Add stock, bay leaves, and soy sauce. (If turkey has been dry-brined, omit rinsing and salting steps; see note.) Here's the quick-and-dirty version with our five most important recommendations. Turkey, Bacon, and Broccoli Rabe Shooter's-Style Sandwich, Cook's Illustrated's Roasted Brined Turkey, Turkey and Porcini Meatballs with Rosemary and Polenta, Turkey and Stuffing Waffle Croque-Madame Sandwich, Easy Skillet Turkey and Squash Tacos With Sriracha, Easy Stuffed Roast Turkey With Giblet Gravy, Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook', Orange-Beer-Glazed Turkey Drumsticks with Black Beans, Turkey-Ricotta Burgers With Leeks and Dill, Juicy Turkey Burgers With Sautéed Tomatoes, Basil, and Ricotta, Juicy Turkey Burgers With Avocado-Cumin Mash and Sprouts, Make-Ahead Turkey Waldorf Salad With Fennel, Roasted Grapes, and Spicy Walnuts. Last year, I did the "Simplified Jus Gras" recipe that was referenced in the comments of the Serious Eats recipe: https://www.seriouseats.com/recipes/2016/11/the-best-turkey-gravy-recipe.html I'm sure it is my technique to blame, but I confess I wasn't massively blown away by either. Press question mark to learn the rest of the keyboard shortcuts. Stick to birds in the 10 to 12 pound range, about one pound per guest. Serious Eats is the source for all things delicious. A perfect roast turkey with an easy gravy to boot. Don't feel like reading? Braised Turkey Legs with Yukon’s Gold Mash. Frank's RedHot and a side of blue cheese dressing add Buffalo flavors to this deep-fried turkey. Roast until turkey is golden brown and deepest part of breast registers 150°F (66°C) on an instant-read thermometer and legs register at least 165°F (74°C), 3 to 4 hours total. Turkey Consommé. For lots of people, the toughest a part of cooking a turkey is carving and serving it. User account menu. Cooking for a family can be tough but Serious Eats helps me deliver restaurant quality food to my family that they are always happy with. The Right Way to Brine Turkey | The Food Lab | Serious Eats Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. User account menu. Simmer for 1 hour, then strain through a fine-mesh strainer. Serious eats Turkey — but forgot the skin crisps for this snap! All products linked here have been independently selected by our editors. If dry-brining, omit the rinsing and salting steps from step 1. Have you cooked this recipe? Want crisp, evenly cooked turkey meat? The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. 85 were here. r/seriouseats: Serious Eats is the source for all things delicious. Is there still a method that can get you great results? Cook, without moving, until meat is well browned and crisp on the bottom, about 5 minutes. His first book, Get these ingredients for curbside pickup or delivery! 1 whole turkey, neck and giblets reserved, about 10 to 12 pounds (4.5 to 5kg) (see note), Kosher salt and freshly ground black pepper, 1 large carrot, peeled and roughly chopped. Turkey Consommé. Serious Eats is the source for all things delicious. Now what? This recipe uses the power of a baking stone or steel to direct heat exactly where it needs to be, delivering a roast turkey that is crisp-skinned, juicy, and evenly cooked, with no flipping, trussing, or fussing. log in sign up. Remove from oven and let rest at least 30 minutes before carving. Archived. Serious Eats has made me a culinary hero to my kids which is no small feat. Finely chop turkey gizzard and liver (if desired). Turkey carnitas can be used in place of pork carnitas in any recipe. Season generously with salt and pepper. 4 1 14. comments. Buy a natural (un-enhanced) bird, preferably free-range or heritage breed for more flavor. Crisp yet tender flatbreads stuffed with spiced mashed potatoes. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. 1. Add a rating: Comments can take a minute to appear—please be patient! Post whatever you want, just keep it seriously about eats, seriously. The Food Lab: Roasting Turkey? Posted by 4 hours ago. All I can say is thank you. So you’ve followed one of our turkey recipes and have the golden beast in front of you. Relying on the way you roasted the […] Some HTML is OK: link, strong, em. Subscribe to our newsletter to get the latest recipes and tips! From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. Made dinner for just myself and my mom so instead of a full roast Turkey this year, I broke down the Turkey to freeze parts and sous vide the breast and made gravy with the neck and tail. Log In Sign Up. Throw Out Your Roasting Pan and Reach for Your Baking Stone, Healthy & Delicious: Marcella Hazan's Lemon Roasted Chicken with Carrots and Potatoes, Sichuan Roast Leg of Lamb With Celery-Mint Salad, Review: Essential Tools for Making Pizza at Home, Review: What to Do With an Instant-Read Thermometer, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce. Add turkey and spread into an even layer. [Photographs: J. Kenji López-Alt. 19. Close. Preheat oven to 500°F (260°C). 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