Martha Stewart Cheesecloth Turkey with White Wine Gravy
To go along with the brined turkey I wanted to cover it with cheesecloth that so many chefs on the cooking shows were talking about --this Martha Stewart one came with a gravy recipe as well --the taste was fabulous. I did not follow or put in the part about the stuffing the turkey as we cook our stuffing/dressing on the side. Also my turkey was done sooner as it was empty not stuffed so the skin was not as golden as it should have been.
.JPG)
Turkey
1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons unsalted butter at room temperature
1 bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground pepper
Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.
Warm the butter and white wine together and soak a large piece of cheesecloth in it. Peppercorns and coarse salt season the bird.
.JPG)
Place rack on lowest level in oven and heat to 425 degrees.
Tuck the wing tips under the body of the bird, and place turkey breast-side-up in a roasting pan. Season inside of bird with salt and pepper. If your turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness.
Use the giblets (liver, heart, and gizzard), neck, vegetables, and seasoning to make stock for gravy
Cover the turkey with cheesecloth that has been soaking in the butter and wine. It should cover the breast and part of the leg area. Place turkey, legs first, in oven and roast 30 minutes, then brush cheesecloth and exposed turkey parts with butter mixture and reduce temperature to 350 degrees.
Every 30 minutes, use a pastry brush (better than a bulb baster) to baste the cheesecloth and exposed areas of the turkey with the butter-and-wine mixture. The turkey pictured here is out of the oven, but basting should be done in the oven and as quickly as possible so the oven temperature doesn't drop. Watch the pan juices; spoon out and reserve them for the gravy if they are in danger of overflowing.
After the second hour of cooking, carefully remove and discard the cheesecloth; it will have turned quite brown. Baste the turkey with pan juices, taking care not to tear the skin, and return it to the oven.
After another half hour of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone; when the temperature reaches 165 degrees, the bird is ready.
Transfer the turkey to a serving platter to rest for 30 minutes. Meanwhile, make the gravy. Pour pan juices into a glass measuring cup; when the grease rises to the surface, skim it off and discard. Place the roasting pan over medium-high heat and add a cup of dry red or white wine (we used white) or water; bring to a boil and use a wooden spoon to scrape up all of the brown bits. Add giblet stock, return to a boil, and cook until reduced by half. Add reserved, defatted pan juices, cook ten minutes more, and strain into a gravy boat.
Turkey
1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons unsalted butter at room temperature
1 bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground pepper
Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.
Warm the butter and white wine together and soak a large piece of cheesecloth in it. Peppercorns and coarse salt season the bird.
Place rack on lowest level in oven and heat to 425 degrees.
Tuck the wing tips under the body of the bird, and place turkey breast-side-up in a roasting pan. Season inside of bird with salt and pepper. If your turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness.
Use the giblets (liver, heart, and gizzard), neck, vegetables, and seasoning to make stock for gravy
Cover the turkey with cheesecloth that has been soaking in the butter and wine. It should cover the breast and part of the leg area. Place turkey, legs first, in oven and roast 30 minutes, then brush cheesecloth and exposed turkey parts with butter mixture and reduce temperature to 350 degrees.
Every 30 minutes, use a pastry brush (better than a bulb baster) to baste the cheesecloth and exposed areas of the turkey with the butter-and-wine mixture. The turkey pictured here is out of the oven, but basting should be done in the oven and as quickly as possible so the oven temperature doesn't drop. Watch the pan juices; spoon out and reserve them for the gravy if they are in danger of overflowing.
After the second hour of cooking, carefully remove and discard the cheesecloth; it will have turned quite brown. Baste the turkey with pan juices, taking care not to tear the skin, and return it to the oven.
After another half hour of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone; when the temperature reaches 165 degrees, the bird is ready.
Transfer the turkey to a serving platter to rest for 30 minutes. Meanwhile, make the gravy. Pour pan juices into a glass measuring cup; when the grease rises to the surface, skim it off and discard. Place the roasting pan over medium-high heat and add a cup of dry red or white wine (we used white) or water; bring to a boil and use a wooden spoon to scrape up all of the brown bits. Add giblet stock, return to a boil, and cook until reduced by half. Add reserved, defatted pan juices, cook ten minutes more, and strain into a gravy boat.
Comments
Post a Comment