How to make the world’s juiciest turkey- for real ya’ll

Stop the Press! If your Thanksgiving turkey recipe is not set in stone and you still have time to hoof it to the gourmet grocer- THIS is your recipe, dear readers.

Let’s not kid ourselves, do you really look forward to the turkey at Thanksgiving? I don’t. It’s usually bland, tasteless and a dry disappoint. (cue the wah-wah sound effect) Its only benefit- that late afternoon visit from the tryptophan man that puts me in a hazy fog for the rest of the day, which I quite like after all the morning mayhem. My hubby and I took a class at our local Sur La Table last weekend to try out their cooking classes and got a little more than we bargained for- in a  good way. We had a delightful class thanks to the talented Chef Ciji Wagner and her team, and tasted the single most delicious turkey on the planet. 

Seriously. I’m not even exaggerating in the slightest, this choice piece of poultry was DI-dare I say-VINE. I will not roast a turkey any other way after learning the ways of this moist and juicy delicacy. It was so juicy, I almost questioned whether it was done or not but before I could voice that doubt, Chef Ciji noted that because we don’t normally have turkey this moist, we may indeed think that it is not done but the thermometer read a hot 165 degrees- just right. We also learned that basting is for suckers- it actually just dries out your bird even more due to the amount of times you have to open and close the oven during cook time. Stuffing inside the bird another no-no. Chefs laugh their cackle-y open-mouthed villain laughs at amateurs who still practice this method from ye olden days. Oh yeah and butter is a cook’s best friend- duh.

I usually like to take a recipe and mess with it, ultimately making it my own but this one is the grand madame Ina Garten’s and is such perfection, I wouldn’t dare change a thing. We also made her turkey gravy (where the Cognac is the thing) and butternut squash salad with warm apple cider vinaigrette (a revelation in gourds)- both of which will appear tomorrow on my Thanksgiving table intact as The Contessa intends.

Three cheers for Ina and Ciji, you have made our holiday truly a juicy one. Of course, I’ll make my grandmother’s old school Texan Cornbread dressing as well- because it’s only the best thing ever and the second best thing to not being in Texas with my family- and my voilá- my meal (along with a few other sides and some seasonal holiday pie courtesy of my bro and sis-in-law) will be complete.

On to the turkey- make this and you will not be disappointed.
Chef’s Tip: Pay close attention to the thermometer and make sure you place it directly in the armpit of the bird so that it reads from the center-most point of your bird.

ROAST TURKEY WITH TRUFFLE BUTTER
recipe by: Ina Garten

My Thoughts: I’ll never cook a turkey any other way. Enough said.
Tip: I also just added some truffle oil to regular unsalted butter to make the truffle butter. Mix in 1/2 teaspoon of truffle per stick of room temperature butter.

Total Time: 3 hr. 45 min.
Prep: 10 min.
Cool: 20 min.
Cook: 3 hours 15 min.
Serves: 8
Level: E-to the-Z

What You Need:

1 (12 to 14-pound) fresh turkey, with giblets removed
3 ounces white truffle butter, at room temperature
Kosher salt and freshly ground black pepper
Large bunch fresh thyme
1 large onion, unpeeled and cut in eighths
1 whole head garlic, unpeeled and cut in half crosswise
Good olive oil

What You Do:

1. Preheat the oven to 325 degrees F.

2. Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan. Pat the turkey dry with paper towels.

3. Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. (Be careful not to do this with rings on your fingers!) Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.

4. Sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body.

5. Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160 degrees F. If you want the skin to be crisp, don’t baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.

6. Remove from the oven, cover tightly with aluminum foil and allow to rest for 15 to 20 minutes. Carve and serve with the pan juices.

COGNAC-INFUSED TURKEY GRAVY- da bomb.
recipe by Ina Garten

My Thoughts: We could not get enough of this. Make more than you think you’ll need, it’s great over everything. The Cognac is really the thing here. Be gone giblet gravy of yore (sorry mom, I know you love that stuff but blech!)

Total Time: 30 min.
Prep: 5 min.
Cook: 25 min.
Yields: 3 cups
Level: E-to the-Z

What You Need:

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken stock, preferably homemade, heated
1 tablespoon Cognac or brandy
1 tablespoon heavy cream (optional)

What You Do:

1. In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well cooked.

2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.

ROASTED BUTTERNUT SQUASH WITH WARM  CIDER VINAIGRETTE
recipe by Ina Garten

My thoughts: you may not think of serving salad at Thanksgiving but Holy Smokes is this good. Be careful to add the arugula at the very end directly before serving to avoid soggy greens. Best served warm and freshly made with squash cooked just al dente- be careful not to overcook, al dente is the key here. This recipe ruly a revelation and a game changer when it comes to the way you (or at least I) feel about squash.
Tip: I caved and bought pre-cut squash to save myself the hassle of breaking down those tough butternuts. If you are loaded down with recipes to make, I highly suggest springing for the pre-cut veggies.

Total TIme: 1 hour
Serves: 4
Level: E-to the-Z

What You Need:

1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
¾ cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
½ cup walnut halves, toasted
¾ cup freshly grated Parmesan cheese

What You Do:

1. Preheat the oven to 400 degrees.

2. Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.
What will you all be making tomorrow? Do share. I would love to hear about your family traditions and recipes. Have a wonderful and happy holiday. I am truly grateful this year for so many blessings, what a wonderful time of year to reflect on the love and joy in our lives.

Happy Holidays and Cin Cin!

P.S.: My in-laws are performing with Pippin tomorrow morning in the Macy’s Thanksgiving Day Parade. Look out for Charlotte and Terry as they strut their stuff and don their jazz hands, hopefully they will not be rained out. ‘Tis the season for jazz hands and Santa’s big entrance- two of the best things in the world.

Photos: FoodNetwork.com

Related posts: