Easy Braised Turkey with Gravy
This method for turkey gives you a delicious, moist bird every time. As a bonus, it makes a delicious gravy too! You can mix the turkey pieces as you wish, or make this using only turkey breast.
Recipe ⇊
Turkey:
9 to 11 pounds of turkey drumsticks, thighs and breast, 4 to 4.9 kg
3 medium onions, chopped
3 celery ribs, chopped
2 carrots, peeled and chopped
6 garlic cloves, skins removed
2 bay leaves
1 teaspoon dry thyme
6 fresh parsley sprigs
1/2 ounce of dry porcini mushrooms, 14 g, soaked in enough water to cover,
4 tablespoons unsalted butter, melted, 58 g
1 quart, 4 cups chicken broth, 1 liter (if purchased, buy low sodium)
1 cup dry white wine, 250ml
Gravy:
3 tablespoons flour
salt and pepper
Preheat oven to 475℉, 245℃
Toss onions, celery, carrots, garlic, mushrooms, bay leaves, thyme and parsley with half of the melted butter, in a large roasting pan.
Using paper towels, pat the turkey pieces dry. Place them on top of vegetables and drizzle turkey with remaining butter, salt and pepper. Roast, uncovered for 20 minutes until the skin is lightly browned.
Remove pan from the oven and lower the heat to 325℉, 162℃. Pour the broth and wine around the turkey pieces, it should come about halfway up the sides of the pieces. Cover the pan with a piece of parchment and top that with aluminum foil, cover tightly. Return the pan to the oven and braise until the thighs register 175℉, 80℃, and the breasts, 160℉, 71℃, about 2 hours. Remove turkey from the pan, and allow to rest, tented with foil, for about 20 minutes.
Gravy:
Pour the juices and vegetables through a strainer, set in a large bowl. Use a spatula to press into the vegetables and extract as much of the juice as possible. Measure out 3 cups of broth, 710ml. pour into a medium saucepan set over medium heat. In a separate cup, mix together 3 tablespoons of plain, all-purpose flour and 4 tablespoons of cool water or wine. Add the flour slurry to the broth in the pan. Bring to a boil, reduce to a simmer and stir until the gravy has thickened, about 5 minutes.
Gordon Ramsay's Thanksgiving Recipe Guide
As it's Thanksgiving in the USA, here are some delicious recipes, including two Turkey recipes!
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Turkey Breast en Cocotte with Pan Gravy | Perfectly Seasonal
A whole turkey can be overwhelming, especially if your Thanksgiving meal is smaller this year. A turkey breast is much more manageable and easier to cook perfectly, with just enough leftovers.
Get the recipe for Turkey en Cocotte:
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Martha Teaches You How To Cook Turkey | Martha Stewart Cooking School S4E5 Turkey
Martha offers a primer on turkey and shares her recipes for Turkey 101: Roasted Turkey in parchment paper, Braised Turkey Legs and roasted rolled Turkey Breast with herbs, all sure to be year-round favorites.
#MarthaStewart #Sandwich #HowTo #Turkey #Recipe #Roast
Get the recipes at:
00:44 Turkey 101
7:31 Roasted Turkey In Parchment
11:36 Braised Turkey Legs
16:13 Rolled Turkey Breast
23:36 Turkey BLT
Every Friday, only on YouTube.com/MarthaStewart!
This Episode originally aired on PBS as Martha Stewart's Cooking School Season 4 Episode 5
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Teaches You How To Cook Turkey | Martha Stewart Cooking School S4E5 Turkey
The Perfect Thanksgiving Turkey #shorts
The Perfect Thanksgiving Turkey ????
The average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020). When it comes to the turkey, I’m here to hopefully ease that stress.
Spatchcock your turkey:
How:
-Remove backbone, unfold legs, press down on breast to flatten
Why:
-Crispy skin: flat shape with skin facing same direction means it will be evenly exposed to heat
-Ideal internal temp: dark meat is only done at ~175F+ while breast meat dries out above ~160F. Spatchcock exposes dark meat, allowing it to cook faster
-Backbone can be used for gravy
Dry Brine:
How:
-Salt turkey day before cooking, rest in fridge loosely covered
-Combine 1/2c kosher salt with 1T baking powder for extra crispiness
***Some birds come pre-brined/salted. Minimally salt or skip this step if using this type.
Why:
-Crispy skin: skin dries out for better & more even browning
-Seasoned & juicy turkey: salt penetrates deeply, moisture retention is improved
Cook:
How:
-Place on rack over tray. Scatter tray w/ veg/herbs to help prevent smoke, reserved juices can be added to gravy
-Less than 15lb Turkey (recommended): 450F oven/smoker until IT of 150F in breast (~1.5hours)
-Greater than 15lb turkey: 400-425F oven/smoker until IT of 150F in breast
-Refer to my “turkey” highlight bubble to understand why 150F is perfectly safe
-Rest 20 mins
Final notes:
-High oven temp may cause smoke (IMO worth it for crispy skin)
-Traditional liquid brine can work though less browning & diluted flavor
-Covering bird in butter reduces crispiness (!) (butter is ~20% water and cools down skin as it evaporates)
-Basting bird can distribute some flavor, but ultimately adds moisture & reduces browning
References: Much of this info is from @JKenjiLopezAlt, check out seriouseats.com for further details.
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