The Ultimate Holiday Turkey - Easy and Flavorful Roast Recipe for Thanksgiving and Christmas | Wesley Kennedy | Skillshare

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The Ultimate Holiday Turkey - Easy and Flavorful Roast Recipe for Thanksgiving and Christmas

teacher avatar Wesley Kennedy, Fabulous Foolproof Recipes

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

6 Lessons (23m)
    • 1. Introduction

      0:40
    • 2. Brine & prepare turkey for first round in oven

      3:23
    • 3. Starting the gravy & turkey's second round in oven

      4:14
    • 4. Gravy flavor building & turkey's third round in oven

      3:21
    • 5. Reduce gravy stock & turkey's final round in oven

      2:32
    • 6. Strain and thicken gravy & roast turkey to final temperature

      8:43
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About This Class

This roast turkey recipe is the best I have ever encountered.  The flavor is incredible and the meat is amazingly juicy.  The best part, though, is that the recipe is very approachable and in my video, I strive to make it uncomplicated and manageable.  Straightforward instructions, simple ingredients, basic equipment, and it cooks in only 2 hours.  The entire process- thawing, brining, and roasting- takes less than 24 hours, going from frozen solid to ready to eat.  This is the perfect turkey recipe for busy holiday meals.

Here is a list of the necessary ingredients and equipment:

Turkey Ingredients & Equipment

1 to 2 cups Kosher Salt (depending on amount of brine needed to cover turkey)

⅔ to 1-⅓ cups Sugar (depending on amount of brine needed to cover turkey)

1 to 2 gal Water (depending on amount of brine needed to cover turkey)

1 Turkey, 12-20lb, thawed or frozen

2 medium Onions

1 Carrot

2 Celery stalks

1 cup Water

3 Tbsp melted butter

Stock Pot large enough to hold the Turkey

Stirring spoon

Silicone Oven Mitts, Clean Rags, or Paper towels

Chopping Knife

Cutting board

Large Roasting Pan with V-Rack

Pyrex bowl or Measuring Cup

Basting Brush

Meat Thermometer

Gravy Ingredients & Equipment

Turkey neck and giblets (liver, hear, kidneys, and/or gizzard)

2 Tbsp Cooking Oil

1 large Onion

2 large celery ribs

¾ cup White Wine

6 cups Low Sodium Chicken Stock, Low Sodium Vegetable Stock or Water

3 canned Plum Tomatoes, halved and seeded, or ½ cup Canned Diced Tomatoes

3 Parsley Sprigs or 1 tsp Dried Parsley

2 Thyme Sprigs or 1 tsp Dried Thyme

1 Bay Leaf

¼ cup + 2 Tbsp Water

⅓ cup All-Purpose Flour

Large Thick-Bottomed Pot with Lid, Stainless Steel or Enamel Cook Surface

Stirring Utensil

Turner Spatula, one with a flat edge is helpful

Fine Mesh Colander or Cheesecloth

Small Bowl

Whisk

Silicone Spatula

Music: « Acoustic Breeze » from Bensound.com

Meet Your Teacher

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Wesley Kennedy

Fabulous Foolproof Recipes

Teacher

Hello, I'm Wesley.  I love learning new skills and finding the easiest, most reliable way to master them.  But I can't just keep this information to myself.  I feel that life is about sharing knowledge and growing together.  Cooking is a driving force in my daily life and I have learned a few tricks along the way.  These classes will serve to help me share what I have learned so any family can eat as well as my family.

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Transcripts

1. Introduction: The ultimate Holiday Turkey and gravy is rich, juicy and packed with flavor, but it's also quick and easy. A 20 pound turkey can go from frozen solid on your table in less than 24 hours. While the thorn brine take up the majority of this time, the turkey roasts and only two hours during which the gravy can also be made. You're properly Brian Turkey will achieve rich flavor through browning in high temperature while staying juicy and a steamy environment. And cooking evenly through a rotisserie like rotation. Homemade goblet gravy made with layers of flavor, is the finishing touch to your perfect holiday meal, featuring the ultimate Holiday Turkey. 2. Brine & prepare turkey for first round in oven: The first step in ultimate Holiday Turkey is brining. A correct salt, sugar, and water ratio in the brine is crucial. Don't estimate the amounts of salt and sugar. Salt keeps moisture in the turkey throughout the roast and sugar encourages the skin to Brown, creating rich flavor. Start out making a gallon of brine and a large stock pot at the turkey breast down into the brine, pour off any excess Bryan. If you need more brine at one court at a time until the whole turkey is submerged, or at least only the back, which contains very little meat, is sticking out of the bride. For a court of brine to one court water at a quarter cup, salt and two tablespoons and two teaspoons, sugar. If the turkey is defrosted, put the brining turkey in the fridge or outside. The temperature is between 3040 degrees Fahrenheit. Makes sure to protect the turkey from animals. If you're leaving it outside. If the turkey is frozen is just fine to allow the turkey to thaw. And Brian at the same time, leave a thermometer in the brine solution to monitor the temperature. Start the thorn Brian at room temperature. But once the brine water gets above 45 degrees, put it in the fridge or outside. Again, if the temperature's between 3040 after brining for 12 to 15 hours, I prefer 15 hours. Remove Turkey from the brine, set aside and dump brine down the drain, removed turkey neck and give lots from the body cavity and Ritz Turkey under running water, put turkey breast side down in the roasting rack and allowed a drip dry or pat dry with paper towels. Adjust oven rack to lowest position and start oven preheating to 400 degrees Fahrenheit. Vegetable stuffed in the body cavity and scattered in the rowspan, we'll add a mild flavor undertone as the turkey cooks, these veggies won't be eaten, cook for a long time. So there should be chopped to a size that will withstand the cook time. Scatter half the vegetables in the roast pan underneath the turkey and stuff the other half into the body cavity. Add one cup of water to the roasting pan. This will keep the veggies and dripping from burning, as well as creating steam to deliver the vegetable flavor into the meat. Steam is another crucial factor in the ultimate Holiday Turkey. Steam allows for a high cooking temperature without drying out the meat. Fully cooking even at 20 pound turkey and just over two hours. Make sure the turkey skin is dry before pasting with melted butter. Keep the base thing butter near the oven bent so it stays melted and ready to use throughout the roast. Rose, the turkey at 400 for 45 minutes, breast side down. After which the turkey will roast for 20 minutes on each wing side, then finished breast up until fully cooked. 3. Starting the gravy & turkey's second round in oven: Cook the neck and give Lutz and a thick bottom pan on medium heat with cooking oil, olive, coconut, or canola. The goal here is to create flavor by browning the meat. Browning is not just cooking so that the meat and organs are no longer raw, but a type of carburization reaction that creates crisp edges and a dark brown surface on both the meat and bottom of the pan. Cut up any large pieces to increase surface area, increasing the area to Brown and make flavor. Make sure to give the neck and give what's a thorough browning, dark brown, not just golden. This is where a lot of the gravy flavor comes from. The more browning, the more flavor. Correct pan is also important in the browning development. You stainless or ceramic, but do not use a non-stick coated pan because the brown crust will just not form up sufficiently. Coarsely chopped onion and salary for the gravy stock. These veggies will be strained out, so they don't need to be bite-sized, but should be rather large As they too will have to endure along cook time. If chopped small, the ventral breakdown more, potentially allowing unwanted vegetable fibers into the final gravy, leaving the skin on the Communist buying, it actually contains good nutrients. Stir often to prevent burning and to monitor the cooking process. When the neck and give lights are well browned, add the onion celery. If the pan gets too hot, it browning gets too close to burning as it does here. Remove the pan from the heat and add a little water to cool it down. Base to the back of the turkey with melted butter and pan Jews. This pasting step not only keeps moisture in the meat, but will also help prevent the skin from sticking to the rack after we rotate the bird for its next round in the oven. When the gravy stock veggies have started to turn Golden and the water has evaporated. If he had to cool a pan down, like I did, add a three quarter cup wine. Scrape the bottom of the pan to remove all the brown bits. The turkey on its side, finding a stable balanced position. Silicon oven mitts are really helpful here. Otherwise use wads of paper towel or kitchen racks. In this recipe, the rule to base sting is every time the turkey comes out of the oven, based the topside rotate than base the new top side. Rotating the turkey throughout the cooking process is another crucial component of the ultimate Holiday Turkey. This gradual rotation mimics or rotisserie, giving the turkey and Barry even roast. Ros for 20 minutes with first Wing side up. 4. Gravy flavor building & turkey's third round in oven: Let the wine simmer until reduced by half, then add six cups of any combination, low sodium chicken stock, low sodium vegetable stock and water. Makes sure to only use low sodium stocks. The salt content of the gravy will get high enough as is because the neck and give bullets rebrand and later Turkey dripping, also containing plenty of salt, will be added to the gravy. Adding stock is part of your liquid for the gravy creates the ultimate flavor. You can even add all stock, but using all water will work also. You've already created lots of flavor by browning the doublets and veggies. Here I use four cups stock and two cups. Water, stir periodically to make sure all brown bits stay off the bottom. Makes sure to stir the gravy stuck frequently. Stirring releases any buildup on the pan bottom, allowing that flavor to dissolve into the stock rather than just build up and burn. So far in this stock, a lot of rich, meaty, mildly sweet, and pleasantly bitter flavors have been built up. But now we need to balance those out. The tomatoes provide some bright acidity and herbs and aromatic profile. An easy way to monitor the reduction is to put your stirring utensil into the stock vertically and note the level of the stock on your utensil. Then find the halfway point between your noted spot and the tip of the utensil. This will be your goal level when the stock reaches this point, you know, it's been reduced by half. Add tomatoes and herbs to the gravy stock, simmer until the stock is reduced by half, going from about seven cups to 3.5 cups. Start out keeping the lid on the stock to give it some simmer time, at least 20 minutes, then crack the lid to help it reduce more quickly. But still expect the gold level reduction to take about 45 minutes to achieve. After 20 minutes, removed the turkey from me up and base the first wing upside. Flip the turkey over to the other wing side, settling the burden to a stable position. Then based the second wing upside. 5. Reduce gravy stock & turkey's final round in oven: Cooking the gravy stock is a balance of simmering the meat, vegetables and herbs together to extract flavor and boiling off the liquid to condense that flavor. Giving the stock some time to simmer with the lid on and then cracking the lid will help achieve this balance. The stock reduction is progressing. The phone line on the fork is getting closer to the reduction goal. The labour will be especially tender by now. Give it a match to break it up, allowing for better flavor extraction. Don't worry about the gravy tasting like liver sauce, because while liver does have a strong taste, it will be balanced out by the other ingredients in the stock and provides an important labor backbone. Base the side of the turkey with butter and droppings. Then turn the turkey on its back breast site up and base the breast extra generously with butter and droppings. Put back in the oven for 30 to 45 minutes, depending on the size of the turkey. 6. Strain and thicken gravy & roast turkey to final temperature: Confirm that the turkey is done using a meat thermometer. My meat thermometer reads ten degrees high, so that I know while it says the breast is 170, it's actually a perfect 16T. The stock has reduced down to the goal level on the utensil. Replace lead and remove from heat, remove Turkey from roasting pan and set aside, pour off roast liquid and skim off most of the oil. Or if you have the time, put the liquid in the freezer to chill, the fat will turn solid, making it much easier to remove. Poor gravies stock and skimmed roast liquid back into the roasting pan. Scrape the bottom of the roasting pan to release all the good flavor that's developed throughout the roast. With more liquid available, the brown bits, the flavor, will dissolve into the stock rather than just floating around only to be strained out later. Make a water and flour slurry to thicken the gravy stock. Add the flour and little by little to the water, thoroughly whisking before adding more. Mixing the flour into a smooth slurry separate from the gravy stock ensures that you don't have clumps to deal with, which can happen when flower is added directly to the gravy stock. Make sure that the stock is warm but not hot before adding the slurry. After all this training and scraping the stock should have plenty of time to cool off a bit, but be aware that it may still need a little more time to do so. If the stock is too hot, adding the slurry will only make dumplings instead of incorporating into gravy. Once the slurry is thoroughly start into the stock, the heat can be set to medium, continue to stir frequently to prevent any buildup on the bottom of the pan. Sir, constantly to avoid clumps building up on the bottom of the pan. Star. Star, star is especially critical to constantly stir once the gravy starts to simmer, as it will be even more prone to developing clumps on the bottom of the pan. Constant stirring will break up the clumps and reducing the heat will help keep the clumps from forming to quickly. Make sure the gravy only lightly simmers but not fully boils. Once the gravy remains coated on your steering utensil, he know the gravy is done. Now enjoy the ultimate Holiday, turkey gravy.