A Tale of Two Turkeys

With Thanksgiving, (my all time favorite holiday), just around the corner, it’s time to pull out my turkey recipes and decide which to use this year.  Over the years, most turkey chefs have experimented with various ways to make the all important turkey, a meal that must impress, in the pressure filled situation of feeding a group of your closest friends and family who are waiting and salivating for the piece de la resistance.  Before I was assigned the honor of being “the” turkey roaster of our family gatherings, I had, over the years, tried many methods of turkey roasting, from brining to basting.  What I discovered is that no matter what additional technics I employed, the turkey pretty much tasted the same.  The goal is always to have a moist turkey with a golden skin and despite all the pomp and circumstance around cooking the turkey, really, it’s pretty darn easy.

The hardest part of Thanksgiving seems to be to try to please everyone’s dietary restrictions.  Around our Thanksgiving table, we have the following requirements for individuals:  several who are kosher, one vegetarian – hold the garlic and onions, one with no nightshades, several pescatarians,  one gluten free and even an omnivore.  Following are two easy turkey recipes, with gravy.  I hope one of them can help take the stress out of cooking a Thanksgiving turkey this week or any day of the year!

Maple Roasted Turkey

One 18 pound turkey (or about that weight, give or take a pound or two)*

8 tablespoons of good quality unsalted butter – (1 stick) I use Challenge brand butter.  Take out of refrigerator a couple of hours in advance and let come to room temperature

1 bunch of fresh thyme

1 orange

1 lemon – zested and then cut in half

3 tablespoon kosher salt – divided

2 teaspoons of fresh ground pepper

1/4 cup of real maple syrup

1 head of garlic – cut in half

1 foot of kitchen twine

2 cups of cold water

1 cup of white wine (optional)

Roasting Pan and Rack

Aluminum Foil

For the gravy:

4 Tablespoons of butter

4 Tablespoons of flour

Pan drippings from the turkey that has been fully roasted

To make the Turkey:

Arrange your oven so that the racks will accommodate the turkey.  You may have to lower or even remove a rack from the oven.  Pre-heat the oven to 450 degrees.

Prepare your roasting pan with a rack insert.  If you don’t have a rack, peel about 8 large carrots, place them in the bottom of the roasting pan, and use that as your “rack” to elevate the turkey off the bottom of the pan.  You may opt to use the carrots if you want the benefit of a side dish from your efforts.  Remove the giblets and neck from the turkey carcass.  Wash the turkey inside and out with cold water.  Place the turkey on the rack in the roasting pan and pat dry with paper towels.

Wash hands thoroughly.  In a bowl combine the butter with the lemon zest and maple syrup, and a pinch of the salt. If you want extra flavor, add in some loose thyme leaves that have been removed from the stem.  Mix very well until smooth.  In another small bowl combine the salt and pepper.  Lay out the orange, garlic, lemon and kitchen twine within hands reach.

Gently lift the turkey skin away from the flesh and with your hands, mush most of the butter mixture under the skin, on both sides, as evenly as you can under the skin, pushing it as far back as possible.  Smooth the remaining butter mixture on the outside of the turkey being sure to try to get it all over the sides and legs as well.  I pretend I am giving the turkey a loving massage and thank it for its sacrifice : )

Sprinkle about half of the salt and pepper inside of the cavity of the turkey and then stuff with the lemon, orange, thyme and garlic halves, alternating pieces as you go.  Sprinkle the remaining salt and pepper on top of the turkey skin.  It should stick well to the butter.

Truss the turkey legs with the twine (tie them together so the stuff in the cavity doesn’t fall out!).  Wrap the tips of the wings and legs with foil so they don’t burn.  Wash your hands again.

Place turkey in the oven and roast for 30 minutes until it begins to turn golden brown.  Open the oven, and carefully tent the bird with foil.

Turn down the oven to 350 degrees. Pour 2 cups of water in the bottom of the pan.  You can also add in the wine, or you can celebrate that the turkey is  in the oven, and pour yourself a glass as well.  Continue cooking for 3 – 4 hours depending on the size of the bird.  It’s usually about 20 minutes per pound, or three pounds and hour.  Check turkey with a thermometer after about 3 hours by inserting it in the thickest part of the breast or the innermost part of the thigh and wing.  Once it reaches an internal temperature of 165 degrees, remove it from the oven and let is rest 20 minutes before carving.

To make the gravy:

In a large saucepan, melt the butter over medium heat.  Whisk in the flour and stir until smooth, constantly until it begins to take on a golden color.  With a ladle or large spoon, slowly add the pan drippings from the turkey, again, whisking constantly.  Once it comes together in a gravy like consistency, turn down the heat, taste and if necessary, adjust seasoning, adding salt, pepper, garlic powder or thyme if you like.  Serve warm with the turkey.

Orange Roasted Turkey – dairy and gluten free* and could be kosher if you buy a kosher bird

1 large turkey (10 to 14 pounds)

1/4 cup of extra virgin olive oil (or more for a larger bird)

1 bunch of fresh or 2 Tablespoons of dried tarragon

2 oranges – cut in half

zest of 1 lemon

4 tablespoons kosher salt – divided

1 teaspoon of fresh ground pepper

1 head of garlic – cut in half

1 foot of kitchen twine

2 cups of cold water

1 cup of white wine

Roasting Pan and Rack

Aluminum Foil

For the gravy:

2 Tablespoons of cornstarch

2 Tablespoons of flour* (omit and use a gluten free flour substitute if gluten free)

6-8 ice cubes

To make the Turkey:

Arrange your oven so that the racks will accommodate the turkey.  You may have to lower or even remove a rack from the oven.  Pre-heat the oven to 325 degrees.

In a bowl combine 2 teaspoons of salt, olive oil, lemon zest and tarragon.

Prepare your roasting pan with a rack insert.  If you don’t have a rack, peel about 8 large carrots, place them in the bottom of the roasting pan, and use that as your “rack” to elevate the turkey off the bottom of the pan.  You may opt to use the carrots if you want the benefit of a side dish from your efforts.  Remove the giblets and neck from the turkey carcass.  Wash the turkey inside and out with cold water.  Place the turkey on the rack in the roasting pan and pat dry with paper towels.

Rub body and cavity with remaining the salt and pepper.

Squeeze the orange halves into the cavity and then stuff the cavity with the orange and garlic halves.

Truss the turkey legs with the twine (tie them together so the stuff in the cavity doesn’t fall out!).  Wrap the tips of the wings and legs with foil so they don’t burn.  Wash your hands.

Pour 2 cups of water in the bottom of the pan.  Place in oven and cook for 3 – 4 hours depending on the size of the bird.  It’s usually about 20 minutes per pound, or three pounds and hour.   If the bird is browning to much place a tent of foil over the bird in the oven.  Pour 1 cup of room temperature white wine over the turkey about half way through cooking (about 1.5 to 2 hours). Remove foil from wings and legs. Check turkey with a thermometer after about 2.5 hours by inserting it in the thickest part of the breast or the innermost part of the thigh and wing. Once  bird reaches an internal temperature of 165 degrees, remove it from the oven and let is rest 20 minutes before carving.

To make the gravy:

Remove the Turkey from the roasting pan to rest.  Add 6 to 8 ice cubes to the roasting pan.  Skim the fat.  Mix cornstarch and flour with water to make a paste.  Whisk the paste into the pan drippings until it comes together in a gravy like consistency. Taste and if necessary, adjust seasoning.  Serve warm with the turkey.