Cook Like a Chef Episode 3: Turkey

Today I watched Episode Three of Cook Like a Chef. They did turkey. It turns out that turkey is actually a very lean bird, and if you are going to roast it you need to be liberal with the butter. The first part was preparing the brine for the turkey. The brine contains maple syrup, star anise, cloves, rock salt, and cold water. Then the turkey is put in the refrigerated brine for four hours. The stuffing is then stuffed in the cavity of the turkey at room temperature. The giblets except for the liver go in cold water for the gravy. You simmer that. You put room temp. butter and bacon on the turkey and put it on a bed of carrots, celery, and onions to roast for 6-7 hours. Remove the bacon 40 minutes before removing the turkey. When carving, remove the stuffing first, then do the legs, then the wings, then the rest. Put the bones and carcass into cold water with carrots, celery, and onions for the gravy. Take the drippings from the roasting pan and add enough flour to get a paste. This is a rue. Add an herb bundle to the turkey stock. Add Riesling wine to the rue. Pour the giblet stock into the rue. Add the turkey stock, then strain. Your turkey meal is now finished.