THÔNG TIN TÀI LIỆU
Kosher salt and freshly ground black pepper 1 recipe Classic Sage and Sausage Stuffing (here; optional) 1 tablespoon vegetable oil 1 large onion, roughly chopped 1 large carrot, peeled and roughly chopped 3 stalks celery, roughly chopped 6 cups homemade or low-sodium canned chicken or turkey stock; or as needed 2 bay leaves 1 teaspoon soy sauce ¼ teaspoon Marmite ¼ cup all-purpose flour Adjust an oven rack to the lowest position and place a pizza steel or stone on it Place a heavy stainless steel roasting pan on the pizza steel or stone and preheat the oven to 500°F for at least 1 hour Meanwhile, when the oven is almost preheated, season the turkey on all sides with salt and pepper (go light on the salt if the bird has been dry-brined) Separate the skin from the breasts (see here) Heat tablespoons of the butter in a small skillet or microwave until just melted (it should bubble) Transfer to a small bowl Whisk in the parsley, thyme, sage, rosemary, garlic, and a generous amount of salt and pepper Rub this mixture evenly all over the bird and under the skin (it will harden and clump a bit as it hits the cold bird) Place the turkey on a V-rack If desired, stuff the turkey Line the cavity with a double layer of cheesecloth Fill with the stuffing, then use twine to tie the cheesecloth into a sack Remove the sack and place on a plate Microwave on high power until the center of the stuffing registers at least 180°F, about 10 minutes Carefully return the stuffing to the turkey cavity Stuff the cavity at the turkey neck with the reserved stuffing Remove the roasting pan from the oven, transfer the Vrack to the roasting pan, and immediately place it on the hot steel or stone, with the legs of the turkey facing the rear Reduce the oven temperature to 300°F and roast until the turkey is golden brown, the deepest part of the breast registers 150°F on an instant-read thermometer, and the legs register at least 165°F, about to hours, spooning the browned butter from the roasting pan over the turkey every hour or so While the turkey is roasting, chop the neck into 1-inch chunks with a cleaver Heat the oil in a medium saucepan over high heat until smoking Add the turkey neck, onions, carrots, and celery and cook, stirring occasionally, until well browned, about 10 minutes Add the stock, bay leaves, soy sauce, and Marmite and bring to a boil, then reduce to a simmer and simmer for 1 hour Strain the stock through a fine-mesh strainer into a large glass measure You should have a little over cups; if not, add more stock or water Discard the solids and set the stock aside When the turkey is cooked, transfer the V-rack to a rimmed baking sheet Pour the hot melted butter from the bottom of the roasting pan over the turkey Tent with foil ... Carefully return the stuffing to the turkey cavity Stuff the cavity at the turkey neck with the reserved stuffing Remove the roasting pan from the oven, transfer the Vrack to the roasting pan, and immediately place it on the. .. Remove the roasting pan from the oven, transfer the Vrack to the roasting pan, and immediately place it on the hot steel or stone, with the legs of the turkey facing the rear Reduce the oven temperature to 300°F and roast until the turkey is golden brown, the deepest part of the breast... Discard the solids and set the stock aside When the turkey is cooked, transfer the V-rack to a rimmed baking sheet Pour the hot melted butter from the bottom of the roasting pan over the turkey
Ngày đăng: 25/10/2022, 23:29
Xem thêm: