Makes: 10 servings
Make this your next Thanksgiving centerpiece. Roasting at high temperatures keeps the bird moist and it's done in half the time!
Water (for brine)
Turkey Neck, rinsed and dried
Turkey Gizzard, rinsed and dried
Turkey Heart, rinsed and dried
onions, medium-sized, cut in half
water (for stock)
Step 1: Brine the Turkey! Dissolve salt in 8 quarts of water in a large stockpot or brining bag. Add the turkey and refrigerate overnight. Remove the turkey from the brine, rinse and pat dry with paper towels. Bring the bird to room temperature, keeping the skin covered with a moist towel to prevent drying.
Step 2: Make the Stock! (Do this while turkey is roasting). Heat the oil in a heavy pot over medium heat. Add the neck, gizzard and heart and cook, turning, until browned. Add the onion, carrot, celery, bay leaf, peppercorns, stock and water and bring to boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming off the foam as necessary. Strain and set aside.
Step 3: Roast the Turkey! Preheat the oven to 450°F. Cut two honey crisp apples and peeled onions in half, stuff in chest cavity of the turkey. Cut carrots and remaining onions and lay in the base of a roasting pan. Place turkey on top of vegetables. Season the turkey with salt and pepper and set in a roasting pan. Cook, rotating the pan 180 degrees after 1 hour. Add 1 to 2 cups of water or chicken stock to the pan if the drippings appear to be turning too dark. Check the temperature in the thickest part of the thigh after 1¾ hours of roasting. Remove from the oven when the temperature registers 170°F on the meat thermometer, about 2 hours total cooking time for an unstuffed turkey. Let the turkey rest for 30 minutes, or until the temperature in the thigh reaches 180°F.
Step 4: Make the Gravy! While turkey is resting, pour the fat from the roasting pan then place the pan over medium-high heat. Pour the stock into the pan and bring to a boil, scraping up the browned bits from the pan. Boil until the stock is reduced by half. Season with salt and pepper to taste. Keep hot until serving.
via Heart of New England Blog