Turkey with gravy is a great holiday meal, which always helps to create the right atmosphere. My recipe will be easy to prepare, is full of flavor, and is never dry! The secret is using a meat injector in combination with our marinade. You have a choice to use the...
Read more... whole bird, which is on average 65% white meat and 35% dark meat, or just use a turkey breast! Bake in the oven or make it even more special: Prepare on your rotisserie!
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Tom Founder
* Cut butter into small pieces before melting. Then, microwave for a short time (a few seconds each) with a few seconds break between – to prevent a little “explosion”. Optionally, melt butter over medium heat with vigorous whisking.
** Optionally, substitute with 6-7 LB. of turkey breasts (in this case, lower the amount of other ingredients to ½) or 2 large chickens.
Juice from 2 large lemons
1 ½ cups of Extra Virgin Olive Oil
2 sticks of butter
½ of onion – roughly chopped
¼ cup of fresh sage – roughly chopped
¼ cup of fresh basil – roughly chopped
¼ cup of fresh chive – roughly chopped
¼ cup of fresh rosemary – roughly chopped
6 cloves of garlic – whole
2 TBSP of salt
1 TSP of ground pepper
And process on high speed until smooth – no pieces (about 2 – 3 minutes).
Then pour the contents into a medium bowl (suitable for microwave) and microwave for 1 – 2 minutes until slightly warm.
Then briefly stir with a whisk to make sure it is nicely combined.
Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.
Tom FounderMake sure that the bird is properly rinsed under cold water.
Place the whole bird into a large mixing bowl.
Collect part of the marinade with the meat injector and inject into the turkey — inject right in front of the bone (or ⅓ deep if you are preparing boneless meat). Repeat injecting evenly into different places on the meat until you run out of marinade. Then, do the same thing with about ½ of the marinade, which was released during injecting.
Turn the bird in the marinade released during injecting.
Generously salt and pepper the bird on the breast side and the two other sides.
Cover the meat with plastic wrap and let the meat rest (marinating) overnight in the refrigerator (or at least 3 hours).
If you put stuffing in the bird, do so right before roasting/rotisserie.
Roast in the oven:
Set oven to 350°F to preheat.
Place the turkey on a large baking pan and pour the marinade over.
Place 1 stick of butter on the top of the bird.
Roast in a preheated oven until fully cooked. The total roasting time will depend on the exact size of the bird (approximately 2 ½ + hours for the whole bird or 1+ hours for a turkey breast). *
Pour the juices from roasting over the turkey a few times during baking.
Prepare on a rotisserie:
See section “Rotisserie”.
Let the meat rest on a cutting board for about 2 minutes, then cut into slices and pieces.
Most people would agree with me that most rotisserie chickens are pretty tasty, but in my opinion, you will often find that the quality of chicken meat is not the best and the chef doesn’t prepare it as you would prefer. Preparing food by utilizing a rotisserie cooking method is very easy and fun at the same time. Be creative and change the cooking process for your favorite steak recipe or even prepare a mind-blowing Thanksgiving turkey dinner.
Tom FounderUp to 1 cup of juices from baking (only from roasting)
2 cups of chicken broth
Some skin and bones, wingtips, and optionally, other parts of the roasted meat
Let cook together with occasional stirring until the flavors blend together (about 10 minutes).
1 TBSP of flour
Whisk (while cooking) until it’s fully incorporated.
Then cook with occasional whisking until the desired thickness is reached.
The USDA minimum safe internal temperature is 165°F.
The popular serving temperature is the same as the minimum serving temperature.
Bill Resident Chef Tom Founder
Faceless Chef Resident Chef Tom Founder
Chef Beau Rising Start Faceless Chef Resident Chef Tom Founder Tom Founder Tom Founder Tom FounderIf you want to add your review, you must log in.
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