Succelent Roast Young Turkey
1 small turkey 10-12 pounds brought to room temperature
4-5 celery ribs
8-10 whole carrots
1 large onion quartered
10 sprigs fresh tarragon
1 bulb garlic roasted whole with turkey wrapped in foil (add a little olive oil in the foil)
Salt & Pepper
For The Gravy
1/2 bottle of Pinot Grigio
1/2 carrot not peeled
3 sprigs tarragon
large pinch of salt
6 tsp corn starch dissolved in 1/2 cup water.
Tip: The Starch will settle at the bottom if left alone; you will need to stir with a whisk before adding it to the gravy.
In a medium sauce sauce pan heat 1/2 bottle of wine, 3 sprigs tarragon, neck, liver, gizzard and the very tips of the wings (you will need to cut these off with shears). Cover with water if the wine is not enough. Simmer covered for 2-2 1/2 hours. The should pull apart easy and the carrots should be soft. Strain the liquid through a colander and discard the vegetables. At this point you have a decision to make.
A: Eat the Neck, liver, heart and gizzard as a snack.
B: Cut up all the meat very fine and add them back into the liquid for the finished gravy.
No matter what you choose; both decisions will bring you equal enjoyment! Set the pan with the gravy stock aside and cover. After the turkey has been in the oven for 1 1/2 hours, take out the head of garlic and squeeze it into the gravy stock when cooled. When the turkey is done and rested for 15 minutes; pour all the drippings and liquid from the roasting into the pan with the gravy stock. Turn on the heat to medium high and bring to a very light boil. When you have achieved a light boil, add the corn starch a little at at time stirring constantly. Liquids and starches achieve the greatest thickening potential at the boiling point. Give your gravy a chance to thicken up. If you need to make more starch/water mixture you can do that very quickly. Once thickened the gravy is done.
Prepping the Turkey
Rinse turkey inside and out removing neck and giblets. Let dry; salt and pepper the inside of the bird. Drizzle olive oil over the turkey and rub on all sides. Salt and pepper the entire turkey. In a large roasting pan place the turkey on a rack breast side down and stuff the turkey with a little onion, tarragon, celery and carrot. Do not over stuff.
Roasting The Turkey
Preheat oven to 350 degrees. Roast uncovered in the oven for 45 minutes Take pan out of the oven and rotate the turkey to breast side up; rub with olive oil and replace any salt and pepper. Insert a remote thermometer into the thickest part of the breast and put pan back into oven until the temperature reads 160-165. Remove pan and check joints for doneness. If you cook the turkey above 165 degree, you will be sorry. Don’t blame me; you screwed up! Some people cover their turkey with foil but I like a crispy skin. I even raise the temperature to 425 when the turkey is almost done.
Let the turkey rest for 15-20 minute while you finish the gravy. Transfer all vegetables to a serving dish and cover.
For most people, carving the the breast is done with the grain instead of against. This goes against everything we know about carving meat. The best and easiest way to carve the breast is to simply remove it and lay it flat on the cutting board. Cut into 1/2 inch steaks. Your turkey will be much more tender. Do not however, pull this nonsense with your mom’s, grandmothers, and aunts on Thanksgiving day. You will likely be stabbed with the carving knife or banished to the “Kiddie Table” for eternity. They are not ready for this and will never admit it’s better.
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