{"id":4167,"date":"2011-11-20T22:50:24","date_gmt":"2011-11-21T06:50:24","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=4167"},"modified":"2015-11-23T09:03:30","modified_gmt":"2015-11-23T17:03:30","slug":"perfectly-roasted-turkey","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/perfectly-roasted-turkey","title":{"rendered":"perfectly roasted turkey"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong><a href=\"http:\/\/www.chefmorgan.com\/gobble-gobble-gone-perfectly-roasted-turkey\/use-this\" rel=\"attachment wp-att-4134\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-4134\" title=\"www.chefmorgan.com\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/11\/use-this-350x285.jpg\" alt=\"\" width=\"350\" height=\"285\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/11\/use-this-350x285.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/11\/use-this-580x472.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>perfectly roasted turkey<\/strong><\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\"><span class=\"Apple-style-span\" style=\"text-decoration: underline;\">stats:<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">approximate 2 \u00be &#8211; 3 hours roasting time<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">serves 8<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span class=\"Apple-style-span\" style=\"color: #ff0000; text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #808080;\"><span class=\"Apple-style-span\" style=\"text-decoration: underline;\"><!--more-->equipment<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">cheesecloth (as needed)<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">kitchen twine (as needed)<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">roasting pan<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">\u201cV\u201d shaped roasting rack (optional)<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">meat thermometer<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">large metal spoon<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">aluminum foil<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #808080;\"><span class=\"Apple-style-span\" style=\"text-decoration: underline;\">turkey<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">1 \u00a0 12 pound organic turkey, rinsed, giblets and neck reserved for gravy<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #808080;\"><span class=\"Apple-style-span\" style=\"text-decoration: underline;\">brine<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">2 gallons (8 quarts) water<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">2 cups kosher salt (or 1 cup table salt)<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">\u00bd cup granulated sugar<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">\u00bd cup dark rum<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">2 small apples, cored and quartered<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 head garlic, peeled<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">2 shallots, peeled<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 handful fresh Italian parsley<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">4-5 fresh sprigs thyme<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 tablespoon black peppercorns<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 tablespoon juniper berries<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 anise star<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #808080;\"><span class=\"Apple-style-span\" style=\"text-decoration: underline;\">seasoning for turkey<\/span><\/span><\/p>\n<p><span class=\"Apple-style-span\" style=\"color: #999999;\">kosher salt (as needed)<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">freshly ground black pepper (as needed)<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">8 tablespoons unsalted butter, cut into tablespoon pats<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 small orange, quartered<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 small sweet onion, quartered<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 lemon, quartered<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 carrot, chopped<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 celery rib, chopped<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">l small 1eek, chopped<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 small garlic top removed<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">handful fresh Italian parsley<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1\u00a0 bay leaf<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">2-3 sage sprigs<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">4-5 thyme sprigs<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span class=\"Apple-style-span\" style=\"color: #999999; text-decoration: underline;\">vegetables for roasting pan<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">2 onions, chopped or cut into 1\u00bd inch slabs<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">2-4 celery ribs, chopped<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">3 carrots, chopped<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span class=\"Apple-style-span\" style=\"color: #999999; text-decoration: underline;\">basting<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">\u00bd cup dry white wine<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">8 tablespoons unsalted butter, melted<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 teaspoon fresh thyme leaves<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 teaspoon minced fresh sage<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 tablespoon minced fresh Italian parsley<br \/>\n<\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">1 \u00bd &#8211; 2 cups turkey (or chicken) broth<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\"><span class=\"Apple-style-span\" style=\"text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Make Brine.<\/span>\u00a0 Heat 2 quarts of the water. Dissolve the salt and sugar in the hot water. Once dissolved, place the solution in a large bucket. Add the remaining water and ingredients. Add the turkey to the brining liquid in the bucket. Place the bucket in the refrigerator for 8-10 hours (overnight).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Season And Air Dry.<\/span> Remove the turkey from the brine. Rinse and pat dry with paper towels. Generously season the skin and the cavity with salt and pepper. Let the turkey air dry in refrigerator for 1 day covered only by a paper towel (the refrigerator air will dry the skin to make it crisp when roasted).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Room Temperature.<\/span> Remove the turkey from the refrigerator two hours before you want to put it in the oven.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Preheat Oven<\/span>. Preheat the oven to<span style=\"color: #ff0000;\"> 400 degrees Fahrenheit.<\/span><\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Prepare Aromatics.<\/span> While the turkey is coming to room temperature, cut all of your vegetables and herbs to stuff in the turkey and for the roasting pan (or rack).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Stuff \u00a0Turkey With Aromatics.<\/span> Stuff the turkey cavity with the orange, onion, lemon, carrot, celery, leek, garlic, and fresh herbs (cut as indicated).\u00a0<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Bard.<\/span> Gently lift the breast skin from the breast meat and place 4 pats of butter on top of each breast and under the skin.\u00a0<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Truss.<\/span> Truss the turkey with kitchen twine or manually (as discussed in post). Tuck the wings under themselves and inward toward the turkey. Grab the twine and beginning at the neck of the turkey, loop the twine around the front, securing it with the extra neck skin. Bring the twine around both sides toward the back, tying it under the turkey butt. Secure the wings to the body by tucking them under the twine. Cross the turkey legs at the joints. Use a second piece of twine to tie the crossed legs together. Grab the ends of the twine that is tied under the turkey butt. Pull the end up and wrap around the tied legs. Tie together.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Rack.<\/span> If using a V shaped roasting rack, chop the carrots, onions, and celery and place in the bottom of the roasting pan. If you are making a vegetable roasting rack, cut the onions in 1\u00bd inch thick circles and cut the carrots in half lengthwise. Leave the celery ribs whole. Carefully place the turkey on top of the rack (make sure that there is at least an inch between the roasting pan and the turkey and that the turkey is raised sufficiently high and away from the sides of the roasting pan).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Cheesecloth Blanket.<\/span> Melt butter in a small saucepan over a low flame. Add the wine and minced herbs to the butter. Drape the cheesecloth over the turkey. Pour 3\/4 of the butter mixture over the cheesecloth. Reserve a 1\/4 of the mixture for basting. Pour the turkey stock into the roasting pan.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Roast High<\/span>. Cover the turkey lightly with aluminum foil. Place the roasting pan on the lowest rack in the oven.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Roast Low.<\/span> After 15 minutes, reduce the oven heat to <span style=\"color: #ff0000;\">350 degrees Fahrenheit.\u00a0<\/span><\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"Apple-style-span\" style=\"color: #999999;\"><span style=\"color: #ff0000;\">Baste.\u00a0<\/span> After the turkey has been in the oven for <span style=\"color: #ff0000;\">30 minutes<\/span>, brush the remaining butter mixture over the turkey. Baste the turkey every 30 minutes thereafter by spooning the pan drippings over the turkey. Do not baste more than 4 times.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Brown<\/span>. After two hours, remove the cheesecloth and the foil (if you are roasting a larger turkey, do this one hour before the projected time to remove the turkey from the oven). Continue to roast (if it appears that the turkey is getting too dark or burning, cover it again lightly with foil).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Remove From Oven<\/span>. Remove the turkey from the oven when the skin is golden brown and thickest part of breast meat reaches an internal temperature of 161-162 degrees Fahrenheit and the thickest part of the thigh meat is 171-172 degrees Fahrenheit.\u00a0<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Rest<\/span>. Remove the turkey from the roasting pan and it let rest (covered with foil) for 30 minutes. The turkey can be eaten when the\u00a0<span style=\"color: #ff0000;\">temperature of the breast meat has risen to 165 degrees Fahrenheit and thigh meat registers 175 degrees Fahrenheit.<\/span><\/span><\/li>\n<\/ul>\n<div><span style=\"color: #ff0000;\"><br \/>\n<\/span><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div id=\"fancybox-tmp\"><\/div>\n<div id=\"fancybox-loading\"><\/div>\n<div id=\"fancybox-overlay\"><\/div>\n<div id=\"fancybox-wrap\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>perfectly roasted turkey stats: approximate 2 \u00be &#8211; 3 hours roasting time serves 8 what you need:<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,18],"tags":[682,80],"class_list":["post-4167","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-recipes","tag-roasted-turkey","tag-thanksgiving"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/4167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=4167"}],"version-history":[{"count":14,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/4167\/revisions"}],"predecessor-version":[{"id":15127,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/4167\/revisions\/15127"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=4167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=4167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=4167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}