Roast Turkey With Pan Gravy Recipe - Cooking Index
Roast Turkey With Pan Gravy Recipe - Cooking Index
We give a method for brining here, which is soaking the turkey in a salt water solution before cooking. Brining ensures an exceptionally tender bird and moist white meat. If you don't have the time, simply lightly salt the bird and skip the brining step.
Type: Poultry, Turkey| 1 | Turkey - (12 to 14 lbs) - trimmed of fat, | |
| Giblets removed | ||
| 1 1/2 cups | 355ml | Kosher salt |
| 6 | Sugar substitute | |
| 1 | Carrot - roughly chopped | |
| 1 | Celery rib - roughly chopped | |
| 1 | Onion - roughly chopped (medium) | |
| 4 tablespoons | 60ml | Unsalted butter - melted |
| 1 tablespoon | 15ml | ThickenThin Not/Starch |
| 1 | Reduced sodium chicken broth - plus | |
| 1/4 cup | 59ml | Water |
Submerge turkey breast-down in a tub containing 1 1/2 gallons water mixed with 1 1/2 cups coarse (kosher) salt and 6 packets sugar substitute. Refrigerate 6 hours. Discard brine and pat turkey dry.
Heat oven to 400 degrees. Place half of the vegetables in turkey cavity; scatter remaining vegetables on bottom of a roasting pan. Tie legs together with cotton twine. Arrange bird breast-down on rack in pan. Pour 1 cup water into pan. Roast turkey 45 minutes.
Baste turkey with pan juices. Lower oven temperature to 375 degrees; roast for 1 1/2 hours more, basting every 30 minutes, (add an extra 1/2 cup water to pan if necessary).
Carefully turn turkey over with oven mitts, so it is breast-side up. Brush breast with butter. Roast an additional 30 minutes. Turkey is done when an instant-read thermometer inserted into the inner thigh reads 175 degrees. Transfer turkey to a large carving board with a trench to catch juices. Remove all vegetables and discard. Cover loosely with foil. Let rest for 20 to 30 minutes before carving.
While turkey is resting; prepare gravy: Pour excess fat from roasting pan. Place pan on two stove burners on medium. Stir in ThickenThin Not/Starch, until dissolved. Pour in chicken broth and water; bring to a boil, scraping up brown bits on bottom of pan with a wooden spoon. Cook 2 to 3 minutes until mixture thickens.
This recipe yields 10 servings.
Protein: 84 grams
Fat: 22.5 grams
Calories: 562
Source:
Atkins Cookbook at http://atkinscenter.com
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