Recipes

For the tastiest, juiciest and fastest-roasting turkey, try brining your bird. This process of soaking the turkey overnight in a salt-and-spice solution (in the refrigerator) is a great way to lock in moisture, especially with healthier all-white meat, which typically becomes drier than dark when roasted. And the added moisture speeds up the cooking process.

The following recipes, from Simi Valley, CA-based personal chef Jillian Fisher, show just how easy it is to pull off your own turkey dinner and enjoy a delicious lean-protein-rich feast.
Brown Sugar Brine

2½ cups kosher salt
2/3 cup firmly packed light brown sugar
1 tablespoon peppercorns
1 gallon water
1½ gallons ice water

In a large pot over high heat, combine the salt, brown sugar, peppercorns and 1 gallon of water. Bring to a boil, stirring to dissolve the salt and sugar, about 3 minutes. Remove from heat and transfer to a large bowl. Let cool to lukewarm, about 1 hour. Stir ½ gallon of the ice water into the brine.

Place the turkey into a brining bag (or large sealable bag). Pour in the brine and the remaining 1 gallon of ice water and seal. Fold the sides of the bag up and clamp so that the turkey is completely immersed in the solution. Refrigerate for 24 hours.

Rinse turkey thoroughly and roast as desired.

Tip: When selecting a turkey (fresh or frozen can both be brined), figure on 1-1½ pounds of meat per person you are hosting. Roasting time is about 15 minutes per pound, but for best results, always use a food thermometer.

Many stores now offer their own brining mixes: Bristol Farms, Sur La Table, Trader Joe’s, Williams-Sonoma, etc. The mixes contain aromatic spices and flavors for the brine. Just follow the package directions.

Roasted Turkey With Herb Butter
SERVES 12

1 fresh turkey, about 16 pounds (neck, heart and gizzard removed)
1 stick unsalted butter (room temperature)
2 tablespoons Williams-Sonoma Turkey Herbs
2 teaspoons salt
½ teaspoon pepper
1 tablespoon Marsala wine
1 quart chicken broth

Let turkey stand at room temperature for 1-1½ hours.

Position a rack in the lower third of the oven and preheat to 400° F.

In the bowl of an electric mixer fitted with a flat beater, beat the butter, herbs, salt, pepper and Marsala until well blended, 1-2 minutes. Set aside.

Rinse the turkey inside and out and pat dry with paper towels. Trim off and discard any excess fat.

Gently slide your fingers under the breast skin to loosen it and work your fingers down to the thigh, being careful not to tear the skin. Spread one-third of the butter mixture evenly under the skin. Spread one-third of the butter mixture evenly on the outside of the turkey.

Place the turkey, breast side up, on a rack in a large roasting pan. Place the neck, heart and gizzards in the bottom of the pan and fill with chicken broth. Roast for 45 minutes. Reduce heat to 325° F and continue roasting, basting every 30 minutes with pan juices. After about 2½ hours of total roasting time, begin monitoring the temperature by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. When fully cooked, the breast should register 170° F and the deepest part of the thigh 180° F. If the breast begins to cook too quickly, tent it loosely with foil. Total roasting time should be 3-3¾ hours.

Transfer the turkey to a cutting board, cover loosely with the foil and let rest for about 20 minutes before carving. Pour off juices from pan, discarding the neck, heart and gizzard and make the gravy.

Port Gravy

2 tablespoons butter
3 shallots, minced
2 tablespoons flour
2 cups reserved turkey stock from pan
1 cup plus ½ cup port wine

Melt 2 tablespoons of butter in a medium saucepan over medium-high heat. Add minced shallots and sauté about 3 minutes until golden. Add flour and cook until golden (about 3 minutes), stirring often. Add turkey stock and 1 cup port. Boil until reduced, about 15 minutes. Strain into small saucepan. Add remaining ½ cup port, if desired. Season with salt and pepper.