WOLFGANG PUCKS BRINED TURKEY AND GIBLET GRAVEY

WOLFGANG PUCKS BRINED TURKEY AND GIBLET GRAVEY image

Number Of Ingredients 34

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Ingredients

Brine:
1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 pound kosher salt
24 ounces honey
24 ounces maple syrup
1 (10-pound) whole fresh turkey, giblets and neck removed and reserved for stock
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions
1/2 cup white wine
1/2 cup Madeira wine
4 cups turkey stock, recipe follows
1 sprig thyme
2 sprigs parsley
Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
reheat oven to 325 degrees F.
In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.

Steps:

Turkey Stock: Giblets and neck from 1 turkey 2 tablespoons olive oil 1/2 cup port wine 1 cup roughly chopped onions 1/2 cup roughly chopped carrots 1/2 cup roughly chopped celery 2 sprigs rosemary 5 peppercorns Water, to cover Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil. Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy. Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper. Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes. Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard. Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.

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Timzkid Valentino

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Overall, I thought this recipe was just okay. The turkey was a little dry and the gravy was bland.

Adam Dodson

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I followed the recipe exactly and the turkey was overcooked. I think I should have roasted it for a shorter amount of time.

M Riaz

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The brining process was a little messy, but the end result was worth it. The turkey was so moist and flavorful!

Carson Demint

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The gravy was a little too salty for my taste, but overall this is a great recipe.

Santosh gaming

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I'm not a huge fan of turkey, but this recipe changed my mind. The brining and roasting process resulted in a tender, juicy bird with a crispy skin.

Lukyamuzi David

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The brining process was worth the extra effort. The turkey was juicy and moist, and the giblet gravy was flavorful and delicious.

Dolapo Jolayemi

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I made this dish for a potluck and it was a huge hit! Everyone loved the unique flavor and texture of the turkey. The brining process definitely makes a difference.

Shane Burke

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The gravy was also delicious, and I appreciated the step-by-step instructions on how to make it.

just danoubigamer

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I tried this recipe for Thanksgiving and was very impressed. The brining process was a little time-consuming, but it was definitely worth it. The turkey came out incredibly moist and flavorful.

EMMANUEL OKOAWO

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This recipe is a game-changer! I followed the instructions to the T and the result was a perfectly cooked, moist turkey with a crispy, golden-brown skin. The giblet gravy added even more flavor to the dish. Everyone at the table was raving about it.

Whoa Na

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I cooked this dish over the weekend and it turned out so juicy and flavorful! The brining process really makes a difference, and the giblet gravy is the perfect complement. My family and friends enjoyed every bite. Highly recommend!

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