Store bought Turkeys often have additives or preservatives to keep them fresh and give them a longer shelf life. I like the transparency of knowing exactly where my bird comes from and what is in it. Friends and family, who are able to eat gluten, and sample a wide variety of turkeys going from house to house on the holiday, are always blown away by the rich, fresh flavor that my local turkey has to offer. They can taste the difference in the meat.
So, I recommend that if you have the option, please find a local farm that will provide you with a fresh turkey. You won't be disappointed.
OK, now that I've said my piece, let me share with you my preparation for the big feast! I pick up my turkey (usually about 14 lbs) from Primal the day before Thanksgiving and put it in the fridge overnight. You need the turkey to thaw, so if you get a larger turkey it may take longer to thaw. I usually feed between 3 and 6 people, so 14 lbs does the trick.
On Thanksgiving Day, I follow this recipe (while singing Simon and Garfunkel's song Scarborough Fair - you'll get the joke when you see the ingredients):
Herbed Thanksgiving Turkey
Ingredients:
fresh Sage, Rosemary, and Thyme - finely chopped to fill approximately 1/3 cup each*
fresh Garlic - 4 oz. minced
1 stick of sweet cream salted butter
Chicken Broth - 4 Kitchen Basics 32 oz boxes of regular chicken stock
Cornstarch - 1/4 cup for every 3 cups of pan drippings
Onion - 1 medium chopped
Carrot - 1 medium chopped
Celery - 2 stalks chopped
Salt - 1/2 cup
*I get mine at the supermarket in a spice box called "poultry pack"
Directions:
Preheat the oven to 325 degrees F.
In the bottom of a roasting pan, place the chopped Onion, Carrot and Celery, as well as 64 oz of the Chicken Broth. Place your roasting rack in the pan.
Take the bird out of the brine and thoroughly rinse it, under running water, ensuring to clean out the cavity as well (be sure to remove any organs and innards).
Pat the turkey dry with paper towels, and place the turkey on the rack.
Melt the butter until it is soft, but not liquidy. Mix in the Sage, Rosemary, and Thyme.
Massage this butter herb mixture into the bird, making sure to get a layer between the skin and meat where possible.
Cover the pan with foil and place in the oven.
You will cook your turkey 10 to 15 minutes per pound, so make sure you know the weight of your bird. If you are unsure of the weight, you may use a meat thermometer. (The optimal thigh temperature should be 160 to 165 degrees F).
Every 30 minutes, baste the turkey with the drippings and broth in the bottom of the pan.
After 2 hours, add the remaining 64 oz. of chicken broth, and continue basting every 30 minutes.
When 1 hour remains, take the foil off the turkey and bake uncovered for the remainder of the time.
When the turkey has cooked, remove the roasting pan from the oven and transfer the turkey to a serving platter.
Pour the pan drippings into a sauce pan on the stove; vegetables, spices and all.
Heat the drippings on medium heat.
Using a ladle, pull out a small amount of broth to mix with the cornstarch in a glass, so as to form a roux. Stir until cornstarch is dissolved into a slurry-like texture.
Slowly whisk the roux into the pan drippings until they start to thicken into the gravy.
Support Your Local Farms and Have a Safe Holiday
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