Brined and Roasted Turkey With Giblet Pan Sauce
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




For a 12- to 14-pound turkey, makes 21 (6-ounce) servings
1 12- to 14-pound turkey, giblets and tail removed and al
liver, cut into 1-
inch pieces
2 cups kosher salt or 1 ½ cups table salt
2/3 cup granulated sugar (optional)
2 teaspoons vegetable oil
3 mediums onions, coarsely chopped (divided)
1 1/2 mediums carrots, coarsely chopped (divided)
1 1/2 celery ribs, coarsely chopped (divided)
6 fresh thyme sprigs (divided)
1 bay leaf
3 tablespoons melted butter, plus extra for basting if needed
1 cup white wine
3 tablespoons cornstarch

Preparation

1 The night before: Place turkey in a large stainless steel pot, clean food-grade bucket, insulated cooler or oven roasting bag large enough to hold it and the brine. Add salt, sugar and 2 gallons cold water to cover, stirring water until salt dissolves. Refrigerate 10 to 12 hours. 2 To make Giblet Pan Sauce: Heat oil in a large saute pan over medium-high heat. Add giblets, except liver, and 1 chopped onion; saute until giblets lose their raw color, about 5 minutes. Reduce heat to low, cover and cook until giblets release their liquid, about 20 minutes. Add one-third of the carrots and celery. Add 5 cups water along with 2 sprigs thyme and bay leaf. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 30 minutes to make a flavorful broth. Add liver during last 5 minutes of cooking.  3 The next day: Remove turkey from salt water and rinse cavity and skin under cool running water for several minutes until all traces of salt are gone (see note). 4 Preheat oven to 400 degrees. 5 Toss half of remaining onions, carrots and celery and 2 sprigs thyme with 1 tablespoon melted butter and place in turkey cavity. Bring turkey legs together and tie with kitchen twine. 6 Scatter remaining vegetables and thyme in a shallow roasting pan; pour 1 cup water over vegetables. Set a V-rack adjusted to its widest setting in pan. Brush entire breast side of turkey with 1 tablespoon melted butter, then place turkey, breast side down, on rack. Brush back side of turkey with 1 tablespoon melted butter. 7 Roast for 45 minutes. Remove pan from oven, close oven door and baste turkey with butter in the pan. With a wad of paper toweling in each hand, turn turkey on its side. If all the water has evaporated, add 1/2 cup more to pan. 8 Return turkey to oven and roast for 20 minutes. Tent with aluminum foil if it is becoming too brown. Remove from oven, baste and use paper toweling to turn turkey so other side faces up. Roast 20 minutes more. Remove turkey from the oven for the final time, baste and turn it breast side up. Roast until a meat thermometer stuck in thigh registers 170 to 175 degrees F - 30 to 45 minutes more. Breast should be 160 to 165 degrees. 9 Transfer turkey to a platter; cover with foil and a kitchen towel and let rest for 20 to 30 minutes. Skim fat from roasting pan, then place it over 2 burners set on medium heat. Add wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of roasting pan through a fine strainer into a large saucepan. Add reserved giblet broth (setting aside 1/2 cup) and giblets; bring to a boil. Mix cornstarch into the 1/2 cup reserved broth and gradually stir into pan juices. Bring to a  10 Carve turkey; pass sauce separately at table. 11 Note: To kill bacteria after discarding brine and rinsing bird, wash sink and counters with mild chlorine bleach solution (1 teaspoon bleach to 1 quart water). Use paper towels, not cloth, to pat turkey dry and wipe up juices. 


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