Williams Sonoma Turkey
This is what we used for Thanksgiving in Hruba Skala 2020
The Turkey
Ingredients:
For the dry brine:
For the turkey
Directions:
To make the dry brine, in a food processor, combine the thyme, sage, rosemary, garlic, celery seeds and peppercorns and pulse until a coarse paste forms. Add the salt and sugar and pulse until blended, about 30 seconds.
Rub the dry brine all over the turkey. Refrigerate, uncovered, for at least 6 hours or up to 24 hours.
Rinse the turkey with cold water and pat dry with paper towels. Place the turkey, breast side up, on a rack in a large roasting pan. Let stand at room temperature for 30 minutes to 1 hour.
Meanwhile, position a rack in the lower third of an oven and preheat to 425°F (220°C).
Stuff the turkey cavity with the onion, garlic, thyme, sage and rosemary. Working from the neck end of the turkey, use your fingers to loosen the skin from the breasts. Rub the butter under the skin and all over the outside of the turkey. Pour the broth into the bottom of the pan. Roast the turkey for 30 minutes. Reduce the oven temperature to 325°F (165°C). Continue roasting, basting the turkey with the pan juices every 30 to 40 minutes and adding more broth as needed to maintain some liquid in the pan, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 167°F (75°C), 2 1/2 to 3 hours more. If the skin begins to brown too quickly, tent the turkey with aluminum foil.
Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 minutes before carving. Serves 8 to 10.
Williams Sonoma Test Kitchen
Mrs. Shaffer's Stuffing for turkey
2 white breads
4 sticks celery
1 onion
Sage
Poultry seasoning
3 sticks of margarine
if necessary, chicken broth
The Gravy
Ingredients
1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tbsp)
1 sprig thyme leaves, minced (about 1 tsp)
1 bay leaf
1 tsp salt
Freshly ground black pepper
45g unsalted butter
3 tbsp plain flour
1L reduced salt chicken stock
Method
1) Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tbsp of the fat, discarding the rest, and add the separated juices to the broth.
2) Add the reserved fat to the roasting pan and place on a burner over a medium-high heat. Add the shallot, garlic, rosemary, thyme and bay leaf; season with salt and pepper. Cook until the shallot is tender, about 3 minutes.
3) Make a paste with the butter and flour in a small bowl; set aside. Add the broth to the pan and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to the boil and whisk in the flour mixture.
4) Boil until the sauce thickens to make a gravy, about 4 to 5 minutes. Adjust the seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.
Sweet Glazed Carrots
4 tbls butter
4 tbls brown sugar
1/4 tsp Tabasco
1/8 tsp salt
1 tsp lemon juice
6 to 8 carrots, sliced and cooked
Place butter and brown sugar in a saucepan over medium heat; stir until combined. Add Tabasco and salt; mix well; add lemon juice. Remove from heat. Add hot drained carrots and toss gently until coated evenly.
The Turkey
Ingredients:
For the dry brine:
- Leaves from 10 fresh thyme sprigs
- Leaves from 6 fresh sage sprigs
- Leaves from 4 fresh rosemary sprigs
- 5 large garlic cloves, chopped
- 1 Tbs. celery seeds
- 1 tsp. black peppercorns
- 1 cup (8 oz./250 g) kosher salt
- 3 Tbs. sugar
For the turkey
- 1 turkey, 12 to 14 lb. (6 to 7 kg), neck and giblets removed We had an 18 pounder...
- 1 yellow onion, quartered
- 1 garlic head, halved crosswise
- 1 bunch fresh thyme
- 1 bunch fresh sage
- 1 bunch fresh rosemary
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, at room temperature
- 4 cups (32 fl. oz./1 l) low-sodium chicken broth, plus more as needed
Directions:
To make the dry brine, in a food processor, combine the thyme, sage, rosemary, garlic, celery seeds and peppercorns and pulse until a coarse paste forms. Add the salt and sugar and pulse until blended, about 30 seconds.
Rub the dry brine all over the turkey. Refrigerate, uncovered, for at least 6 hours or up to 24 hours.
Rinse the turkey with cold water and pat dry with paper towels. Place the turkey, breast side up, on a rack in a large roasting pan. Let stand at room temperature for 30 minutes to 1 hour.
Meanwhile, position a rack in the lower third of an oven and preheat to 425°F (220°C).
Stuff the turkey cavity with the onion, garlic, thyme, sage and rosemary. Working from the neck end of the turkey, use your fingers to loosen the skin from the breasts. Rub the butter under the skin and all over the outside of the turkey. Pour the broth into the bottom of the pan. Roast the turkey for 30 minutes. Reduce the oven temperature to 325°F (165°C). Continue roasting, basting the turkey with the pan juices every 30 to 40 minutes and adding more broth as needed to maintain some liquid in the pan, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 167°F (75°C), 2 1/2 to 3 hours more. If the skin begins to brown too quickly, tent the turkey with aluminum foil.
Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 minutes before carving. Serves 8 to 10.
Williams Sonoma Test Kitchen
Mrs. Shaffer's Stuffing for turkey
2 white breads
4 sticks celery
1 onion
Sage
Poultry seasoning
3 sticks of margarine
if necessary, chicken broth
The Gravy
Ingredients
1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tbsp)
1 sprig thyme leaves, minced (about 1 tsp)
1 bay leaf
1 tsp salt
Freshly ground black pepper
45g unsalted butter
3 tbsp plain flour
1L reduced salt chicken stock
Method
1) Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tbsp of the fat, discarding the rest, and add the separated juices to the broth.
2) Add the reserved fat to the roasting pan and place on a burner over a medium-high heat. Add the shallot, garlic, rosemary, thyme and bay leaf; season with salt and pepper. Cook until the shallot is tender, about 3 minutes.
3) Make a paste with the butter and flour in a small bowl; set aside. Add the broth to the pan and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to the boil and whisk in the flour mixture.
4) Boil until the sauce thickens to make a gravy, about 4 to 5 minutes. Adjust the seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.
Sweet Glazed Carrots
4 tbls butter
4 tbls brown sugar
1/4 tsp Tabasco
1/8 tsp salt
1 tsp lemon juice
6 to 8 carrots, sliced and cooked
Place butter and brown sugar in a saucepan over medium heat; stir until combined. Add Tabasco and salt; mix well; add lemon juice. Remove from heat. Add hot drained carrots and toss gently until coated evenly.