Now that I’m Mrs. Levy and I’m the one doing the cooking, certain things about Thanksgiving dinner have changed. I still retain the basics; Stove Top really IS the best tasting simple stuffing, NOTHING is as yummy as Mrs. Paul’s Candied Sweet Potato sauce drizzled over that Stove Top. My mouth is watering just thinking about it right now. You can’t make an effective smiley face with your cranberry sauce if it isn’t shaped like a can and making my Husband satisfied at the table is paramount for me so the green bean thingy of course is here to stay, so what’s different? The bird.
I think the majesty of Thanksgiving dinner lies mostly within the bird – did you know that the bird is the word? If the bird is dry, tasteless then the rest is just side dishes. If the bird is flavorful and juicy, if its skin is dark golden and crackling, it’s a wonderful meal. Funny how that works, huh?
Turkey selection is important. I grew up with Butterball my whole life – they are hard to dry out, have been given Weaver free from the supermarket – happily used ‘em and now have moved on to Murray’s turkeys. Of course, figures right? I like Murray’s best for taste, texture and lack of added hormones.Their turkeys are held to the very same standard as their chickens, and you know how I feel about their chickens! Regardless of your choice of bird, it’s all about what you do that marks your Thanksgiving.
Well do not fret my pet, have I got a terrific turkey recipe that is going to knock your socks off! There is no turkey better than this turkey, hands down. Whether you roast it my way, fry it or hell, grill it, the flavor in this juicy, crispy bird will have you and your family talking for years to come. Maybe it’s all in the marinade? Try it, you’ll like it.
Marinated turkey? Yup, you’re going to marinate it. Have I steered you wrong yet? I can’t claim ownership of this recipe; it was passed on to me by my wonderful neighbor, it is so incredibly good that I have used it every year since and now I feel compelled to pass it on to you.
Start this process at least two days before Thanksgiving. I begin on Monday. If you are capable of letting go of a small tradition, butterflying the bird is a great idea. I never bring the bird out to show anyway, they always see it disassembled on the platter, haven’t heard any complaints yet. Best way to get even cooking and crispy skin.
You can butterfly your bird at home just by removing the backbone. All you need is a sturdy pair of poultry sheers or a big sharp knife. Turn the bird on her breast and start at the tushie. Work your way up. Save the removed backbone with the giblets for gravy broth later. And no, I don’t think tushie is a culinary term, so don’t quote me. If you are buying your turkey fresh at the market, bring it up to the meat counter. The very talented butcher behind the glass will be more than happy to remove it for you. Just ask.
There are a few points I’d like to make that I think are helpful.
BAD HABITS How many times do you open the oven? A BIG NO-NO, so quit it! How many times do you prick the bird to see if the juices run clear? Again, cut that out! Let me ask you this, how many times have you taken that little buzzard out thinking it was done and ended up eating at 10 O’clock at night instead? You have been working against yourself. Help yourself and…
USE A DIGITAL PROBE MEAT THERMOMETER! It saves you from all of that unnecessary drama. It will tell you when your turkey is ready. How ‘bout that? Go buy one; I like Polder and Pyrex. A good digital probe meat thermometer will run you between $12 - $30 depending on where you buy it and what time of year it is. Just wipe the probe clean, do not submerge it in water. It will last longer.
DISPOSABLE PANS ARE A LIFESAVER HERE. I use those big tin ones you see at happy hour. They fit perfectly in the fridge. Trust me when I tell you that when you are making this recipe, having that pack of tins makes all the difference and they’re cheap! Get ones with a flat bottom if you can; it is easier to scrape bits up for the gravy that way. I double them up for strength. You should support the bottom too if you can; a baking sheet works nicely. You will need 3 tins, 1 for marinating and 2 for the cooking. (Tripling isn’t such a bad idea either, ya know.)
CLEAN YOUR OVEN PRIOR TO TURKEY DAY This recipe required you to raise the heat in your oven to 500 degrees for a short while. You’re oven doesn’t do that a lot in normal cooking. Anything, and I do mean anything will burn nastily if it is clumped on the bottom of your oven. Note: it really ruins an evening if the fire department has to respond for coffee. Just check out what your oven needs before the holiday gets here and get it done. Most have a self clean cycle. TAKE OUT THE RACKS IN THE OVEN and follow the instructions. Mine is easy, I bet yours is too. It take less than 5 hours, 4:20 to be exact and it’s best done on a day that you can either be out or have the windows open. I know it sounds as if I am trying to discourage you but it’s the opposite. JUST GET IT DONE YOU’LL BE HAPPY YOU DID!
THE COOKING METHOD. High heat to start, cover and reduce. Not only will this produce a succulent bird but it will produce it in half the time. I know that I drone on like a broken record about meat thermometers but this is exactly where they really come in handy. Did YOU buy one yet? ;)
MAKE & USE THE BREASTPLATE. Directions to follow.
IF YOU HAVE A ROASTING RACK, USE IT. If you don’t, try this trick; large carrots, celery and onion cut into large pieces at the bottom of the pan for the bird to rest on. Not only will it flavor the bird but it also adds to the pan juices for the gravy.
DO NOT STUFF YOUR BIRD!!!!! I know there are a million years of nostalgia here but trust me folks; your bird will cook faster and more thoroughly with nothing in the cavity. Besides, haven’t you ever heard about bacteria breeding grounds????
NO BASTING!! Another tradition debunked. (I’m sorry – go easy with the hate mail.) Basting only re-wets the skin making it more difficult to crisp back up again. Once in the oven, juicy comes from the inside out, not the other way around. And don’t forget, opening the oven monkeys with your temperature.
DON’T OPEN THE DOOR… until the thermometer beeps. When it does, double check by inserting the probe into the breast meat, 165˚ - 170˚ is your goal temperature for juicy white meat. This means that your bird is officially no longer dangerous to eat. Now that doesn’t necessarily mean that it’s ready for you to eat. I have found that I like my bird cooked just a little past that. That’s why reheating works out so well.
COOK THE BIRD FIRST so that it is finished long before dinner. I put it back into a 475° oven right before dinner (minimum 15 minutes) to warm it through and crisp up the skin a little more. Comes out perfect! I have not dried out my meat yet.
Okay, are we straight on the pointers? Good.
For the Marinade (Monday Night)
Combine in a very large bowl………
4 Cups white wine (1 bottle)
4 Medium Onions - chopped
1 Cup Soy Sauce
1 Large bunch fresh Sage – roughly chopped
1 Large bunch fresh Thyme – roughly chopped
1 Cup Magic Oil (Sub Veggie Oil)
2 Large lemons – juiced and peel cut up
- Place bird in a disposable roasting pan, breast side up. Take the giblets and the neck and anything else extra that came off the bird – except the liver - and put them in a zip baggie in the fridge for later use. Discard the liver, unless you enjoy it; I fry it up in a pan with some of the rendered turkey fat right then and there and have me a little snack. (You just don’t want to cook it with the other broth ingredients, trust me.) Pour the marinade over the top of the Turkey, cover and refrigerate overnight. In the morning, turn the bird over, breast side down. Repeat this process for two days, turning the bird in the morning and at night.
While I understand that it will take a decent amount of plastic wrap, you should definitely cover the whole contraption. While the marinade is very delicious, it’s quite potent. For years until I started using gloves, I would fall asleep the three nights leading up to thanksgiving with my hands nestled right under my nose. I LOVE the smell of Thanksgiving!
Here are a few creative tricks to help you turn the bird. Now that I’m in food service, I have an abundant supply of disposable gloves, but before that, I put small zip baggies on the drumsticks and left them there throughout the whole marinating time. Fix them with rubber bands if you like. Another good one was wrapping the ends of the drumsticks in plastic wrap. That way, every time you turn the bird, you don’t get the stuff all over you. Wednesday night before Thanksgiving, remove the bird, throw away the marinade, discard ANY hangers on, use paper towels to lightly pat the bird dry, put it back in the now rinsed disposable pan and let it air dry in the refrigerator over night. Uncovered is ok now. Just make sure everything else is covered tightly.
Thursday Morning……
Take your bird out of the fridge and preheat your oven to 500°. Yes, I did say 500° – MAKE SURE YOUR OVEN IS CLEAN OR YOU WILL GET SOME VERY FUNKY SMELLS RIGHT ABOUT NOW.
Remember that zip baggie with the neck, extras and giblets in it? Go get it. Put them in a saucepan, cover with lots of water, and throw in an onion, celery and a carrot or two. Let it simmer on the stove while the bird is cooking. You will need 4 cups of liquid when you are finished. It is ok to add water if it gets too cooked down.
- Place the bird in the disposable roasting pan on a roasting rack (or use the veggie trick).
- Take a large piece of heavy-duty tin foil and fold it in half into a triangle. You are making a breastplate for the bird so form it to the shape and set it aside for later. Wide side at the top V down by the bottom and fold it onto, or should I say mold it onto the shape of the bird. Keep it off for initial cooking.
- Rub your bird down with Magic Oil or veggie oil. Believe me, it needs nothing else. It will be tasty, golden and crispy if you just keep listening to me.
- Put the uncovered bird in the 500° oven for 25 minutes.
- After 25 minutes, take the bird out, cover the bird with the already formed foil breastplate, place the meat thermometer in the thickest part of the thigh – make sure it is not touching any bone- and set it to 175°. (Between the thigh and the wing is the best place) If you are partial to breast meat, penetrate the thermometer right through the foil, into the thickest part of the breast. Set it for 165°
- Put the bird back in the oven.
- Reduce oven temperature to 375°
- Now wait until it beeps. It’ll be a little while at least. Get cracking on assembling the rest of the dishes.
Yummy Home Made Gravy
There is nothing better than homemade gravy, especially when it’s this easy. Remove turkey and any veggies from the pan, leaving all of the pan juices. If you are squeamish about fat, remove some of it. I don’t.
You will need:
6 Tbs. flour
4 Cups giblet broth
1 Tsp. kosher salt
1 whisk
Gravy Master (Just a splash for color – read the bottle)
- Take the turkey out of the oven. NOW, if you used my disposable pan idea, the following instructions DO NOT APPLY TO YOU! Place the roasting pan on top of the stove, removing the Turkey and veggies obviously, and scrape well, over med heat. I like using a strong wooden spoon. You want all those little baked on bits to come up, whisk in the flour for 2-3 minutes. You want the flour to cook until it’s a caramel colored brown. Add the giblet broth, whisking the whole time. Bring it to a brief boil, lower and simmer for 5 more minutes. Add salt to taste. Serve immediately with Stove Top Stuffing and can-shaped cranberry sauce!
- If you used the disposable pans; once you remove the turkey from the oven, then the turkey, rack or any veggies from the pan, pour about 1 cup of the warm turkey giblet broth into the hot pan. Using a wooden spoon, scrape quickly at all the stuck on stuff, like you’re trying to clean it. I use an oven mitt to hold it tight with all that rubbing going on. Once you feel like it’s all in the liquid, pour the whole thing into a large saucepan on the stove and pick up the above directions at “whisk in the flour…”. The rest is the same.
Hugs & Kisses & Happy Holidays!
- Ivey
thing every year or there was mutiny at the table. Our menu was as follows: Butterball Turkey, Mrs. Paul’s Candied Sweet Potatoes, Stove Top Stuffing and cranberry sauce in the shape of a can. (Since getting married, we have incorporated the green bean casserole thingy for Michael). Gourmet our meal is not, but heaven it sure is. 