Thanksgiving Turkey
6 servings
240 minutes
Turkey for Thanksgiving is not just a festive dish but a true symbol of family warmth and traditions. This recipe has roots in American cuisine, where preparing turkey has become an integral part of the celebration. Roasted to a golden color, it impresses with its rich flavor while the meat remains incredibly juicy due to careful marination. Seasoned with aromatic spices and served with a delicate sauce, the turkey acquires a rich taste with subtle notes of spice and smoky aroma. It can be paired with classic mashed potatoes and vegetables, while a broth and white wine-based sauce enhances its tenderness. This dish creates a festive atmosphere and gathers loved ones around the table, allowing everyone to enjoy the moment and the taste of traditions.
1
Take the chopped turkey (leg or other parts) and roast it in the oven at maximum temperature for an hour until the turkey turns a nice brown color. Transfer the roasted parts along with the juices into a 3-5 liter pot, add enough water to cover the turkey, and set it on high heat. Bring to a boil and immediately reduce to low heat. Skim off the foam that forms. Coarsely chop one large carrot, a large onion, and a celery stalk. Add them to the broth. Season with salt, pepper, and add a bay leaf. Cook the broth on low heat, uncovered, for two and a half to three hours. Strain the broth through a sieve and cool to room temperature. It can be placed in the refrigerator.
- Turkey drumstick: 2 kg
- Onion: 1 head
- Carrot: 1 piece
- Bay leaf: 5 g
- Celery: 1 stem
- Salt: to taste
- Ground black pepper: to taste
2
Mix 2 tablespoons of salt and 1 teaspoon of black pepper. Season the bird well with this mixture. Place the turkey on a dish and refrigerate for 1-2 days. Do not cover it, so the skin dries out and becomes crispy when roasting.
- Salt: to taste
- Ground black pepper: to taste
3
Remove the turkey 2 hours before roasting. Preheat the oven to 220 degrees. Place the turkey carefully in the roasting pan, breast side up, tying the legs together with kitchen twine. Pour 1.5 cups of pre-prepared broth into the roasting pan and place it in the oven, immediately lowering the temperature to 180 degrees. Turn the roasting pan inside the oven every 20-25 minutes for even cooking. Total roasting time is 2.5 to 3 hours.
- Turkey: 7 kg
4
Meanwhile, mix the remaining broth and offal in a pot and simmer on medium heat for about 45 minutes. Remove the offal to add to the sauce later (optional).
- Turkey: 7 kg
5
To achieve a golden and beautiful color for the turkey, baste the breast with broth every 40-45 minutes.
- Turkey: 7 kg
6
When the turkey is ready, take it out of the oven and carefully remove the bird from the roasting pan. Set it aside, cover with foil, and let it rest for 30 minutes.
7
First, make the sauce: pour the liquid from the roasting pan into a separate container, and place the roasting pan over medium heat on one or two burners, depending on its size. Add 75 ml of dry white wine or dry vermouth and 2 tablespoons of brandy. Bring to a boil, scraping off any burnt bits in the pan with a wooden spoon. Add the reserved liquid and cook, stirring, until the sauce reduces by half, about 8-10 minutes. Turn off the heat.
- Dry white wine: 75 ml
- Cognac: 2 tablespoons
8
In a deep skillet, heat 3-4 tablespoons of turkey fat (I prefer regular butter) and add 20 grams of flour. Whisk to create a smooth mixture. Fry the flour for about 4 minutes until it turns light amber. Then, carefully whisk the flour mixture into the sauce pot, bring to a boil, and add another 4 cups of warm turkey broth. Let the sauce simmer for about 15 minutes, stirring occasionally. At the end, you can add chopped giblets if desired. Season the sauce with salt and pepper. Do not let the sauce cool while you slice the turkey.
- Wheat flour: 20 g
- Butter: 100 g