T urkey Tips Classic Oven Roasted Turkey

urkey Tips
Classic Oven Roasted Turkey
Watch the video at http://www.youtube.com/TonysMarketDenver
1 fresh, Natural, Turkey (allow 1-2 lbs per person)
1 bag Tony’s Turkey or Pork & Poultry Brine*
1-2 lbs each onions, celery & carrots
Tony’s Roasted Turkey or Pork & Poultry Rub
Cooking oil spray
1 stick unsalted butter
4-6 cups very low sodium turkey stock -See *Stock Notes below gravy recipe
Safe Handling Tips
• Clean and sanitize all
contact surfaces once the
turkey is in the oven.
• Do not stuff your turkey
ahead or with cold
• Do not slow cook your
• Refrigerate leftovers as
quickly as possible.
• Reheat leftover turkey,
dressing and gravy to 165
• Brine turkey the night before according to package directions, if desired.*
• Estimate roasting time allowing 15 minutes per pound of turkey and 30 minutes for
resting time (+ 1 hour if stuffing). 90 minutes before time to roast, rinse and drain rest at room temperature. Preheat oven to 350°.
• Coarsely chop enough veggies to cover the bottom of a heavy roasting pan. Nestle
roasting rack and turkey over vegetables. Season bird inside and out with Tony’s
Roasted Turkey or Pork & Poultry Rub and mist with oil. Add 2 cups HOT turkey
stock to pan and place in the center of preheated oven.
• Melt butter with 2-4 cups of stock to make basting jus. Check turkey every 45-60
minutes; baste generously with warm jus to assure the pan doesn’t cook dry. If
browning too quickly, tent with foil.
• About ¾ way through estimated roasting time, start testing internal temperature
in the deepest part of the thigh - your turkey is fully-cooked, perfectly safe and
the moistest possible at 165°-175°, but may still have some pink meat and reddish
bones - some prefer to roast 180-185° to avoid this.
• Remove turkey to a platter, tent with parchment or foil, cover with a towel and rest
for 30 minutes. Slice & serve with defatted drippings or gravy.
*Chef Notes: Brining: Season the bird inside and out. This increases moistness and aids in
browning - optional but highly recommended.
Inverted Roasting: The breast cooks faster than the thighs, so for the moistest breast
possible, roast breast down the first 2/3 of cooking time and breast up for last 1/3. Basting and a
convection fan will increase breast browning.
Stuffing: Turkeys cook more evenly unstuffed. If stuffing, do so with HOT dressing
immediately before placing in oven. Dressing can be roasted in a separate pan dotted with
plenty of butter and doused with rich turkey stock for that “stuffing in the bird” flavor.
- Chef Mick (Michaelangelo) Rosacci, more recipes at www.TonysMarket.com
urkey Tips
Classic Turkey Gravy
Watch the video at http://www.youtube.com/TonysMarketDenver
Pan drippings from a roasted turkey
1/2 - 3/4 cup dry white or rose wine, Vermouth or Madeira
2-4 cups rich, very low sodium Turkey or Chicken Stock
1/2- 1 cup Whole Milk or Half & Half
All purpose flour, as needed
• Strain turkey drippings into a measuring cup and remove fat. Place roasting pan
over a medium-high flame and de-glaze with wine. Add defatted drippings and
rich turkey stock to taste (2-4 cups depending on how much gravy you want please see ‘Stock Notes’ below) and simmer/reduce until the taste is deep and rich.
• Allow 1.5 TBS flour for every cup of total liquid. Whisk flour into 1/2-1-cup COLD
milk or half & half until smooth. Temper flour slurry into simmering stock (whisk
1/2-cup hot stock into flour slurry, and then slowly whisk warmed slurry into hot
stock). Simmer 5-10 minutes to thicken, whisking regularly. Strain any lumps and
Chef’s Notes: Great gravy demands great pan drippings, see Classic Oven Roasted Turkey
recipe and notes for tips. Can also be thickened with cornstarch, arrowroot or Wondra
Superfine Flour.
*Stock Notes: Salty stock will lead to salty gravy and dressing. We strongly suggest
Many specific
recipes in the
“RECIPES” section
of our website at
homemade stock or More Than Gourmet concentrated turkey or chicken stock (Glace de
Volaille or Glace de Poulet). They offer lots of natural turkey flavor with VERY low sodium. To make “Rich Stock”, rehydrate each 1.5 oz pkg of More Than Gourmet stock with 2 cups of
water. Homemade Turkey Stock recipe available at www.TonysMarket.com
- Chef Mick (Michaelangelo) Rosacci, more recipes at www.TonysMarket.com