Thanksgiving is my favorite holiday. Here is my Roast Turkey Recipe. Full disclosure: I will roast a turkey just for the leftovers. If you are looking for a perfect pairing for Thanksgiving look no further, Pinot Noir is the perfect wine for Turkey. Lighter bodied, lower in tannin and fruit forward – Pinot loves food.
In a container large enough for your turkey, combine 2 cups of kosher salt and 2 gallons of water. Combine peppercorns, bay leaves and clove in cheese cloth and add to the container. Submerge the bird in brine overnight. (I use a clean ice chest and cover the bird with ice. This way I don’t take up too much room in the fridge.)
Remove the turkey from the brine and rinse. Pat dry and set in the refrigerator unwrapped to let skin dry out. This will make a crispy skin.
Remove the turkey from fridge and let it come to room temperature (1 – 2 hrs.)
Preheat oven to 450 degrees.
Combine the diced carrots, onions, apple, and chopped garlic. Toss with half of the melted butter. Stuff the cavity of the bird with the herbs and some of the vegetable mix. Spread the remaining vegetables mix on the roasting pan. Place a metal roasting rack above.
Rub or brush the bird with the remaining butter and place breast side down on roasting rack. Place into the hot oven and roast for 15 minutes.
Carefully turn the bird breast side up and return to the oven. Reduce the temperature to 350 degrees. Add wine and chicken stock to roasting pan.
Roast 30 minutes and baste, reduce temperature to 300 degrees.
Roast another 30 minutes and check the internal temperature. Reduce the temperature to 275 degrees.
Remove the bird from the oven when internal temperature reads 160 degrees.
Place on a cutting board breast side down. Tent with foil. Let the bird rest 20 minutes before carving.
Remove rack and use pan dripping to make gravy.
Remove turkey from roasting pan drain excess fat from pan and return to stove.
Heat the roasting pan over medium heat.
Deglaze the pan with Madeira, gradually add flour and stir until golden brown.
Slowly whisk in the stock until blended and smooth.
Finish with heavy cream.
Bring to a boil, reduce heat, and simmer for a few minutes, or until thickened.
Strain mixture through Chinois (fine mesh sieve).
Stir in the giblets and season with thyme and sage, pepper, and salt. If possible, store in a thermal carafe until ready to serve.
Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.
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