Turkey Neck Gravy. "It sounds strange, but believe me when I tell you that Turkey Neck Gravy is the BEST you ever will pour over your Thanksgiving bird. Just give me a plate full of bread stuffing with Turkey Neck Gravy and I will be happy. Who needs a slice of bird? There is plenty of turkey meat in the gravy? Many people are afraid to make gravy. Afraid that it will be lumpy. If you are using only a turkey breast as I do, you won't get a neck with it. 1 turkey neck1 medium onion, chopped2 Tablespoons oil or margarine5 cups water3 chicken bouillon cubes2 celery stalks cut up6 whole black pepper corns8 Tablespoons flour8 Tablespoons fat pan drippings from roasting turkeySalt and pepper to taste Saute chopped onion in oil or margarine in a saucepot. Wash turkey neck. Strain and reserve liquid. Pick meat off neck bones and reserve meat.
In a saucepan heat fat pan drippings from roasting turkey until they start to bubble. Stir in turkey neck meat. PHOTOS: How To Carve A Turkey, Step-By-Step. This Thanksgiving, Americans will cook and consume over 40 million turkeys, yet very few of them will be carved in a stress- and mess-free manner, that doesn't also waste waste your carefully prepared bird. So we asked Jeffrey Elliot, Chef and Director of Culinary Relations of Zwilling J.A. Henckels, and co-author of The Complete Book of Knife Skills: The Essential Guide to Use Techniques and Care, to show us, step-by-step, the best way to carve a Thanksgiving turkey.
Place the turkey on the cutting board or a platter, breast side up, with the legs facing away from you. Steady it with the carving fork in your guide hand. Cut through the skin that connects one leg to the carcass, cutting as close to the leg as possible. Steady the carcass with the carving fork and repeat previous steps with the other side of the breast. Jeffrey Elliot is The Executive Chef and Director of Culinary Relations of ZWILLING J.A. Mary's Free Range, Organic, and Heritage Turkeys. Line extra-large stockpot with heavy large plastic bag (about 30 gallon capacity). Rinse turkey, place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that the bird is covered with brine, seal plastic bag.
Refrigerate pot with turkey in brine at least 12 hours up to 18 hours. Position rack in bottom third of oven and preheat to 350 degrees F. Roast turkey 1 hour. baste turkey with 1 cup chicken broth. Tigers & Strawberries » Thanksgiving Report: Cooking a Heritage Turkey. As you may recall, I posted about picking up a heritage breed turkey–more specifically, a Narragansett, from Speckled Hen Farm.
And I promised to give a full report on how I cooked the turkey, how it tasted and any differences that there were between it and the usual free-range Broad-breasted Whites that I have been cooking for the past four years. The first difference I noted when I took the turkey out of the refrigerator to begin preparing for its brine was morphological in nature. The conformation of the bird was very different than that of a Broad-breasted White. The legs were much longer, and the wings were more well-developed than one is used to seeing in the typical grocery store turkey, or even its free-range counterpart.
In addition, the breast was not so oversized, but was more in keeping with the overall size and shape of the bird; it was more balanced, in other words. This bird was no Dolly Parton. One–they take longer to cook if they are stuffed. It tastes good. That is it. Roasting the Turkey. The information that follows includes general guidelines for roasting a turkey. If you are using a turkey recipe from one of our Thanksgiving menus, follow the specific techniques described in the recipe. What Size Turkey to Buy To ensure ample servings for Thanksgiving dinner as well as generous leftovers, allow for 1 to 1 1/4 lb. of turkey per person.
What Size Pan to Use For best results, roast your turkey on a wire rack in an open roasting pan. Because of the turkey's weight, a sturdy pan with good handles is recommended. If you use a foil roasting pan, double it for extra strength and take special care when transferring it into and out of the oven. Remove the turkey from the refrigerator 1 hour before roasting. Roasting an Unstuffed Turkey The times listed below are calculated for an unstuffed turkey brought to room temperature and roasted at 400°F, breast side down, for the first 45 minutes, then turned breast side up and roasted at 325°F until done. Additional Tips 1. 2. 3. Prairie Heritage Farm: Recipes for Your Heritage Turkey. We can't believe the community that turned out to help us get 81 birds from pasture to table this weekend. We're so very thankful to all of you who helped make it all happen: Jason, Heather, Erin, Rick, Neva, Kate, John, Nathan, Mandy, Dad/Clyde, Jennephyr, Bronco, Kelsey, Jill, Russ, Christa, David, and Mom/Julie.
At one point, these brave souls were butchering in -19 degree weather. Troopers doesn't even begin to describe these people. Thank you, thank you, thank you. And, of course, customers, we couldn't do this without you. Back by popular demand, after the jump (click on "more" below) are three great recipes for your birds. Happy, happy, happy Thanksgiving from Prairie Heritage Farm, Jacob, Courtney and Willa. A Few Heritage Turkey Recipes Roast Heritage TurkeyThis recipe is from Chef Leonard Spampinato of Aromas Fine Catering.
For the pan sauce:4 to 5 tablespoons cornstarch5 cups chicken stock 1. 1. Simmer everything in a small saucepan for 15 minutes. 1. Post-Gazette, 11/21/2002, Heritage turkey breeds making a comeback. Pittsburgh, PA Home > Lifestyle > Food Heritage turkey breeds may be making a comeback Thursday, November 21, 2002 By Marlene Parrish A deeply bronzed, roasted turkey proudly presented on the dining room table is the revered symbol of Thanksgiving. Norman Rockwell painted such a scene in 1943 (can't you see it now?). Rockwell's model turkey was undoubtedly a breed called the American Bronze. The Narragansett, the oldest U.S. turkey breed and once the foundation of the New England turkey industry, has been reduced to just a few hundred birds. Will the heritage turkeys be lost forever? Not only is there hope for their salvation, there is action. Timeout Let's call a timeout for a quick backgrounder.
Slow Food supports the artisans who grow, produce, market, prepare and serve wholesome food. Slow Food has adopted four turkey breeds for its version of Noah's Ark -- the Narragansett, the Bourbon Red, the Jersey Buff and the Standard Bronze. Cut to the local scene. Tasting heritage turkeys. Cooking a Heritage Turkey. My turkey turned out fantastic!!! Everyone said it was the best most moist turkey they've ever had. I brined the bird using a beer brine.
I believe it was a gallon of beer (I used a blonde because it's less hoppy) and a gallon of water, 2 cups kosher salt, 1 cup sugar, 2 celery stalks, 2 carrots, 3 onions chopped some garlic and 2 lemons quartered. The beer is simmered with the salt, sugar, veggies and lemons for 10 minutes and then the gallon of water or ice is added. Let it cool off and then I stuck it in an ice chest with the turkey and ziplocs full of ice. Before cooking I removed the bird from the brine. I popped it in the oven set at 350 degrees at 8:30 am and pulled it out when the temp. was 155 around 11:15 am. This was the first time I cooked a turkey and I'm proud! For gravy I took the drippings and some turkey stock I made out of the turkey necks that were in the bird (2 cups total). Seek simple, reliable heritage turkey recipe. Roasting a turkey is roasting a turkey. How quickly it cooks has too many variables, including the ratio of the size of the bird to the size of your oven, for there to be a "foolproof" recipe.
Just use a reliable thermometer, start checking it sooner than you think you need to, don't pay any attention to all the recommendations that say cook it to 180, and don't forget to take it out and let it rest. Seriously. I used to think the "let it rest" stuff was bunk, but it makes a surprisingly significant difference. Every year there are dozens of posts here asking for advice on cooking a turkey. You might want to do a search on "heritage" and see what people reported back on their results. This site has some good info.
They say the *final* temp after resting of the turkey should be about 165, but point out that the temperature rises 5-10 degrees after you take it out of the oven. Heritage Turkeys - Heritage Turkey Photos. Heritage Turkey Recipe - How to Prepare and Roast a Heritage Turkey.
Turkey Brining 101 - How to Brine That Bird. Roasters: Our Guide for Turkey Roasting Pans & Size Guide. It’s the time of year…when SO many thoughts turn to FOOD! Amazingly, Thanksgiving is less than three weeks away. Are you ready? I’m not. This year, I need to get a real roasting pan. How big of a turkey do I need to make? What size of roaster will my turkey be comfortable in? In general, roasters with inside dimensions of approximately 16 x 13 inches will hold a 25 lbs. bird. How big is the oven? What about roaster handles? What type of roasting pan can help minimize splattering while baking or sloshing when moving? What else might I cook year round that would work well in a roasting pan? Do I want a roaster that can go on the stove top? Have any good tips for roasting for Thanksgiving? Photo credit: ilovebutter.