Friday, November 19, 2010

Perfect Roast Turkey

Oh, how I love Thanksgiving. It's my favorite holiday because it's a day that's devoted to the family without centering around gifts. It's going to be even more fun this year because Landon will not be sleeping through the day. Seriously, that boy is EvErYwHeRe!!!  I have the cutest little shirt for him to wear (with his name on it of course). I'm so excited to see him enjoy this special day.


I'm making our turkey using my tried & true Martha Stewart recipe. The aroma that fills the house while the turkey is roasting is almost intoxicating & the taste is absolutely amazing. When Mike starts noticing the aroma, I can't keep him out of the kitchen. =)  I'm definitely thankful for this recipe.

***Note*** If you decide to use this recipe, be sure to purchase your cheesecloth in advance; you don't want to have to run to K-Mart on Wednesday evening or Thanksgiving morning. And $5.99 Chardonnay works just fine - I promise.

Perfect Roast Turkey
Serves 12 to 14

Salt/Pepper
1 whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
1/2 cup unsalted butter (1 stick), melted, plus 1/4 cup unsalted butter, softened
1/2 cup dry white wine - Chardonnay or Sauvignon Blanc
1 package cheesecloth

Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.

Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.

Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.

Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

Coming tomorrow - {The Perfect Dressing }

0 comments :

Post a Comment