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Michael in Naples

For the past couple of years I do Ted Allens' Deconstructed Turkey Thanksgiving.

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Joined: Dec 18, 2005


Posted to Thread #25296 at 1:23 pm on Nov 11, 2013

It's usually just the two of us and I like the dark meat best. I always have mushroom, pecan, sage dressing, Twice Baked Stuffed Sweet Potatoes, gravy, and a cranberry sauce. Usually I will also do Richard's Angel Biscuits.

* Exported from MasterCook *

Deconstructed Holiday Turkey with Sage Gravy

Recipe By :Ted Allen
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
To brine turkey:
1 turkey breast on the bone -- (6 1/2 to 7 pound)
3 turkey drumsticks (about 2 1/4 pounds total)
2 turkey thighs (about 1 1/2 pounds total)
1/4 cup kosher salt
1/4 cup honey
1 head garlic -- cut in half (do not peel)
2 dried bay leaves
4 sprigs fresh thyme
2 large whole sprigs fresh sage
2 teaspoons whole black peppercorns
2 teaspoons allspice berries
1/4 cup fresh celery leaves (from 1 bunch)
To roast turkey:
3 tablespoons unsalted butter -- melted
2 large sprigs sage
several whole sprigs of sage for garnish
For gravy:
3 cups low sodium chicken broth
1/4 cup unsalted butter
1/3 cup all-purpose flour
kosher salt
freshly ground black pepper

Brine turkey:
Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover turkey about 3 quarts. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.

Roast turkey:
Preheat oven to 425F. Arrange racks in upper and lower thirds of oven.

Remove turkey parts from brine, pat dry with paper towels, and place, skin side up, on racks set in 2 medium roasting pans (be sure to leave space between parts for air circulation). Pour 1 cup water into each pan. Drizzle turkey parts with melted butter and scatter with sage leaves. Place 1 pan on each oven rack and roast until beginning to brown, about 30 minutes.

Lower heat to 400F, switch positions of pans, and rotate each pan 180. Continue roasting until instant-read thermometer inserted into thickest part of breast, avoiding bone, registers 165, about 1 to 1 1/4 hours. Transfer turkey parts to platter and tent with foil.

Make gravy:
Pour pan juices into 4-cup glass measuring cup, let stand until fat rises to top, 2 to 3 minutes, then skim off and reserve fat.

Set 1 roasting pan across 2 burners, add 2 cups chicken broth, and bring to simmer over moderately high heat, scraping up any browned bits. Add simmering broth to pan juices in measuring cup, then add additional chicken broth, if needed, to equal 4 cups liquid.

In medium saucepan over moderately low heat, melt butter, then whisk in flour and cook, whisking constantly, until smooth, approximately 2 minutes. Gradually whisk in broth mixture and any collected juices from platter holding turkey, then raise heat to moderately high and boil mixture, uncovered, until thickened, about 8 minutes.

Season gravy with salt and pepper to taste. Carve turkey pieces and garnish with sage; serve with gravy.

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Per Serving (excluding unknown items): 165 Calories; 10g Fat (53.5% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 3017mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

NOTES : Ted Allen created this recipe for Epicurious as part of a Thanksgiving menu. For Allen's tips on throwing a Thanksgiving party, click here.

You can marinate the turkey in brine, as specified here, or you can skip that step and just rub the pieces with butter, salt, pepper, and herbs. I wouldn't skip it, though brining is the best thing ever to happen to turkey, producing lovely, moist meat, beautifully seasoned through and through.

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