America's love affair with Turkey is deep and passionate,
but not all roast turkeys come out the same!
To transform yours
into something memorable, try this:
Sprinkle the roasting pan and turkey liberally with salt, pepper, and 3 Tbsp. TERRIFIC TURKEY herbs. If unstuffed, sprinkle the cavity also. Quarter an onion and a carrot and place in the pan to flavor the pan juices. Roast uncovered at 400° for 60 to 90 minutes, depending on size, until the skin is brown and crisp. Baste all at once with 2 cups water or stock and 1 cup Madeira or Sherry. Reduce heat to 350°, cover and roast another 1 to 2 hours (for a turkey up to 16 pounds,) until juices run clear when a thigh is pierced with a fork, or internal temperature at the thigh is 160°. If it is stuffed, roast another 45 minutes. Add more stock or water as needed to create ample pan juices.
Traditional recipes call for very long roasting times, but for a moist, juicy turkey, don't over cook it! Allow 1/2 hour resting time, covered, before carving, to allow the bird to finish cooking and re-absorb its juices. Meanwhile, strain the pan juices and use for sauce or gravy as follows:
Traditional recipes call for very long roasting times, but for a moister turkey, don't over cook it! Allow 15 min. resting time before carving; meanwhile strain the pan juices and use for sauce or gravy (read on).
For a DELICIOUS SAUCE using PAN JUICES:
Use the seasoned pan juices to make traditional flour gravy, or for something different, try this:
Pan juices from roasting your turkey, strained, about 3 cups
1 Tbsp. TERRIFIC TURKEY herbs
2 Tbsp. cornstarch, dissolved in 1/4 cup cold water, stock, Sherry or Madeira
2-3 Tbsp. Dijon-style mustard
1 Tbsp Honey (or more)
Salt and pepper to taste
While the turkey is resting before carving, strain pan juices, add HERBS, and bring to a gentle boil. Dissolve cornstarch in cold liquid, add to the juices, and simmer 5 minutes, stirring, to thicken and set flavors. Add mustard and honey, salt and pepper. Pour the sauce into a deep preheated serving dish and keep very hot, but not boiling. At the last minute, the sliced turkey can be placed directly in this dish and sent to the table.
The beauty of this technique is that you do not have to overcook the turkey, which is so often the ruin of the bird! Even slices which are slightly pink will cook through on the way to the table! Result; say goodbye forever to dried out, lukewarm turkey; it will be moist, juicy and fragrant.
Turkey is so easy and economical, why wait for the Holidays? Unstuffed, it's as simple as roasting a chicken, and even a small one gives a blessing of leftovers.