Thanksgiving Turkey Recipe — Chef Douglas Katz

18-20 lb Turkey, giblets removed

2 c Kosher salt

2 c Sugar

4 qts Apple juice

4 qts Water

1/2 c Sunflower oil

1 Onion, large, peeled and cut into 6-8 pieces

4 large stalks Celery, washed and cut into 2” pieces

2 Parsnips, peeled and cut into 1” pieces

1 Rutabaga, small, peeled and cut into 1” pieces

3 Carrots, large, peeled and cut into 2” pieces

1 Apple, granny smith or local, peeled, cored and quartered

8 Garlic cloves, peeled and left whole

1/4 c Tomato paste

4 sprigs Thyme

2 Bay leaves

16 Peppercorns

3 c White wine (Chardonnay or other white wine)

5 c Chicken stock, low sodium

2 tbs Olive oil

Kosher salt, to taste

Freshly cracked pepper, to taste

2-3 tbs Cornstarch

It is ok if bird is smaller or slightly larger
If brining turkey, must be done by Wednesday evening (needs overnight to dry out)
Have a meat thermometer on hand

Brine the turkey (optional)

In a large tote, plastic container (one that will fit in your refrigerator) or cooler, combine the kosher salt, granulated sugar, apple juice and water and stir until salt and sugar is dissolved (will often heat up the water and dissolve the sugar and salt, then add ice cold apple juice, then check to make sure the liquid is cold before brining).
Add turkey to container and make sure you have enough liquid to cover the turkey. You can use a napkin to keep the turkey moistened with liquid. Allow the turkey to brine for 12-24 hours.
Remove turkey from brine and allow to drain in the sink for 15 minutes. Pat dry and place on sheet pan. Allow to dry in refrigerator for at least 9 hours, uncovered. This helps create a crispy skin.

Cooking the turkey

Preheat oven to 325 degrees. Move racks to allow room for your turkey to roast.
In a large heavy bottomed roasting pan or pot (large enough to hold the turkey and all of the liquid-but small enough to fit in your oven), add sunflower oil and heat to smoke point. Add the onions, celery, parsnips, rutabagas, carrots and apples and allow to brown over high heat (about 10 minutes).
After 5 minutes, add the garlic. Only stir occasionally as you want the vegetables to brown evenly. Add tomato paste and stir to coat all vegetables. Continue to cook for 3 minutes or until the paste looks oily and browned. Add the thyme, bay leaf and peppercorns and continue cooking for 1 minute.
Add the white wine and allow to reduce by 3/4′s (about 5 or 10 minutes). Add the chicken stock, bring to a simmer and cook for an additional 5 minutes.
Season the turkey with salt and pepper to taste (inside and outside) and coat evenly with olive oil. Place the turkey in the roasting pan (breast side up) and carefully place the turkey into the oven. Roast the turkey, evenly basting every hour. Cook the turkey until the center of the breast reaches 160 degrees. (2.5 - 3 hours).
Carefully remove the turkey from the oven and allow to rest for 15-20 minutes.

Carve the turkey

Place the turkey onto a large cutting board (preferably one designed for meat and poultry). All of the meat will be placed in one or two casseroles that can be served at the dinner table or on your buffet. Place the white meat and dark meat in separate casseroles to make it easier for your guests.
Start by cutting away the two legs using a kitchen shears to cut through the leg/thigh joint. Next, carve the breast meat to desired thickness (try to slice across the grain). Turn the turkey on one side and cut away the thigh meat and do the same to the other side.
When all meat is removed, save the carcass for a great turkey barley soup. Strain all of the cooking liquid into a sauce pot and bring to a simmer. Cook for about 20 minutes.
Dissolve 2-3 tbs of cornstarch in 1/2 cup of cold water and add to the liquid to create a pan gravy. When sauce is to desired consistency, ladle over the sliced turkey. Reserve enough gravy to serve in a sauce-boat at your holiday table.

Serve the turkey

Cover the casseroles with aluminum foil and heat the turkey until steaming hot. Garnish the turkey with freshly chopped herbs. My favorite accompaniments include my mom’s challah stuffing, house made applesauce, sweet potatoes with toasted meringue, sautéed Brussels sprouts, shallots and bacon and cranberry-orange compote.

Happy Thanksgiving!

Note: The turkey can be prepared the day before or in the morning and then reheated