Roast Turkey on a Bed of Vegetables Recipe Wolfgang Puck Recipe
Terrific Turkey. Wolfgang Puck shows you the techniques to making the perfect turkey dinner. He'll brine then roast a turkey and show you the secrets to his amazing gravy. Also learn the right way.
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Pan gravy: 1/2 cup dry white wine. 1/2 cup madeira. 4 cups turkey stock (recipe follows) or store-bought chicken broth. 2 sprigs parsley. 1 sprig fresh thyme. 2 ounces softened unsalted butter kneaded together with 2 ounces all-purpose flour to make a beurre manie. Salt. Freshly ground black pepper.
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Wolfgang Puck's Context-Free Thanksgiving Advice. "I have two ways: One is to brine the turkey. And the other one, my favorite way, is to bone out the legs, and stuff the legs with the stuffing.
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To make a basic brine, combine 1 cup of kosher salt with 1 gallon of water. Add the turkey to the brine, making sure it is completely submerged. Cover the container and refrigerate for at least 8 hours, or overnight. Remove the turkey from the brine and pat dry with paper towels.
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When the turkey is cooked but "just slightly underdone," Puck recommends taking it out and letting the turkey rest for at least 15 minutes - at which point it will finish cooking.
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Mix 1/2 lb butter with rosemary, salt and pepper. Separate breast meat from skin and insert the rosemary butter. Put the onion, carrots, garlic, celery, giblets, liver, and neck in the roasting pan. Set turkey on top. Rub meat with olive oil and place in the oven. Roast for 45 minutes. Baste every 20 minutes after that, cooking for 15-20.
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Carefully lower into cooled brine. Place clean weight on top of turkey to keep it fully submerged. Refrigerate for at least 4 hours or as long as overnight. To prepare oven, pan: Preheat oven to.
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Remove from heat and allow the brine to cool completely (this can take quite a few hours). Add turkey to cool brine, cover and refrigerate for 12-14 hours (or up to 24 hours). Before removing turkey from brine, adjust oven rack to lowest position. Heat oven to 350 degrees F. Place a rack in a large roasting pan.
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Add the turkey to the cold brine in the pot. Press and weight down the turkey with a clean plate or two to guarantee the bird is entirely submerged in the turkey brine. For a 12-pound turkey, cover and marinate in the refrigerator 8 to 12 hours. For a turkey larger than 12 pounds, increase the brine so the turkey will be totally submerged when.
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Set the timer to 50 minutes and roast until well browned on all sides. Check the internal temperature of the turkey with a meat thermometer; it should read 165°F. Remove the turkey from the oven and loosely cover with aluminum foil. Let the turkey rest for 20 to30 minutes before slicing. Reserve the pan drippings for making gravy.
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Add water and salt to a pot and bring to a boil. Add the rest of the ingredients, turn off the heat, and cover. Let sit for two to three hours for flavors to develop. Once the brine is cool, add.
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Refrigerate and leave the turkey in the brine for at least four hours or as long as overnight. When ready to roast the turkey, preheat the oven to 325 degrees. Meanwhile, in a shallow roasting pan, place the carrots, celery, and onions for the gravy.
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Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator. Preheat oven to 325 degrees F. In a shallow roasting pan, place the carrots, celery and.
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Recipe courtesy Wolfgang Puck. Ingredients. Brine: 1 gallon water 1/2 ounce ground cloves 1/2 ounce ground ginger 4 ounces cracked black peppercorns 12 bay leaves. Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed.
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In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature. Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy.
