fOOd THANKSG
IV
ING
REC
IPES
JUSTIN’S MAKE-AHEAD THANKSGIVING TURKEY
“I cook the turkey breast and legs separately to ensure both will be perfectly cooked and to free
up time on Thanksgiving day,’’ Justin says. “Braising the legs keeps them moist and creates a
wonderful stock for gravy. Deboning may seem daunting, but it’s easy to master. We like to use
free-range turkey from Willie Bird Turkeys in Sonoma’’ (Find at
williams-sonoma.com).
2 DAYS AH EAD
BRINE TU RKEY
V
2
bunch fresh thyme (about
10
sprigs)
3
bay leaves
30
black peppercorns
1
cup kosher salt
1
cup sugar
1
18
to
20
-lb. natural, unenhanced fresh
or frozen turkey, thawed (See note,
below)
1
. Prepare turkey brine: In large container
combine thyme, bay leaves, peppercorns, salt,
and sugar. Add 2 quarts hot
water
(about
130°F); stir. Add 2 quarts
ice;
let stand until
ice is melted.
2
. Meanwhile, prepare turkey for brining:
Remove neck and giblets (reserve neck, heart,
and gizzard for Pan Gravy,
right;
discard
liver). Remove legs (see Step 1,
far right).
Remove wings and backbone. Reserve for
Braised Turkey Legs with Pan Gravy,
below.
3
. Place remaining whole turkey breast in
brine, making sure to completely
submerge. Cover; refrigerate for 2 days,
turning occasionally.
NOTE Choose a turkey that is not flavor-
enhanced (check ingredient list for sodium)
or the turkey could be too salty. See
“Understanding the Label” on
page204.
1 DAY AH E A D
PREPARE BRAISED
TU RKEY LEGS W ITH PAN GRAVY
1/2
bunch fresh thyme (about
10
sprigs)
Kosher salt and freshly ground pepper
2
tsp. rice oil or cooking oil
2
large onions, quartered
5
stalks celery, cut in thirds
3
carrots, halved crosswise
V2
cup Chardonnay or dry white wine
6
cups turkey or chicken stock or
reduced-sodium chicken broth
2
bay leaves
20
black peppercorns
2
cups water
1
. Heat oven to 400°F. Debone turkey legs (see
Steps 2-4,
right).
Place leg bones, along with
reserved neck, wings, and backbone in
15x10x1-inch baking pan. Roast, uncovered,
about 45 minutes, until browned, .
2
. Meanwhile, remove and chop leaves
from thyme. Season the inside of deboned
legs with thyme, salt, and pepper. Roll and
tie meat (see Step 5,
right).
Season rolled
legs with salt and pepper.
3
. Heat an oven-going extra-large deep
skillet or braising pan over medium-high
heat. Add oil. Carefully add turkey legs.
Cook, turning as needed, until browned on
all sides. Remove legs from pan. Drain fat,
reserving 1 tablespoon in pan.
4
. Add onions, celery, and carrots to pan.
Cook, stirring occasionally, over medium
heat for 5 minutes. C arefully add wine to pan;
stir to scrape up browned bits. Add chicken
stock, bay leaves, peppercorns, and water.
Remove bones from oven and carefully add
to pan. Reduce oven temperature to 350°F.
Add browned legs to pan.
5
. Cover and roast until tender, about
2
V
2
hours. Cool. Remove legs; strain braising
liquid (reserve for Pan Gravy,
below).
Remove
strings from turkey legs; slice. Place slices in
casserole dish with 1 cup reserved braising
liquid. Cover and refrigerate overnight. See
reheating instructions,
page 215.
MAKES
8
(3 OZ.) SERVINGS + LEFTOVERS
EACH SERVING
344 cal, 13 g fat, 221 mgchol,
553 mg sodium, 1 g carbo, 0 g fiber, 51 gpro.
PAN GRAVY
V
4
cup butter
1/2
cup all-purpose flour
4
cups reserved braising liquid (from
Braised Turkey Legs), turkey stock, or
reduced-sodium chicken broth
1
bay leaf
Fresh thyme or sage (optional)
continued on page 215
DEBONING
S T E P -B Y -S T E P
Ask a local butcher to debone the
legs for you (be sure to call several
days ahead) or follow these steps to
debone them yourself.
1
. To remove
legs, pull leg
away from body.
With kitchen
shears cut
through skin
where leg
attaches. Push
leg back to
dislocate from
backbone. Cut
through joint to
remove.
2
. Place legs,
skin down, on
]
cutting board.
■
With thin sharp
knife, start at
end of thigh and
cut along length
of bone to
loosen bone
from meat. Lift
and use bone as
guide to cut
along underside.
3
.
Cut thro
the skin around
the base of the
drumstick. Cut
the length of the
drumstickallthe
'
way to the joint.
Cut along bone,
to remove bone
(bones will be
attached at
joint). Cut
,
\
around joint to
completely
remove.
4
.
Carefully remove tendons on the
inside of each leg by holding each
tendon (grip with a paper towel if
needed) and cutting just below each
tendon to separate it from the meat.
Discard the tendons.
5
.
Season inside of deboned legs. Roll
legs. Tie with kitchen string, beginning
at each end. Conti nue for a total of
6
to
8
ties per leg.
212
NOVEMBER
2009
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