If you happen to be in a turkey time crunch and are scrambling to find some last minute recipes, don't worry! We've got you covered with this easy and absolutely delicious turkey recipe – complete with gravy and a delicious side dish, all compliments of Chef Ryan LaRoche of Park Hyatt Chicago's NoMI Kitchen.
We hope you enjoy!
1 15 lb Turkey (thawed)
Method: Mix all ingredients together in a pot and warm until the sugar and salt has melted. Remove from the heat and chill the brine. Next, plunge the turkey in the brine so it is completely submerged for six hours. Carefully remove from the brine and dry with a paper towel. Place in the Refrigerator for a few hours and allow it to dry.
Method: Allow the butter to come to room temp. Place everything in a bowl and mix together. Next, smear the entire turkey with a generous layer of butter. Then put it back in the refrigerator.
Method: Pre-heat the oven to 450°F. In a roasting pan with a rack, place the carrots, celery and onion in around the perimeter. Cut up the sausage and stuff the cavity along with the garlic, thyme, rosemary and sage. Place the turkey in the pan and into the oven for 45 minutes. When the 45 minutes is up lower the temperature to 350°F and continue roasting for around three hours. Along the way, baste frequently. Once it's done (internal temperature of165°) remove and let it rest.
The Pan Gravy
Method: In the same pan you cooked the turkey in; add the butter in until it starts to foam. Add the neck and giblets and sauté until golden brown. Next, add the onions and garlic and sauté, deglaze with the white wine and cook down until au sec (almost dry). Add the flour in and cook slightly, then the stock. Allot this to reduce slowly for around 45 minutes. At the end strain the sauce; finish with the herbs, raisins and butter.
Pan-Roasted Brussel Sprouts, Heirloom Apple and Pickled pearl onion
Method: Render the bacon in a large skillet until slightly brown. Remove and set aside. Place the apple and sprouts in the bacon fat half side facing down and cook until brown. Add the pickled onions and bacon until warm then the juice. Season with sea salt and black pepper.