zakruti.com » Dish recipes » Adam Ragusea

Simple Thanksgiving Turkey with Gravy

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Rating: 4.5; Vote: 2

Juicy white meat, falling-apart dark meat, rich gravy no stress. RECIPE 1 turkey, 12-15 lbs is the best size for even cooking clarified butter (or oil) salt pepper dried sage dried thyme a couple onions a couple sticks of celery a few carrots flour any poultry stock (I usually have 2-3 32 oz cartons on hand for this) If using a frozen turkey, thaw it. You can do that by leaving it in the fridge for 24 hours for every four pounds of raw weight. If you don't have time for the fridge, you can submerge the still-wrapped turkey in the sink under cool tap water for an hour for every two pounds of raw weight. Change the water every half hour and keep the breast side facing down into the water. If you don't have time for either of those options, you can throw a frozen turkey straight into the oven, using my recipe here: Get a big roasting tray, and open up the turkey's packaging right in the tray, so as to preserve all of the juice that comes out for your gravy. Take the giblets out and put them in the bottom of the tray to flavor the gravy. Score the legs by making several cuts all the way to the bone. Coat the turkey in clarified butter (or oil, salt, pepper, dried thyme and dried sage. Turn the largest burner under your turkey on medium heat, and cook the underside of the bird for 20-30 minutes. If you smell anything burning, turn the heat down. While you're doing this, you can position some carrots, celery and onion halves around the turkey. You can also preheat your oven to 350 F, convection if you have it. Roast your turkey until the deepest part of the breast reads 135-140 F. For an unstuffed 12-15 pound bird, that'll probably take 1-2 hours; a little longer if you don't have convection. Take the oven up to 500 F to finish cooking and brown the skin, maybe 30 more minutes. If the turkey looks like it's going to burn before the breast temp reads 160, turn the oven down. If anything on the bottom of the pan looks or smells like it's going to burn, pour in a little water. Take the turkey out when the breast reads 160 carryover heat will take it to 165. Remove the turkey to a plate and let it rest, uncovered, for up to an hour. If there's still a lot of juice mixed with the fat in your roasting tray, boil the tray on the stovetop until most of the juice is gone when the boiling turns into something more like fizzing. Reduce the heat to medium and mix enough flour into the pan to make a thick paste probably a cup or so. Stir and brown the resulting roux for a few minutes until you're afraid it's going to burn, then deglaze with stock, little by little, until you've achieved a gravy-ish consistency. When you bring the gravy to a boil, the roux will be at its full thickening capacity; add as much stock as you can while still getting the thickness that you want. Remember that gravy thickens as it cools. Simmer the gravy for as much time as you can spare, to extract flavor and color from the solids I usually do about a half hour. Strain and discard the solids and taste for seasoning I think you want it a bit too salty, since it will be diluted by the meat. When the turkey is cool enough to handle, tear the leg quarters off the carcass with your hands. Cut the legs off of the thighs, and cut the breasts off of the carcass. Slice the breasts against the grain, being sure to leave the slices piled up against each other. Tear the meat off of the thighs with your hands, and slice it into bite-size pieces. Pile the dark meat, breast slices, and whole legs onto an oven-safe serving tray and reheat in the oven for five minutes. After you eat, tear any remaining meat off the carcass (including the wings) and use to make Thanksgiving leftovers pie (recipe forthcoming
Date: 2019-11-08

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Comments and reviews: 10

My Cocaine
Adam, I am constantly asked if I will bring a cooked turkey to every dinner party I agree to attend. If you want a turkey that is going to blow people away, you seriously need to try this. 1) spatchcock the turkey. I saw you talk about it briefly in the last video, but it REALLY does cook your turkey so that the white meat is done at the same time the dark meat is complete. 2) DRY BRINE Add your sage, rosemary, and thyme to a coffee grinder and then mix in your salt. Put it UNDER the skin. Why are you adding all that flavor on top of an impenetrable skin? How do you expect that flavor and oils to get IN the muscle? Dry brine on a rack in your fridge for THREE DAYS. 3) Add your clarified butter or ghee along with some garlic powder and INJECT that under the skin. At this point, you can add a fourth here, which is to rub the outside of the turkey with whatever poultry rub you like. 5) SMOKE IT. Don't roast it. If you want super tasty/succulent turkey, it only takes about 3 hours to smoke. Get it up to 150F internal THEN 6) put it in a 400F oven to FINISH until you get the 165F internal temp. THIS IS KEY Because the 400F oven CRISPS the skin while you're bringing up the internal temp. By the time you start to carve this baby, NO ONE WILL WANT GRAVY. As everyone you serve this to will attest: Gravy would ruin this bird. Good luck. Once you do this once, you'll never go back. My Black Friday tradition is to head to the store and buy every on sale turkey I can fit in my two freezers and fridges at home, because everyone asks me for turkey throughout January and February.
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Clark Casarella
Where is the line between inedibly salty gravy and I like my gravy to be on the salty side? Is it however much salt you used? The level of dissonance is unreal. Why must we be forced to have blank slate turkey and flavorful gravy as the perfect binary system? Two body problems are boring and easily solved. Add complexity and depth in flavor by having both a properly seasoned turkey and gravy, take the time to do it and you're rewarded. Or should I make an innuendo about two body problems and vanilla flavor combinations to seem more relatable?
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Sakura Maiden
When I roast birds the biggest issue I have is the vegetables get stuck to the bottom of the pan. I've tried different methods to stop this and it boils down to the fact that it's a cheap pan. Considering we can't really get a decent stainless steel pan right now (though I will put it on the Xmas list - I'd also rather invest in something proper nice instead of getting middle of the road, does anyone have any magic tips on how to prevent sticking on cheap pans? (and no, don't say season my pan and not my bird I HAVE TRIED THAT; ) )
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RepublicanVampire
I roast chickens for a chicken vegetable soup almost weekly and have been saving the fat from the pan and the stock, storing it in the fridge, and using some to roast the vegetables. Recently I've saved up enough fat to start basting my birds before and during cooking. My question to you is: should/could I use chicken fat instead of ghee, or would it just make my Turkey taste too much like chicken? Edit: this looks delicious btw
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Samantha Garner
Explain to me why you posted a video about how terrible turkey is. And then posted a recipe on how to make a turkey. Therefore, isn't this turkey recipe terrible? Also, your turkey is bland because you only seasoned the skin and not the meat. Try a dry brine. The solution is not to make a sauce to cover up your shitty turkey.
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Prophet
Great recipe Adam but my family is much too picky and ignorant when it comes to food, the second they see pink they would scream. The only one who would understand would be my uncle, who used to be a chef, and he gets sick when he eats turkey. I suppose that's why I have always hated Thanksgiving food.
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48956l
Adam's emphatically stated, well-explained, well-researched opinions (all compliments, don't let this come off as an insult) are the perfect qualities to ward off trolls who typically survive by picking at harmless holes in reasoning and lapses in confidence. Kudos to you my friend
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Jacob
10: 57 Thats a Mandela Effect A famous painting of Henry VIII eating a turkey leg doesnt exist, despite many people remembering it. In fact, it couldnt have existed because Turkey wasnt introduced to England until after his death. Strange.
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Nathan Green
Level 1 Chef: I use store bought seasoning. Level 2 Chef: I make my seasoning. Level 3 Chef: I grow my own seasoning. Level Adam Ragusea: WHY I SEASON MY SOIL AND MY STOMACH FOR MAXIMUM FLAVOUREpicurious should hire Adam asap.
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Rodney F. Scarbrough II
Could you use a sous vide cooler to thaw? I dont have one, but Id imagine you could set it to a pretty low temperature so it doesnt cook the turkey, and this would keep the water moving without wasting water.
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