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Roasted Turkey

(Serves 12 People)

The bigger, the better..that is absolutely true about turkeys. A big turkey will take you longer to cook but will be so much juicier. I prefer to make my stuffing baked separately in a tray. This allows me to get the Turkey roasted faster and more accurately. The stuffing may be arguably less flavorful and that is why I prepare a stock with the wings and neck before starting. The stock gets added to the dry bread for hydration and flavor. Another reason for baking the stuffing separately is that I can see the clarity of the juice inside the bird at all times. it needs to be clear and not bloody. The clear juice is an indication of the bird cooked a perfect medium).

Unstuffed Turkey Stuffed Turkey
8 to 12 pounds -- 2 to 2 1/2 hours
12 to 14 pounds -- 2 1/2to 3 hours
14 to 18 pounds -- 3 to 3 1/2hours
18 to 20 pounds -- 3 1/2 to 3 3/4 hours
20 to 24 pounds -- 3 3/4 to 4 hours
8 to 12 pounds -- 2 3/4 to 3 hours
12 to 14 pounds -- 3 to 3 1/2 hours
14 to 18 pounds -- 3 1/2 to 3 3/4hours
18 to 20 pounds -- 3 3/4 to 4 1/4 hours
20 to 24 pounds -- 4 1/4 to 5 hours

Tools: - 1 large roasting pan -One serving tray - one oval ceramic or Pyrex dish -Sauce ladle - whisk 

Ingredients:to convert - one 12 to 14 pound turkey -oil of any kind -salt pepper Stuffing: 4 lbs. dry bread, cut in 1/4 inch dices - 1 diced onion sautéed till brown in fat or butter -2 oz chopped garlic (cooked with the onions)- 6 ounces of peeled frozen or fresh chestnuts (chop coarsly) - 2 ounces chopped parsley -4 ounce turkey stock (made from the wing tip, neck and gizzard, water cooked for 2 hours) -Turkey fat if extra? -Gizzard brunoise -salt -black pepper Reminder of traditional garnishes: Mashed potato - yam or sweet potato -cranberry sauce (fresh or can) -Brussels sprouts -green beans 

Steps: Make the turkey stock the day before (if you have any onions butt or carrot left over, use them).  Preheat the oven at 300o. Massage the turkey with oil and season with salt and pepper. Place the turkey in the pan and in the oven. Start basting the bird, every 20 minutes, after 1/2 hour.  When the bird is cooked (juice inside should be white and not bloody), let it rest for 15minutes. Make an incision at the leg join to let the juice drain. remove the bird from the pan into a serving dish and recoup the juices in a sauce pan 1 ) Put all ingredients (except stock) for stuffing in a mixing bowl 2) Slowly add the stock to moisten the dry bread and add salt and pepper to taste 3)Compress the stuffing in the Pyrex pan and bake in a 350o oven for one hour (try to time it that it comes out hot from the oven to the table) 4) Skim most fat out of the top of the juices and reserve in another sauce pan If too much fat, use some for the stuffing . Mix flour and fat together and use that to thicken the juice (over low heat) and end up with gravy. 5)To cut the turkey, I found it more convenient to separate the legs from the carcasses fist and then remove the breast in one piece. Then, on a cutting board, slice the turkey..

Chemistry: (to be developed)

wine recommendation:  

 

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