It's a bummer not to be with family this year, but on a day of Thanksgiving, there's plenty to be grateful for. I'm counting my blessings. A few things I'm thankful for this year: my family, good friends spread all around the country, a warm apartment, this mug of coffee...an internship that's challenging and stretching and fun and interesting, new friends and a new town to explore. What are you most thankful for this year?
Even though you've all got your menus planned, your ingredients prepped, some dishes pre-baked or in the freezer, and even though you'll be waking up soon to get it all in the oven as you wait for guests (or travel to wherever you're lucky to be spending Thanksgiving this year)...I'll share some of my tried and true recipes for Thanksgiving. For next year's list of dishes (which I've already started)! I'll start with the star of the show ... the turkey!
Herb-Brined Turkey and Gravy
*note: this recipe is for a 12 to 14lb turkey. My turkey this year was just over 20lbs, so for the brine, I just threw in a few extra cups of water and cider, and a few extra carrots, celery, and herbs. You can't mess it up...really. I got the recipe over here.
Ingredients
Butcher's twine
An instant-read thermometer
A large bag for brining (I triple-bagged small garbage bags, but you can pay extra for one of the brining bags at the store)
Roasting pan with rack
Aluminum foil
For the brine:
7 quarts water
1 quart apple cider
3/4 cup kosher salt
1/3 cup granulated sugar
1 large onion, diced
1-2 carrots, diced
3 ribs celery, diced
1 head garlic, cut in 1/2 equatorially
1/2 bunch fresh rosemary
1/2 bunch fresh sage
6 bay leaves
1 turkey (this is for 12 to 14 lbs)
*Note: if you use a frozen turkey, make sure to start thawing the weekend before Thanksgiving. It takes 24 hours for every 4 pounds of turkey that need to thaw. You have to plan ahead on this - there's no way to speed this process up!
For the herb crust:
1 bunch fresh rosemary
1 bunch fresh sage
3 sticks butter, at room temperature
Kosher salt
For under the turkey (aka the makings for future gravy):
1 large onion, cut into 1/2-inch dice
2 small carrots, cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cloves garlic, smashed
2 apples, cut into 1/2 inch dice
5 bay leaves
1 cinnamon stick
1 bunch thyme
Kosher salt
1 quart chicken stock
2 cups apple cider
All purpose flour (probably 1/2 cup to 3/4 cup, depending)
Directions
To brine the turkey:
*Note: do this two to three days before Thanksgiving
1. Combine all of the brine ingredients in a large bag or container. Add the turkey and let it brine in the refrigerator.
*Note: this wasn't the easiest method, but it worked for me with regard to materials on hand and space! I triple-bagged fresh garbage bags and placed the turkey inside. Then, I added all the brine ingredients and tied each bag tightly closed. Then I placed it in the roasting pan, then in the refrigerator for its veggie-and-cider bath.
To prepare the turkey:
*Note: do this the night before Thanksgiving
1. Remove the turkey from the brine and discard the liquid and other ingredients.
2. Pat it thoroughly dry (both outside and inside the cavity)
3. Whir the rosemary and sage in a food processor until finely chopped. Then add the butter and your desired amount of salt to the processor and mix until well-combined.
*Note: you can also finely chop the rosemary and sage and then mix it with salt into the butter with a fork.
4. Work the butter under the skin of the turkey and massage into the turkey breasts and legs.
*Note: you can slowly separate the skin from the breast by gently lifting at the cavity and slowly sliding your hands in between the skin and flesh. Once loosened, you can add the butter.
5. Massage butter on the outside of the skin, covering the entire turkey
6. Tie the legs together over the breast with kitchen twice, and tuck the wings under the breasts.
7. Put the onions, carrots celery, garlic, apples, bay leaves, cinnamon stick, and thyme in the bottom of a roasting pan.
8. Season generously with salt.
9. Arrange the roasting rack over the veggies, and then place the buttered turkey above.
10. Keep the turkey and veggies in the refrigerator overnight ... and keep it uncovered! This helps the skin get really dry so it browns nicely tomorrow.
On Thanksgiving Day:
*Note: check out Butterball's cooking time chart for how long to cook your bird. It's nearly dead on.
11. Allow the turkey to sit on the counter for awhile to bring down the temperature...about one hour.
12. Preheat the oven to 450 degrees.
13. Put two cups of chicken stock and 1 cup of apple cider in the bottom of the roasting pan.
14. Roast for approximately 40 minutes until skin is golden brown.
15. Turn the oven temperature down to 350 degrees.
16. Roast until an instant-read thermometer inserted between the thigh (not touching any bone!) reads 165 degrees.
*Note: baste with pan juices a few times during cooking.
**Another note: Tent with aluminum foil once the skin hits your preferred doneness. This will prevent it from burning but allows the turkey to keep cooking.
17. Remove from oven and set aside to cool for approximately one hour.
18. Once cooled, remove from roasting rack and place on a cutting board.
19. Now, discard the veggies through a strainer, reserving the liquid in a medium bowl.
20. Skim off the fat with a spoon and add to the roasting pan.
21. Put the roasting pan over two burners over a low heat and whisk the flour into the fat.
22. Cook four to five minutes until it looks like wet sand.
23. Slowly whisk in 1 cup apple cider and the turkey stock (you can add additional chicken stock if needed).
24. Cook, whisking continuously, until thickened.
25. Taste and season with salt and pepper.
26. Carve the turkey and serve with that delicious gravy!
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