California Roast Turkey

By Andrew Hunter

The biggest Thanksgiving challenge for most people is getting over the psychological hurdle of cooking the big bird. Whenever a cooking project intimidates me I think to myself that it’s only food and then, how hard can it be? I also do a little extra homework before starting, like reading cookbooks, searching for instructional photos and making sure I have all the right ingredients in place.

I thought I would share my favorite turkey recipe with you this year. I like it because the results are delicious and it has very detailed instructions from opening the turkey to basting it while roasting and making the gravy. Don’t let the length of the recipe intimidate you. Instead print it out, read it two or three times, organize your ingredients and equipment, and enjoy yourself in the kitchen…just make sure you chill an extra bottle of Gewürztraminer for the “chef’s cooking wine.”

Here’s wishing you and your family a very happy and restful Thanksgiving from the Hunter family.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

California Roast Turkey with Gewürztraminer and Apples and Pan Gravy

10- to 12-pound fresh 100% natural turkey
2 pounds kosher salt
2 yellow onions, chopped
2 carrots, chopped
4 celery stalks, chopped
2 apples, diced
1 bunch fresh thyme
4 ounces butter
1 cup Napa Valley Gewürztraminer
1 quart reduced-sodium chicken stock
3 tablespoons cornstarch
1/2 cup water

Place the turkey in the sink, breast side down, and carefully cut away the plastic wrapping. Take care to keep the raw juices inside the sink. Discard the wrapping.

Remove the giblets (gizzard, heart, and neck) from the cavity at the head of the bird and place in a small bowl. Discard the liver. Trim off the wing tips with a small knife or scissors and place them in the bowl with the giblets. Cover and set aside.

Rinse the turkey, inside and out, with lots of cold water. Take care to wash away any remaining blood or particles. Place the turkey in your largest pot. Pour salt onto the turkey and into the cavity. Rub salt into the skin. Cover the turkey with cold water and refrigerate 8 to 10 hours.

Remove the middle rack from your oven so there’s plenty of room for hot air to circulate around the turkey. Preheat the oven to 425°F.

Remove the turkey from the brine (the salt water). Rinse for several minutes under cold running water to remove all of the salt. Dry the turkey thoroughly with paper towels. Place half the onions, carrots, celery, apples and thyme in the body cavity. Tie the ends of the drumsticks together with twine. Melt the butter and baste the turkey with the melted butter, taking care to cover the nooks and crannies of the bird, especially down by the thighs and legs.

Sprinkle the remaining onions, carrots, celery, apples, and thyme in the bottom of a roasting pan with 1 cup of Gewürztraminer. Place the turkey in the roasting pan and place on the bottom rack of the oven. Turn the heat down to 400°F and roast for 45 minutes. Baste with remaining melted butter every 30 minutes.

To start making the gravy: Combine the turkey neck and giblets in a medium saucepan and cover with reduced chicken stock. Bring to a boil, lower the heat, and simmer for about an hour. Remove from the heat and strain. You may either discard the giblets or dice them and reserve for the gravy. Set the stock and giblets aside until the turkey comes out of the oven.

The turkey is done when the internal temperature reads between 160°F and 165°F on an instant-read meat thermometer. If you don’t have a thermometer, look at the natural juices in the cavity of the turkey. The turkey is cooked when the juices are clear. Continue roasting if the juices are red. It will take 2 ½ to 3 hours of total roasting time to finish the 10- to 12-pound turkey.

Remove the turkey from the oven and the roasting pan, and place it on your carving platter. Allow the turkey to rest for at least 30 minutes before carving. Resting allows the natural juices to re-absorb into the meat and results in a much juicer bird.

To finish the gravy: Strain the juices from the roasting pan, discard the solids, and combine the pan juices with the stock (and giblets, if desired). Bring to a boil. In a small bowl, stir together cornstarch and water until the cornstarch is dissolved and slowly add to the stock. Stir until the gravy is slightly thickened. Season to taste with salt and pepper.

Makes 8 to 10+ servings

Prepare and serve on Thanksgiving Day

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