Turckey Dinner
Preheat the oven to 500 degrees F.
Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Compound butter – Directions:
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin
liberally with canola oil. Place onions, carrots, celery in bottom of roasting pan. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
Gravy– Directions:
Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter
remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
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Serving Size: 1 Serving (8904g) | ||
Recipe Makes: Servings | ||
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Calories: 4362 | ||
Calories from Fat: 903 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.3g | 134 % | |
Saturated Fat 61.6g | 308 % | |
Monounsaturated Fat 24.9g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 243mg | 75 % | |
Sodium 1100.3mg | 38 % | |
Potassium 12695.1mg | 334 % | |
Total Carbohydrate 781.3g | 230 % | |
Dietary Fiber 143.8g | 575 % | |
Sugars, other 637.4g | ||
Protein 92g | 131 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4362
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