Katie's Thanksgiving Turkey

by Katie Wachtel on 11/10/15

The perfect Thanksgiving turkey is all about technique. My recipe includes homemade brine and herb butter - and lots of basting. Say goodbye to dry turkey forever!

(Recipes adapted from Waldy Malouf of Beacon)

Cider & Herb Brine

¾ Cup Sugar

1 Cup Kosher Salt

1 Bunch Fresh Sage

1 Bunch Fresh Thyme

1 Tablespoon Cracked Black Pepper

3 Quarts Water

1 Quart Apple Cider

1 12 pound turkey, preferably organic and free range.

1. One to two days before serving, place the 3 quarts water in a large stock pot with the sugar, salt, thyme, & pepper. Bring to a boil and simmer for 10 minutes. Strain and add the cider to the water mixture. Chill

2. Place the Turkey and brine in a brine bag. Place in a deep casserole or roasting pan for support. Make sure that most of the turkey, if not all, is submerged in the brine. Refrigerate. Turn the turkey in the brine bag every few hours if it is not totally submerged. Let steep 24 to 36 hours refrigerated.

Herb Butter

(Make a day ahead or on the day of roasting)

8 Ounces butter, softened

2 Tablespoons Lemon Juice (Juice of one large lemon)

1 Tablespoon Chopped shallot

2 Teaspoons chopped garlic (two cloves)

¼ Cup parsley chopped

 1 Tablespoon chopped fresh sage

 2 Tablespoons chopped fresh chives

 1 Tablespoon chopped fresh thyme

 1 Teaspoon Chopped tarragon

1 Teaspoon Fine Sea Salt

Place all the ingredients for the butter in a food processor and blend. Transfer to a small pastry bag or a clear plastic bag (or plastic container & keep refrigerated if making a day in advance.)  On the day of roasting, soften butter in the microwave before placing in the piping bag.

Cooking the Turkey

Coarse Salt and Freshly ground pepper.

1 Onion, sliced

4 Stalks celery, sliced

2 Carrots sliced

3 Tablespoons butter

3 Tablespoons all-purpose flour

2 Cups Dry white wine

4-5 Cups Turkey Stock

1. About 5 hours before serving time, remove the turkey from the refrigerator. Lift it out of the brine and rinse it off under fresh, cold water. Dry the bird with paper towels.

2. Slide a small rubber spatula between the skin and the breast meat to separate them. Pipe, or spread half of the herb butter under the skin of both breasts from the cavity opening Spreading the butter evenly over the whole breast area with the fingertips. Rub the remaining herb butter all over the outside of the bird.

3. Truss the bird loosely with butcher’s twine and season with salt and pepper. Spread the sliced vegetables over the bottom of the large roasting pan and lay the turkey on top. Add a cup of turkey stock to the pan and pour 1 cup of wine over the turkey.

4. About 4 hours before serving, preheat the oven to 375 degrees, and position the rack in the lower half of the oven.

5. Put the turkey in the oven and roast for 1 ½ hours basting every half hour with the wine and stock from the pan. Check to see that the turkey is browning evenly, and turn the pan adding more stock if it gets too low. If the turkey is browning too fast, fold a 30-inch length of aluminum foil in half, then fold it loosely again and set it lightly over the turkey breast for the remainder of the roasting time. Reduce the temperature to 325-degrees and roast the turkey for another 1 ½ hours or until the internal temperature of the thigh is 165 degrees on an instant read thermometer and the juices run clear yellow, with no tinge of pink when the thigh meat is pierced. If the turkey is not too brown, remove the foil for the last ½ hour of cooking. Take the bird out of the oven and let it rest in a warm place for about 30 minutes while making the gravy.

Gravy

1. While the turkey is resting, remove the congealed fat from the top of the reserved stock, & heat the stock in a sauce pan. Use a little of the stock to deglaze the roasting pan and strain the pan juices into a pitcher, and reserve the vegetables. Let rest for a few moments until the fat separates, then skim the fat from the surface.

2. Melt 3 tablespoons of butter in the roasting pan with the vegetables over medium heat, stirring to combine, then sprinkle with the flour. Cook the mixture over medium heat stirring frequently until it is very thick and brown. Add the remaining cup of white wine, stir to blend thoroughly, and cook until the wine has nearly evaporated and the mixture is very thick. Watch it carefully so it doesn’t burn. Add half the stock and the strained roasting pan juices and stir to blend well.  Strain and add to the remaining stock in the saucepan. Simmer the gravy for 20 minutes or so skimming as necessary. Simmer for 5 more minutes. Taste and check seasoning, adding salt, pepper and a pat of butter ( or herb butter) if desired.