Turkey: The Written Recipe

Stuffing
12 pound Turkey OR the whole breast and leg-thighs from a 12 pound turkey with trimmings
2 carrots, sliced
1 onion sliced
1 celery stalk, sliced
1 tablespoon olive oil
2 tablespoons butter
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Equipment:
Meat cleaver, baking sheet, trussing skewers, mallet, roasting pan

Cook stuffing according to your favorite recipe or package instructions. Refrigerate until ready to use.

To cut up Turkey:

On a large cutting board, place turkey, breast side down. Tuck wing tips behind neck area. With a large sharp knife, make a "t" cut between the wings and legs.  Place turkey on its side with legs toward you. Grab hold of the leg and cut along the skin where the leg-thigh piece meets the body all the way to your "t".  Bend the leg-thigh at the knee and open up the joint.  Cut along tendons and through the joint to release entire leg thigh piece. Set aside in large bowl. Repeat on the other side.

Twist or cut off lower half of back bone from turkey.  Place turkey on back, with wings facing away, and lift up to reveal the back.  Place cleaver blade on the side of the back bone and hammer down with mallet until it cuts through.  Repeat on other side.  Put all turkey parts in large bowl, and all removed bones on baking sheet.

Place the leg-thigh piece, with cut side up, on the cutting board. Using a sharp knife, carefully cut along thigh bone.  Place you knife near the cut joint and try to get the tip of the blade underneath the bone without cutting through. Once the bone is free, scrape down any extra meat.  Cut the bone out at the knee joint, add to roasting pan. Repeat with other leg-thigh piece.

Set aside the turkey breast and legs in the refrigerator until you are ready to roast. You can do this portion of the recipe a day or even two days before serving.

Turkey Stock:

Heat oven to 350F. Place turkey bones, carrots, onions, and celery on baking sheet, drizzle with olive oil and roast until browned, about an hour. The browner they get, the richer your stock will be.  In a large pot, place roasted bones and vegetables and cover with water.  Add a bit of water or wine to the baking sheet to deglaze, add to pot.  Bring to a boil and then reduce heat.  Let simmer for an hour, at least. Strain, and defrigerate until you are ready to make the gravy.

This step can also be done in advance.

To Roast:

Heat oven to 350F. Place turkey legs on cutting board, cut side up.  Season both sides with salt and pepper and put about 1/3 of a cup of stuffing inside thigh.  Pin closed with skewers.  (You can wrap with foil to secure it closed if you think it is necessary). Place in roasting pan, cut side down. 

Next rub 1 tablespoon of butter on breast, and season on both sides. Grease the center of the roasting pan with remaining butter, mound 2-3 cups of stuffing on it, place the breast on top. (Additional stuffing can be baked in a casserole dish covered with foil.) Add 1/2 cup of turkey stock to pan.  Place in oven, and baste every half hour.

After 60 minutes, remove the foil if you used it. After 90 minutes, begin to check for doneness with a quick read thermometer.  Test the thickest part of the breast, near the wing, the stuffing as well, and the center of the thigh. It will probably take over 2 hours to reach the right temperature.  The magic number is 165F, but the legs can easily go to 175F. Note well: Turkey sometimes has a hint of pink in it's meat, even when fully cooked.  If it is pink toward the bone, however, it needs more time in the oven.

For the Gravy:

Place 2-3 cups of turkey stock in sauce pan.  (For an intensely flavored stock, reduce down to about 2-3 cups.)   Stir together 3 tablespoons flour and 1/2 cup of liquid, such as cold stock, wine or water until smooth.  Slowly whisk into simmering stock until thickened.  Adjust seasoning.  Keep warm.

When turkey is done, remove from pan, and let rest for at least 20 minutes. Remove stuffing, keep warm (or add to stuffing in covered dish.)  Remove thigh from leg piece and slice, to reveal lovely rounds filled with stuffing. Carve remaining turkey, platter and serve with Mashed Potatoes, Macaroni and Cheese, and lots and lots of wine.

 

Comments

[Martina]

Turkey OR the whole breast and leg thighs from a pound turkey with trimmings

[Turkey Recipe]

Will have to get that trussing skewers...:( I guess you should also give a print option for such clearly instructed recipes... love it... will take a print out and try my hands on it ... Thanks for sharing...

happy Thanksgiving

[Eileen]

Heather,

I have think you have skill. I will be trying my hand at a few of your secrets. Thanks!

Eileen from Boston