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Wild Turkey
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La Belle Cuisine
Apparently Emeril's 'Funky'
Brined Turkey recipe (featured
on Good Morning America
Thanksgiving, 2000 and formerly
presented
on this page), has evolved into the following recipe
aired by Food
Network on the popular Emeril Live series.
Brined and Roasted
Turkey
Recipe
courtesy Emeril Lagasse, 2001
Food Network -
Emeril Live
Serves: 8 servings
One 10- to 12-pound turkey
Brine, recipe follows
4 tablespoons unsalted butter at
room temperature
1 large yellow onion, cut into eighths
1 large orange, cut into eighths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or
turkey stock, for basting
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey
stock, chicken stock, or
canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground
black pepper
Remove the neck, giblets, and liver from the
cavity of the turkey and
reserve for the gravy.
Rinse the turkey inside and out under cold running water. Soak the
turkey
in the brine, covered and refrigerated, for at least 4 hours and
up to 24
hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running
water. Pat
dry with paper towels, inside and out. Place breast side
down
in a large, heavy
roasting pan, and rub on all sides with the butter.
Season lightly inside and
out with salt and pepper. Stuff the turkey with
the
onion, orange, celery,
carrot, bay leaves, and thyme. Loosely tie the
drumsticks together with kitchen
string.
For the turkey broth: Heat the oil in a large heavy saucepan over
medium high
heat. Add the turkey neck, heart, and gizzard to the
pan and sauté
until just
beginning to brown, about 1 minute. Add
the chopped vegetables and bay leaf to
the pan and sauté until soft,
about 2 minutes. Pour
the stock and 3 cups of
water into the pan
and bring to a boil. Lower the
heat to medium-low and simmer
until
the stock is reduced to 4 cups,
about 1 hour, adding
the chopped
liver to the pan during the last 15
minutes of cooking.
Strain the stock into a clean pot or large measuring cup. Pull the meat
off
the neck, chop the neck meat and giblets, and set aside.
Roast the turkey, uncovered, breast side down for 1 hour. Remove
from
the oven, turn, and baste with 1/2 cup stock. Continue roasting
with the
breast side up until an instant-read meat thermometer registers
165 degrees
F when inserted into the largest section of thigh (avoiding
the bone), about
2 3/4 to 3 hours total cooking time. Baste the turkey
once every hour with
1/2 to 3/4 cup chicken or turkey stock.
Remove
from the oven and place on a platter. Tent with aluminum foil and let
rest for 20 minutes before carving.
For the pan gravy: Pour the reserved turkey pan juices into a glass
measuring
cup and skim off the fat. Place the roasting pan on 2 stove-
top burners over
medium heat add the pan juice and 1 cup turkey broth
and the white wine to the
pan, and deglaze the pan, stirring to scrape
any brown bits from the bottom of
the pan. Add the remaining 3 cups
of broth and bring to a simmer, then transfer
to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir
in the
flour and cook, stirring constantly, to make a light roux. Add the
hot stock,
whisking constantly, then simmer until thickened, about 10
minutes. Add
the reserved neck meat and giblets to the pan and adjust
seasoning, to taste,
with salt and black pepper. Pour into a gravy boat
and serve.
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt
and sugar in 2 gallons of
cold water in a non-reactive container (such as a
clean bucket or large
stockpot,
or a clean, heavy-duty, plastic garbage bag.) Add the oranges,
lemons,
thyme, and rosemary.
Note: if you have a big turkey and need more brine than this,
use 1/2
cup
salt and 1/2 cup brown sugar for every gallon of water.
Featured Archive Recipes:
Emeril's Oyster- and Spinach-Stuffed
Turkey Roll
James Beard's Favorite Turkey
Julia Child's Roast Turkey
Roast Chicken with Root Vegetables
(Wolfgang Puck Café)
Roast Turkey, Michele's Thanksgiving
Roast Wild Turkey with Blue-Corn-Bread
and Chorizo Stuffing
To stuff or
not to stuff...
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