|Attempt at a beauty shot.|
|You cut da toikey???|
In an effort to save some dough and avoid a grocery trip, I raided my freezer and pantry to find inspiration. My sweet Dad (my Mom is very sweet as well. Nailed it.) works at Trader Joe's and was given a Kosher turkey as a gift after the holiday rush. My parents didn't have freezer space so that bird has been glaring at me for a month or so. I decided to take it out and let it thaw on Tuesday night to enjoy on Wednesday evening. For me this was big planning! I left it in the fridge overnight and thawed the rest of the way in cool water in the sink. It was a 13 pounder, not too difficult to handle or defrost.
|Buttered and seasoned|
In MTAOSC (pg. 374) there is roasted turkey recipe that has some interesting methods that make for a better bird. A nice high heat (450 degrees) and roasting breast down for the first hour aren't huge news, but I do think they made for a quick and savory turkey. Allowing the bird to chill in the fridge (uncovered) provided a nicely crisped skin. After stuffing the cavity with quartered onion, carrot and and some fresh rosemary and thyme (that had seem much better days), I trussed the legs together. The turkey is coated with a combination of melted butter and olive oil (cook's choice, I combined), going heavy on the breast area. The recipe didn't indicate seasoning the outside of the bird but I liberally salted & peppered.
|Catch you on the flippity flip|
I have a well-used and loved roasting pan that my husband and I received as a wedding gift over 16 years ago. It was a gift from our wonderful friends Carole & Jim. Every time I use that pan (and I do very often) I think of them. It makes me very happy. They are back in NY, probably freezing right now (ha!). It came with an excellent rack insert (teflon coated, no sticking bird and ripped skin!) that I love. I'm not a big nonstick fan but the rack is nifty.
The bottom of the pan also gets quartered onion and carrot and apx 4 cups of chicken or turkey broth (you want two inches of liquid, so this will depend on your pan size). The bird is placed on the rack breast down a popped in the hot oven. After one hour, flip the bird (carefully!) and in it goes for another hour. If you see the breast is browning too quickly, cover lightly with foil. Keep and eye on the liquid in the pan and add more when necessary to keep the 2 inch level.
|Post flip farmer's tan|
Use a thermometer at the thickest portion to be certain you are at 165 degrees. Take the bird out and let in rest before carving. With that handy rack insert, it was simple for me to remove the turkey to a rimmed baking sheet while I got to gravy making task.
I didn't take pics of my gravy procedure. I was trying to get Tom on the table before the kiddo had head to kara-tay. It has also been futile to have the kid help with picture taking. After an attempt last week, all I had was 43 shots of a dead palmetto bug. Admittedly, they were much better than anything I can do. (I'm working on it)
|You have gorgeous skin!|
|Lil' Turkey going for the gold.|
The turkey was perfect. The breast meat was juicy, the skin was crisp, the dark meat was well cooked and flavorful. The pan drippings (really, it was a pan stock!) was incredible. Worth the price of admission. I love that I didn't have to spend a day brining or fussing. A roasted turkey was doable for a mid week meal!
(The dinner could have used something green but I'll make up for that tonight with a big green salad with nuts, dried fruit, chopped turkey and cheese).
|I eat carrots when they are swimming in turkey fat|
|Big Turkey, making gold|
Thank you Ms. Dupree & Ms. Graubart!