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Old 11-17-2017, 01:56 AM   #1
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Question about Turkey recipe, of course

I watched an episode of “America’s Test Kitchen” last week, and really loved their roast turkey recipe. I have been tasked with making the turkey and gravy for, guess who, my husband’s family. I asked for the honor, and am happy to do it! I’d like to use the ATK recipe, but I’d like to add an onion, a lemon, an apple and some sprigs of herbs in the cavity. And I’m also wondering if if using butter along with the salt and sugar under the skin would be a good idea.

If you’re subscribed to America’s Test Kitchen or any of the affiliate sites, you can take a look at the recipe here: https://www.americastestkitchen.com/...h_experience_1. I don’t want to anything to screw this recipe up, but I really would like to punch up the flavor and moistness a bit. Your suggestions are not only welcomed, I’m begging for them, lol! Thanks, all you chefs!

BTW, I would have asked these questions on ATC’s website, but they claim that they won’t answer questions about recipe substitutions, enhancements or any other stuff about their recipes. Basically, do it their way, or don’t, and suffer the consequences.

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Old 11-17-2017, 02:49 AM   #2
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Oh, and gravy.

My MIL has suddenly developed an intolerance for gluten, apparently. Can I use gluten-free flour to make the roux for the gravy?
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Old 11-17-2017, 12:43 PM   #3
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Quote:
Originally Posted by JustJoel View Post
My MIL has suddenly developed an intolerance for gluten, apparently. Can I use gluten-free flour to make the roux for the gravy?
Don't make a roux, just thicken the gravy with a corn starch slurry. If you want too add additional colour to the gravy, add a tsp or two of Gravy Master or Kitchen Bouquet.
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Old 11-17-2017, 01:03 PM   #4
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My MIL has suddenly developed an intolerance for gluten, apparently. Can I use gluten-free flour to make the roux for the gravy?
I would use corn starch. Same bang for your buck, but not as gluten heavy.

Ask if she has celiac desease, or a gluten 'intolerance' and if so, if it isn't just a diet. A number of people have jumped on the idea of gluten free, based on that damned wheat brain book. It makes it harder for people that actually have celiac syndrome and requre no gluten to find food, as many have jumped on the 'gluten free' bandwagon.
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Old 11-17-2017, 01:13 PM   #5
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I’d like to add an onion, a lemon, an apple and some sprigs of herbs in the cavity. And I’m also wondering if if using butter along with the salt and sugar under the skin would be a good idea.
ATC is a good place for recipies. I have done a turkey like you want to. Are you doing a seperate stuffing? I would only recommend doing a stuffing in the Turkey if you have a really great oven.

I would stuff your turkey with onions, lemons apples and spices. For the baste, if you have duck fat, use it, or buy a duck, cook it and reserve the fat, it is my best thing to baste a turkey for.

Yes to baste a turkey I use an injector and a basting syringe. I make in a saucepan a mix of some sugar, butter or fat, and spices as a basting fluid. I try not to add salt. So a cup of butter, with herbs, some sugar (I use maple syrup), and lots of pepper. To start out with this should be massaged under the skin, I use a basting syringe to push as much as possible.

As the turkey cooks, you start from the pot basting, eveuntually you will have enough drippings you can just baste from the drippings in the pan.

I baste every 15 minutes. I am weird. Half hour is also acceptable, but if you take the time to set up a basting fluid on the range, and have it under the skin when you first start cooking. You also should stab the turkey a bunch to get it in the meat, or inject it with an injector.

Good luck, sir, God Speed.
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Old 11-17-2017, 03:43 PM   #6
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Originally Posted by erehweslefox View Post
I would use corn starch. Same bang for your buck, but not as gluten heavy.

Ask if she has celiac desease, or a gluten 'intolerance' and if so, if it isn't just a diet. A number of people have jumped on the idea of gluten free, based on that damned wheat brain book. It makes it harder for people that actually have celiac syndrome and requre no gluten to find food, as many have jumped on the 'gluten free' bandwagon.
Cornstarch is not "not gluten heavy." It contains no gluten at all.

I'm not sure a holiday is the best time to question one's MIL about her dietary choices
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Old 11-17-2017, 03:48 PM   #7
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No problem with adding stuff to the cavity. I always put our stuffing in there, because we love stuffing

I've been persuaded by a chef friend to put butter, salt and fresh herbs under the skin, as a sort of flavorful dry brining. I'm essentially following this recipe: The Quick and Dirty Guide to Brining Chicken or Turkey

I never baste, for two reasons:

1) Opening the oven frequently lets the heat out, so the roasting takes longer.

2) In order to brown and get crispy, the skin needs to be dry. Constantly wetting it doesn't do anything good for it. Salting the meat and the fat rendering under the skin will keep it moist.
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Old 11-17-2017, 04:05 PM   #8
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Stuffing out of the bird, because I can't get it to 160 degrees inside without drying Mr. Turkey out.

Basting it, because I open the oven door, and let out the moisture. I am not a crispy skin folk on my turkey, not my end game. So I baste a bit, I actually, and this is horror, usually discard the skin.

My usefull thing for skin is it keeps the flavor in until I get rid of it.

Kind of New England thing, we boil everything, fry nothing.

TBS
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Old 11-17-2017, 04:29 PM   #9
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Yes, the horror, in my best Marlon Brando voice. Save the skin to use when you cook the carcass to make soup stock.
--

" I'd like to add an onion, a lemon, an apple and some sprigs of herbs in the cavity. And I’m also wondering if if using butter along with the salt and sugar under the skin would be a good idea:"

This is how we choose to “stuff” a turkey too. Peel the apple so more juice/ flavor is released during roasting. Cut the lemon in cross ways sections or you can use an orange Chunk up the apple and onion. You don’t need to fill the cavity to the brim. S/P the cavity, lay in some herbs, then the fruit. Shove a few more herbs on top, I think stem ends go in easier once the cavity has stuff in it. Do the same with the neck end, actually first, with smaller pieces and skewer it closed.

If you are going to put butter under the skin, I suggest make a compound butter with herbs mixed in. You can youtube up some how to vids.

Not sure your intended purpose for including sugar? I see one comment above, so it works. The only comparison I can think of is making a rub for bbq which I do include sugar. Not all sugars are equal. Here’s a website for comparisons. I use Turbinado sugar almost exclusively and seldom white sugar for anything. Personally, we slather the bird liberally with cooking oil and baste frequently (q/ 30 minutes or so. It will get brown. Get out your trusty instant read thermometer.

https://www.thekitchn.com/a-complete...ligence-213715

Gluten free flours: Dx, bless her heart, was gluten free for about a year, although she wasn’t rigid about it. The brand of flour she used was Namaste, avail at Costco, on line, and health food stores. Namaste has a terrible recipe for gravy in their "Sides" recipes section. Otherwise it works like regular flour, as far as I could tell.

Namaste Foods

Good luck T's giving.
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Old 11-17-2017, 04:33 PM   #10
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Quote:
Originally Posted by erehweslefox View Post
Stuffing out of the bird, because I can't get it to 160 degrees inside without drying Mr. Turkey out.
That's what the dry brining is for.

Quote:
Originally Posted by erehweslefox View Post
Basting it, because I open the oven door, and let out the moisture. I am not a crispy skin folk on my turkey, not my end game. So I baste a bit, I actually, and this is horror, usually discard the skin.
I am well and truly horrified

Quote:
Originally Posted by erehweslefox View Post
My usefull thing for skin is it keeps the flavor in until I get rid of it.

Kind of New England thing, we boil everything, fry nothing.

TBS
We are pretty much the opposite here in the south Boiling is only good for making deviled eggs
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