Roasted Turkey Recipes
As the saying goes, thanks giving will not be thanks giving without the famous roasted turkey.
We do deliver and make about a 100 turkey every year at the hotel, so as you can see, it is still very popular even here in China.
As there are many turkey recipes around, I chose to give you a simple yet easy to do at home recipe with common ingredient, easily found at your local market.
So take out your chopping board and get cooking.
Let me know how it turned out!!!.
1 x 14 pound fresh or frozen turkey (defrost)
1 cup fresh parsley leaves, chopped
1/4 cup fresh sage leaves, chopped
2 tablespoons fresh thyme leaves, chopped
Salt and pepper
1 tablespoon extra virgin olive oil
1 medium carrot, coarsely chopped
1 medium stalk celery, coarsely chopped
2 small onions, cut into quarters
4 tablespoons unsalted butter
2 cups sliced white mushrooms
1 cup sliced crimini mushrooms
1 cup sliced shiitake mushrooms
1 cup dry white wine
1/3 cup all purpose flour
Preheat the oven to 325° F degrees.
Remove the giblets and the neck from turkey cavity and discard the liver, then set aside.
Cut the neck into several large pieces. Rinse the turkey inside and out with cold running water and pat dry well. Place turkey, breast side up, on small rack on a large roasting pan. Add the giblets and neck pieces in the pan around the turkey.
In a small bowl, zest the lemon, and squeeze out the juice, add the parsley, the sage, the thyme, the salt and freshly ground black pepper. Stir until well blended, then set aside.
In medium bowl, place the extra virgin olive oil, the carrot and the celery then add 2 tablespoons of the herb mixture to coat the vegetables. Place the vegetable mixture into the pan around turkey. Sprinkle remaining herb mixture around the body and the cavity. Add the lemon juice and zest, then the onions inside the cavity. Fold the wings under the back so they stay in place and tie them together with the legs.
Cover the turkey with aluminum foil and roast for 2 hours. Remove the aluminum foil and roast again for about 1½ hours.
About 20 minutes before the turkey is done, quick sauté the mushrooms in a nonstick pan with 2 tablespoons of butter with salt and pepper. Remove the pan from the heat and set aside.
When the turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into the pan. Place the turkey onto a large platter, and cover with aluminum foil to keep warm.
To finish the gravy„ strain the roasted turkey pan to get the natural juice, then discard the remaining vegetables and neck, but keep the giblets.
Place the roasting pan over a burner at medium high heat for 2 minutes, stirring constantly. Carefully add the wine and boil for about 3 minutes or until the wine is reduced by half, stirring until browned bits are loosened from the bottom of the pan. Add the turkey juice and reduce for about 10 minutes.
In a small sauce pan, melt the remaining of the butter and add the all purpose flour and make a small roux, then slowly add the roux to the turkey gravy. Simmer for about 2 minutes until you obtain a nice consistency. Check the seasoning and add if necessary. Strain the gravy into a nice sauce bowl.
Serve the turkey on your favorite platter and add the mushrooms around.
Happy thanks giving to all
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