WOLFGANG PUCKS BRINED TURKEY AND GIBLET GRAVEY
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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Dipendra Pokharel
[email protected]This turkey recipe is a game-changer! The brining process makes the turkey so moist and flavorful. The giblet gravy is also delicious. I highly recommend this recipe for anyone looking for a special occasion turkey dinner.
The Technical Tricks
[email protected]5 stars! This recipe is amazing. The turkey was incredibly moist and flavorful. The brining process really made a difference. The giblet gravy was also delicious. I will definitely be making this again.
Muhammad Saood
[email protected]This recipe is a keeper! The turkey was moist and flavorful, and the gravy was rich and delicious. I will definitely be making this again for my next holiday gathering.
Fathema Sanjye
[email protected]I've been using this recipe for years and it never disappoints. The turkey always comes out perfect and the gravy is always a hit. I highly recommend this recipe to anyone looking for a delicious and stress-free Thanksgiving dinner.
John Mclean
[email protected]Wolfgang Puck's Brined Turkey is a must-try! The brining process makes all the difference, resulting in a moist and tender bird with a crispy skin. The giblet gravy is also delicious and adds a rich flavor to the meal. This recipe is perfect for Than
Husnain Ali
[email protected]This brined turkey recipe is a winner! It's a bit of a process, but well worth the effort. The turkey comes out moist, juicy, and full of flavor. The giblet gravy is also excellent. I highly recommend this recipe for your next special occasion dinner
Kavishka Oshadith
[email protected]Tried this recipe for Christmas dinner and it was a huge hit! The turkey was cooked evenly and had a crispy skin. The brining process definitely helped keep the meat moist and flavorful. The giblet gravy was also delicious and added a nice touch to t
james Benjamin
[email protected]5 stars for Wolfgang Puck's Brined Turkey! The brining process is a game-changer, resulting in a juicy, flavorful bird that's sure to impress your guests. The giblet gravy is also a must-try, as it adds a richness and depth of flavor to the turkey. I
Mikayla Rua
[email protected]This brined turkey recipe is foolproof! Even as a novice cook, I was able to pull off a stunning Thanksgiving dinner thanks to Wolfgang Puck's clear instructions. The brining process was simple and yielded a moist and succulent turkey. The giblet gra
Jonathan seabrook
[email protected]Wolfgang Puck's Brined Turkey was a resounding success! The turkey was incredibly moist and flavorful, with a crispy, golden-brown skin. The brining process made all the difference, resulting in a juicy and tender bird that was cooked to perfection.