What is a recipe for Thanksgiving turkey?

Answer 1

Perfect Roast Turkey

Ingredients

• 1/4 pound (1 stick) unsalted butter
• 1 lemon, zested and juiced
• 1 teaspoon chopped fresh thyme leaves
• 1 fresh turkey (10 to 12 pounds)
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 whole lemon, halved
• 1 Spanish onion, quartered
• 1 head garlic, halved crosswise

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey and serve.

Total Time: 3 hr 30 min

Answer 2

Citrus-Marinated Turkey

Directions

Brined Turkey

• 1 gallon(s) water
• 2 cup(s) apple cider
• 2 cup(s) kosher salt
• 2 cup(s) sugar
• 1 (15-pound) fresh turkey, giblets and neck reserved

Marinade

• 10 clove(s) roasted garlic (see Tips & Techniques)
• 10 clove(s) raw garlic
• 1 3/4 cup(s) vegetable oil
• 3 tablespoon(s) vegetable oil
• 3/4 cup(s) fresh Orange Juice
• 1/4 cup(s) cider vinegar
• 1/4 cup(s) kosher salt
• 3 tablespoon(s) fresh lime juice
• 3 tablespoon(s) dried oregano
• 3 chipotles in adobo
• 2 tablespoon(s) annatto paste (see Tips & Techniques)
• 1 tablespoon(s) ground cumin
• 1 teaspoon(s) ground allspice

Turkey

• 9 cup(s) chicken or turkey stock or low-sodium chicken broth
• 3 tablespoon(s) canola oil
• Reserved turkey giblets and neck, liver discarded
• 3 shallots, coarsely chopped
• 2 carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 onion, coarsely chopped
• 10 clove(s) roasted garlic (see Tips & Techniques)
• 8 black peppercorns
• 2 tablespoon(s) unsalted butter
• 2 tablespoon(s) all-purpose flour
• Salt and freshly ground pepper

Directions

1. Brine the turkey: In a very large bowl, stir the water, apple cider, kosher salt, and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.
2. Marinate the turkey: Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin, and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.
3. Cook the turkey: Preheat the oven to 325°F. Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175°F.
4. In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned. Transfer to a plate. Add the shallots, carrots, celery, and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir in the roasted garlic and peppercorns, add the remaining 6 cups of stock, and bring to a boil. Simmer over low heat until the stock is reduced to 4 cups, about 1 1/2 hours. Strain the enriched stock into a heatproof bowl and discard the solids.
5. Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.
6. Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.
7. Carve the turkey and transfer the slices to a platter. Serve with the gravy.

Tips & Techniques

To roast garlic, place 20 unpeeled cloves in a small baking dish and drizzle with 2 tablespoons of canola oil. Cover and roast at 375°F for 40 minutes, until tender and caramelized. Let cool, then squeeze the garlic from the skins.

Jose Garces prepares this turkey.