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Ingredientes
- For a 12- to 14-lb. turkey, makes 21 (6-oz) servings
- 1 x 12- to 14-lb. turkey, giblets and tail removed and all giblets, except
- liver, cut into 1-
- inch pcs
- 2 c. kosher salt or possibly 1 1/2 c. table salt
- 2/3 c. granulated sugar (optional)
- 2 tsp vegetable oil
- 3 med onions, coarsely minced (divided)
- 1 1/2 med carrots, coarsely minced (divided)
- 1 1/2 x celery ribs, coarsely minced (divided)
- 6 x fresh thyme sprigs (divided)
- 1 x bay leaf
- 3 Tbsp. melted butter, plus extra for basting if needed
- 1 c. white wine
- 3 Tbsp. cornstarch
Direcciones
- The night before: Place turkey in a large stainless steel pot, clean food-grade bucket, insulated cooler or possibly oven roasting bag large sufficient to hold it and the brine. Add in salt, sugar and 2 gallons cool water to cover, stirring water till salt dissolves. Chill 10 to 12 hrs.
- To make Giblet Pan Sauce: Heat oil in a large saute/fry pan over medium-high heat. Add in giblets, except liver, and 1 minced onion; saute/fry till giblets lose their raw color, about 5 min. Reduce heat to low, cover and cook till giblets release their liquid, about 20 min. Add in one-third of the carrots and celery. Add in 5 c. water along with 2 sprigs thyme and bay leaf. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 30 min to make a flavorful broth. Add in liver during last 5 min of cooking. Strain broth, setting aside neck, tail and giblets, including liver. Cold slightly and chill till ready to use; you should have about 4 c.. Remove meat from neck and tail, cut giblets and liver into medium dice; chill liver and giblets separately.
- The next day: Remove turkey from salt water and rinse cavity and skin under cold running water for several min till all traces of salt are gone (see note).
- Preheat oven to 400 degrees.
- Toss half of remaining onions, carrots and celery and 2 sprigs thyme with 1 Tbsp. melted butter and place in turkey cavity. Bring turkey legs together and tie with kitchen twine.
- Scatter remaining vegetables and thyme in a shallow roasting pan; pour 1 c. water over vegetables. Set a V-rack adjusted to its widest setting in pan. Brush entire breast side of turkey with 1 Tbsp. melted butter, then place turkey, breast side down, on rack. Brush back side of turkey with 1 Tbsp. melted butter.
- Roast for 45 min. Remove pan from oven, close oven door and baste turkey with butter in the pan. With a wad of paper toweling in each hand, turn turkey on its side. If all the water has evaporated, add in 1/2 c. more to pan.
- Return turkey to oven and roast for 20 min. Tent with aluminum foil if it is becoming too brown. Remove from oven, baste and use paper toweling to turn turkey so other side faces up. Roast 20 min more. Remove turkey from the oven for the final time, baste and turn it breast side up. Roast till a meat thermometer stuck in thigh registers 170 to 175 degrees F - 30 to 45 min more. Breast should be 160 to 165 degrees.
- Transfer turkey to a platter; cover with foil and a kitchen towel and let rest for 20 to 30 min. Skim fat from roasting pan, then place it over 2 burners set on medium heat. Add in wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of roasting pan through a fine strainer into a large saucepan. Add in reserved giblet broth (setting aside 1/2 c.) and giblets; bring to a boil. Mix cornstarch into the 1/2 c. reserved broth and gradually stir into pan juices. Bring to a boil, reduce heat to low and simmer till sauce thickens slightly.
- Carve turkey; pass sauce separately at table.
- Note: To kill bacteria after discarding brine and rinsing bird, wash sink and counters with mild chlorine bleach solution (1 tsp. bleach to 1 qt water). Use paper towels, not cloth, to pat turkey dry and wipe up juices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 12 servings | |
| Calories 516 | |
| Calories from Fat 121 | 23% |
| Total Fat 13.46g | 17% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.02g | |
| Cholesterol 262mg | 87% |
| Sodium 19135mg | 797% |
| Potassium 1088mg | 31% |
| Total Carbs 17.31g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 12.71g | 8% |
| Protein 73.4g | 117% |
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