Tuesday, November 30, 2010

Thanksgiving turkey and gravy

Thanksgiving turkey turned out great this year. Moist and tender again. Here's my recipe for roasting a 10-12lbs dry-brined turkey. Please refer to previous post on how to dry-brine a turkey. Gravy recipe follows as well.

Seasoning ingredients:
1 stick of  unsalted butter
4 pieces of fresh basil leaves
2 tbsps of chicken or poultry seasoning

Aromatic ingredients:
2 sprigs of fresh rosemary
3 sprigs of fresh thyme
2 bay leaves, fresh or dry
2 stalks of fresh sage
1 lemon, cut into quarters
1/2 navel orange, cut into quarters

Bottom of the pan ingredients:
2 medium sized carrots, cut into 1 inch pieces
1 medium sized white onion, cut into 1 inch pieces
2 stalks of celery, cut into 1 inch pieces
2 cups of low salt chicken stock

Cooking oil spray
1 roasting pan with rack

1. Remove dry-brined turkey from fridge. Melt 1/2 stick of butter over 20 seconds in the microwave and let cool. Brush melted butter before rubbing seasoning all over turkey and inside turkey's cavity as well.

2. Stuff turkey's cavity with the aromatics. Cut up the remaining 1/2 stick butter into 1/4 inch squares. Pull back turkey's skin on breasts and thighs. Stuff butter pieces and basil leaves into each side of breasts and each thigh. Cover turkey loosely with aluminum foil and let stand at room temperature for 1 hour.

3. After 1 hour, preheat oven to 425 degrees fahrenheit. Spray roasting rack with cooking oil spray to prevent turkey from sticking to the rack. Remove aluminum cover and place turkey on the rack. Add  bottom of the pan ingredients to the pan. Roast turkey for 20 to 25 minutes before turning the oven temperature down to 325 degrees fahrenheit. Roast for another hour and baste the turkey with drippings from the bottom of the pan. At this point, cover turkey breasts and wings loosely with aluminum foil if turkey is browning too quickly. Foil is to be removed during the last 15 minutes of roasting time as to crisp up the skin.

4. Roast turkey for another 45 minutes to 1 hour or until a meat thermometer stuck into the thickest part of the the thigh reads 165 to 170 degrees fahrenheit. Juices running out of turkey should be clear as well. Remove turkey from oven and tent loosely with aluminum foil for 30 minutes before carving. Separate drippings from its oil (reserve only 4 tbsps of oil for gravy) and spoon some drippings over turkey meat before serving. In the meantime, whisk up the gravy.

Gravy recipe requires:-
4 tbsps of all-purpose flour
4 tbsps of turkey oil
1/4 cup turkey drippings
2 cups of chicken broth
salt and pepper to taste

1. Heat up oil in a medium sized saucepan over medium heat. Stir in flour to make a roux. Once it turns golden brown, add  in broth and turkey drippings.
2. Whisk mixture until no lumps are visible. Adjust salt and pepper to taste.
3. Pour gravy through a strainer into a gravy boat or serving bowl before serving. Enjoy.


  1. Hi!

    The turkey looks great! Bet everyone enjoyed it! BTW, thanks so much for stopping by my blog. :-D

    Happy Holidays,

  2. Thanks, Chris. Happy holidays to you, too.