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Turkey 101

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Ingredients and Equipment

Serves 12 to 14

1 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons unsalted butter at room temperature
1 bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground pepper
Classic Stuffing
1 cup dry red or white wine for gravy (optional)
Giblet Stock
Cheesecloth
Kitchen string
Pastry brush
Instant-red meat thermometer
Toothpicks

Current as of 08-27-2009

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Introduction

From preparing the bird to serving slices of it doused in gravy, here are 12 steps to the perfect turkey.

Next: Get Started
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Step 1

Get Started

Warm the butter and white wine together and soak the cheesecloth in it. Season the bird with peppercorns and coarse salt.

Next: Prepare the Turkey
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Step 2

Prepare the Turkey

Allow the bird to rest for about two hours to come to room temperature. Tuck the wing tips under the body.

Next: Make Stock
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Step 3

Make Stock

Use the giblets (liver, heart, and gizzard), neck, vegetables, and seasoning to make stock for gravy.

Next: Stuff the Bird
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Step 4

Stuff the Bird

Insert the stuffing just before the turkey goes into the oven; never do it ahead of time and don't pack it too tightly; the stuffing won't cook evenly and bacteria may grow. Don't forget to stuff the neck cavity.

Next: Secure Neck Flap
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Step 5

Secure Neck Flap

Pull the flap of skin at the neck down and use toothpicks to fasten it.

Next: Truss the Bird
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Step 6

Truss the Bird

Pull the legs together loosely and tie them with kitchen string - -a bow will be easy to untie later. Any kind of sturdy white string or twine will do, as long as it's made of cotton, not polyester (which may melt in the oven's heat). Rub the turkey with butter and season with salt and pepper. Choose a heavy roasting pan with sides 2 to 3 inches high; don't use one with a nonstick surface. A roasting rack will keep the turkey from sticking to the pan.

Next: Cover with Cheesecloth
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Step 7

Cover with Cheesecloth

Cover the turkey with cheesecloth that has been soaking in the butter and wine. It should cover the breast and part of the leg area. Begin roasting.

Next: Baste the Turkey
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Step 8

Baste the Turkey

Every 30 minutes, use a pastry brush (better than a bulb baster) to baste the cheesecloth and exposed areas of the turkey with the butter-and-wine mixture. The turkey pictured here is out of the oven, but basting should be done in the oven and as quickly as possible so the oven temperature doesn't drop. Watch the pan juices; spoon out and reserve them for the gravy if they are in danger of overflowing.

Next: Final Roast
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Step 9

Final Roast

After the third hour of cooking, carefully remove and discard the cheesecloth; it will have turned quite brown. Baste the turkey with pan juices, taking care not to tear the skin, and return it to the oven.

Next: Take the Temperature
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Step 10

Take the Temperature

After the fourth hour of cooking, insert an instant-read thermometer into thickest part of the thigh (if you poke a bone, try again); when the temperature reaches 180 degrees, the bird is ready.

Next: Make Gravy
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Step 11

Make Gravy

Transfer the turkey to a serving platter to rest for 30 minutes. Meanwhile, make the gravy. Pour pan juices into a glass measuring cup; when the grease rises to the surface, skim it off and discard. Place the roasting pan over medium-high heat and add a cup of dry red or white wine or water; bring to a boil and use a wooden spoon to scrape up all of the brown bits. Add giblet stock, return to a boil, and cook until reduced by half. Add reserved, defatted pan juices, cook 10 minutes more, and strain into a gravy boat.

Next: Carve Turkey
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Step 12

Carve Turkey

Use a thin-bladed, carbon-steel knife to carve the meat into thin slices. Make sure bird is sufficiently rested (approximately 15 minutes after it has been removed from the oven) before cutting.

Easy	Challenging
Good for kids	One of my favorites

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Turkey 101

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Ingredients and Equipment

Get Started

Prepare the Turkey

Make Stock

Stuff the Bird

Secure Neck Flap

Truss the Bird

Cover with Cheesecloth

Baste the Turkey

Final Roast

Take the Temperature

Make Gravy

Carve Turkey

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