Every Thanksgiving, without fail, Joe cooks a perfect turkey. I decided to ask him what his secrets are, since I'm usually very busy relaxing on the couch while he's acting like a mad scientist, using every pot, pan, gadget, and cutting board in the kitchen. From what he's told me, it sounds pretty fool-proof, and I think it's worth sharing.
#1. Begin with a strong, sturdy roasting pan. Layer the bottom with rough chopped onions, carrots, and celery. He used a fancy culinary word to describe this, but I can't spell it.
#2. Salt & Pepper (a chef's best friends) the CAVITY of the bird (please make sure it's empty!). Slather the whole turkey with olive oil, and salt & pepper.
#3. Sit the fine fellow on top of the chopped veggies. Tie his legs together. Place SALT PORK* strips across the breast. (*I think this is the real secret)
#4. Cover wings with foil, and cover turkey loosely with foil.
#5. Slow roast in a 350 degree oven. Follow time table below for cooking, but it is important to use a thermometer to find the turkey's temperature.
#6. Remove the foil with 45 minutes to go, then continue roasting.
#7. When it's reached 180 degrees deep in the thigh, your turkey is done and ready for a rest. Take him out of the oven and pan, and make a tent of tin foil for him to hide-out in for 20 minutes.
#8. Return veggies to oven and roast for another 20 minutes to caramelize them and make exceptionally yummy gravy juices.
#9. Pour your veggies and drippings through a strainer. Take the resulting liquid and put it through a fat separator.
#10. In a sauce pan, begin a roux with 4 tbls butter and 4 heaping tablespoons of flour. When it smells like popped corn, pour in your fat separated liquid, and whisk into a heavenly gravy.
That's all! Make sure you carve your turkey with a sharp carving knife and enjoy the most mouth-watering turkey you have ever had. Then take a nice nap, you deserve it...hopefully someone else will clean up.
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