What To Know
- His turkey recipe is a testament to his passion for creating dishes that tantalize taste buds and leave a lasting impression.
- Place the turkey in a roasting pan fitted with a rack.
- Reduce the oven temperature to 350°F (175°C) and continue roasting for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Thanksgiving is a time for family, friends, and unforgettable feasts. And what’s a Thanksgiving feast without a succulent, perfectly roasted turkey? Join us as we explore Michael Symon’s legendary turkey recipe, a culinary masterpiece that will elevate your holiday celebration to new heights.
Michael Symon: The Culinary Maestro
Michael Symon, the award-winning chef and TV personality, is known for his bold flavors and innovative culinary techniques. His turkey recipe is a testament to his passion for creating dishes that tantalize taste buds and leave a lasting impression.
Ingredients That Shine
- 1 (12-15 pound) fresh or thawed turkey
- 2 tablespoons kosher salt
- 1 tablespoon fresh ground black pepper
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 2 cups chicken broth
- 1 cup dry white wine (optional)
Preparing the Turkey
1. Remove the turkey from the refrigerator 1 hour before roasting to bring it to room temperature.
2. Preheat oven to 450°F (230°C).
3. Season the turkey generously with salt, pepper, sage, thyme, and rosemary.
4. Rub the turkey with olive oil.
Roast the Turkey
1. Place the turkey in a roasting pan fitted with a rack.
2. Surround the turkey with the chopped onion, carrot, and celery.
3. Pour the chicken broth and white wine (if using) into the bottom of the pan.
4. Roast the turkey for 30 minutes at 450°F (230°C).
5. Reduce the oven temperature to 350°F (175°C) and continue roasting for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Basting the Turkey
1. Baste the turkey every 30 minutes with the juices from the bottom of the pan.
2. If the pan juices start to evaporate, add more chicken broth or water to keep the turkey moist.
Resting the Turkey
1. Once the turkey is done, remove it from the oven and let it rest for 30 minutes before carving.
2. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
Carving the Turkey
1. Use a sharp carving knife to slice the turkey into thin, even slices.
2. Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and cranberry sauce.
Thanksgiving Sides that Complement
- Mashed Potatoes: Creamy and fluffy, these potatoes are the perfect canvas for gravy and turkey drippings.
- Stuffing: A savory blend of herbs, breadcrumbs, and vegetables, stuffing adds a touch of comfort to the meal.
- Cranberry Sauce: Tart and tangy, cranberry sauce provides a refreshing contrast to the richness of the turkey.
Tips for Success
- Use a fresh or thawed turkey: A fresh turkey will yield the best flavor and texture. If using a frozen turkey, thaw it in the refrigerator for 24 hours per 5 pounds.
- Don’t overstuff the turkey: Overstuffing can prevent the turkey from cooking evenly.
- Baste regularly: Basting helps keep the turkey moist and prevents it from drying out.
- Rest the turkey: Resting allows the juices to redistribute, resulting in a more tender and flavorful turkey.
Frequently Asked Questions
Q: Can I use a different type of wine?
A: Yes, you can use a different dry white wine, such as Chardonnay or Pinot Grigio.
Q: Can I roast the turkey without wine?
A: Yes, you can omit the wine if desired. Simply substitute it with additional chicken broth.
Q: How do I know when the turkey is done?
A: Insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165°F (74°C).
