minutes, including resting time for the turkey
MATERIALS : Kitchen twine
One 13- to14-lb/5.9- to 6.3-kg turkey, rinsed and patted dry
Kosher salt
Freshly ground black pepper
2 cups/160 g chopped leeks, white and light green parts only (3 to 4 leeks)
2 small Granny Smith apples, peeled, cored, and cut into ½-in/12-mm dice
4 fresh sage sprigs, plus extra sprigs for garnish
4 fresh thyme sprigs, plus extra sprigs for garnish
12 tbsp/170 g unsalted butter, at room temperature
1 tbsp dried sage leaves
1 tbsp dried thyme leaves
2½ cups/600 ml fresh apple cider
1¼ cups/300 ml dry white wine
2 to 3 tbsp flour
1. Arrange a rack at center position and preheat the oven to 325°F/165°C/gas 3.
2. Season the cavity of the turkey generously with salt and pepper. Combine the leeks and apples in a medium bowl, and place 1 cup/100 g of this mixture in the cavity along with 4 sage and 4 thyme sprigs.
3. In a medium bowl, mix together the butter, dried sage, dried thyme, 1½ tsp salt, and 1 tsp pepper until well blended. Reserve 2 tbsp of this butter for the sauce and set aside. Use 4 tbsp/55 g of the remaining herb butter and rub it over the surface of the turkey. Truss the turkey: Use a long piece of kitchen twine and tie the legs together, slightly overlapping, then bring the string around the sides of the bird, pulling the wings toward the body, and tie the twine to secure (see cooking tip).
4. Place the turkey on a rack set in a large flameproof roasting pan/tray. Spread the remaining leeks and apples on the bottom of the pan. Combine the cider and white wine and reserve 1½ cups/360 ml of this mixture for the sauce; pour 1/3 cup/75 ml of the remaining cider mixture over the turkey.
5. Roast the turkey until golden brown and a thermometer inserted into the thickest part of the thigh registers 180°F/82°C, basting every 30 minutes with 1/3 cup/75 ml of the cider mixture and 1 tbsp of the herb butter, for about3 hours and 10 minutes or longer. Watch carefully and if the turkey begins to brown too much, cover it loosely with foil. When done, remove the turkey to a platter and tent it loosely with foil. Let rest for 30 minutes while you prepare the sauce.
6. Drain the liquids from the roasting pan/tray into a bowl, pressing down hard on the roasted leeks and apples to release all the juices; discard the solids. Skim off and discard any fat from the drippings and return the drained juices to the pan. Add the reserved cider mixture and any leftover cider mixture from basting to the pan and place it over 2 burners set on medium-high heat. Using a whisk, scrape up any brown bits on the bottom of pan into the liquids. Cook, whisking often, until the liquids have reduced by about a third, for 5 minutes.
7. Combine the reserved 2 tbsp herb butter and any butter left over from basting with 2 tbsp of flour and blend with a fork to make a paste (if you want the sauce to be thicker, increase the flour to 3 tbsp). Whisk the butter-flour mixture into the pan a little at a time until the sauce thickens and coats the back of a spoon, for 5 to 6 minutes. Season the sauce with salt if needed and transfer it to a serving bowl.
8. To serve, remove and discard the twine and the ingredients from the cavity. Garnish the turkey with bouquets of sage and thyme sprigs. Pass the sauce on the side.
SIDES : Sourdough Dressing with Roasted Root Vegetables or Best-Ever Mashed Potatoes Buttermilk–Country Mustard variation , Green Beans with Caramelized Shallots , and Cranberry and Dried Cherry Chutney would make mouthwatering accompaniments.
LEFTOVER TIP : Use this leftover turkey, with its slight hint of sweetness, for sandwiches made with whole-wheat bread, lots of Dijon mustard, farmhouse cheddar, and a good dollop of cranberry chutney or sauce.
COOKING TIP : The reason a turkey is trussed is to help it keep its shape and ensure that it roasts evenly.
“Never Fail” Roast Turkey with Shallot Pan Gravy
This is one of my
MATERIALS : Kitchen twine
One 13- to14-lb/5.9- to 6.3-kg turkey, rinsed and patted dry
Kosher salt
Freshly ground black pepper
2 cups/160 g chopped leeks, white and light green parts only (3 to 4 leeks)
2 small Granny Smith apples, peeled, cored, and cut into ½-in/12-mm dice
4 fresh sage sprigs, plus extra sprigs for garnish
4 fresh thyme sprigs, plus extra sprigs for garnish
12 tbsp/170 g unsalted butter, at room temperature
1 tbsp dried sage leaves
1 tbsp dried thyme leaves
2½ cups/600 ml fresh apple cider
1¼ cups/300 ml dry white wine
2 to 3 tbsp flour
1. Arrange a rack at center position and preheat the oven to 325°F/165°C/gas 3.
2. Season the cavity of the turkey generously with salt and pepper. Combine the leeks and apples in a medium bowl, and place 1 cup/100 g of this mixture in the cavity along with 4 sage and 4 thyme sprigs.
3. In a medium bowl, mix together the butter, dried sage, dried thyme, 1½ tsp salt, and 1 tsp pepper until well blended. Reserve 2 tbsp of this butter for the sauce and set aside. Use 4 tbsp/55 g of the remaining herb butter and rub it over the surface of the turkey. Truss the turkey: Use a long piece of kitchen twine and tie the legs together, slightly overlapping, then bring the string around the sides of the bird, pulling the wings toward the body, and tie the twine to secure (see cooking tip).
4. Place the turkey on a rack set in a large flameproof roasting pan/tray. Spread the remaining leeks and apples on the bottom of the pan. Combine the cider and white wine and reserve 1½ cups/360 ml of this mixture for the sauce; pour 1/3 cup/75 ml of the remaining cider mixture over the turkey.
5. Roast the turkey until golden brown and a thermometer inserted into the thickest part of the thigh registers 180°F/82°C, basting every 30 minutes with 1/3 cup/75 ml of the cider mixture and 1 tbsp of the herb butter, for about3 hours and 10 minutes or longer. Watch carefully and if the turkey begins to brown too much, cover it loosely with foil. When done, remove the turkey to a platter and tent it loosely with foil. Let rest for 30 minutes while you prepare the sauce.
6. Drain the liquids from the roasting pan/tray into a bowl, pressing down hard on the roasted leeks and apples to release all the juices; discard the solids. Skim off and discard any fat from the drippings and return the drained juices to the pan. Add the reserved cider mixture and any leftover cider mixture from basting to the pan and place it over 2 burners set on medium-high heat. Using a whisk, scrape up any brown bits on the bottom of pan into the liquids. Cook, whisking often, until the liquids have reduced by about a third, for 5 minutes.
7. Combine the reserved 2 tbsp herb butter and any butter left over from basting with 2 tbsp of flour and blend with a fork to make a paste (if you want the sauce to be thicker, increase the flour to 3 tbsp). Whisk the butter-flour mixture into the pan a little at a time until the sauce thickens and coats the back of a spoon, for 5 to 6 minutes. Season the sauce with salt if needed and transfer it to a serving bowl.
8. To serve, remove and discard the twine and the ingredients from the cavity. Garnish the turkey with bouquets of sage and thyme sprigs. Pass the sauce on the side.
SIDES : Sourdough Dressing with Roasted Root Vegetables or Best-Ever Mashed Potatoes Buttermilk–Country Mustard variation , Green Beans with Caramelized Shallots , and Cranberry and Dried Cherry Chutney would make mouthwatering accompaniments.
LEFTOVER TIP : Use this leftover turkey, with its slight hint of sweetness, for sandwiches made with whole-wheat bread, lots of Dijon mustard, farmhouse cheddar, and a good dollop of cranberry chutney or sauce.
COOKING TIP : The reason a turkey is trussed is to help it keep its shape and ensure that it roasts evenly.
“Never Fail” Roast Turkey with Shallot Pan Gravy
This is one of my
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