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Perfect Thanksgiving Turkey, Stuffing, and Gravy
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| Author: | Andrew Zimmern
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The Turkey
12-14 lbs. fresh turkey (heritage birds and broad-breasted whites work great; skip the commodity birds)
1/4 c. sugar
1/4 c. salt
1/2 stick softened sweet butter
2 T. paprika
The Gravy
1 large Spanish (yellow) onion, diced
3 c. rich turkey or chicken stock
3 T. flour
3 T. sweet butter
The Stuffing
8 c. dry, seasoned bread cubes (bagged stuffing cubes from the supermarket are perfectly OK)
1 lb. fresh chestnuts, in the shell
2 T. fresh minced sage leaves
3 oz. fresh chicken livers, minced (use the turkey liver also, if you have it)
1 c. minced celery
1 c. minced Spanish (yellow) onion
2 T. melted butter
2 T. minced parsley
1 t. fresh thyme leaves
Two Days Before . . . Brine Your Bird
Place turkey in a large pot. Add enough cold water to cover the bird. Remove bird and reserve to a platter for a moment. Dissolve sugar and salt into water by gently stirring. Return bird to large pot. Refrigerate for 12-16 hours.
The Day Before . . .
Remove bird from brine and place on a roasting rack fitted into a roasting pan to catch any drips. Allow bird to dry 24 hours in your refrigerator uncovered. This will tighten the skin for extra crispiness and color.
The Day of . . .
Remove bird from refrigerator and let rest for 1 hour at room temperature.
Meanwhile, make an X mark with a paring knife across the tops of the chestnuts and roast at 350 degrees for 25-30 minutes until cooked through. Peel and reserve meats, slicing them into quarters as best you can. Discard rotten ones, reserving the balance.
Place the sliced onion into the bottom of a clean roasting pan, along with the turkey neck, so that the drippings will land on the onions. Set aside.
Combine bread cubes, chestnuts, and all other stuffing ingredients in a large mixing bowl. Season with salt and pepper. Stuff turkey front and back, pressing firmly. Place any balance of stuffing in a suitable oven-to-table casserole dish and reserve.
Rub turkey with soft butter and sprinkle lightly with paprika. Tie or skewer legs together. Place racked turkey in a 325-degree oven, breast side down if your bird is on the larger side, and roast for about 16 minutes per pound. Check that the thigh meat has reached a temperature of 160. (To do this, insert a food thermometer into the meatiest part of the thigh and take the temperature. DO NOT TOUCH THE BONE WHEN DOING THIS.) When thighs are at 160, the turkey is done.
Place turkey onto a carving board and tent with aluminum foil. Place board in a warm spot in your kitchen and let it rest. Place the baking dish with the spare stuffing into the oven and turn the temperature up to 375. Cover stuffing loosely with aluminum foil. Bake for 35-40 minutes (while your turkey rests) and make the gravy and carve your bird.
Finishing
Skim off all the fat in the roasting pan, leaving behind the turkey juices and drippings. Place roasting pan on a stovetop burner, and using medium heat add your stock. Bring to a strong simmer. Scraping back and forth, remove the roasty-toasty bits that stuck to the pan. You want this liquid to reduce to roughly 2-1/2 cups. Place flour and butter in a 1-quart sauce pan, cooking for several minutes over medium heat to make a cooked roux. Add the fortified stock, in thirds, that has been simmering in your roasting pan. Continue simmering until thickened to gravy consistency, and season with salt and pepper.
Carve your bird and place on a platter. Pour any juices you accumulate during carving into the gravy pan. Serve both of the stuffings at the table, passing gravy to those that want some. A great meal for 6-8, with plenty of leftovers.
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