Best Heritage Turkey Recipes

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ROAST HERITAGE TURKEY WITH BACON-HERB AND CIDER GRAVY



Roast Heritage Turkey with Bacon-Herb and Cider Gravy image

Provided by Nancy Oakes

Categories     Herb     Mustard     Poultry     turkey     Marinate     Roast     Christmas     Thanksgiving     High Fiber     Dinner     Vinegar     Apple     Bacon     Fennel     Fall     Family Reunion     Christmas Eve     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 35

Bacon, dijon, and herb butter:
1 cup (2 sticks) unsalted butter, room temperature
8 ounces applewood-smoked bacon slices, coarsely chopped
1/3 cup Dijon mustard
1/4 cup chopped fresh thyme
1/4 cup chopped fresh sage
1/4 cup fresh lemon juice
1 tablespoon coarse sea salt or coarse
kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon finely grated lemon peel
Cider gravy base:
Neck reserved from 18- to 19-pound heritage turkey
1/4 cup fat reserved from turkey cavities
1 whole turkey leg (thigh and drumstick)
2 1/2 cups coarsely chopped celery
2 cups coarsely chopped onions
6 large fresh thyme sprigs
1/4 teaspoon black peppercorns
1/2 cup apple cider
2 tablespoons apple cider vinegar
8 cups chicken stock or low-salt chicken broth
4 whole sage leaves
Turkey:
1 18- to 19-pound heritage turkey, neck and 1/4 cup fat from cavities reserved for cider gravy base
2 teaspoons coarse sea salt or coarse kosher salt
2 teaspoons freshly ground black pepper, divided
2 cups coarsely chopped onions
2 cups coarsely chopped celery
2 cups coarsely chopped fresh fennel bulbs
2 cups coarsely chopped peeled carrots
2 cups coarsely chopped unpeeled apples
1/2 cup olive oil
3 bay leaves
1/2 cup all purpose flour

Steps:

  • For bacon, dijon, and herb butter:
  • Blend all ingredients in processor until bacon is finely chopped. Transfer to sheet of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log; chill until firm. DO AHEAD: Can be made 3 days ahead. Keep chilled.
  • For cider gravy base:
  • Preheat oven to 425°F. Combine turkey neck, 1/4 cup turkey fat, and turkey leg in heavy large ovenproof pot. Place in oven; roast uncovered until turkey parts are deep, dark brown, turning once, about 1 1/2 hours. Drain, reserving fat from pot. Reserve 1/4 cup fat for gravy; return 1 tablespoon fat to pot. Return turkey parts to pot; stir in celery, onions, thyme sprigs, and peppercorns. Return pot to oven; roast uncovered 10 minutes. Add apple cider and vinegar; roast 10 minutes longer. Reduce oven temperature to 375°F. Add 8 cups stock and sage to pot; cook in oven uncovered 1 1/2 hours. Strain gravy base through fine strainer; discard solids in strainer (there will be about 5 cups gravy base). DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • For turkey:
  • Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat, then slide hand between skin and thigh meat. Carefully slide butter slices between skin and leg, thigh, and breast meat to cover (there will be a generous amount of butter mixture). Sprinkle 1 teaspoon coarse salt and 1 teaspoon pepper over turkey, and 1 teaspoon coarse salt and 1 teaspoon pepper in main cavity of turkey. Place turkey on rimmed baking sheet. Cover with plastic wrap or foil; chill at least 1 day. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • Set rack at lowest position in oven; preheat to 350°F. Mix onions, celery, fennel, carrots, apples, oil, and bay leaves in large roasting pan. Sprinkle generously with salt and pepper. Place turkey atop vegetable mixture. Tuck wings under; tie legs together loosely to hold shape. Place turkey in oven; roast until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting with pan drippings every 30 minutes and tenting loosely with foil if browning too quickly, about 4 hours total. Transfer turkey to platter (internal temperature of turkey will increase 5 to 10 degrees).
  • Pour vegetable mixture and pan drippings into large strainer set over large bowl; press on solids to extract liquid. Discard solids in strainer. Spoon off fat from pan drippings; discard (there will be a large amount of fat in pan drippings). Reserve degreased pan drippings for gravy (about 1 cup). Remove fat from surface of gravy base; reserve 1/4 cup fat. Rewarm cider gravy base.
  • Melt reserved 1/4 cup fat in large saucepan over medium heat. Add flour; stir 3 minutes. Gradually add warm cider gravy base and degreased pan drippings. Simmer until smooth, thickened, and reduced to 51/2 cups, whisking frequently, about 5 minutes. Season gravy with salt and pepper.
  • Serve turkey with gravy.

ROASTED HERITAGE TURKEY



Roasted Heritage Turkey image

A layer of butter under the skin results in a crisp exterior and moist breast meat. Allow two hours to bring the turkey to room temperature before roasting. Serve the bird alongside our Calvados Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 6h

Yield Serves 8 to 10

Number Of Ingredients 10

1 whole fresh or thawed frozen heritage turkey (about 18 pounds), such as Bourbon Red, neck and giblets reserved
4 tablespoons unsalted butter, softened
Kosher salt and freshly ground pepper
12 thyme sprigs
6 sage sprigs
3 dried bay leaves
2 tart apples, such as Northern Spy or Granny Smith, sliced 1/2 inch thick (cores reserved)
1 onion, quartered
2 celery stalks, cut into 1-inch pieces
2 cups water, plus more if needed

Steps:

  • Rinse turkey inside and out; pat dry with paper towels. Transfer to a large roasting pan fitted with a roasting rack, and place breast side up. Bring to room temperature, 1 1/2 to 2 hours.
  • Preheat oven to 475 degrees, with rack in lowest position. Tuck wings under turkey. Gently separate skin from breast, and rub butter under the skin on each side. Season outside of turkey generously with salt and pepper. Fill cavity with herb sprigs, bay leaves, apple cores, and onion; tie legs together with kitchen twine. Scatter apples and celery around rack. Place neck and giblets in pan. Add water to pan.
  • Roast turkey for 20 minutes. Reduce oven temperature to 400 degrees. Baste with pan juices, and tent with foil. Roast, rotating pan, adding more water if pan is dry, and basting halfway through, until a thermometer inserted into the thickest part of the thigh reaches 160 degrees, about 2 1/2 hours more. Let turkey stand for 30 minutes before transferring to a platter and carving. Reserve pan with contents if making gravy.

HERB-ROASTED HERITAGE TURKEY



Herb-Roasted Heritage Turkey image

Heritage birds have, quite simply, incredible turkey flavor (making the additional expense well worth it). The skin on this bird was so crisp that it practically shattered.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h

Number Of Ingredients 11

1 stick unsalted butter, room temperature
2 teaspoons finely grated orange zest, plus 1/4 cup juice and 4 large strips zest (from 2 oranges)
2 teaspoons finely grated lemon zest
1/3 cup minced fresh sage and 4 whole sprigs, plus more sprigs for serving
2 tablespoons minced fresh thyme and 4 whole sprigs, plus more sprigs for serving
Coarse salt and freshly ground pepper
1 heritage-breed turkey, 15 to 18 pounds, room temperature
Squash, Chestnut, and Brioche Stuffing
2 cups dry white wine, such as Sauvignon Blanc
Easy Turkey Stock
1 tablespoon instant flour, such as Wondra

Steps:

  • Turkey:Preheat oven to 425 degrees, with rack on bottom. Mash together butter, grated zests, minced sage and thyme, 1 tablespoon salt, and 1 teaspoon pepper. Pat turkey dry. Loosen skin of breast and thighs; rub herb mixture under skin. Season inside cavity and outside with salt.
  • Fill cavity and neck end lightly with stuffing. Transfer remaining stuffing to a 1-quart baking dish; cover with parchment-lined foil. Tie legs and tuck wing tips under. Transfer to a roasting pan fitted with a rack. Bring wine, orange juice, orange-zest strips, whole sage and thyme sprigs, and 2 1/2 cups water to a boil. Dampen a piece of cheesecloth with wine mixture; drape over turkey. Pour remaining liquid into roasting pan.
  • Roast turkey 30 minutes; baste with pan juices. Reduce temperature to 350 degrees and roast 30 minutes more. Remove cheesecloth; baste. Continue roasting, basting bird and rotating pan every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 150 degrees to 155 degrees (for a conventional turkey, 165 degrees), about 1 hour, 30 minutes more, adding water to pan as needed to prevent scorching (if bird is browning too quickly, tent with foil). Transfer turkey to a platter; let stand 45 minutes. Reserve pan with drippings for gravy.
  • Meanwhile, bake remaining stuffing 25 minutes. Uncover; bake until heated through and crunchy on top, about 20 minutes more. Carve turkey and serve, topped with more sage and thyme sprigs.
  • Gravy:While turkey is resting, pour pan drippings into a fat separator; let stand until fat rises to surface. (Or use a large glass measuring cup and skim fat from top with a spoon.)
  • Bring 1 1/2 cups stock to a boil in roasting pan over two burners, scraping up browned bits from bottom of pan with a wooden spoon. Whisk together remaining 1 cup stock and flour; stir into pan. Boil until thickened and reduced, about 5 minutes.
  • Stir in defatted pan juices; cook until heated through. Season with salt and pepper. Serve hot, in a gravy boat.

SLOW-ROASTED HERITAGE TURKEY WITH ORANGE AND SAGE



Slow-Roasted Heritage Turkey with Orange and Sage image

Heritage turkeys have more dark meat and a gamier, richer flavor than broad-breasted factory birds; try one this holiday with a slow-roasted recipe from Canlis chef Jason Franey. For a complete meal, pair with his Sausage and Sage Un-Stuffing and Cranberry-Orange Jam.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 5

1 (14-pound) turkey, such as Wishard Bronze
Coarse salt and freshly ground pepper
3 navel oranges, washed
1 bunch fresh sage
3 cups (6 sticks) unsalted butter, cut into cubes

Steps:

  • One day before roasting turkey, salt cavity. Prick oranges all over with the tines of a fork and stuff inside turkey cavity along with sage. Using a 3-foot-long piece of kitchen twine, loop in half over the neck and pull under the back, crossing twine. Pull twine between legs and breasts and flip bird over; tie drumsticks together tightly. Place turkey on a rimmed baking sheet, breast side up, and refrigerate uncovered overnight.
  • Heat butter in a large heavy-bottomed saucepan over medium-low heat until melted and bubbling. Skim foam from top and let butter continue to cook until the milk solids sink to the bottom and begin to brown and become fragrant, about 30 minutes. Set a fine mesh sieve lined with a coffee liner over a metal container and strain butter into container. Let cool to room temperature. Refrigerate, covered, until ready to use. Reheat browned butter before using.
  • Preheat oven to 300 degrees. Fit a roasting pan with a rack and transfer turkey to rack; season with salt and pepper. Let stand 15 minutes.
  • Brush turkey with some of the browned butter and transfer to oven. Roast, rotating every hour and brushing with browned butter, for 2 hours.
  • Using an instant-read thermometer, check temperature of turkey by inserting into the largest part of the thigh. Continue cooking turkey until it reaches 140 degrees on instant-read thermometer, 1 to 1 1/2 hours more. Remove turkey from oven and let stand 30 minutes; increase oven temperature to 475 degrees.
  • Drain fat from roasting pan and clean rack. Place turkey on clean rack and return to oven. Cook, turning frequently, until skin is browned and crispy, 20 to 30 minutes. Remove from oven and let stand 20 minutes before carving. Serve.

CITRUS-ROASTED HERITAGE TURKEY



Citrus-Roasted Heritage Turkey image

For this year's Thanksgiving turkey, we went with a heritage variety, which has a deeper flavor and higher ratio of dark meat to white. Rather than brining, the turkey was wrapped in a cheesecloth-soaked citrus butter before roasting-it kept the bird plenty moist and the skin extra crispy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h45m

Yield Serves 10 to 12

Number Of Ingredients 10

1 heritage turkey (14 to 16 pounds); room temperature, neck and giblets separated, patted dry
1 carrot, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 medium onion, cut into 8 wedges
26 fresh bay leaves
Kosher salt and freshly ground pepper
4 satsuma mandarins, halved, plus 1 1/2 cups fresh juice (from 4 to 6 more)
1 1/2 sticks unsalted butter, room temperature
1/3 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unbleached all-purpose flour

Steps:

  • Place turkey neck and giblets, carrot, three 2-inch pieces of celery, 4 onion wedges, 1 bay leaf, and 6 cups water in a saucepan; season with salt and pepper. Bring to a boil, then simmer 1 hour. Strain through a fine-mesh sieve into a bowl (you should have about 4 cups). If desired, pull meat from neck, chop giblets into bite-size pieces, and reserve for gravy (discard other solids).
  • Meanwhile, preheat oven to 425°F. In a bowl, combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt mixture. Stuff large cavity with 3 satsuma halves, half of remaining celery, and 5 bay leaves. Tie legs together with kitchen twine. Stuff small neck cavity with 1 satsuma half. Rub 4 tablespoons butter evenly all over skin, then season with remaining salt mixture. Tuck wings under turkey.
  • In a saucepan, stir together satsuma juice and 4 tablespoons butter. Cook over medium heat until butter melts and mixture is warm; remove from heat. Cut a 17-by-68-inch piece of cheesecloth; fold in half to form an approximately 17-by-34-inch rectangle. Submerge in satsuma-butter mixture, then lift out, allowing excess to drip back into pan (do not wring; cloth should be very wet). Reserve remaining satsuma-butter mixture.
  • Starting at opening of large cavity where drumsticks and breast meet, drape one short end of cloth over turkey, pressing and stretching as necessary to adhere snugly to skin (about half of cloth should be overhang, extending beyond neck cavity). Place remaining 20 bay leaves over turkey in an evenly spaced single layer.
  • Lift excess cheesecloth up and over turkey to fold in half again and secure bay leaves in place, pressing and stretching to adhere snugly. Rub remaining 4 tablespoons butter evenly over cheesecloth. (Turkey can be prepared to this point and refrigerated, uncovered, up to 1 day ahead; remove 2 hours before roasting.)
  • Place remaining onion, celery, and satsuma halves, cut-sides down, in a large roasting pan in a single layer; line with a roasting rack. Transfer turkey to rack; pour 1 cup stock into pan. Roast turkey 1 hour (if bottom becomes dry and begins to blacken, add more stock to pan, 1/4 cup at a time). Reduce temperature to 350 ̊F and continue roasting, basting occasionally with reserved satsuma-butter mixture, until a thermometer inserted into thickest part of thigh (nearest but not touching bone) registers 165 ̊, 1 hour and 15 minutes to 1 hour and 45 minutes more. Transfer turkey to a carving board or platter; let stand at least 20 minutes.
  • Meanwhile, remove rack, onion, celery, and satsumas from roasting pan. Tilt pan and skim excess fat from drippings with a spoon (or pour drippings into a fat separator, then back into pan, discarding excess fat). Place pan across 2 burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add all but 1/2 cup remaining stock to pan; bring to a boil. Whisk remaining 1/2 cup stock with flour. Slowly add flour mixture to pan, whisking constantly. Continue boiling until thickened slightly, 2 to 3 minutes.
  • Season gravy with salt and pepper, then strain through a fine-mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Remove and discard cheesecloth, carve turkey, and serve with gravy.

ROASTED HERITAGE TURKEY WITH AROMATIC BRINE



Roasted Heritage Turkey with Aromatic Brine image

The wet brine for this turkey is made with a combination of garlic, thyme, bay leaves, coriander, peppercorns, and fennel seeds. Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time P1DT4h5m

Number Of Ingredients 14

1 cup light-brown sugar
Coarse salt and freshly ground pepper
2 medium onions, quartered
2 inner stalks celery with leaves, cut into 2-inch pieces (about 1/2 cup)
6 cloves garlic, smashed
4 sprigs thyme
6 fresh bay leaves
2 tablespoons whole coriander seeds
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 heritage turkey (9 to 11 pounds), giblets reserved for gravy
4 tablespoons unsalted butter, room temperature, plus 1 stick, melted, for basting
Turkey Gravy for Butter-Basted Roast Turkey, for serving
Nuts in shells, sage sprigs, and crab-apple branches, for garnish (optional)

Steps:

  • Fill a large stockpot or food-grade bucket three-quarters full with warm water. Add brown sugar and 2 cups salt, stirring until dissolved. Add onions, celery, garlic, thyme, bay leaves, coriander, peppercorns, and fennel seeds. Let cool to room temperature. Place turkey in brine. Add cool water, if necessary, to fully submerge turkey. Cover and refrigerate 24 hours.
  • Remove turkey from brine. Rinse inside and out; pat dry with paper towels. Season cavity with salt and pepper. Rub room-temperature butter evenly over outside of turkey; season with salt and pepper. Tuck wings under turkey; tie drumsticks together with kitchen twine. Transfer to a roasting pan fitted with a rack. Let stand 1 hour.
  • Preheat oven to 425 degrees with rack in lower third. Roast turkey 30 minutes. Baste with some of melted butter; lower oven temperature to 350 degrees. Continue roasting, basting with butter every 30 minutes, until a thermometer inserted into thickest part of breast near (but not touching) bone registers 165 degrees, 1 to 1 1/2 hours total, depending on size of bird.
  • Transfer turkey to a serving platter. Reserve pan with drippings for gravy. Let turkey rest at least 45 minutes; carve and serve with gravy and garnishes.

HERITAGE TURKEY WITH OYSTER DRESSING



Heritage Turkey with Oyster Dressing image

This moist and flavorful heritage turkey is a family favorite of Hot and Hot Fish Club chef Chris Hastings. Serve with his Giblet Gravy, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

1 (14-pound) turkey, giblets and wings (second joint and tip only) removed and reserved for Chris Hastings's Turkey Stock
4 teaspoons coarse salt
4 teaspoons freshly ground black pepper
Oyster Dressing
3 tablespoons olive oil
3 large onions, cut into 2-inch-thick slices
6 sprigs fresh thyme
3 sprigs fresh sage

Steps:

  • Rinse turkey inside and out. Place paper towel in turkey and wrap turkey in paper towels; let stand at room temperature for 2 hours.
  • Preheat oven to 425 degrees.
  • Unwrap turkey and remove paper towels from cavity. Season cavities with 2 teaspoons salt and 2 teaspoons pepper. Stuff cavities with oyster dressing; using kitchen twine, truss turkey to enclose. Spoon remaining stuffing into a shallow baking dish. Preheat oven to 325 degrees. Bake covered, 35 to 40 minutes.
  • Rub outside of turkey with olive oil and season with remaining 2 teaspoons salt and 2 teaspoons pepper.
  • Place onions in the bottom of a roasting pan along with thyme and sage. Set stuffed turkey on top of onions and transfer roasting pan to oven. Roast for 30 minutes. Decrease oven temperature to 300 degrees and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh reaches 150 degrees, about 2 1/2 hours more.
  • Remove turkey from oven and let stand 30 minutes; transfer to a platter. Squeeze any juices from onions into roasting pan; discard onions and herbs. Reserve roasting pan and drippings for gravy; carve turkey and serve.

SIMPLE HERITAGE ROAST TURKEY



Simple Heritage Roast Turkey image

Provided by Kim Severson

Categories     dinner, roasts, main course

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 9

1 12-to 18-pound heritage turkey such as a Bronze or Bourbon Red, thawed, with giblets and neck removed
3 tablespoons kosher salt
1 1/2 tablespoons black pepper
4 tablespoons butter, cut into four pieces
1 medium onion, quartered
2 stalks celery, cut in two or three pieces each
1 medium apple, halved
8 sprigs fresh thyme
2 cups turkey broth, water or a mixture of half water and half apple juice

Steps:

  • At least four hours before roasting, rub turkey inside and out with salt and pepper; refrigerate. Remove from refrigerator 45 minutes before roasting. Heat oven to 425 degrees.
  • Set turkey in roasting pan fitted with a V-shaped rack. Slip your fingers under skin to loosen it. Rub butter over breasts. Stuff vegetables, apple and thyme into cavity. Tuck wingtips under bird.
  • Pour broth or water into pan, around bird. Put turkey in oven and roast, uncovered, for 30 minutes. Reduce heat to 325, baste turkey with pan juices, cover with a foil tent and return to oven. Cook for another 30 minutes. Remove foil, baste again and place foil back on turkey. Cook for 30 more minutes. Remove foil.
  • When turkey has roasted for a total of two hours, insert a meat thermometer straight down into fleshiest part of thigh, where it meets drumstick. Check a second spot, then remove thermometer. (Do not let thermometer touch bone.) Thigh meat should reach no more than 165 degrees. Juices should run clear. (If bird is larger than 14 pounds, keep foil on longer and begin checking meat temperature at two and half hours.) To assure perfectly cooked white and dark meat, you may remove bird when meat thermometer shows thigh temperature at 155, then remove legs and roast them separately for another 15 to 30 minutes, depending on size of bird.
  • When bird has reached desired temperature, remove from oven and let rest for at least 30 minutes, covered in foil and with a damp towel on top of foil, to retain heat and allow juices to return to meat. Remove foil and towel and serve.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 233 milligrams, Sugar 7 grams, TransFat 0 grams

GIBLET GRAVY FOR HERITAGE TURKEY WITH OYSTER DRESSING



Giblet Gravy for Heritage Turkey with Oyster Dressing image

Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Yield Makes 3 cups

Number Of Ingredients 7

Roasting pan with turkey drippings (from Heritage Turkey with Oyster Dressing)
2 tablespoons all-purpose flour
1 teaspoon freshly chopped thyme
1 cup finely chopped cooked turkey giblets (from Chris Hastings's Turkey Stock)
1 turkey liver, finely chopped
2 1/2 cups warm Chris Hastings's Turkey Stock
Coarse salt and freshly ground black pepper

Steps:

  • Set roasting pan across two burners over medium heat. When drippings begin to simmer, whisk in flour and cook, whisking, for 3 minutes. Add thyme, giblets, and liver, and stir to combine.
  • Add 1/2 cup stock and whisk until smooth. Bring to a simmer. Continue adding stock, 1/2 cup at a time, whisking, until all the stock has been added. Season with salt and pepper. Keep warm until ready to use.

ROAST HERITAGE TURKEY AND GRAVY



Roast Heritage Turkey and Gravy image

Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary. Roasted giblets and a chopped hard-boiled egg add texture and depth to his country-style gravy. "The eggs and giblets make it a little more rustic and a little more interesting," he said. "It's the gravy that saves that dry turkey."

Provided by Kim Severson

Categories     dinner, roasts, main course

Time 4h

Yield 10 to 16 servings

Number Of Ingredients 17

1 16- to 20-pound heritage-breed turkey
1 quart apple cider
1 cup kosher salt
2 lemons, quartered
5 bay leaves
1 medium apple, quartered but not peeled
1 medium yellow onion, peeled and quartered
6 garlic cloves
1 bunch thyme
8 tablespoons/1 stick unsalted butter, softened
6 sprigs rosemary
1 tablespoon salt
1 tablespoon pepper
1 cup red wine
3 cups turkey or chicken stock, plus more if needed
4 tablespoons cornstarch
1 hard-boiled egg, chopped (optional)

Steps:

  • A day ahead of roasting, remove neck and giblets from turkey. Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt. Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours. Alternatively, put turkey and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and place in a cooler with ice or ice packs.
  • When you are ready to roast, heat oven to 350 degrees. Rinse turkey and pat dry. Stuff apple, onion, garlic and most of the thyme into turkey. Lift skin at neck and gently use your hand to separate skin from breast meat. Rub half the butter under skin and slip in remaining thyme and two rosemary sprigs. Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper.
  • Set a rack into a roasting pan and place four rosemary sprigs on top of the rack. Place bird on top of rosemary. Add turkey neck and giblets to bottom of pan. Take two pieces of heavy foil cut to the length of the pan. Fold the two together to create a single sheet to tent the bird.
  • Transfer to oven and roast. Roasting time will be 3 to 3 1/2 hours for an 18-pound bird. Add 10 minutes per pound for larger birds. Subtract 10 minutes per pound for smaller birds. Midway through cooking time, remove giblets and neck and add wine and 1 cup water. Twenty minutes before roasting time is complete, begin to test for doneness with a digital probe thermometer inserted at the deepest part of the thigh. It is done when thigh registers 160 degrees. Remove bird from oven and transfer to a serving platter.
  • Place roasting pan over low heat on the stovetop and add 2 1/2 cups stock. Scrape all the browned turkey bits from bottom of pan. Skim 2/3 of the fat from top of drippings and discard. Bring drippings to a boil; reduce to a simmer. You may wish to strain at this point to remove stray bits, but they add character to the finished gravy.
  • Finely chop giblets and neck meat. Dissolve cornstarch in 1/2 cup stock. Add slurry to drippings, stirring constantly, until thickened. If gravy seems too thick, whisk in a bit more stock. Add chopped egg and giblets and neck meat. Taste and season with salt and pepper.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 28 grams, Fiber 2 grams, Protein 79 grams, SaturatedFat 10 grams, Sodium 1257 milligrams, Sugar 10 grams, TransFat 0 grams

ROAST HERITAGE TURKEY AND GRAVY RECIPE



Roast Heritage Turkey and Gravy Recipe image

Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird P Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary

Provided by @MakeItYours

Number Of Ingredients 17

1 16- to 20-pound heritage-breed turkey
1 quart apple cider
1 cup kosher salt
2 lemons, quartered
5 bay leaves
1 medium apple, quartered but not peeled
1 medium yellow onion, peeled and quartered
6 garlic cloves
1 bunch thyme
8 tablespoons/1 stick unsalted butter, softened
6 sprigs rosemary
1 tablespoon salt
1 tablespoon pepper
1 cup red wine
3 cups turkey or chicken stock, plus more if needed
4 tablespoons cornstarch
1 hard-boiled egg, chopped (optional)

Steps:

  • A day ahead of roasting, remove neck and giblets from turkey. Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt. Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours. Alternatively, put turkey and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and place in a cooler with ice or ice packs. When you are ready to roast, heat oven to 350 degrees. Rinse turkey and pat dry. Stuff apple, onion, garlic and most of the thyme into turkey. Lift skin at neck and gently use your hand to separate skin from breast meat. Rub half the butter under skin and slip in remaining thyme and two rosemary sprigs. Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper. Set a rack into a roasting pan and place four rosemary sprigs on top of the rack. Place bird on top of rosemary. Add turkey neck and giblets to bottom of pan. Take two pieces of heavy foil cut to the length of the pan. Fold the two together to create a single sheet to tent the bird. Transfer to oven and roast. Roasting time will be 3 to 3 1/2 hours for an 18-pound bird. Add 10 minutes per pound for larger birds. Subtract 10 minutes per pound for smaller birds. Midway through cooking time, remove giblets and neck and add wine and 1 cup water. Twenty minutes before roasting time is complete, begin to test for doneness with a digital probe thermometer inserted at the deepest part of the thigh. It is done when thigh registers 160 degrees. Remove bird from oven and transfer to a serving platter. Place roasting pan over low heat on the stovetop and add 2 1/2 cups stock. Scrape all the browned turkey bits from bottom of pan. Skim 2/3 of the fat from top of drippings and discard. Bring drippings to a boil; reduce to a simmer. You may wish to strain at this point to remove stray bits, but they add character to the finished gravy. Finely chop giblets and neck meat. Dissolve cornstarch in 1/2 cup stock. Add slurry to drippings, stirring constantly, until thickened. If gravy seems too thick, whisk in a bit more stock. Add chopped egg and giblets and neck meat. Taste and season with salt and pepper.

HERITAGE TURKEY



Heritage Turkey image

Provided by Martha Stewart

Categories     Turkey Recipes

Number Of Ingredients 17

1 heritage turkey, about 20 pounds
6 tablespoons plus 2 teaspoons pimenton (wood-smoked Spanish paprika)
3 tablespoons coarse salt, plus more for seasoning
3 1/2 teaspoons anise seeds, finely ground
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons sugar
1 teaspoon freshly ground pepper, plus more for seasoning
2 cups dry posole
3 dried bay leaves
4 sprigs fresh thyme
1 medium and 1 large onion, sliced
6 cloves garlic, plus 2 cloves sliced garlic
2 tablespoons olive oil
3 cups fresh cranberry beans
2 pounds smooth winter squash, such as Hubbard, Cinderella, or buttercup, cut into 2-to-3-inch irregular-shaped pieces

Steps:

  • Using a sharp knife, remove the thighs and legs in one piece. Separate the legs from the thighs. Cut down each side of the backbone to remove, and set aside. Cut out the wishbone, and discard.
  • In a small bowl, combine the 6 tablespoons pimenton, 3 tablespoons salt, 1 1/2 teaspoons anise, dried thyme, cumin, coriander, sugar, and 1 teaspoon pepper. Rub spice mixture evenly over the breast, legs, and thighs. Wrap the breast, legs, and thighs in plastic wrap, and refrigerate for at least 4 hours and up to overnight.
  • Cut the turkey neck into 3 pieces. Add to a large stockpot with the turkey back, posole, and enough water to cover by 3 inches. Bring to a boil, reduce to a simmer, and skim any foam that rises to the surface.
  • Meanwhile, in a double layer of cheesecloth, wrap bay leaves, thyme sprigs, onions, and garlic. Using kitchen twine, tie to enclose. Add to stockpot, and cook until the posole is tender but not fully opened, about 3 hours.
  • Remove legs and thighs from refrigerator, and unwrap. Add to the stockpot. Season with salt and pepper. Cook until the posole is tender and turkey is falling off the bones, about 2 hours more. It may be necessary to add hot water to keep the contents covered while cooking. Remove from heat.
  • Remove the backbone, neck, legs, and thighs. Let cool. Remove meat, discarding bones. Cut meat into bite-sized pieces. Season with salt and pepper, and return to the stockpot.
  • In a large skillet, heat oil over medium-high heat. Add large onion and sliced garlic. Cook until translucent, about 3 minutes. Add remaining 2 teaspoons pimenton and 2 teaspoons anise. Add a little of the cooking liquid from the posole mixture to moisten. Add the cranberry beans, and cook for 1 hour. Add the squash, and cook until tender, about 20 minutes. Taste, and adjust for seasoning.
  • Meanwhile, 2 hours before serving, remove turkey breast from refrigerator. Let stand at room temperature for 30 minutes.
  • Preheat oven to 350 degrees. Place turkey breast in a roasting pan. Roast, basting with pan juices, until an instant-read thermometer registers 160 degrees. 1 to 1 1/4 hours. Remove from oven, and let rest for 30 minutes.
  • Carve turkey breast, and arrange on a platter. Transfer posole stew and cranberry beans to separate bowls, and serve on the side.

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