Sunday, May 12, 2013
My turkey procedure comes from Chef John at Food Wishes - see link to side. He's got a couple videos on how to do the most amazing turkey. This is point form for my future reference, pretty much directly from his instructions.
The turkey will probably need 4-5 days to thaw depending on size.
Clean thoroughly. Rip out excess fat.
Save neck, gizzard, heart for gravy stock.
Season bird inside with salt, pepper, poultry seasoning.
Toss carrots, celery, onions in 9x13 pan
Toss same inside turkey with sage and rosemary
Prepare sage / rosemary / garlic butter and rub under skin
Rub same all over the outside of the bird.
Season outside of bird with more salt, pepper and poultry seasoning
Put a little water in the pan
Loosely cover the top with foil
For a 20lb turkey to be served by 5:30:
1:00 turkey in oven
2:00 start simmering stock for gravy with a bayleaf
3:00 saute veggies for stuffing
4:00 take foil off turkey
4:00 start with stuffing and potato prep
5:00 take bird out, start making gravy with pan drippings
5:00 start carrots to steam
5:00 put stuffing / potatoes (if appropriate) / pie in oven.
5:20 prepare salad / warm corn