IT'S TURKEY WEEK!! Every food lover's favorite time of year. And if you're hosting a family or friend event, you want to make sure your turkey game is strong. But don't worry, I'll help you.
Not only am I going to share my fool-proof recipe for the best Thanksgiving turkey you've ever had, but I'm going to let you in on a not-so-secret-secret: Honeysuckle White and Shady Brook Farms are the best turkey you're going to find for your money on the shelves.
Plus they raise their birds hormone and antibiotic-free, and they support independent farmers and still manage to keep their turkeys affordable. Now that's a tasty turkey!
Are you preparing your first turkey this year? Don't fear, call the Shady Brook Farms and Honeysuckle White Turkey Hotline at 1-800-810-6325, where they're on hand to help you select, prepare, cook and carve a turkey for the holidays. Or live chat with turkey experts via 700reasons.com ‘Contact Us’ at 700reasons.com.
PLUS--who ever said selfies were selfish? Upload the photo to Instagram or Facebook with the hashtag #TurkeySelfie to be entered to win a $500 giving card to donate to a food bank of choice. The contest runs Nov. 1 through 30, so gather your fam and your selfie stick and enter! I'll be submitting mine during my Friendsgiving on Thursday :D
Now, about this recipe: it's my go-to. I edited my recipe from last year and it was even BETTER this year. A few more sweet additions, and the savory giblet gravy. Guys, don't fear the giblets. The giblets are amazing. I don't have a picture of the gravy because we ate it all. It was that good.
Fool-Proof Roast Honeysuckle White Turkey with Giblet Gravy
- 1 Honeysuckle White or Shady Brook Farms turkey
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1 cup apple cider
- 1/4 cup apple cider vinegar
- 1/2 gallon chicken broth
- 1/2 gallon vegetable broth
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 ginger knob, sliced
- 1 cinnamon stick
- 1 gallon of water
- 1 cinnamon stick
- 1 tsp allspice berries
- 1 apple, sliced in half
- 1 lemon, sliced in half
- 1 orange, cut in quarters
- 1 cup water
- 2 sticks butter, softened
- 2 tablespoons herbs de provance
- 1 tablespoon truffle oil
- 1 tsp fleur de sel
For the gravy
- Neck and Giblets from the turkey
- Drippings from the cooked turkey
- 1 cup vegetable broth
- 1/4 cup red wine
- 3 tbsp flour
- salt and pepper, to taste
-At least 24 hours before you plan on cooking your turkey, combine all of the brine ingredients in a large stock pot (big enough to hold your turkey!) stir well until salt is dissolved (it helps if the broth is a bit warm), and place the turkey in the pot.
-Mix together the ingredients for the butter. Remove the turkey from the brine and pat dry.
-Use a sharp paring knife to make small cuts in the turkey skin. Use your finger to make space under the skin, and stuff the butter under the skin. Gently pat the turkey all over to evenly distribute the butter as much as possible.
-In a microwave-safe bowl, combine the aromatics and microwave on high for one minute. Drain off the water, and stuff the turkey cavity with the fruit.
-Set oven to 500, and roast the turkey for a half hour. Remove from the oven, and place tinfoil over the breast ONLY. Reduce heat to 350 degrees F and roast for another two and a half hours, or until the internal temperature at the thickest part of the bird reads at least 160 degrees F.
-Cover the neck and giblets with an inch of water in a large saucepan. Bring to a boil, then reduce to a simmer and let simmer for one hour.
-Drain the drippings into a pan, removing any burnt pieces, and set the heat to low. Sprinkle in the flour and whisk into a roux.
-Once the giblets are cooked through, tear the meat off the neck and chop up with the giblets. Save at least a cup of the water. Add the meat to the roux and stir in the wine and broth.
-Add some of the reserved water and whisk until desired thickness is reached.