Here’s your recipe for the perfect Thanksgiving Bird.
Recipes created by Chef Alan Simmerman of Bloomingfoods.
You can print a recipe card for the Bird and the Gravy!
Ingredients - The Bird
12 pounds Turkey
2 carrots, quartered
1 large onion, quartered
2 stalks celery, quartered
2 cloves chopped garlic
1/2 teaspoon rosemary, chopped
1/4 pound unsalted butter
2 tablespoons parsley, chopped
1/4 teaspoon cayenne
2 cups chicken stock
Salt & Pepper
Method - The Bird
Pre heat oven to 475 degrees
Let turkey come to room temp
Rinse turkey in cold water and pat dry
Carefully separate skin from the breast meat and rub softened butter on to breast
Coat the turkey with butter inside and outside
Season liberally with salt & pepper
Stuff turkey with carrots, onions and celery
Set the turkey, breast side up, on a rack of a large roasting pan. Tie the legs together with kitchen string.
Pour 2 cups of chicken stock in bottom of roasting pan
Roast for 20 minutes. Lower the oven temperature to 350 degrees and cover turkey loosely with tin foil.
Roast for about 3.5 hours adjust time up or down by 15 minutes per pound, or until the thermometer inserted into the inner thigh registers 150 degrees.
Transfer turkey to cutting board. Let stand for at least 45 minutes to cool down.
Remove legs and thighs, careful to not take too much skin with you.
Place thighs, skin side up, on a roasting pan and continue cooking, 40-45 minutes or until juices run clear.
Separately slice breast and thigh and plate while still warm.
Ingredients - Gravy
Giblets from Turkeyâ¨
6 Cups Stock Turkey or Chickenâ¨
1 Teaspoon Minced Garlicâ¨
1 Teaspoon Minced Onion
â¨1 Teaspoon Parsleyâ¨
1/4 Teaspoon Celery Seedâ¨
1/4 Cup Corn Starch (may substitute brown roux if desired)
Method- the gravy
Remove giblets from turkey, place in stock in saucepan over medium high heat.
Add, garlic, onion, parsley and celery seed.
Bring to boil, reduce heat to low, cover and continue simmering over low heat for 1.5 to 2 hours.
Remove, Chill, and Dice any Giblets you wish to use for garnish of the gravy.
Pour mixture through sieve, retain 1 cup of stock, when cool mix with corn starch
Use the rest of the liquid to deglaze the roasting pan over low heat.
Slowly whisk corn starch mixture back into stock stirring constantly.
Increase temperature to medium heat and continue cooking until desired consistency is reached.