José An­drés’ Brined Roast Turkey & Gravy

EatingWell - - FRESH | INK -

AC­TIVE: 1 hr TO­TAL: 12½ hrs (in­clud­ing 8 hrs brining time)

TO MAKE AHEAD: Brine turkey (Steps 1-3) up to 2 days ahead. EQUIP­MENT: 16-qt. or larger stock­pot or can­ning pot

When José An­drés com­man­deered an army of chefs and other kitchen pros to make Thanks­giv­ing din­ner for 40,000 in Puerto Rico af­ter Hur­ri­cane Maria, they served roasted brined turkey breasts. We’ve adapted the recipe used in Puerto Rico for this roast turkey. (Photo: page 71.)

10 whole all­spice berries

10 whole ju­niper berries

2 ta­ble­spoons co­rian­der seeds

5 whole cloves

2 whole star anise

20 cups wa­ter plus 3 ta­ble­spoons, di­vided 1 cup su­gar

3/4 cup kosher salt

3 whole heads gar­lic, halved,

plus 4 cloves smashed, di­vided

7 bay leaves

1 bunch fresh thyme plus 1 tea­spoon

chopped, di­vided

1 4-inch piece fresh gin­ger, coarsely

chopped

3 or­anges

4 lemons

1 bunch scal­lions, coarsely chopped 32 cups ice (15-20 pounds)

1 12- to 14-pound turkey, prefer­ably

her­itage breed and/or or­ganic 4 ta­ble­spoons un­salted but­ter, soft­ened 1 ta­ble­spoon chopped fresh rose­mary 2 ta­ble­spoons ex­tra-vir­gin olive oil

1 large onion, chopped

2 large car­rots, chopped

6 stalks cel­ery, chopped

1/2 cup or­ange juice

2 cups turkey stock or low-sodium

chicken broth

3 ta­ble­spoons corn­starch

1. Com­bine all­spice, ju­niper, co­rian­der, cloves and star anise in a large stock­pot or can­ning pot. Cook over medium heat, stir­ring con­stantly, un­til fra­grant, about 1 minute. Add 20 cups wa­ter, su­gar, salt, gar­lic heads, bay leaves, 1 bunch thyme and gin­ger. Cover and bring to a boil over high heat. Re­duce heat to main­tain a sim­mer and cook for 20 min­utes.

2. Mean­while, peel and juice or­anges and lemons. Take the brine off the heat and add the cit­rus juices and peels and scal­lions; stir to com­bine. Add ice and stir un­til melted.

3. Re­move giblets from turkey (re­serve for stock, if de­sired). Place the turkey in a con­tainer large enough to hold it and the brine, such as a clean 5-gal­lon bucket, sim­i­lar-size clean cooler or brining bag. Add the brine. Place a plate on top of the turkey, if nec­es­sary, to make sure the turkey is sub­merged. Cover and re­frig­er­ate for at least 8 hours and up to 2 days. (If it’s cold enough—be­low 40°F—you can leave it outdoors.)

4. To roast turkey: Po­si­tion rack in bot­tom third of oven; pre­heat to 425°F. Place a roast­ing rack in a roast­ing pan and coat with cooking spray.

5. Com­bine but­ter, rose­mary and the re­main­ing 1 tea­spoon thyme in a small bowl. Thor­oughly pat the turkey dry in­side and out with pa­per tow­els. Place on the pre­pared rack and loosen the skin over the breast and legs. Spread the herb but­ter un­der the skin and rub the out­side of the turkey with oil.

6. Roast the turkey un­til the skin starts to brown in spots, about 30 min­utes. Re­duce oven tem­per­a­ture to 350°F. Roast for 30 min­utes more. Care­fully place onion, car­rots, cel­ery and the re­main­ing 4 cloves gar­lic in the bot­tom of the pan. Tent the breast with foil. Con­tinue roast­ing un­til an in­stant-read ther­mome­ter in­serted in the thick­est part of a thigh with­out touch­ing bone reg­is­ters 160°F, 30 min­utes to 1 hour more.

7. Care­fully tilt the turkey so the juices from the cav­ity flow into the pan. Trans­fer the turkey to a clean cut­ting board and tent with foil. Let rest for 20 min­utes be­fore carv­ing.

8. To pre­pare gravy: Place the roast­ing pan over two burn­ers on high heat. Add or­ange juice and cook, scrap­ing up any browned bits, un­til re­duced by half, about 5 min­utes. Add stock (or broth) and bring to a boil. Whisk corn­starch and the re­main­ing 3 ta­ble­spoons wa­ter in a small bowl. Add to the pan, whisk­ing con­stantly; cook, whisk­ing, for 1 minute. Re­move from heat. Strain the gravy through a fine-mesh sieve and serve with the turkey.

SERVES 12 (plus left­overs): 3 oz. turkey & 2 Tbsp. gravy each

CAL 264 / FAT 12G (SAT 4G) / CHOL 127MG / CARBS 4G / TO­TAL SUG­ARS 2G (ADDED 1G) / PRO­TEIN 32G /

FIBER 0G / SODIUM 486MG / POTAS­SIUM 313MG.

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