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How To Cook Turkey and Gravy in Just 2 Hours!
Get ready to prepare the ultimate roast turkey that will impress your guests and elevate your holiday feast to the next level. This recipe combines simple yet effective techniques to ensure your turkey is perfectly tender and packed with flavor. Follow these step-by-step instructions for the best results.
👥 10 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- oven
- pot
- pan
📝 Preparation Steps
1
Prepare the Turkey:
Turkey(approximately 20 lbs)1Turkey Carcass1Turkey Stock4 cups
2
Using a boning knife, carefully separate the legs, breasts, and wings from the carcass, as demonstrated in the video.
3
Place the separated turkey parts on a cookie sheet and generously salt both sides for a dry brine.
Turkey(approximately 20 lbs)1Turkey Carcass1Turkey Stock4 cups
4
Refrigerate them, uncovered, for a minimum of ⏱️ 2 hours if possible.
5
Preheat Oven to 325°F (162°C)
6
Remove the turkey parts from the fridge and allow them to rest at room temperature for about ⏱️ 30 minutes before coating the skin side generously with softened butter.
Turkey(approximately 20 lbs)1Turkey Carcass1Turkey Stock4 cupsButter, softened8 ouncesButter, at room temperature (plus 2 to 3 ounces more at the end)3 ounces
7
Place the dark meat in the Preheated Oven approximately ⏱️ 20 minutes ahead of the breasts.
8
Roast the dark meat until it reaches an internal temperature of 180°F (82°C), while the breast should reach 155°F (68°C).
9
Make the Stock:
10
In a large stockpot, add the chopped onions and sauté until translucent. Add the peeled garlic cloves and sauté for a couple more minutes.
Large onions, chopped2
11
Pour in the white wine and let it reduce until about ¼ of the volume remains.
12
Add the fresh herbs, turkey carcass, turkey neck, and giblets to the pot. Add enough chicken stock to cover all the ingredients.
Turkey(approximately 20 lbs)1Turkey Carcass1Turkey Stock4 cups
13
Bring the mixture to a boil, then reduce the heat to low.
14
Allow it to simmer for at least ⏱️ 2 hours, up to ⏱️ 5 hours if time permits. This will extract maximum flavor from the ingredients.
15
Prepare the Gravy:
16
In a reduction pan, melt 3 ounces of butter over medium heat.
Butter, softened8 ouncesButter, at room temperature (plus 2 to 3 ounces more at the end)3 ounces
17
Add the chopped shallots and cook for a minutes until softened. Stir in the chopped fresh sage.
large Shallots2
18
Gradually add the flour to the butter mixture to create a soft roux.
Butter, softened8 ouncesButter, at room temperature (plus 2 to 3 ounces more at the end)3 ounces
19
Gradually add the flour to the butter mixture to create a soft roux. Slowly pour in the turkey stock, adding one cup at a time and allowing each addition to fully incorporate before adding more.
Butter, softened8 ouncesButter, at room temperature (plus 2 to 3 ounces more at the end)3 ouncesTurkey(approximately 20 lbs)1Turkey Stock4 cups
20
Adjust the amount of stock until you achieve your desired gravy consistency.
21
Season the gravy with salt and pepper to taste. Allow it to simmer for ⏱️ 15-20 minutes or until you are ready to serve.
Salt and Pepper to taste
22
Just before serving, you can add more butter to taste for a rich and velvety finish.
Butter, softened8 ouncesButter, at room temperature (plus 2 to 3 ounces more at the end)3 ounces
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