Giada De Laurentiis: Smoky Holiday Turkey Recipe
Serves 8 to 10 // Active: 30 minutes // Total: 28 hours
Alt Text:
Tina Rupp - The day before hosting Thanksgiving dinner, remove neck and gizzards from inside the turkey. Discard or save for another use. Using paper towel, dry turkey very well inside and out. Slide your hands under the skin of the breast to create 2 pockets; place 5 leaves of fresh sage, flat in each. In a small bowl, mix salt, paprika, chiles and pepper. Season turkey inside and out, rubbing spices into the cavity and seasoning more heavily on the thicker parts (breasts and thighs). Place in a large zipper bag or in a roasting pan covered loosely with foil and refrigerate for at least 12 hours or up to 24.
- Preheat the oven to 475°F. Remove turkey from the refrigerator 30 minutes before roasting. Stuff the cavity with remaining sage, thyme, onion and orange. Using butcher’s twine, cro ss the ankles of the bird and tie the legs together. Brush the outside of the turkey with olive oil.
- Place the bird in a roasting pan or on a rimmed baking sheet and roast for 30 minutes. Reduce heat to 375°F and add chicken broth to the bottom of the pan. Continue to roast, basting every 45 minutes, until a food thermometer stuck in the thigh reads 160°F, about 2 hours more. Cover with foil if skin begins to darken too quickly. Remove the bird from the pan and allow to rest for 20 minutes before carving.
- Pour turkey drippings into a medium saucepan, scraping all the bits from the bottom of the roasting pan. Place over medium heat and whisk in flour to form a paste. Cook over medium-high heat for 3 to 4 minutes or until it is a medium amber color. Add white wine and whisk for 1 minute. Add chicken broth, salt and pepper and whisk until smooth. Bring gravy to a boil, reduce heat to medium and simmer for 5 minutes. Strain gravy throu gh a fine mesh strainer just before serving alongside turkey
Powered by WPeMatico
No comments:
Post a Comment