Earlier this month, we posted a blog but, we have more to say about turkey. And we have photos from Ashley’s home kitchen to show you.
We talked about trying your turkey different each time you cook it. So we are going to show you what Ashley did this week.
Here’s a quick and easy solution if you don’t have time, space or interest in brining a turkey:
Easy No Brine Turkey with Citrus Gravy Jus
• 1 head garlic + 1 Tbsp minced
• 2 oranges, zested and halved
• 2 lemons, zested and halved
• 1/2 cup mayonnaise
• 2 Tbsp finely chopped flat-leaf parsley, plus 6-8 reserved springs
• 2 Tbsp finely chopped fresh thyme, plus 6-8 sprigs
• 2 Tbsp finely chopped fresh rosemary, plus 6-8 sprigs
• 1 Turkey, thawed if frozen, giblets and neck reserved (15-18lbs)
• 1/4 cup arrowroot powder
• 1 yellow onion, diced
• 2 bay leaves
• 1-2 sprigs fresh thyme
• 1 qt chicken stock: ½ cup reserved
• 2 Tbsp finely chopped fresh flat-leaf parsley
- Place a rack in the lower part of the oven and preheat to 450°.
- In a small bowl, mix 1Tbsp minced garlic, zest of 2 oranges and 2 lemons, 1/4 tsp salt and pepper mayonnaise, chopped: parsley, thyme and rosemary.
- Remove neck and giblet pack from the turkey and place the contents in the bottom of a large roasting pan.
- Place turkey in the roasting pan, breast-side up, on a rack. Pat dry with paper towels. Cut the head off the garlic clove. Stuff the cavity with the halved head of garlic, the herb sprigs, 1.5 orange halves, and 1.5 lemon halves (reserving the remaining halves for the gravy jus).
- Starting at the neck of turkey, carefully loosen the skin from the breast and thigh meat with your fingers.
- Spread mayonnaise mixture under the skin and all over the outside of the turkey
- Place the turkey in the oven and turn the heat down to 350° roasting for 1 hour.
- After the first hour, rotate the pan and continue roasting until the thickest parts of the turkey reach 165°. Be sure to check at 30-minute intervals to ensure that your turkey is not getting too brown on the top. To prevent further browning, tent the turkey with foil.
- Transfer the turkey to a cutting board and let rest for at least 30 minutes. Reserving the neck and discarding the giblets.
- Place the roasting pan across 2 burners on your stove. Add the onion, bay leaves, and thyme and sauté over medium heat until onion is softened.
- Add all but ½ cup of the stock, and the turkey neck to the pan and cook stirring constantly until any browned drippings from the bottom of the pan are incorporated and the broth starts to simmer.
- Place the arrowroot in a small bowl and add ½ cup of stock. Whisk until the arrowroot dissolves and add the dissolved mixture to the pan. Add the juice from your remaining fruit halves and stir in until mixed.
- Reduce heat to low and simmer until the liquid thickens into a nice gravy jus. Remove the neck from your gravy and discard or eat.
- Carve the turkey and serve with gravy jus.
Here are some images of what your turkey will look like as you prep it!
Always remember that regardless how you prepare a turkey, the internal temperature should reach 165F at its thickest part.
Below is a picture of the finished product! Carve and enjoy!