Turkey

This is how I make my holiday turkey.  It is a method I borrowed in part from my Uncle George and in part from Alton Brown.  It seems odd, but trust me, it works.  Once again I didn't get photos of the process, so you'll just have to trust me.

Holiday Turkey and Gravy

Nouns-

1 Turkey, preferably free range young hen, 1-2 lbs per person

For the Brine--

1.25 cups kosher salt

1 gallon apple cider

1/4 cup allspice berries

10 bay leaves

10 sprigs thyme

1/4 cup brown sugar

Ginger, fresh or candied

1/4 cup peppercorns

1 bag party ice

1 gallon water

For the Roasting-

1 stick butter

5 cloves garlic, peeled and partially crushed

3 sprigs rosemary

8 sprigs thyme

2 apples, sliced

2 onions, quartered

kosher salt

pepper

1 large paper bag, with nothing printed on it

olive oil

1 stapler

kitchen string

1 meat thermometer (it really is worth the $15 at Target to get the remote thermometer that you leave in the bird connected to the readout on the stovetop by a wire and beeps when you reach the temperature you have set... it is the bestest thing ever.

For the Gravy-

2-3 cups chicken broth

1 onion, quartered

Thyme and Garlic, optional

3 tbsp butter

3 tbsp flour

Verbs-

18 hours before you plan to roast your bird, get it ready to brine.  Remove the neck, giblets and other unmentionables from the cavities and reserve them.  DO NOT WASTE THEM, even if you think they are gross.  You are right. They are.  But, magic can be made from them.  Rinse the bird.  Thoroughly wash a cooler or other large waterproof receptacle.  Fill it with the ice and water.  On the stovetop, heat the cider and all remaining brine ingredients until bubbly and fragrant and all the salt is dissolved.  Cool the liquid to room temperature and add to the cooler.  Add the bird and additional ice or water if needed.  Brine for 12-18 hours.

While you're brining, make some delicious turkey stock.  Take the neck and other unmentionables and saute them in a saucepot in butter until brown.  Then add the onion, thyme and garlic to the pot, and pour the chicken stock over the top.  Simmer for at least an hour, preferably several.  Strain and reserve the resulting liquid.  NOW you may discard the yucky turkey bits.  

When it is time to roast, preheat oven to 325 and remove the bird from the brine.  Rinse and pat dry.  In the microwave on low, heat the butter, a clove of garlic, a sprig of thyme and a sprig of rosemary until melted and fragrant.  Position the bird on your roasting rack and loosely fill the cavity with the apples, onions, and remaining herbs and garlic.  Loosely tie the legs together over the cavity and fold the wing tips under the body of the bird to prevent overcooking.  Then, brush the melted butter over the entire bird.  Once the turkey is coated with herb butter, liberally sprinkle with kosher salt.  Here's where it gets weird: thoroughly oil the paper bag and put the turkey, roasting rack and all, inside the bag.  Fold the ends of the bag over and staple shut.  If you have a remote thermometer, position it deep in the breast with the cord coming out of the bag and staple the bag closed around the wire.  Roast at 325 until the thermometer reads 165.  Then, cut away the paper bag, making sure that the drippings go into the roasting pan or other container and are not wasted.  

Set the turkey and roasting rack on a large cookie sheet or sheet pan to rest.  

One the stovetop, you're ready to make gravy.  Combine the butter and flour and saute until bubbly and golden brown.  Pour in the turkey stock and whisk over medium heat until thickened.  Pour in the drippings and whisk until combined.  Season with salt and pepper if necessary.  This is the best gravy ever.

Once your bird has rested, it is ready to carve and serve.  (I then make more turkey stock out of the bones and use it for delicious soup, but that's another post.)

Happy Holidays!