thanksgiving turkey recipes from your favorite chefs

7/30/2019 Thanksgiving Turkey Recipes from Your Favorite Chefs

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Thanksgiving Turkey Recipes

from Your Favorite Chefs

Brought to you by The Recipe Club


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RECIPE INDEX

Tom Colicchios Herb-Butter Turkeyfrom The Epicurious Cookbookby Tanya Steel and

the Editors of Epicurious

Herb Roasted Turkey Breast

from Barefoot Contessa How Easy is That?

Deep Fried TurkeyfromMichael Symons Carnivore

Deconstructed Turkeyfrom In My Kitchen by Ted Allen

Perfect Roast TurkeyfromMartha Stewarts Cooking School
http://www.randomhouse.com/book/173366/martha-stewarts-cooking-school-by-martha-stewarthttp://www.randomhouse.com/book/213260/in-my-kitchen-by-ted-allenhttp://www.randomhouse.com/book/213123/michael-symons-carnivore-by-michael-symonhttp://www.randomhouse.com/book/58495/barefoot-contessa-how-easy-is-that-by-ina-gartenhttp://www.randomhouse.com/book/216246/the-epicurious-cookbook-by-tanya-steel-and-the-editors-of-epicuriouscom


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Tom Colicchios Herb-ButterTurkey (page 260)


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fall mains 261

I did add a lemon to the cavity and

some lemon zest to the herb butter.

The result was a beautifully

browned, moist bird with the most

delicious gravy we have ever had.A cook, Fairport , New York

butter over the outside of the turkey. Sprinkle the turkey

generously with salt and pepper.

3.Place the turkey in the oven and roast 20 minutes.

Reduce the oven temperature to 350F. Roast 30 minutes

more, then pour 1 cup broth over and add 1 tablespoon

plain butter to the roasting pan. Roast 30 minutes more;

baste with pan juices, then pour another 1 cup broth over

and add another 1 tablespoon butter to pan. Cover the

turkey loosely with foil. Roast until a thermometer

inserted into thickest part of the thigh registers 175F,

basting with pan juices and adding 1 cup broth and

1 tablespoon butter to pan every 45 minutes, about 1 hour

45 minutes longer. Transfer the turkey to a platter; let

stand 30 minutes (internal temperature will r ise 5 to

10 degrees).

4.Strain the pan juices into a bowl; whisk in the gravy

base. Melt the reserved 2 tablespoons herb butter in a

heavy large saucepan over medium heat; add the flour and

whisk constantly until the roux is golden brown, about

6 minutes. Gradually add the pan juicegravy base mixture;

increase the heat and whisk constantly until gravy thick-

ens, boils, and is smooth. Reduce the heat to medium; boil

gently until gravy is reduced to 4 cups, whisking often,

about 10 minutes. Season the gravy with salt and pepper

and serve with the turkey.

Recipe from The Epicurious Cookbook by Tanya Steel and the Editors of Epicurious
http://www.randomhouse.com/book/216246/the-epicurious-cookbook-by-tanya-steel-and-the-editors-of-epicuriouscom


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herb-roasted turkey breastSERVES 6 TO 8

Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted

with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers

make delicious sandwiches the next day. Roasting the turkey at 325 degrees and

allowing it to rest for fifteen minutes ensures that it will be very moist.

1 whole bone-in turkey breast (6 to 7 pounds) 2 tablespoons good olive oil 1 tablespoon minced garlic (3 cloves)

2 teaspoons freshly squeezed lemon juice 2 teaspoons dry mustard 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoons kosher salt teaspoon freshly ground black pepper cup dry white wine

Preheat the oven to 325 degrees. Place the turkey breast on a rackin a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard,

rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all

over the skin of the turkey breast. (You can also loosen the skin and

smear half of the paste underneath, directly on the meat.) Pour the

wine into the bottom of the roasting pan.

Roast the turkey for 1 to 1 hours, until the skin is golden brownand an instant-read meat thermometer registers 165 degrees when

inserted into the thickest and meatiest area of the breast. Check the

breast after an hour or so; if the skin is overbrowning, cover it

loosely with aluminum foil.

When the turkey is done, remove from the oven, cover the pan

with aluminum foil, and allow the turkey to rest at room tempera-

ture for 15 minutes. Slice and serve warm with the pan juices.


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172 MICHAEL SYMONS CARNIVORE

DEEP-FRIED TURKEY

When it comes to Thanksgiving turkey, I have to admit that Im usually a traditionalist. But that

doesnt mean I dont like to mix it up occasionally. And when I do, theres nothing better than acrispy deep-fried bird. While deep-frying a whole turkey requires more than a little caution, the

results include ridiculously crunchy skin and moist, flavorful meat. Better yet, the birds done in

a fraction of the time of roasting!

1Rinse the turkey inside and out with cold water and pat it dry. Mix to com-

bine the sage, salt, coriander, garlic powder, paprika, chipotle powder, celery

seeds, and cumin. Rub this mixture all over the turkey, inside and out. Cover

the turkey and refrigerate overnight to let the seasonings penetrate the meat.

2The following day, remove the turkey from the refrigerator about 45 min-utes before cooking. Thoroughly pat the turkey dry, making sure to get into

the cavity with a towel to soak up as much moisture as possible. (Water

splatters in the deep fryer!)

3 Set up the turkey-fryer outside, on a heatproof surface that you dont mind

splattering and away from any structures. Pour in peanut oil up to the maxi-

mum fill line. Heat the oil to 350F.

4Very slowly and carefully lower the turkey into the oil, making sure it is

completely submerged. Fry the turkey for 30 to 35 minutes. Carefullyremove to a roasting-rack-lined baking sheet to allow the bird to drain and

rest for about 10 minutes.

5 Carve and serve with your favorite Thanksgiving sides and salads.

1 (10-pound) turkey

14cup chopped fresh sage

14cup kosher salt

1 tablespoon coriander seeds,

toasted and ground

1 tablespoon garlic powder

1 tablespoon smoked paprika

1 tablespoon chipotle powder

2 teaspoons celery seeds

1 teaspoon cumin seeds,

toasted and ground

3 to 5 gallons peanut oil,

depending upon your fryer

Serves

6

Recipe from Michael Symon's Carnivore by Michael Symon
http://www.randomhouse.com/book/213123/michael-symons-carnivore-by-michael-symon


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POULTRY 173

FRYING

They say you can deep-fry an old shoe and it will taste good. While I

doubt thats true, I do believe that almost everything else tastes bet-

ter when properly fried in fat. Granted, its not the healthiest way to

cook, but can we agree that it is one of the most delicious? If you fry

in moderation (so, no, not every day, I am sorry to say), I think you can

indulge a bit.

I do almost all of my frying in naturally rendered animal fatspork

lard being my favorite, but also beef tallow and duck fat. First of all, they

produce a tastier final result; nothing tops a potato fried in lard! Butthey also have a higher smoke point than many other fats, which means

you can fry foods at the ideal temperature of 365 to 370F without

fear of the oil burning. This gives you crispy, grease-free food.

There are two main types of frying: deep and shallow. When deep-

frying, you want enough fat to fully cover the food, approximately four

times the amount of whats going in. The large amount not only allows for

even cooking all around the food, but also maintains a more consistent

temperature when the food is added. Once added to the oil, the food

should not be on top of another piece. Pay close attention until the food

becomes deep golden brown. If cooked properly, fried items shouldnt

even need to be drained on paper towels. But do immediately season

the food as soon as it comes out of the fryer.

With shallow-frying, the fat should come about halfway up the sides

of the food being fried. Done right, shallow-frying leaves foods like

chicken wings just as crunchy as deep-frying, but using a fraction of

the fat. This method is also much quicker than deep frying because you

dont have to wait for a whole pot of oil to heat up. (Not to mention the

matter of storing the used oil.) But because there is less oil, its best to

fry the food in batches so you dont crowd the pan. When one side is

golden brown, flip the ingredient. As with deep-frying, its important

to season the food as soon as its pulled from the pan.

Recipe from Michael Symon's Carnivore by Michael Symon
http://www.randomhouse.com/book/213123/michael-symons-carnivore-by-michael-symon


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main courses 147


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148 in my kitchen

Deconstructed TurkeyWITH SAGE GR AV Ymakes 8 to 12 servings

ah, the holidays,when millions of people who never cook at all suddenly decide

they should feed seventeen dishes to twenty-seven peopleand that the focal point of

the meal should be an enormous, odd-shaped bird they bought frozen solid. Theres

a reason we need an 800 number for talking turkey novices off the ledgeinevitably

because they didnt thaw the thing properly, and didnt notice until showtime. Well,

heres my solution: buy and cook your turkey in parts; that is, buy a bone-in breast,

and as many drumsticks as you like.

There are plenty of reasons. A whole bird takes a week to thaw in the fridge,

consuming an enormous amount of space when you need it most; parts, if frozen

at all, thaw much faster. Because breast meat cooks faster than dark meat, having

them detached from each other presents an obvious advantage: the breast will not be

hideously overcooked and dry by the time the legs are ready. Theres also no trussing,

no stuffing, and your carving job is halfway done. You can respond to your familys

preferences for more dark meat, more white meat, or none of either, as you wish.

Finally, you can tell the children that this turkey had three legs.

turkey

cup kosher salt

cup honey

1 head of garlic, cut in half

(do not peel)

2 bay leaves

4 sprigs fresh thyme

4 large sprigs fresh sage,

plus more for garnish2 teaspoons black

peppercorns

2 teaspoons allspice berries

cup celery leaves (from

1 bunch)

1 (6- to 7-pound) bone-in

turkey breast

3 turkey drumsticks (about

2 pounds total)

2 turkey thighs (about

1 pounds total)

3 tablespoons unsalted

butter, melted

gravy

2 to 3 cups chicken stock,

preferably homemade

(page 173), or low-sodium

store-bought

4 tablespoons ( stick)

unsalted butter

cup all-purpose flour

1 tablespoon chopped sage

leaves

Kosher salt and freshly

ground black pepper

a modern thanksgiving table The classics, with tasty anddecadent twists

Recipe from In My Kitchen by Ted Allen
http://www.randomhouse.com/book/213260/in-my-kitchen-by-ted-allen


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main courses 149

1 Brine the turkey: Pour 1 cup water into a small saucepan,

add the salt and honey, and heat over high heat, stirring

until dissolved. Remove from the heat, add the garlic, bay

leaves, thyme, 2 of the sage sprigs, the peppercorns,allspice, and celery leaves, and let steep for a few minutes.

Transfer to a 4-quart container and add a cup of ice

cubes and 2 quarts cold water, bringing the volume to

3 quarts.

2 Rinse the turkey parts, place in doubled 2-gallon

resealable plastic bags (or a large stockpot), and pour in

the brine. Press out any air, close the bags, and place in a

large bowl or other container to protect against leaks.

Refrigerate for at least 6 hours or overnight.

3 To roast the turkey, arrange racks in the upper and lower

thirds of the oven, and preheat the oven to 425F.

4 Remove the turkey parts from the brine, pat dry with

paper towels, and arrange, skin side up, on racks set in

2 medium roasting pans (be sure to leave space between

the parts for air circulation). Pour 1 cup water into each

pan. Drizzle the turkey parts with the melted butter.

Pick the leaves from the remaining 2 sage sprigs, and

scatter the leaves over the turkey. Put 1 pan on each ovenrack and roast the turkey until its beginning to brown,

about 30 minutes.

5 Reduce the oven temperature to 400F, switch the

position of the pans, and rotate each pan 180 degrees.

Continue roasting for 15 minutes, then check the

temperature of the legs with an instant-read

thermometer inserted into the thickest part of the meat;

at 165F, theyre done. Check the breast, too; depending

on the size differential, it could be done, or may need

anywhere from 10 to 30 minutes more. Legs should take

1 hours, and bone-in breast 2 to 3 hours. As they are

ready, transfer the turkey parts to a platter and tent

with foil.

(recipe continues)

You can brine the

turkey as specified

here, or you can

skip that stepand just rub the

pieces with butter,

salt, pepper, and

herbs. But I highly

recommend the

salt bath; brining

is the best thing

ever to happen to

turkey, producingmoist meat thats

seasoned through

and through.



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150 in my kitch en

6 Make the gravy: Pour the pan juices into a 4-cup glass

measuring cup, let stand until the fat rises to the top, 2 to

3 minutes, then skim off and discard the fat.

7 Set 1 roasting pan across 2 burners, add 2 cups chicken

stock, and bring to a simmer over medium-high heat,

scraping up any browned bits. Add the simmering stock

to the pan juices in the measuring cup, then add additional

chicken stock, if needed, to equal 4 cups liquid.

8 In a medium saucepan over medium-low heat, melt the

butter, then whisk in the flour, and cook, whisking

constantly, until smooth, approximately 2 minutes.

Gradually whisk in the stock mixture and any collected

juices from the platter holding the turkey, then raise the

heat to medium-high and boil, uncovered, until the

gravy is thickened, about 8 minutes.

9 Add the chopped sage, and season the gravy with salt and

pepper. Carve turkey pieces and garnish with sage sprigs;

serve with the gravy.

After the gravy has

thickened, reduce

the heat to low to

keep the gravy

warm while you

carve the turkey.



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148


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perfect roast turkey Serves 12 to 14Is a sae be ha every cook will be called upon o roas a urkey a some poin

in his or her lie. Since is usually a once-a-year endeavor, heres no much

room or practce. Insead, rely on proven mehods and plan careully. This is one

insance where making sure you have he righ equipmen (a po large enough

o hold he brining urkey, plus a spo in he rerigeraor o place i; a heavy

roastng pan; cheesecloh or bastng he bird as i cooks; and an insan-read

hermomeer) and sufficien tme (a day or brining and hen a leas 5 hours

or bringing he bird o room emperaure and cooking i) is crucial. Also, ake

care o as much as possible in advance, such as preparing he suffing he day

beore and rerigeratng i overnigh, while he urkey is brining. Then i will be

much easier when he tme comes o ocus on he ask a hand: roastng he

perec urkey.

Brining he mea ensures ha he urkey will be ender and juicy. The brining

soluton conains aromatcs or more flavor, bu you could orgo hose and simply

use a mixure o sal, sugar, and waer. For ood saey reasons, is essental ha

you le he brine cool compleely beore adding he urkey. Beore being pu in heoven, he brined bird should si a room emperaure or 2 hours; once is ou

o he oven, le i res or 20 minues. For a moiser bird, cook o 165F; when ak-

ing he emperaure, remember ha he roas will contnue o cook afer being

removed rom he oven.

One more saey noe: Never suff a urkey ahead o tme. Warm suffing should

no be pu ino a urkey untl jus beore roastng. I he suffing conains warm

ingrediens, such as saued onions or celery, ge i ino he bird and ino he oven

as soon as possible. Chilling warm suffing beore cooking i in a urkey is no as

sae because he suffing will, hrough cooling and heatng, spend oo much tme

a emperaures a which baceria hrive (beween 40 and 140F).

For brine 6 quarts water

1cups coarse salt,plus more for seasoning

1 cup sugar

3 medium onions,peeled and coarsely chopped

3 leeks, white and pale-green parts only, coarsely chopped and washed well (page 32)

3 carrots,peeled and coarsely chopped

3 celery stalks, coarsely chopped

3 dried bay leaves

6 sprigs thyme

6 sprigs flat-leaf parsley

1 tablespoon whole black peppercorns

For turkey

1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, gibletsand neck reserved for gravy

cup (1 stick) unsalted butter, melted, plus cup (stick),room temperature

1cups dry white wine, such as Sauvignon Blanc

coarse salt and freshly ground pepper

chestnut stuffing (page 156)

149meat, fish & poultryHow o Roas

Ingredients

A fresh turkey is preferable to a frozen

one, but if you have to resort to frozen,

heres how to defrost it properly: Leave

it in its original wrapper, and place it

breast side up on a rimmed baking sheet

(to catch any juices) in the refrigerator.

Be sure to plan ahead. Allow 1 day of

thawing per 4 pounds of turkey.

Recipe from Martha Stewart's Cooking School by Martha Stewart
http://www.randomhouse.com/book/173366/martha-stewarts-cooking-school-by-martha-stewart


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150

For garnish

lady apples, fresh sage leaves, and whole chestnuts (optional)

For serv ing

perfect gravy (page 154; optional)

Prepare brineCombine 2 quarts of the water with remaining brine

ingredients in a medium saucepan, and bring to a boil, stirring until salt and

sugar have dissolved completely. Transfer to a large pot (at least 5- gallon

capacity) and add remaining 4 quarts water. Let cool completely.

Brine turkeyLower turkey, breast first, into the brine. Cover and refrigerate

24 hours. Remove from brine and pat dry with paper towels. Let stand at room

temperature for 2 hours. Meanwhile, heat oven to 425F with rack in lowest

position.

Prepare cheeseclothStir together melted butter and wine in a medium bowl.

Fold a very large piece of cheesecloth into quarters so that it is large enough to

cover breast and halfway down sides of turkey. Immerse cloth in butter mixture

[1

] and let soak.Stuff turkeyPlace turkey, breast side up, on a rack set in a large roasting pan.

Fold wing tips under [2] and season cavity with 1 teaspoon each salt and pepper,

then fill loosely with stuffing [3]. Tie legs together with kitchen twine [4]. Fill

neck cavity loosely with stuffing, and fold neck flap under, securing with tooth-

picks. Pat turkey dry and rub all over with softened butter [5] and generously

season with salt and pepper.

RoastRemove cheesecloth from butter mixture, squeezing gently over bowl

to remove excess liquid. Reserve butter mixture for brushing. Lay cheesecloth

over turkey [6]. Place turkey, legs first, in oven and roast 30 minutes, then brush

cheesecloth and exposed turkey parts with butter mixture and reduce tem-

perature to 350F. Continue roasting, brushing every 30 minutes, for 1hours

more (tent with foil if browning too quickly). Discard cheesecloth and rotate

pan. Baste turkey with pan juices and continue to roast, rotating pan halfway

through, until skin is golden brown and an instant-read thermometer inserted

into the thickest part of thigh (avoiding bone) registers 165F. This will take 1 to

2 hours more (start taking temperature after 2hours total cooking time).

ServeTransfer turkey to a platter and garnish with apples, sage, and chestnuts,

if desired. Set pan with drippings aside for making gravy, if desired. Let turkey

stand at room temperature at least 30 minutes before carving (see instructions

on pages 152153).

Recipe from Martha Stewart's Cooking School by Martha Stewart


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Perfect Roast Turkey, Step by Step

151meat, fish & poultryHow o Roas

thanksgiving turkey recipes from your favorite chefs

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