to a simmer. Pour stock through a fine sieve back into glass measure and discard onions.
  7. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes. Stir in any additional turkey juices accumulated on platter and season gravy with salt and pepper.
  8. Serve turkey with gravy on the side.

Yield: 10 servings

NUTRITION INFO per serving

  • Calories: 1040 kcal
  • Carbohydrates: 17 g
  • Dietary Fiber: 3 g
  • Fat: 55 g
  • Protein: 112 g
  • Sugars: 10 g

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