holiday turkey

You don&#x27;t have to be a seasoned cook to be able to prepare a turkey and turkey gravy for a big meal.  It&#x27;s really so much easier than you think! These how to recipes will teach you how to make a perfectly golden turkey, with homemade turkey gravy.  

How to Prepare Turkey & Turkey Gravy Like a Pro

(15 pound) whole turkey

Chicken or Turkey Stock

water

butter

flour

milk

Salt & Pepper

Remove the giblets from the defrosted turkey, set...

Remove the giblets from the defrosted turkey, set aside.  Rinse the turkey inside and out with cool water.

Place turkey in a roaster, breast side up.

Brush turkey all over with melted butter. Salt...

Brush turkey all over with melted butter.  Salt and pepper generously.

If you are stuffing the bird, now is...

If you are stuffing the bird, now is the time.

Bake according to the weight of your turkey...

Bake according to the weight of your turkey per package instructions.  Bake uncovered until the turkey becomes golden brown. (about halfway through baking time/2 hours for this sized bird) Baste turkey a couple of times per hour while it bakes.  Then cover and bake until a meat thermometer reaches an internal temperature of 185 degrees F. Place the thermometer in the thigh meat.  If the turkey has a popper, don't rely on that.  Check it periodically before and after it pops.  Continue basting throughout the baking process.

Typically I prepare the giblets the day before...

Typically I prepare the giblets the day before I make my turkey, but you can do it while the turkey is cooking, too.  The giblets and the stock they provide will be added to the turkey gravy.

In a pot on the stove, cover giblets...

In a pot on the stove, cover giblets with 32 ounces of chicken or turkey stock, and give them a good sprinkling of salt and pepper.  I also add in a small onion diced and the leaves from a bunch of celery stalks.  Cover them and bring them to a boil.  Turn down and simmer them for one hour.  Add in one cup of water.

Remove giblets, chop the meat up fine, removing...

Remove giblets, chop the meat up fine, removing any skin or bones.  Drain the stock, and pour into a mason jar, add chopped meat and store in the fridge until you are ready to make your gravy.

When the turkey is done, remove it from...

When the turkey is done, remove it from the roaster to carve.  Place the roaster on the stove, we always use two burners.  Turn the temperature to medium and get the juices from the bird boiling.  Add in the giblet stock.

Mix flour and milk in a jar by...

Mix flour and milk in a jar by shaking, or use your emulsion blender.  Make sure there are no lumps!  Slowly pour into the roaster and stir to thicken your gravy.  You might not need all of the milk mixture, as some turkeys will produce more juice than others.  Taste and salt and pepper as needed.

A herb-brined roast turkey with a butter and wild sage rub, delivering juicy meat, crispy skin and rich pan gravy. Ideal for Thanksgiving, Christmas, or Easter celebrations.

Roast Turkey With Wild Sage

12-20 lb organic free-run turkey (or chicken)

salt

apple cider vinegar

bay leaves

black peppercorns

thyme

garlic

wild sage (for brine)

wild sage

cooking oil (such as canola)

cracked pepper

Remove the turkey from its packaging and set it in the bottom of a large stock pot or bucket. Make sure there is enough room to cover the turkey with liquid.

In a pot, combine 4 cups water, kosher salt, apple cider vinegar and sugar. Bring to a boil. Once all of the salt has dissolved, take the pot off the heat. Add 12 cups water and let cool to a lukewarm temperature.

Crush the garlic and bruise the herbs with the back of a knife, then add them to the brine.

Once the brine is room temperature (and won’t cook your bird) pour it over the turkey. Be sure the breast and legs are covered, but don’t worry too much if the tips of the legs are uncovered. If the turkey floats, put a clean, heavy plate on top to submerge it.

Cover the pot with a lid and/or plastic wrap and refrigerate it for 12 to 24 hours. (Keep the turkey in for the full 24 hours to optimize flavour absorption.)

Take the turkey out of the fridge about 1 hour before you&#39;re ready to put it in the oven. (Heat transfers more easily through a room temperature bird, and will give you a more consistent and juicy one.)

Remove your turkey from the brine, rinse it and set it on a rack to dry. Pat it down with a paper towel so the skin is nice and dry.

Carefully peel back the skin from the bottom of the turkey breast. You should be able to get your whole hand underneath without tearing it.

Cut the butter into small cubes and bruise the wild sage with a knife. Combine them in a bowl, then use your hands to carefully spread the mixture under the skin and on top of the breast. Don’t be shy – fat is where the flavour is.

Brush the turkey with cooking oil and season with salt and pepper. Remember, your turkey has been brined with salt, so you won’t need as much as you think.

Roast at 385°F, until the skin has become golden. Reduce the heat to 300°F and cook until a digital thermometer inserted into the thickest part of the breast reads 160°F. (I always stick the thermometer between the wing and the breast, so the skin isn&#39;t broken). Let cool and rest for at least 30 minutes, then carve.

Top 2 holiday turkey recipes from across the web

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How to Prepare Turkey & Turkey Grav...

Roast Turkey With Wild Sage

Top 2 holiday turkey recipes from across the web

The most viewed holiday turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Prepare Turkey & Turkey Grav...

Roast Turkey With Wild Sage

The most viewed holiday turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine