Your First Turkey! Easy Roast Turkey for Beginners for the Holidays!
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Ree’s Homemade Turkey Gravy | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Turkey Gravy
Recipe courtesy of Ree Drummond
Total: 40 min
Active: 20 min
Yield: 4 cups (8 servings)
Level: Easy
Ingredients
Turkey giblets
1/4 cup or so turkey fat, from roast turkey drippings
1/3 cup all-purpose flour, plus more if needed
32 ounces low-sodium chicken broth, plus more if needed
Black pepper
Directions
Boil the giblets in a small saucepan of water over medium heat until cooked, about 30 minutes. Remove the giblets and set aside; reserve the water in the saucepan.
In the turkey roasting pan (which should not have been cleaned!), add the turkey fat. Sprinkle in the flour and whisk into the fat until it's all worked together into a paste. If the paste is too thick or clumpy, add in a little more grease. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.
Pour in the chicken broth, whisking the whole time. Allow to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up.
Add plenty of black pepper. Chop the giblets and add them in. Remove as much of the neck meat as you can and add it to the gravy. Serve immediately!
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Ree’s Homemade Turkey Gravy | The Pioneer Woman | Food Network
EASY THANKSGIVING TURKEY | how to cook and carve the BEST turkey recipe
Are you ready to make the BEST Thanksgiving turkey? Trust me, it’s easier than you think! You don’t need to brine and you don’t need to baste. Just a few simple steps and you’ll have a perfectly golden, juicy, and insanely flavorful roasted turkey that’ll impress your family and guests.
I know many people get intimidated by cooking a turkey, but you needn't worry. It's easy! Especially with this no-fail, foolproof, beginner recipe. Just think of it as cooking a large chicken. ;) I'm also showing you how to carve a turkey on the video today. Bonus!
There's a TON more info on the turkey recipe blog post (linked below), as well as more Thanksgiving recipes, so make sure to check that out. I can't wait to see all your beautiful turkeys and Thanksgiving dinners on social media, make sure to tag me!
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► PRODUCTS MENTIONED:
All Clad Roasting Pan:
Cuisinart Roasting Pan:
Disposable Roasting Pan:
Chef's Knife:
Probe Thermometer:
Instant Read Thermometer:
Meat Thermometer:
Platter:
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► TIMESTAMPS:
00:00 Intro
00:30 Thaw your turkey
00:54 How big of a turkey should you buy?
01:15 Remove the giblets and neck
01:57 Essential equipment to cook a turkey (knives, thermometers, and roasting pans)
02:53 Stuff the turkey with vegetables and herbs
04:02 Make the herb butter
05:02 Pat the turkey dry
05:16 Loosen turkey skin and rub herb butter underneath and all over the outside of the turkey
06:25 Slice vegetables for roasting pan
07:15 Place turkey in roasting pan and cook in the oven
08:00 Remove turkey from oven and let it rest
09:02 How to carve a turkey
11:26 Place the turkey on a platter and garnish
12:08 Taste test
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#turkeyrecipe #thanksgivingrecipes #thanksgivingdinner
The Perfect Thanksgiving Turkey
The Perfect Thanksgiving Turkey
Deciding how to cook the thanksgiving turkey can be stressful. In fact I recently read this poll: 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).
But a switch went off in my brain when I realized it’s pretty much the same thing as just roasting an extra large chicken. We can do this!
There’s a few things we need to prioritize:
1. Crispy skin
2. Juicy dark and white meat
3. Timing
The key to all of these is “spatchcocking”.
Crispy skin: The flat shape of a spatchcocked turkey faces all the skin upwards, allowing us to cook evenly at a higher temp.
Juicy meat: The exposed dark meat will cook faster and finish 20F degrees hotter than the lean white meat, for optimal internal temps (If cooked whole, the turkey would need to be pulled at around 160-165F, at which point the white meat would be over cooked, thighs undercooked).
Timing: Lastly the thinner shape allows an average sized turkey to be done in about 1.5 hours!
Dry brining is another important step (avoid if turkey is pre-brined), and the compound butter is an update from last years recipe. It imparts flavor under the skin, but perhaps more importantly, leaves us with buttery herb drippings that can be used to moisten up the turkey prior to serving.
Note: the USDA recommends cooking turkey to 165F (at this temp, poultry is pasteurized immediately). However pasteurization is a combination of temperature AND time. After pulling at 150, it will carry over to 160F during the rest, for a fully pasteurized (and way more juicy) turkey.
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Tom Kerridge's Christmas Dinner: Roast Turkey & Gravy
Up your cooking game this Christmas and enjoy flavourful festivities with Tom’s Roast Turkey and Gravy recipe. Simply follow the video and share your attempt with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates.
Serves: 6
Ingredients:
1kg x Turkey breast brined for 8 hours in a 10% salt brine
15 rashers of streaky bacon
4 banana shallots, peeled and sliced
100g button mushrooms, sliced
2 sticks of celery, chopped
1 sprig of thyme
25g melted butter
25g plain flour
500ml chicken stock
Method:
- To start with, add all of the chopped veggies and herbs to a roasting tin
- Remove the turkey from the brine and then pat dry and wrap in the bacon (please see the video which shows how I do this)
- Then pop the turkey on to the vegetables and place the dish into a pre-heated oven 185 degrees and cook for 1 hour 30 minutes
- Remove the turkey from the tray and rest on a warm plate, covering with tin foil
- For the gravy, place the cooking tray onto the hob and turn on the heat, then add the runny honey and heat until the honey begins to caramelise then pour in the soy sauce to deglaze the tray
- Next, add the butter to the tray, once melted add the flour and cook out gently for a minute or so then begin to ladle in the stock. (very similar to making a white sauce) once the liquid is added simmer for ten minutes to ensure the flour is cooked out
- Then pass through a fine sieve into a fresh saucepan until required
The Best Gravy You'll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your next roast with this ultimate guide to making the best gravy at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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