Thursday, November 3, 2005

The turkey is brining!

Well, last night I got the turkey brining! Later tonight I will take it out of the brine to rest overnight. Today I have quite a few things to do, but forgetting my shopping list yesterday is really hurting me today. Abigail is home with her first sick day, so I can't just go running around. :-( My poor girl. Andy is going to come home later so I can run and pick up the must haves from my local grocery store. I was so proud of my timeline. Seriously. It was like this:

Wednesday: am: shopping
2:00 pm: prepare gravy base
9:00 pm: brine turkey
Thursday: am: make pie dough
1:00 pm: make appetizer dips
2:00 pm: make pumpkin pie
3:00 pm: prepare stuffing and broth seperately
4:00 pm: remove turkey from brine

And it went on. I was very proud of my timeline. It is out the window, but I will do what I can when I can I suppose. At the very least, I can re-use the timeline for Thanksgiving Day. :-) I thought I would share my turkey recipe here. It is long, and it looks daunting, but it is great for making ahead of time. The herb butter can be made successfully with dried herbs. In fact, since my trip into Green Bay is on hold, I will most likely use dried ones again this time around. I just reduce the herb amounts by 1/3. Where something calls for 2 tablespoons of fresh rosemary, I use 2 teaspoons. It all works out, and the herb gravy is seriously the best gravy I have ever made. I absolutely love the process of the gravy base that you just whisk in the drippings in the end. So here is the recipe, complements of and Bon Appetit magazine. I owe my Thanksgiving to them.

HERB-ROASTED TURKEY WITH APPLE CIDER GRAVYBrining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the brine can make the stuffing too salty. A do-ahead gravy base eliminates last-minute stirring and thickening. Look for fresh bay leaves in the produce section.

8 quarts cold water
2 cups coarse kosher salt
8 large fresh or dried bay leaves
2 tablespoons black peppercorns
2 tablespoons whole allspice
1 16- to 17-pound turkey; giblets removed, neck reserved

Herb butter and gravy
3 tablespoons minced fresh Italian parsley
3 tablespoons minced fresh thyme
3 tablespoons minced fresh sage
3 tablespoons minced fresh marjoram
1 teaspoon minced fresh rosemary
1 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups low-salt chicken broth
2 cups apple cider
3 tablespoons all purpose flour
1/2 cup whipping cream
2 tablespoons Calvados (apple brandy) or other brandy
2 large Granny Smith apples, quartered, cored
2 large onions, quartered
1 cup apple cider

To brine the turkey: Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.

Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.

For herb butter and gravy: Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.
Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)

To roast the turkey: Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.
Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
Serve turkey with gravy.
Makes10 servings.
Bon App├ętitNovember 2003

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