kraftpunk42: What is the purpose of drying the meat with a paper towel? I’ve seen this done on different meats before but never known why.
hmmgross: Am I wrong that seasoning the turkey **before** brushing the butter just wipes off the salt? Why not season after?
Auronp87: This looks pretty good, though I could not have a gravy substitute for Thanksgiving. For some other time of year maybe, but go big or go home on holidays!
cornerdweler: Looks delicious! I need stuffing/dressing though. Even if it has to be a boxed brand
PM_ME_2DISAGREEWITHU: I don’t understand the obsession with maple syrup. I understood it for the vegan recipes as a replacement for honey. But it has way too strong of a flavor for this.
jfresh42: Sorry dude but I ain’t putting soy sauce on my turkey
Whizzo50: Didn’t serve with spiralized veggies 7/10
Slapdad-fish: I always debone the turkey, and making a turkey roll with the leg and thigh roasting the breast and dark meat off the bone. This cuts the cooking time considerably, frees up a lot of oven space and makes carving and serving a breeze
…also, you’ll be able to serve more with this method than roasting and carving on the bone.
old_chedda: Is there an easy way to separate the fat from the drippings? My gravy is always too greasy.
CassiusD: Isn’t that sauce known as a velouté? Like a béchamel but made with stock instead of milk?
Kat121: I just popped in to remind people to let the turkey sit at room temperature before it goes into the oven. A clean, well-salted, unstuffed bird is not likely to give you food poisoning, and you’re less likely to have turkey tartare near the the thigh bones.
L4cer8: No brine? Boo
GingerBabyJesu5: No stuffing? 4/10
1manerd: I’m if this would work in my deep fryer hnnn
MattrixK: Wouldn’t it be cold after sitting on the bench for an hour (even with the foil)? What’s the point of that bit?
gitykinz: >Drippings are the juices that collect at the bottom of the roasting pan!
thx
kiwifulla64: Best roasted turkey recipe/method I’ve seen. Yum.
HouseOfYum: [Original Mealthy.com Recipe] (http://mealthy.rurl.me/ttgh)
**Ingredients:**
* 1 (12 to 14 pound) whole turkey, patted dry with paper towel
* 2 tablespoons kosher salt
* 1 tablespoon ground white pepper
* 2 large shallots, quartered
* 1 large apple, quartered
* 2 large carrots, peeled and chopped
* 4 rosemary sprigs
* 8 thyme sprigs
* 6 tablespoons unsalted butter, melted
* 2 cups chicken stock
* 2 tablespoons soy sauce
* 1 tablespoon maple syrup
* 1 tablespoon thyme leaves
Traditional Gravy:
* ⅓ cup unsalted butter
* ⅓ cup all-purpose flour
* 3 cups chicken stock, or more to taste
* salt and ground black pepper, to taste
Green Herb Sauce:
* ¼ (packed) cup cilantro leaves
* ¼ (packed) cup parsley leaves
* 2 green onions, cut into 3-inch pieces
* 2 garlic cloves
* 1 jalapeno pepper, destemmed
* ¼ cup olive oil
* 3 tablespoons white wine vinegar
* 1 teaspoon salt
* ¼ teaspoon ground black pepper
**Preparation:**
Preheat oven to 450°F (230°C). Place a roasting rack into a large roasting pan.
Remove giblets from turkey cavity and discard. Season turkey inside and out with salt and pepper. Stuff shallots, apple, carrots, rosemary, and thyme sprigs into the turkey cavity.
Place turkey on roasting rack. Brush about half the melted butter onto the skin of the turkey. Pour chicken stock into the roasting pan.
Roast in preheated oven for 30 minutes.
While the turkey begins to cook, pour remaining butter into a saucepan and place over medium heat. Stir soy sauce, maple syrup and thyme leaves with the butter; cook and stir until the mixture thickens into a glaze.
Reduce oven heat to 325°F (165°C).
Brush about half the glaze over the turkey.
Return turkey to oven and continue roasting, basting regularly with pan juices and glaze, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (75°C), 2½ to 3 hours. If turkey skin starts to get too dark, tent with aluminum foil.
Transfer turkey to a platter and tent with aluminum foil; rest turkey for 1 hour before carving. While the turkey rests, pour 1½ to 2 cups drippings from the roasting pan through a fine-mesh sieve into a bowl. Skim fat from top and discard.
Melt butter in a large saucepan over medium heat. Stir flour into butter with a whisk and cook until it smells nutty and forms a paste. Slowly stream turkey drippings and chicken stock into the pan while whisking to incorporate; season with salt and pepper.
Blend cilantro, parsley, green onions, garlic, jalapeño pepper, olive oil, vinegar, salt, and pepper in a blender until smooth.
Carve turkey to serve with gravy and sauce.
Hands: Angela
Thanks for watching! Visiting our website to help us keep making these gifs for you.
Wakagoshi: This is one of the worst Thanksgiving Turkey recipes I’ve ever seen. Congratulations! It might make an OK meal, but definitely not on Thanksgiving.
aceofspadedz: If your not using the turkey dripping for the gravy is it really gravy?
simplyderping: What’s the point of the pathetic light brown gravy? Does no other family use the drippings?
