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Want a crisp, moist turkey with perfect skin? No sweat


This recipe for this roast turkey appears in the cookbook “ATB Holiday Entertaining.” (Daniel J. van Ackere/America’s Test Kitchen via AP)

This recipe for this roast turkey appears in the cookbook “ATB Holiday Entertaining.” (Daniel J. van Ackere/America’s Test Kitchen via AP)

Unless you have access to multiple ovens, only a very large turkey will do when you’ve got a crowd coming to dinner. But finding a container large enough to brine a gargantuan bird can be tricky, and turning the bird in the oven (our usual method for evenly cooked meat) can be tricky.

We wanted the Norman Rockwell picture of perfection: a crisp, mahogany skin wrapped around tender, moist meat. And it had to be easy to prepare in a real home kitchen. We chose a Butterball turkey, which has already been brined for juicy flavor (a kosher bird, which has been salted, works well, too).

A combination of high and low heat produced a tender, juicy bird with deeply browned skin. We boosted the savory flavor with the addition of onion, carrot, and celery, and a quartered lemon added bright, clean flavor.

After roasting, we allowed the turkey to rest so the juices could redistribute. If you are reluctant to rotate the turkey, skip the step of lining the V-rack with foil and roast the bird breast side up for the full time. Serve with Make-Ahead Turkey Gravy (recipe follows).

You can make this delicious cranberry-apple crisp in advance. This recipe appears in the cookbook “Complete Make-Ahead.” (America’s Test Kitchen via AP)

You can make this delicious cranberry-apple crisp in advance. This recipe appears in the cookbook “Complete Make-Ahead.” (America’s Test Kitchen via AP)

ROAST TURKEY FOR A CROWD

Servings: 20-24

Start to finish: 3 hours 30 minutes (plus 30 minutes for resting)

3 onions, chopped coarse

3 carrots, chopped coarse

3 celery ribs, chopped coarse

1 lemon, quartered

2 sprigs fresh thyme

5 tablespoons unsalted butter, melted

1 (18- to 22-pound) turkey, neck and giblets removed and reserved for gravy, if desired

1 cup water, plus more as needed

1 teaspoon salt

1 teaspoon pepper

Adjust oven rack to lowest position. Heat oven to 425 F. Line large V-rack with heavy-duty foil and poke several holes in foil. Set V-rack in large roasting pan and spray foil with vegetable oil spray.

Toss half of onions, carrots, celery, lemon, and thyme with 1 tablespoon melted butter in medium bowl and place inside turkey. Tie legs together with kitchen twine and tuck wings behind back. Scatter remaining vegetables into roasting pan.

Pour 1 cup water over vegetable mixture. Brush turkey breast with 2 tablespoons melted butter, then sprinkle with half of salt and half of pepper. Place turkey, breast side down, on V-rack. Brush with remaining 2 tablespoons melted butter and sprinkle with remaining salt and pepper.

Roast turkey for 1 hour. Remove pan from oven; baste with juices from pan. Using dish towel or 2 large wads of paper towels, rotate turkey breast side up. If liquid in pan has totally evaporated, add another 1/2 cup water. Lower oven temperature to 325 degrees. Return turkey to oven and continue to roast until breast registers 160 F and thighs register 175 F, about 2 hours longer.

Remove turkey from oven. Gently tip turkey up so that any accumulated juices in cavity run into roasting pan. Transfer turkey to carving board. Let rest, uncovered, for 35 to 40 minutes. Carve turkey and serve.

Make-Ahead Turkey Gravy

You can’t serve turkey without gravy (and if you ask us, the same goes for mashed potatoes and stuffing, too), but this key part of any holiday feast is often left to the last minute, frantically cobbled together once the bird emerges from the oven.

Our make-ahead gravy relieves some of the stress of holiday hosting and even boasts bigger turkey flavor than your typical gravy recipe. Good gravy comes from good stock, so we started by roasting turkey parts with chopped carrots, celery, onions, and garlic.

Once the meat was deeply browned and the vegetables caramelized, we transferred everything to a Dutch oven. Chicken broth and white wine plus some sprigs of thyme promised flavorful, savory complexity.

Following a lengthy simmer, we strained out the solids and proceeded with our gravy making (though the stock can be refrigerated or frozen for later use). We used the stock’s fat to build a roux, browning a cup of flour in the heated fat before whisking in the stock.

The finished gravy boasted all the body of a traditional preparation, but it was ready with time to spare and offered incredible meaty depth. If you wish to make this gravy at the same time as your turkey, you may add the giblets and neck along with the thighs or wings. Discard the strong-tasting liver before using the giblets.

For more flavor, after roasting the turkey, skim the drippings from the pan and slowly add them to the gravy (tasting as you go so the gravy does not become overly salty).

Makes about 2 quarts
Start to finish: 4 hours 30 minutes 6 turkey thighs, trimmed, or 9
wings, separated at the joints
Reserved turkey giblets and
neck, optional
2 medium carrots, chopped
coarse
2 medium celery ribs, chopped
coarse
2 medium onions, chopped
coarse
1 head garlic, halved
Vegetable oil spray
10 cups chicken broth, plus
extra as needed
2 cups dry white wine
12 sprigs fresh thyme
Unsalted butter, as needed
1 cup all-purpose flour
Salt and pepper
Defatted turkey drippings,
optional
Adjust oven rack to middle
position and heat oven to 450 F.
Toss thighs; giblets, if using; carrots; celery; onions; and garlic
together in large roasting pan and
spray with vegetable oil spray.
Roast, stirring occasionally, until
well browned, 1 1/2 to 1 3/4 hours.
Transfer contents of roasting
pan to Dutch oven. Add broth,
wine, and thyme sprigs and bring
to boil, skimming as needed. Reduce to gentle simmer and cook
until broth is brown and flavorful
and measures about 8 cups when
strained, about 1 1/2 hours. Strain
broth through fine-mesh strainer
into large container, pressing on
solids to extract as much liquid as
possible; discard solids.
Let strained turkey broth settle
(if necessary), then spoon off and
reserve 1/2 cup of fat that has
risen to top (add butter as needed
if short on turkey fat). Heat fat in
Dutch oven over medium-high
heat until bubbling. Whisk in flour
and cook, whisking constantly,
until well browned, 3 to 7 minutes.
Slowly whisk in turkey broth
and bring to boil. Reduce to simmer and cook until gravy is very
thick, 10 to 15 minutes. Add defatted drippings, if using, to taste,
then season with salt and pepper
to taste, and serve.

. Nutrition information per serving of turkey: 567 calories; 287 calories from fat; 32 g fat (10 g saturated; 0 g trans fats); 215 mg cholesterol; 500 mg sodium; 3 g carbohydrate; 1 g fiber; 1 g sugar; 66 g protein.

. Nutrition information per serving of gravy: 92 calories; 39 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 4 mg cholesterol; 69 mg sodium; 7 g carbohydrate; 1 g fiber; 1 g sugar; 2 g protein.

. For more recipes, cooking tips and ingredient and product reviews, visit www.americastestkitchen.com. Find more recipes like Roast Turkey for a Crowd in “ATB Holiday Entertaining.” America’s Test Kitchen provided this article to The Associated Press.

ulated sugar
1/4 cup water
2 1/2 pounds Granny
Smith apples, peeled, cored,
and cut into 1/2-inch pieces
2 1/2 pounds Braeburn
apples, peeled, cored, and
cut into 1/2-inch pieces
1 cup sweetened dried
cranberries
3 tablespoons Minute
Tapioca

For the topping: Adjust oven rack to middle position and heat oven to 400 F. Pulse flour, sugars, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-size pieces of butter will remain), about 12 pulses. Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling.

For the filling: Bring cranberries, 3/4 cup sugar, and water to simmer in Dutch oven over mediumhigh heat and cook until cranberries are completely softened and mixture is jam-like, about 10 minutes; transfer to bowl. Cook apples, remaining 1/2 cup sugar, and dried cranberries in now-empty Dutch oven over medium-high heat until apples begin to release their juices, about 5 minutes. Off heat, stir in cranberry mixture and tapioca.

Transfer filling to 13- by 9-inch baking dish set on rimmed baking sheet. Smooth surface evenly with spatula and scatter topping evenly over filling. Bake until juices are bubbling and topping is deep golden brown, about 30 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Let cool slightly. Serve warm or at room temperature.

.

Nutrition information per serving: 639 calories; 165 calories from fat; 19 g fat (11 g saturated;1 g trans fats); 46 mg cholesterol; 11 mg sodium; 120 g carbohydrate; 12 g fiber; 86 g sugar; 4 g protein.

.

For more recipes, cooking tips and ingredient and product reviews, visit www.americastestkitchen.com. Find more recipes like Cranberry- Apple Crisp in “Complete Make-Ahead.” America’s Test Kitchen provided this article to The Associated Press.

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