Turkey & a Bottle of Bubbly

I am so Happy to say I have had nothing but High Praise for this turkey. I have heard more times then I can count, this is the Most Juicy turkey I have ever had. Plus, I can tell you, this is the Easiest turkey to prepare I have ever made. Once you put this bird in the oven, just leave it alone  to 6-8 hours, no basting, no turning, no anything. 

(Prosecco, Champagne, Tempranillo, any sparkling wine the cook likes).
Getting My Bird Drunk...

Getting My Bird Drunk…

2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon kosher salt
1 (20-25 pound) whole turkey
3 stalks celery, chopped
1 Myers lemon washed, & cut in quarters
1 medium sweet onion, chopped
2 carrot, chopped
* 2 cups turkey stock
** 1 (750 milliliter) bottle Prosecco (save a glass for the cook.
Preheat an oven to 350 degrees.

All Herbed up and ready to be covered in foil tent.

All Herbed up and ready to be covered in foil tent.

Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.

Stir together the parsley, rosemary, sage, thyme, lemon pepper and salt in a small bowl.

Toss the herb mixture all around into the cavity of the turkey, then stuff with the celery, Myers lemon, onion, and carrot.

Tie up the birds legs with Butchers twine and place the turkey into the roasting pan.

Pour the chicken broth and Prosecco over the turkey, making sure to get a good amount of Prosecco into the cavity.

Bring the aluminum foil over the top of the turkey and seal. Try to keep the foil from touching the skin of the turkey breast or legs.

Cooking:
Place the turkey in the preheated oven for 6-7 hours until no longer pink at the bone and the juices run clear.

Uncover the turkey, this is the time to liberally baste your Beautiful bird, with the juices from the bottom of the roasting pan and from your stock you made earlier.

Now, continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees.

Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 to 30 minutes before slicing.

*Turkey stock:
Your stock should be made a day or two earlier and kept in the refrigerator. Make sure a day or two before you take your bird out of the bag, he comes wrapped in. Inside of his cavity you will find his neck and all the other little turkey parts that come in a bag inside your turkey. This is what we want for our stock, in a large stock pot, place those turkey parts (without bag) with 2 gallons of cool water.

Cooked and Browned to Perfection.

Cooked and Browned to Perfection.

Add a whole head of garlic (no need to remove paper like wrapper) just drop it in whole.

Add 1 medium brown onion, cut into quarters, skin and all.

Place on burner, set to medium- high to start. This is going to cook for hours.

After, turkey water comes to a boil, turn down heat to low and let your stock simmer for hours. Liquid should cook down to a little less the half of what you started with.

Strain through a colander to remove bones, skins, onions and garlic, discard.

Ready for the Dinner Table.

Ready for the Dinner Table.

Cool and skim off fat, and store in refrigerator until needed.
**Prosecco is Italian Sparkling wine, much like Champagne. But, it is a little sweeter. So, because the cook gets one class, I prefer Prosecco. But any sparkling wine will do.

Enjoy!

Chef Jerrieann

 

Comments are closed