A Thanksgiving turkey dinner is not something that most people cook very often. Everyone wants to avoid drying out the turkey and making lumpy gravy. From her own kitchen, Julie Geary, owner and executive chef of Classic Cooks Catering in Gloucester shows you her secrets to an easy stuffing, how to dress and cook a turkey, and last but not least how to make homemade turkey gravy.
This is a somewhat unique method for cooking a turkey and Julie swears by it. She learned it from her mother and uses this technique all of the time. She doesn't even put salt or pepper on the turkey before cooking, but sometimes places thyme or sage under the turkey skin.
If you want to put some fresh herbs such as thyme or sage, you have to loosen the skin by placing your hands under the skin and then placing the herbs there.
Lather and cover the turkey completely in butter.
Wrap the turkey in the pan completely in aluminum foil. In order to brown the turkey skin, all you have to remember to do is remove the aluminum foil for the last 1âÑ2 hour of cooking. The turkey skin will still be white, but do not worry, it will brown in just 1âÑ2 hour.
CLASSIC COOKS' THANKSGIVING TURKEY RECIPE
Yield
One 12 to 14 lb turkey will serve 6 to 8 people
INGREDIENTS
1 12 to 14 lb turkey (or larger if desired)
Prepared package of stuffing mix
1 stick of unsalted butter (room tempature)
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Cut plastic wrapping, remove the neck and package of gizzards, wash the turkey thoroughly inside and out with cold water. Set aside neck and gizzards to make turkey stock later.
3. Place the turkey on a cutting board with the legs up. (Note: If your turkey has a "pop-up" thermometer, that side should be on top.) Legs should be clearly visible and not under the turkey. Bend the two wings back under the rear of the turkey.
4. If desired, push your hands underneath the turkey skin to loosen it. Place fresh herbs, such as thyme or sage, under the skin prior to cooking for added flavor.
5. Take the cool stuffing mixture that has already been prepared (be sure that it is about the same temperature as the turkey) and using hand fill the main cavity. Do not overstuff the turkey, as this will prevent it from cooking properly. Tie up the two legs to help hold the stuffing in the turkey during cooking. Note: Cook any extra stuffing in a covered dish for about an hour.
6. Spray roasting pan and rack with oil before putting the turkey on the pan. Cover the outside of the turkey with one stick of butter.
7. Spread butter over the entire surface of the turkey.
8. Cover the turkey completely in aluminum foil, making an airtight seam so that the turkey cooks seal tight in the pan.
9. Cook turkey for 3 ¬½ hours before checking the temperature of the meat. Remove foil covering for the last 230 minutes of cooking time and the turkey skin will brown.
10. Allow to sit for at least ¬½ hour, allowing enough time to use the pan juices to make gravy.
RECOMMENDED COOKING TIMES:
8-12lb Turkey: 3 - 3 1/2 hrs
12-14lbs: 3 1/2 -4 hrs
14-18lbs: 4 - 4 1/2 hrs
18-20lbs: 4 1/4 -4 3/4 hrs
20-24lbs: 4 3/4 -5 1/4 hrs
Recipe courtesy of Julie Geary, Classic Cooks Catering, 2009
THANKSGIVING GRAVY RECIPE
Making turkey gravy from scratch tastes much better than almost anything you can buy that is already prepared. Watching the Taste of the Times video by Julie Geary of Classic Cooks Catering for just a few minutes will give you the confidence to do it yourself. Besides the turkey broth and fat, all you need is butter and flour. A whisk should be used to help better mix the flour into the mixture.
The gravy should be made with the leftover juices in the pan while the turkey is cooling. It is important to let the turkey set for at least 1âÑ2 hour out of the oven before carving to be sure all of the juices go back into the meat. Follow these general guidelines and look for the complete recipe at gloucestertimes.com/food.
Remove the extra turkey parts from your turkey (neck, kidneys, etc.), place in a saucepan filled two-thirds with water, bring to a boil and then simmer for about 11âÑ2 hours while the turkey is cooking.
Use the fat, juices and debris that is left in the pan after the turkey has finished cooking. Heat pan over medium, add the fat from the top of the broth that has been cooking in the saucepan and stir with a large spoon.
Add 4 tablespoons of unsalted butter, melt, stir into the mixture.
Add 1âÑ2 cup of flour and mix with a large spoon.
Using a whisk, continue mixing the flour into the mixture to create a "roux."
Add turkey broth into the pan and continue mixing into the roux.
Continue mixing until the gravy is smooth, add pepper and salt to taste. Note: Add more broth if you want a thinner gravy.
To watch Julie Geary illustrate how to prepare a Thanksgiving turkey, make homemade gravy, or stuffing, checkout out the Taste of the Times Recipes on Demand network at gloucestertimes.com/food. With hundreds of videos and thousands of recipes, cooking in a click has never been this easy!
