Turkey Day


Turkey Day

Serves 8-10

  • You can do this a 2 days ahead of the big day

The Stock:turkey-stock

Ingredients:

Mirepoix

  • 3 onion rough chop
  • 2 carrots peeled rough chop
  • 4 stocks of celery chopped

20 cups of purified water

Chicken stock from a box- To fortify your stock you can have less water but add chicken stock from a box

or

Better than base- Or my preferred method is to add a teaspoon of better than base (chicken flavor) to the water.

Chicken Neck and wing tips (Roasted for 30 minutes on 400 degrees

Add the Bouquet garni right to the pot

Bouquet garni 330px-bouquet_garni_p1150476_extracted

        8 sprigs of thyme

1 bay leaf

2 sprigs of rosemary

Celery leaves

10 pepper corns

Procedure:

Roast Chicken Neck and wing tips in oven set at 400 degrees for 30 minutes.

Add the mirepoix cold water and chicken base stir to devolve or chicken stock. Add wing tips, neck and the bouquet garni. Heat on med high till there is a simmer. Do not boil. Simmer on mid low for 2 hours.

strain all you need is the liquid. Refrigerate

Equipment:

Stock pot

Long handle Spoon

Chef knife


  • Do this 1 days ahead

Brinebrine

Ingredients:

3 gallons of water

1 Cup of Salt

1 cup of Sugar

20 cloves

1 orange peel

7 Bay leafs

1 head of garlic (Smashed the garlic paper is ok)

½ cup of peppercorns

5 sprigs fresh rosemary

1 Turkey (wing tips cut off neck, offal removed)

Procedure:

Add the water and all the ingredients to a large stock pot heat. Give it a stir to dissolve the salt and sugar and mix the flavors. Cool down uncovered in refrigerator. Rinse the turkey off take the bag of offal neck out of the cavity and cut off the wing tips.  Add the turkey to brine for 24 hours. If there is no room in the refrigerator use a cooler make sure the water is below 40 degrees.

Equipment:

Large stock pot

Cooler or refrigerator

Large spoon

Thermometer


For The Turkeyturkey-day-2

 

Ingredients:

1 Turkey

20 tablespoons salt and pepper mix

  • 10 tablespoons of salt
  • 10 tablespoons of pepper

2 oz. thyme

2 oz. rosemary

1 tablespoons of butter

1 orange cut in ¼

Procedure:

Take the turkey out of the brine pat it dry with paper towels. Season the cavity with salt and pepper mix. Add the orange and half of the thyme and rosemary. Truss with butcher string. (Wrap the string at the base of the wings. Wrap the legs and tale up. Next take a paring knife and detach the skin from the breast meat don’t puncture the skin. Strip the herbs from the sprigs; add it with the butter in between the skin and meat. The legs will take longer than the breast and it will dry out. Cover the breast with aluminum foil for the first ½ of roasting. Cook for 13-15 minutes per pound. When the aluminum foil is removed. Baste every 15 minutes with the drippings. The time is a good guide but to be 100% safe use a probe thermometer and temp the legs. They should read 170 degrees. Check the breast it should read 165 degrees.

Equipment:

Paring knife

Chef knife

Butcher String

1 spoon or  ladle (for basting)

Aluminum foil (to cover breast)

Paper towels

Roasting Pan


 

For The Gravyturkey-gravy-5

Ingredients:

1 cup butter

1 cup flower

1 turkey stock

Offal Cooked and Chopped

Tablespoon Cream

2 sprigs of thyme

Procedure:

Cook the offal in the oven season with a little pepper on 350 degrees it will be done by the time the gravy is done. Chop.

Make the Roux

fc19whiteroux_ldAdd butter let melt over low heat. Whisk in small amounts of flour till it is all incorporated then cook on low heat to create a blond roux.

Add the stock making sure to incorporate it. Before adding more. Keep stirring to get rid of lumps. When you think you have enough gravy. Turn the heat up to a boil. If the gravy is too thick add more stock. If it is too thin add a little butter mixed with flour. Add a splash of cream and the cooked offal at the end. Garnish with fresh thyme.

 Equipment:

A large spoon or ladle

Pan

Whisk


 Roasted Garlic Mashed Potato:

Serves 8-10mashed-potatoes-e

Ingredients:

2- 5 pound bags of red potato

1 head of roasted garlic

Salt and Pepper

1/8 cup cream

1/2 cup milk

1/8 stick unsalted Butter

Water

1 Nut Meg (whole ball)

1 oz  Chives (small chop)

Procedure:

How to Roasted Garlic 

Equipment:

A large pot

Oven (for garlic)

Chef knife

Measuring cup

Microplane grater

Aluminum foil (for garlic)

Hand mixer

Paring knife

Colander

 

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