Holiday Turkey
Let’s talk turkey…Chef Jorge has out done himself with his delicious holiday turkey. He combines citrus, root vegetable and herbs to create a turkey that is both bright and savory with a wonderful splash of white wine. When it comes to making a stand out gravy that’s 100% fool proof Chef combines the pan drippings from the turkey and a store bought gravy mix. The combination of flavors is deliciously brilliant. Watch out though, we promise you’re going to be going back for thirds and fourths of this delicious holiday turkey and its supporting side kick, the gravy. Talk about a need for nap.
I’ll be honest when we shot the video for this holiday turkey the delicious aroma wafted through the studio and about made us all mad with desire to dive into that beautiful bird. When it was finally done and all images where shot the crew did dive in and devoured every last piece smothered in that beautiful savory gravy. It was a feeding feast we all thoroughly enjoyed.
Here are a few must know facts for turkey success…
1. Be sure to remove the giblet packet from the cavity of the turkey before cooking…someone on our team may or may not have forgotten to do that one time resulting in paper burnt flavor in their turkey…oops.
2. Suggested cooking time is 10 -15 minutes per pound in a 350 oven or until a meat thermometer placed in the thickest part of the turkey reaches 165. If you don’t have a meat thermometer use a knife and pierce a thigh; Juices will flow out, if they are clear your turkey is done.
3. Be sure to let your turkey rest for at least 10 minutes for all those delicious juices to redistribute in the turkey.
The USDA has these guidelines for turkey day success.
Fresh Turkeys
• Allow 1 pound of turkey per person.
• Buy your turkey only 1 to 2 days before you plan to cook it.
• Keep it stored in the refrigerator until you’re ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
• Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.
Frozen Turkeys
• Keep frozen until you’re ready to thaw it.
• Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
• See “Thawing Your Turkey” for thawing instructions.
Frozen Pre-Stuffed Turkeys
• USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.
• DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking.
Holiday Turkey
10 LB Turkey – remove giblet packet from cavity of turkey
Stuffing Ingredients
• 1 Cup Dried Cranberries
• 1 Cup Dried apricots
• 1 Cup Dried pineapple
• 1 Cup Dried Prunes
• 1 Medium Fuji apple
• 1 Cup Pecans
• 1 Cup Chardonnay
Rub for the Turkey
• 3 Tbl Olive oil
• 3 Sprigs Fresh Sage – remove leaves from stem
• 3 Sprigs Fresh Rosemary – remove leaves from stem
• Salt and Pepper to taste
• 2 TBL Minced garlic
Ingredients to be placed around the turkey
• 2 ½ Cups Low Sodium Chicken stock
• 1 LB small potatoes
• 3 Carrots – sliced
• 1 Cup Oranges wedges
Gravy Ingredients
• 1 Pkg Store bought turkey gravy mix
• 1 Cup Turkey drippings form the pan
• 1 Sprig Fresh sage – remove leaves and finely chop
• 1 Sprig Fresh rosemary – remove leaves and finely chop
Directions
Preheat oven to 350. Cook for 2 ½ hours.
1. Place turkey in Kitchen Charm roaster
2. In a large bowl combine all stuffing ingredients; let sit for 15 – 30 minutes.
3. Stuff turkey cavity with stuffing ingredients.
4 .Truss or tie turkey legs together.
5. Drizzle on top of turkey in this order, olive oil, minced garlic, fresh sage, fresh rosemary, salt and pepper.
6. Place around the turkey, potatoes, carrots, oranges wedges and chicken stock.
7. Cook for 2 ½ hours or until internal temp reaches 165.
8. For the last 45 minutes of cooking remove top of turkey roaster to and allow turkey to brown. Remove from oven and let rest for 10 minutes. Then slice and serve.
9. While turkey is resting make gravy in 2 quart sauce pan. Add gravy packet and turkey drippings.
Serve
Life is Delicious