Tuesday, November 10, 2015

The Perfect Holiday Turkey

Happy November! We're not decking the halls over here just yet, but we are savoring every moment of November and slowing down to truly give thanks for all our blessings.

That said, there's still plenty going on and lots to be done, especially in the kitchen. So today I'm sharing my no-fail turkey recipe from Martha Stewart (recipe below). I've been preparing our turkey this way for 10 years and I truly don't think I'll ever stray from it. The smell that fills the house as it's roasting is amazing and Mike can't stop smiling, anticipating what's to come.

If you decide to try this recipe (and I hope you do), buy your cheesecloth in advance so you won't be out the night before trying to find it. And your Chardonnay doesn't need to be pricey. The bottle I bought was $7.99.

Check back on Thursday for my favorite stuffing.
 
Perfect Holiday 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.

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