The Secret to Slow Roasted Turkey with Gravy

The Secrets to Slow Roasted Turkey with Gravy

It's been awhile since I've posted.  Where did September go?  It seems like fall sneaks up on me living in Arizona.  We've just waded through weeks of 110 degree days.  Hardly the type of weather that brings to mind Fall and Thanksgiving.  But I was at the grocery store yesterday and saw the most beautiful pumpkins and suddenly, I was in the mood.  I remembered this method some time ago about cooking a turkey.. rather, slow roasting one.  I found something very similar from Cook's Illustrated... one of my favorite cooking sites.

I wanted to share this with you all and hopefully you will enjoy cooking your holiday bird in a new way.  I suggest to those that like stuffing... make it on the side.  Besides, who wants all that internal grey matter floating around in your stuffing?  I don't!  I think that's why I never cared for it as kid.. internal grey matter is gross.. and even at my age, it's still gross! 

C'mon Fall!  Let's get grooving with the menu planning.  In my new neighborhood.. I think I'll bake up a variety of things for my new neighbors.. do you think they will eat it or do you think they will toss it in the trash?  Who knows... who cares.  I do it because I want to.  Be nice to your neighbors this holiday season.  Times are tough.. and we can all use a smile.

This method was on a recent episode of America’s Test Kitchens and I thought it would be a great way to use a frozen turkey breast I had in the freezer.  Boy.. it was fantastic!  I’ve decided to do a whole turkey on Thanksgiving this way and what a fantastic way to cook a bird!

Slow roasting ensures the ultimate in juicy, tender and flavorful turkey.  The gravy is the best turkey gravy I have ever had!  You can adjust your seasonings to what you like.. adding a touch of sage to the fresh veggies or go with the recipe as suggested by ATK.  Here is a link to the video in case you want to watch how Chris Kimble demonstrated the roasting of a turkey. 

LINK TO VIDEO, CLICK HERE! 

Ingredients:

·         1 Whole Turkey, or a culmination of breast and parts, purchased separately.  (See note about turkey)

·         3 onions

·         3 ribs celery

·         2 medium carrot

·         5 cloves of garlic, cut in half

·         5 sprigs of thyme.

·         3 TBS melted butter

·         1 TB salt

·         2 ts black pepper

·         3 TBS butter

·         3 TBS flour

·         2 bay leaves

Directions:

Chop onions, carrot and celery.  Place all veggies in a large baking sheet, spread out evenly.  Add sliced garlic and thyme evenly over the top.  Place a cookie cooling rack over the top of the veggies and add 1 cup of chicken broth over the veggies.  The rack will hold the turkey and as it roasts, the juices from the turkey will integrate with all the roasted veggies.

ABOUT  THE TURKEY!  NOTE!  Do not purchase a pre-brined or pre-tenderized turkey.  Avoid Butter injected turkeys.  These contain high amounts of salt and fat and the salt from brine will mingle with your veggies and your gravy will be far too salty.  A natural bird works best!

If purchasing a whole bird, remove the legs, thighs and wings using a sharp knife.  Leave the breast whole.   If purchasing turkey in parts, assemble your parts on the rack.  Baste all the parts with melted butter and season with salt and pepper.  Place the breast skin side down over the rack.  Place the cut parts (thighs, wings and legs) skin side up alongside the breast. 

Roast, uncovered in a very low oven at 275 for one hour to start.  After one hour, remove from oven and flip breast over.  Bake for one more hour approximately or until breast meat registers 160 F degrees using a digital thermometer.  Check the temperature of your thighs, they should be anywhere from 170 F to 175 F.  Once temperatures have been reached, remove the entire cookie cooling rack with turkey to a clean baking sheet.  Turn up the temperature of your oven to 500 degrees.  Let turkey rest until oven is fully preheated.

MAKING THE GRAVY:

Place a strainer over a large heat proof bowl.  Carefully pour veggies and broth via strainer into the bowl and using a large spatula, press the veggies against strainer to release all juices.  You want about 3 cups of broth and if you’re short, add some chicken stock to your measure until you get three cups of liquid.

In a large saucepan over medium high heat, melt 3 TBS butter.  Let foam dissipate.  Add 3 tbs all purpose flour and stir till golden brown – about 5 minutes.  Slowly add ½ cup of the liquid and whisk briskly to avoid lumps.  Once ½ cup of the liquid is mixed in, you can add the rest, whisking through to the end.  Add two bay leaves and bring broth to simmer until nicely thickened.  Simmer about 15-20 minutes.  Turn off or keep warm over very low heat. 

While gravy is simmering, re-roast your turkey in the 500 degree oven until skin is nice and crisp.  About 15 minutes.  Transfer all pieces to a cutting board and let rest for 20 minutes before carving.  You can pour any remaining juices from the high roast into your gravy. 

Slice and carve your turkey and serve with the gravy.