T urkey Tips Classic Oven Roasted Turkey Watch the video at http://www.youtube.com/TonysMarketDenver 1 fresh, Natural, Turkey (allow 1-2 lbs per person) 1 bag Tony’s Turkey or Pork & Poultry Brine* 1-2 lbs each onions, celery & carrots Tony’s Roasted Turkey or Pork & Poultry Rub Cooking oil spray 1 stick unsalted butter 4-6 cups very low sodium turkey stock -See *Stock Notes below gravy recipe Safe Handling Tips • Clean and sanitize all contact surfaces once the turkey is in the oven. • Do not stuff your turkey ahead or with cold dressing. • Do not slow cook your turkey! • Refrigerate leftovers as quickly as possible. • Reheat leftover turkey, dressing and gravy to 165 degrees. • Brine turkey the night before according to package directions, if desired.* • Estimate roasting time allowing 15 minutes per pound of turkey and 30 minutes for resting time (+ 1 hour if stuffing). 90 minutes before time to roast, rinse and drain rest at room temperature. Preheat oven to 350°. • Coarsely chop enough veggies to cover the bottom of a heavy roasting pan. Nestle roasting rack and turkey over vegetables. Season bird inside and out with Tony’s Roasted Turkey or Pork & Poultry Rub and mist with oil. Add 2 cups HOT turkey stock to pan and place in the center of preheated oven. • Melt butter with 2-4 cups of stock to make basting jus. Check turkey every 45-60 minutes; baste generously with warm jus to assure the pan doesn’t cook dry. If browning too quickly, tent with foil. • About ¾ way through estimated roasting time, start testing internal temperature in the deepest part of the thigh - your turkey is fully-cooked, perfectly safe and the moistest possible at 165°-175°, but may still have some pink meat and reddish bones - some prefer to roast 180-185° to avoid this. • Remove turkey to a platter, tent with parchment or foil, cover with a towel and rest for 30 minutes. Slice & serve with defatted drippings or gravy. *Chef Notes: Brining: Season the bird inside and out. This increases moistness and aids in browning - optional but highly recommended. Inverted Roasting: The breast cooks faster than the thighs, so for the moistest breast possible, roast breast down the first 2/3 of cooking time and breast up for last 1/3. Basting and a convection fan will increase breast browning. Stuffing: Turkeys cook more evenly unstuffed. If stuffing, do so with HOT dressing immediately before placing in oven. Dressing can be roasted in a separate pan dotted with plenty of butter and doused with rich turkey stock for that “stuffing in the bird” flavor. - Chef Mick (Michaelangelo) Rosacci, more recipes at www.TonysMarket.com T urkey Tips Classic Turkey Gravy Watch the video at http://www.youtube.com/TonysMarketDenver Pan drippings from a roasted turkey 1/2 - 3/4 cup dry white or rose wine, Vermouth or Madeira 2-4 cups rich, very low sodium Turkey or Chicken Stock 1/2- 1 cup Whole Milk or Half & Half All purpose flour, as needed • Strain turkey drippings into a measuring cup and remove fat. Place roasting pan over a medium-high flame and de-glaze with wine. Add defatted drippings and rich turkey stock to taste (2-4 cups depending on how much gravy you want please see ‘Stock Notes’ below) and simmer/reduce until the taste is deep and rich. • Allow 1.5 TBS flour for every cup of total liquid. Whisk flour into 1/2-1-cup COLD milk or half & half until smooth. Temper flour slurry into simmering stock (whisk 1/2-cup hot stock into flour slurry, and then slowly whisk warmed slurry into hot stock). Simmer 5-10 minutes to thicken, whisking regularly. Strain any lumps and serve. Chef’s Notes: Great gravy demands great pan drippings, see Classic Oven Roasted Turkey recipe and notes for tips. Can also be thickened with cornstarch, arrowroot or Wondra Superfine Flour. *Stock Notes: Salty stock will lead to salty gravy and dressing. We strongly suggest Many specific recipes in the “RECIPES” section of our website at TonysMarket.com homemade stock or More Than Gourmet concentrated turkey or chicken stock (Glace de Volaille or Glace de Poulet). They offer lots of natural turkey flavor with VERY low sodium. To make “Rich Stock”, rehydrate each 1.5 oz pkg of More Than Gourmet stock with 2 cups of water. Homemade Turkey Stock recipe available at www.TonysMarket.com - Chef Mick (Michaelangelo) Rosacci, more recipes at www.TonysMarket.com