Best 2 Chef Johns Boneless Whole Turkey Recipes

Thanksgiving is a time for family, friends, and delicious food. And what's more delicious than a perfectly roasted turkey? If you're looking for a recipe that will wow your guests, look no further than Chef John's Boneless Whole Turkey.

This recipe is for a moist and flavorful turkey that is sure to be the star of your Thanksgiving table. The turkey is brined overnight in a flavorful solution of water, salt, sugar, and spices, then roasted in the oven until golden brown. The result is a turkey that is cooked to perfection, with crispy skin and juicy meat.

But that's not all! This article also includes recipes for a variety of delicious side dishes that will perfectly complement your turkey. From classic mashed potatoes and gravy to roasted Brussels sprouts and cranberry sauce, you'll find everything you need to make a memorable Thanksgiving meal.

So whether you're a seasoned pro or a novice in the kitchen, you're sure to find something to love in this collection of recipes. So gather your ingredients, preheat your oven, and get ready to make a Thanksgiving dinner that your family and friends will never forget!

Let's cook with our recipes!

CHEF JOHN'S ROAST TURKEY AND GRAVY

Chef John's Roast Turkey and Gravy image

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.

Provided by Chef John

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 4h55m

Yield 16

Number Of Ingredients 19

Ingredients

2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets reserved
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
½ bunch fresh sage
½ cup butter
1 bay leaf
6 cups water
2 tablespoons turkey fat
1 tablespoon butter
¼ cup all-purpose flour
3 cups turkey pan drippings
¼ teaspoon balsamic vinegar
1 tablespoon chopped fresh sage
salt and ground black pepper to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g

CHEF JOHN'S TURKEY BURGER

Chef John's Turkey Burger image

This recipe uses some of the same techniques and seasonings as the shish kebab to improve the dull turkey burger. For something made with meat that is 95% fat free this is pretty good!

Provided by Chef John

Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ pounds ground turkey
1 ½ tablespoons plain bread crumbs
1 ½ tablespoons ground almonds
1 teaspoon chile paste
2 cloves garlic, crushed and minced
1 ½ teaspoons finely grated fresh ginger
1 ½ teaspoons salt
1 ½ teaspoons garam masala
1 tablespoon lemon juice
2 tablespoons plain yogurt
2 tablespoons chopped fresh cilantro

Steps:

Combine ground turkey, breadcrumbs, almonds, chili paste, garlic, ginger, salt, garam masala, lemon juice, yogurt, and cilantro; mix thoroughly with a spatula or clean hands.
Shape ground turkey mixture into a ball and divide in 4 even pieces; refrigerate for 1 hour. Form each piece into a patty with damp hands.
Preheat grill to medium heat and refrigerate turkey burger patties until the grill is hot. Grill turkey burgers until patty appears to be cooked about half way up the side and then flip, grilling each side for about 4 to 5 minutes. Burger is done when surface is cracked and juices start to rise to the top.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 5 g, Cholesterol 135.6 mg, Fat 16.3 g, Fiber 0.7 g, Protein 34.4 g, SaturatedFat 4.1 g, Sodium 1025.6 mg, Sugar 1.2 g

Tips:

Thaw the turkey properly: Place the frozen turkey in the refrigerator for 3-4 days before cooking, or thaw it in a cold water bath for 30 minutes per pound.
Dry the turkey thoroughly: Pat the turkey dry with paper towels before seasoning and cooking. This will help the skin crisp up.
Season the turkey generously: Rub the turkey inside and out with a mixture of salt, pepper, and your favorite herbs and spices. You can also add a compound butter or herb paste under the skin for extra flavor.
Roast the turkey at a high temperature: Start by roasting the turkey at 425°F for 30 minutes. This will help the skin brown and crisp up. Then, reduce the temperature to 350°F and continue roasting until the turkey is cooked through.
Let the turkey rest before carving: Once the turkey is cooked, let it rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat.

Conclusion:

Chef John's Boneless Whole Turkey is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your turkey turns out juicy, flavorful, and perfectly cooked.