In today’s video, we have a Garlic & Herb butter Turkey recipe for you accompanied by a delicious Gravy that is infused with White Wine.
In this video, I breakdown the step by step process of creating the perfect and moist Turkey beginning with the Garlic & Herb Butter that we will be marinating our Turkey in, followed by a Gravy with the left over Fond in the roasting tray that will be infused with White Wine for an added depth of flavor.
In this Thanksgiving video, we’ll show you how to make the turkey the star of your traditional feast. Carving into that turkey with all eyes on you can be daunting, but fear not! Cooking a turkey is surprisingly simple once you know the ropes. Discover the joy of perfectly cooked dark meat and juicy white meat that will leave you impressed and your guests asking for seconds!
This is going to ensure you have a delicious Turkey on your dining table for the upcoming Holidays and we do wish you a very Happy Thanksgiving!
Chapters:
00:00 Intro
00:33 Garlic & Herb Butter
01:57 Prepping your Turkey
03:21 Stuffing the Butter into your Turkey
04:21 Tying the Turkey Legs
04:47 Chopping vegetables for your roasting tray
05:21 How to place your Turkey on a Roasting tray and cooking it
06:05 Creating that perfect golden brown roasted skin
06:23 How to make a Turkey stock using the Neck bones
07:42 How to make a delicious Turkey gravy with drippings and White Wine
10:05 Plating and Tasting the Turkey
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It’s that time of the year where we begin to pile mountains of food on our plates and Gorge ourselves into gluttony with Thanksgiving just around the corner we have something special for you today get ready to blow your taste buds with a mouthwatering turkey recipe with the
Garlic and herb butter that’s going to make your holiday feast Unforgettable before we dive into the details make sure to hit that subscribe button and ring the notification Bell so you won’t miss any of our scum chice recipes let’s get cooking going to need 225 g the two sticks of room temperature
Unsalted butter for the herbs I’m using a blend of rosemary thyme and Sage for that aromatic Kake don’t be shy with the seasoning we want those flavors to penetrate every inch of this bird combine all of your herbs together and with the help of a knife give these a
Rough chop till you have these minute granules are going to lend their flavor into the butter set aside your herbs in grab a bowl and place two sticks of butter into it Next we’re going to go in with six crushed cloves of garlic now placeing your chopped up herbs we’re now going to season our butter with some freshly ground black pepper and about 3 tbsp of Salt now grabb a spatula and combine your herbs and garlic with the butter mixing it thoroughly till all the herbs and garlic are evenly distributed with it after a couple of minutes of mixing we have the perfect garlic and her butter if you wanted the perfect garlic birad
Put this on some bread and slide it into the oven but we’re going to save it for the turkey time to prep the turkey I like to use a sheet tray for the prep as opposed to placing the turkey on the Butcher Block then to avoid that salmonella and
Clean cleaning up is a pain too place your turkey backside down or best side up however you like it I’ve already taken out the inard and the neckbone that I’m going to use to make a delicious turkey stock for a gravy Later you see this extra layer of fat hanging out the backbone yeah that stuff is inedible and disgusting but does have a ton of flavor so I’m going to cut that off and use it for the stock later too the next thing we want to do is dry the
Surface of this bird grab a paper towel and wipe out any excess moisture on the surface moisture is the enemy of crispy skin and we want to dab that stuff out unless you like eating flabby skin leave it On next we’re going to separate the skin from the meat in order to shove our butter into it so with the help of your hands slowly slide your hands in separating the skin from the meat while creating these little pockets try and penetrate as close to the legs
Without tearing any of the skin as you do this you’re going to feel something like a seam that attaches the skin to the middle of the breast bone with the help of your fingers try and break that seam it can get a little slippery so be
Careful once we’re done grab close to 2 tbspoon of the butter mixture and place it below both sides of the breast trying your best to spreading it evenly now grab another tablespoon and place it in the gap between the breast and the legs and yes we want a bird to penetrate
As deep as possible to flavor each and every corner of the Bird lastly grabb any remaining butter and apply it all over the turkey including the outsides of the legs and the Wings add one onion followed by one whole head of garlic into the cavity of the turkey feel free to add a lemon too before we get cooking this it’s imperative that we tie up the legs tightly to ensure an even cook simply grab some butcher twine and wrap it
Around the feet and buy a double knot to prevent it Splitting off any excess dwine that stuff will burn in the oven now grab two onions I’m using one red and one yellow for just some different flavors but you can use two of any one kind two carrots and two sticks of celery I’m just going to roughly chop
Up my celery and carrots no need to be precise here and then cut my onions into eights have you roasting today and then take off the grill dump in your chopped up Celery onions and carrots and spread them in an even layer now place your grade back on the
Tray and place your bird on the grill let’s tuck in both the wings below the Backbone After a little bit of a struggle finally manag to get that done stubborn bird bricks spank for being difficult now finally cover up your bird with some foil use two sheets and cover it up Loosely leaving an inch from the top we want to create a kind of Steam
Pocket for the first couple of hours this Cooks in a preheated 325 F Dee oven for 2 hours it’s been 2 hours and the first phase of cooking is over carefully lift the foil from the tray and preheat your oven to 425° F this now goes in uncovered for 1
Hour let’s begin the work on our gravy in a deep bottom pan heat up 1 tbsp of vegetable oil and then add your neck bones and excess skin from the back that we had got earlier SE it for the a couple of minutes on one side before flipping and
Searing it on the other Side now add in three cups of homemade a stove bought chicken stock C it up with the lid and cook this for at least 30 minutes to an Hour after about 45 minutes my stock is now done we’re going to drain this through a save into a jaar and set it aside for now it’s been W and our turkey is now out of the oven and you can see there’s developed this gorgeous crispy crust on
The outside with all the caramelized butter and herbs adding a gorgeous brown color carefully remove the grill that holds a turkey and set it aside this should rest for at least 25 to 30 minutes for the meat to absorb the juices back before we carve into it in
Meanwhile look what we have left in this tray all of these remaining bits is worth its weight and gold in terms of flavor we have all of these veggies that have absorbed all the dripping from the turkey and the melted butter and the fond at the bottom that we’re going to
Use to make a delicious gravy grab a bowl and place a si in it pour in all of the juices and the vegetables into the save then with the help of a back of spatula press and squeeze out as much juice as you can from these vegetables after about 5 minutes of this
We have all of the concentrated flavor and the good stuff in this bowl which we will be adding to our gravy and it’s going to add so much flavor after melting 3 tbsp of butter in your uncleansed roasting today adding half a cup of allpurpose flour and give
It a quick stir to form a r you want to cook this for a couple of minutes to take the raw Edge out of the flour add in more flour if you like a thick gravy but this will thicken as we cook and reduce it
For an added depth of flavor add in a cup of white wine like a s BL and whisk this in with youru and reduce once your wine has reduced we’re going to add all of the drippings from our turkey into it risk this in and cook for about 5 minutes till it tiens
I also added about 5 to six gloves of the garlic I had inserted into the turkey for some additional flavor once this is thick add in the three cups of your turkey stock whisk this all in scraping the bottom of the sides for any font let’s not leave any flavors behind
And cook and reduce this on low for about 10 to 15 minutes till it thickens up to your liking and at this point my gravy has thickened I’m going to season it with some salt and freshly ground black pepper give it one final whisk and then pour all of this into a serving
Jar this turkey resulted in being moist and juicy and we ended up having a proper Feast at home if you’re wondering about all of these sides we uploading our next video where we cover the essential Thanksgiving sides so do consider subscribing to Us and just to give you a glimpse of how how tender this ended up being I’m going to cut off a slice best me just Stars apart without any effort in my hands if you do like this video consider subscribing and smashing the like button for us and we will be extremely thankful
See you next time
1 Comment
👏🏻👏🏻🔥 delicious!