There’s no way the recipe of the week could be anything but the best Turkey recipe I’ve EVER tried. Last year, I was allowed to bake the big kahuna and it went over like gangbusters. I’m not kidding, EVERYONE loved it. Bon Appetit put this recipe out a couple of years ago and I honestly don’t think there’s a better one out there! I’ve posted the recipe below but I’ve also linked the video of Chef Andy cooking it above. I find that a visual reference is always easier, especially if you’ve never cooked something like this. I’m not even going to say that I hope you enjoy it because I know you will! Happy Early Thanksgiving, everyone!!
INGREDIENTS
½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt
1 Tbsp. light brown sugar
1 12–14-lb. turkey, neck reserved for gravy, giblets discarded, patted dry
12 Tbsp. (1½ sticks) unsalted butter, room temperature, divided
¼ cup sherry vinegar or red wine vinegar
2 Tbsp. honey
4 tsp. Worcestershire sauce
3 sprigs rosemary
3 garlic cloves, crushed
2 2x1" strips orange zest
INSTRUCTIONS
1. Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over outside and inside of the turkey, patting to adhere and nudging some into crevices. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 hours and up to 2 days.
2. Remove turkey from the wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto the pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey, breast side up, on rack, and tuck wings underneath. Let the turkey sit at room temperature for 2–3 hours.
3. Place an oven rack in the middle of the oven; preheat to 450°. Using your fingers, loosen the skin on the breast. Work 4 Tbsp. butter under the skin, spreading evenly over both breasts. Smear outside of turkey with another 4 Tbsp. butter.
4. Tie legs together with kitchen twine and pour 1 cup water into the baking sheet.
5. Roast turkey, rotating pan halfway through, until the skin is mostly golden brown all over, about 30 minutes.
6. Meanwhile, cook vinegar, honey, Worcestershire sauce, rosemary, garlic, orange zest, and remaining 4 Tbsp. butter in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to the lowest setting and keep the glaze warm.
7. Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in the baking sheet, until an instant-read thermometer inserted into the thickest part of breast near the neck registers 150° (don’t worry; the temperature will continue to climb while the bird rests), 65–85 minutes longer. Skin should be deep golden brown, shiny, and crisp. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.
Original Recipe found here!
***I do not own this recipe or video.
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