Recipe By: Dave & Claude
Serving Size: 10
Preparation Time: 30Min
Total Time: ~3hrs
30 mins/kg
Brine 2 to 3 days in advance
Cook 1 or 2 days in advance
Brine:
6kg pound Turkey
2 tablespoons kosher salt (for dry brine)
1/2 teaspoon black pepper (for dry brine
Herb Butter:
Mash 115 grams unsalted butter
4 garlic cloves, minced,
6 teaspoons dried sage
3 teaspoons dried thyme
3 teaspoons dried rosemary
For turkey:
1 lemon, halved
2 onions, quartered
2 carrots, chunked
2 celery stalks, chunked
750 milliliters chicken or turkey broth
For gravy:
32 grams all-purpose flour
1. Dry brine (1–2 days ahead): Pat the turkey dry. Mix kosher salt and black pepper, and rub it all over the turkey and under the breast skin. Refrigerate uncovered for 24–48 hours.
2. Take the turkey out of the fridge about 60 minutes, before roasting. Do not rinse it; just pat it dry.
3. Cooking. Heat the oven to 425°F. Mash butter with garlic, sage, thyme and rosemary. Try to spread half of the herb butter under the skin. With the rest the breast skin with your fingers and spread about half the butter underneath it. Rub the rest over the outside of the bird.
4. Stuff the cavity with the lemon, and one of the onions. Scatter the remaining onion, carrots, celery in the roasting pan and pour in 250 ml of the broth.
5. Do not tie the turkey. Slice the skin between leg and breast and spread the leg. Place turkey breast side. Roast at 425°F for 30 minutes.
6. Lower the oven to 325°F and keep roasting, about 2 to 2½ hours more for a 6 kg bird. Baste every 45 minutes, and tent the breast loosely with foil if it browns too fast. It’s done when the thickest part of the thigh reads 165°F.
7. Move the turkey to a board, tent with foil, and rest for 30 minutes before carving.
8. Make the gravy: Strain the pan drippings and skim off the fat, keeping about 4 tbsp. Add extra broth to drippings. Heat that fat in the roasting pan over medium heat, add drippings and broth to reach 4 cups, add to pan, cook for 10 minutes. Remobe 1 cup of gravy and whisk in 32 grams flour. Add to pan scraping up the browned bits. Simmer until thickened, then season to taste.
For storing remove whole breasts and legs with the thighs attached. Store seperatly white and brown meats.
Reheating turkey and trimmings.
30 minutes out of the fridge before each item goes into the oven.
Everything covered with foil unless noted.
Minus 2 hours: Take white meat out of the fridge.
Minus 1 h 45: Turn the oven on to 350°F.
Minus 1 h 30: White meat, with a splash of broth and bits of butter, goes in.
Minus 1 h 15: Dark meat goes in.
Minus 45 min: Stuffing goes in.
Minus 40 min: Mashed potatoes go in.
Minus 10 min: Uncover the stuffing, and set the gravy on the stove, low heat.
Minus 5 min: Green beans mcrowaved
Targets: turkey and stuffing: 165°F
Food can hold at Warm setting 160, covered, 1-2 hours maximum.
