HAPPY THANKSGIVING 2021!
- Thread starter john 1775
- Start date
This is the turkey recipe we have used for several years now!
https://www.foodandwine.com/recipes/cider-glazed-turkey-lager-gravy
Ingredients
Turkey
Directions
Instructions Checklist
https://www.foodandwine.com/recipes/cider-glazed-turkey-lager-gravy
Ingredients
Turkey
- One 12- to 13-pound turkey—neck and giblets reserved, wing tips cut off and reserved
- 2 tablespoons kosher salt
- 1 unpeeled head of garlic, halved crosswise
- 1 jalapeño, halved
- 1 Granny Smith apple, quartered
- 12 sage leaves
- 1/3 cup apple cider
- 1 stick unsalted butter
- 2 tablespoons vegetable oil
- Reserved turkey neck, wing tips and giblets
- Salt and freshly ground pepper
- 1/3 cup all-purpose flour
- 1/2 cup apple cider
- One 12-ounce bottle lager
- 1 bay leaf
Directions
Instructions Checklist
- Step 1
Season the turkey inside and out with the kosher salt. Cover with plastic wrap and refrigerate overnight. - Step 2
Uncover the turkey and let it return to room temperature. Stuff the cavity with the garlic, jalapeño, apple and 6 of the sage leaves. Transfer the turkey to a large roasting pan. - Step 3
Preheat the oven to 350°. In a small saucepan, combine the cider with the butter and the remaining 6 sage leaves and cook over low heat until the butter has melted and the sage is fragrant, about 4 minutes. Dampen a 32-by-20-inch piece of cheesecloth with water and squeeze dry. Immerse the cheesecloth in the cider butter until the liquid is absorbed. Drape the soaked cheesecloth over the turkey breast and legs. - Step 4
Roast the turkey for 30 minutes. Add 2 cups of water to the roasting pan and continue to roast for about 2 hours longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°. - Step 5
In a large saucepan, heat the vegetable oil. Add the turkey neck, wing tips and giblets, except for the liver, and season with salt and pepper. Cook over moderate heat, turning a few times, until nicely browned, about 12 minutes. Remove the turkey parts and reserve. Off the heat, stir the flour into the fat in the saucepan to make a paste. Gradually whisk in the cider until smooth, then whisk in the lager. Add 3 cups of water and bring to a boil over moderately high heat, whisking until thickened. Return the turkey parts to the saucepan and add the bay leaf. Cover and cook over low heat, whisking occasionally, until the gravy is flavorful, about 1 1/2 hours. Discard the turkey parts and bay leaf. - Step 6
Carefully peel the cheesecloth off the turkey and discard. Transfer the turkey to a cutting board and let rest for 30 minutes. Pour the pan juices into a glass measuring cup and skim the fat. Add the pan juices to the gravy and bring to a simmer over moderate heat. Season the reserved liver with salt and pepper, add to the gravy and simmer until pink in the center, about 5 minutes. Remove the liver and cut it into small pieces. - Step 7
In a blender, puree the liver with 1 cup of the gravy. Whisk the liver puree into the gravy and season with salt and pepper. Rewarm the gravy if necessary. Carve the turkey and serve with the gravy.
Happy Thanksgiving!
I start making pies for Thursday tomorrow morning at 3:30 a.m. meaning I get up tomorrow morning at 2 a.m. as long as I get my shower tonight and have my uniform ready to slide into as I crawl out of bed. Rinse and repeat for Wed and Thurs.
Tomorrow is 648 individual key lime pies and 5 gallons of pumpkin pie filling as the filling needs to chill overnight and the pumpkin pies are Wednesday! One thing I have learned is it is much faster to make full size pies than all those fiddly tiny ones, but the tiny ones are easier to serve so there's that.
So... in case I forget... or fall asleep the minute I get home, this year's unsolicited Thanksgiving dinner tip...
If you make giblet gravy or even if you need gravy but don't like the gizzard, liver and heart, take the neck and the wing tips (clip them from the turkey, they are useless on the baked bird, very useful in the gravy making world) from the turkey and place them on a foil lined baking sheet (foil lined just because you don't need one more pan to scrub in the middle of all the preparation.) Roast them on 450 degrees for about 20 - 30 minutes, until med-dark brown. Then add them to your giblets to cook as normal. Adding the grease that cooks out of them is optional, but that schmaltz (rendered chicken fat) is as rich as butter for seasoning foods, so if you don't use it in the gravy, sub it for some of the butter in the mashed potatoes.
That adds a layer of flavor to your giblet gravy and your mashed potatoes!
Enjoy!
I start making pies for Thursday tomorrow morning at 3:30 a.m. meaning I get up tomorrow morning at 2 a.m. as long as I get my shower tonight and have my uniform ready to slide into as I crawl out of bed. Rinse and repeat for Wed and Thurs.
Tomorrow is 648 individual key lime pies and 5 gallons of pumpkin pie filling as the filling needs to chill overnight and the pumpkin pies are Wednesday! One thing I have learned is it is much faster to make full size pies than all those fiddly tiny ones, but the tiny ones are easier to serve so there's that.
So... in case I forget... or fall asleep the minute I get home, this year's unsolicited Thanksgiving dinner tip...
If you make giblet gravy or even if you need gravy but don't like the gizzard, liver and heart, take the neck and the wing tips (clip them from the turkey, they are useless on the baked bird, very useful in the gravy making world) from the turkey and place them on a foil lined baking sheet (foil lined just because you don't need one more pan to scrub in the middle of all the preparation.) Roast them on 450 degrees for about 20 - 30 minutes, until med-dark brown. Then add them to your giblets to cook as normal. Adding the grease that cooks out of them is optional, but that schmaltz (rendered chicken fat) is as rich as butter for seasoning foods, so if you don't use it in the gravy, sub it for some of the butter in the mashed potatoes.
That adds a layer of flavor to your giblet gravy and your mashed potatoes!
Enjoy!
Been a helluva year but we’re here once again preparing to feast so I guess things could be worse. We’re doing a ham this year , still bought a turkey but will be cooking that next week. We’re going over my oldest stepsons Thursday. He’s the one that got wrapped up in pain medication after a bad dirt bike accident and she thought he was lost. He’s been straight for going on 6 years now so going over there for thanksgiving really means something now. With a wife, daughter and house we have that to be thankful for.
I had a windfall of epic per-portions today, not only did I get all my ingredients for my punkin pies, scratch makin pie crusts and all, but as i stopped by Lowes (food store) I stumbled upon a virtual cornucopia of gold. solid fn gold. I was thinkin Livermush turkey, like a spam turkey stuffed with crispy bacon and deviled eggs on the side.........thanksgivin dinner dont get no bettern that.....
