RECIPE: Davos Holiday Turkey THE PREP (Southern Style) Step 1: Quality Large Metal Roasting Pan(not disposable tin pan) Turkey Turkey Bag Buttermilk(pint Place turkey in turkey bag and pour in the buttermilk, secure bag and get it closed (Keep neck, heart, liver, etc, well need it later) Set bagged turkey, in a roasting pan, in the refrigerator for 24 hours Remove turkey from bag and rinse well. THE SKIN PREP (Gordon Ramsey Style) Step 2: 2 sticks Butter 2 Cloves of garlic Extra Virgin Olive Oil Salt / Pepper Sprig of Rosemary Soften butter, smash garlic, de-leaf rosemary sprig and mix in bowl to a paste Gently, lift breast skin from turkey by inserting hand under the skin and stuff or smear the butter mixture anywhere you can, under the turkey skin, lift the skin on the legs too, anywhere you can, try not to rip that skin if possible, go slow, also smear butter on top of turkey, then olive oil/salt/pepper dash outer skin. THE STUFF (Davos Own Brand) These ingredients are imperative for the gravy, trust me. We will not be stuffing the turkey traditionally, make your own stuffing on the side. Step 3: 1 Orange (quartered) 1 Lemon (halved) 2 Medium White Onions (chunked big) 2 Apples (any type, quartered) 4-6 Celery Stalks 4-6 Fat Carrots 3 Whole Garlic Cloves Sprig of Rosemary (keep whole) Preheat your oven to 500 degrees, were goin ultra hot for the first 20min. In large turkey roasting pan, make a bed of celery and carrots for the turkey to cook on, use as many as you need to make sure the turkey sits atop only the celery and carrot(no pan), line 80% of the bottom of pan with carrots and celery. Stuff turkey with all the ingredients mentioned in Step 3, excluding carrots and celery. Make it all fit by stuffing onions, orange, lemon, apples, garlic, rosemary sprig, etc. deep into every corner of the turkey. Ok, oven should be ready to go now…. THE ROAST (Alton Brown inspired) Step 4: Electronic Thermometer (buy one) 3/4 lb bacon Roast turkey, bottom rack, at 500F degrees for 15-20 minutes to crisp skin and get browning going. After 20 minutes, turn oven down to 350F take out turkey and cover top of turkey with bacon, this is to protect the skin, keep moisture and this will give you sumthin to munch on every time you open the oven. Roast turkey, bottom rack, uncovered at 350F until thermometer reads 161 degrees(set thermometer alarm if possible, 16-20 lbs should take between 2 and 2.5 hours). Take out turkey and remove form pan to rest. Remove wings and set aside. Dont pick at it. Ok, go ahead. THE CLINCHER(Gravy) Step 5 : Turkey Neck, Liver, Heart, etc. Celery and Carrots from the roasting pan All of the ingredients veggies/fruits you stuffed into the turkey Turkey Wings Place large roasting pan across stove top, two burners if needed, medium heat. Take out all the ingredients from inside the turkey and including carrots and celery, etc. Put the heart, liver, neck, etc in as well, use a hand potato masher to mix up all the ingredients, they will be soft, mash them up , get all the pulp from the oranges, all the pulp from everything, make sure heart, liver, neck gets cooked fully. Cover with foil as you simmer the concoction tip some of the water cooks out, itll thicken slightly, once that is well married, about 20 minutes on medium to low hat, then remove all the large parts, strain it, you will be left with only the juices, and some pulp, etc. This is a good thing. Add a small amount of flour until thickened to your liking(I do not use flour to thicken, I opt to cook longer, in order to thicken naturally, about 30 minutes longer, but flour is fine, but go slowly)Salt to taste if you must…but dont...salt-n-turkey taste so good but only directly on the meat, to me anyway. Carve the damn turkey and eat.
Posted on: Fri, 21 Nov 2014 03:05:54 +0000
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