This delicious turkey is brined and brushed with a fresh herb butter for extra juiciness.
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In the video we are just using the oven on a regular setting - not the convection setting. The only thing that you really have to consider with convection is that the turkey will likely just cook quicker - as the air is constantly being circulated around the bird. Hope this helps!
I loved the short stock, turned out rich, flavourful and a deep brown colour. However, I separated the fat (3/4 C) as the instructions advise and heated in a pan. I then added the flour for a roux. It seemed to be going fine then added the short stock. The gravy just did not seem to come together, it was very flour-like tasting, and almost gritty. I obviously did something wrong as a friend of mine made the same gravy and it turned out great.
Hi Joe, Thanks for the response. The roux started out a medium blond colour and was dry. Eventually the roux darkened and also turned creamy (like the video) even though I didn't add any further liquid. I then added the stock...all at once. It was at this point that things fell apart. I wisked the gravy constantly while heating and it did not loose the floury taste. I tried straining the gravy, twice, but the texture remained gritty and the taste did not improve.
I'm going to ask Christophe to jump in to help you understand what might have gone wrong. He's the gravy King!(and it's his recipe). Please stand by. In the interim, here's the link for the gravy video for review.
You need to add the stock in small amounts, especially the first time to allow for the roux to absorb the liquid, once you have a smooth, yet very thick gravy , you may add more stock until you reach the desire consistency. Hope this helps.
With a 20lb bird, I'm afraid 6 cups won't be enough gravy (especially for left-overs!). Are there any recommendations for producing more using the same method or is the limiting factor the flavor produced in the area of the roasting pan? Thanks and happy holidays!
Just in case anyone reading has a similar goal of increasing the amount of gravy, I simply doubled the ingredients of the stock steps and gravy-making step, but wound up with way to much roux... and in spite of worrying about it went ahead and wound up with a very thick, floury gravy (I definately knew better but after three days of cooking I was not thinking so well anymore!). I wound up having to thin it with plain stock which really diluted the flavor. Having said that, this gravy method was about to produce the best gravy I ever made! The short stock under the bird is a keeper!!! Also... 20 lb bird in 3 hours was perfect!
In short the answer is that you should not brine frozen meat. That being said I sometimes brine my chickens even if they are still a bit frozen. I just try not to make it a habit. For more on this subject read this thread about brining and why you wouldn't want to brine from frozen. Hope this helps!
Hi, I would like to invest in a roasting pan and am a bit confused by all of the options. Any thoughts on the type of pan to select? Non-stick? Aluminum? Caphalon? I'd guess a non-stick V-rack, but what about the pan? Also, some come with a fancy domed lid. Is that a good option to have?
I think this was mentioned earlier, but thought I'd ask again.
Any particular adjustments or suggestions if using a 12lb turkey instead of a 15 pounder?
It's always a trick to insure it doesn't finish cooking too early.
The container used in the video is called a "cambro". These food-safe containers come in various sizes. The one in the video is 15 quarts. Cambros can be found at restaurant supply stores. Many restaurant/industry supply stores sell to the public, so check your local listing and call around. Cheers!
If I'm not going to make my own gravy, do I still need to make the short stock to place under the turkey during roasting? (i.e. Does it add anything to the roasting process such as keeping the bird hydrated? If so, can I just replace it with water or a purchased stock?) Or, is it just for use in the gravy?
If you do not intend to make gravy, there is no need to make a short stock. You may need to add some water on the bottom of the roasting pan to prevent the fat and drippings from burning and smoking during the cooking process.
I do have to say however, you are missing out by not making the gravy. It makes me want to cry a little bit every time I eat it because it is soooooo good! Have a great dinner!
Some quick brining questions. . .
1. Most of my brining recipes state not to use the brined turkey drippings for gravy because they are too salty. I guess this recipe avoids this problem by having the short stock in the pan?
2. What is the purpose of the ice in the brine? Just to cool it from the stove before it hits the turkey?
I've got a very small kitchen and oven and to save time I am trying to make as many things ahead of time as possible. Can I follow a similar process to make the gravy a couple days ahead of time using just roasted turkey legs and backs instead? Will it keep well in the refrigerator for 2 days? Any suggested adjustments to the process? Thanks in advance.