Last Sunday Marty tested another recipe for Cook's Illustrated. I took one picture and needed to "rest" in the recliner. As noted in a previous blog, I have been sick. I rested for 2 to 3 hours, decided I might live, and got up. Marty had taken lots of pictures while he cooked and I slept.
The point of this recipe was to make a killer broth for gravy. The way the turkey was cooked kept it from browning as the traditional way of cooking turkey.
Cook's Illustrated wanted a moist turkey, white and dark meat, that would cook quickly and easily. So no golden brown like magazine cover turkeys.
Below are the pictures with short notes. Marty did a good job of cooking and taking pictures.
Marty is making the brine for the turkey. He cut the turkey into parts, put in the container, and brined it for several hours. That's when I left to rest.
This is the goodness the turkey sat on as it cooked: porcini mushrooms, onions, carrots, garlic, thyme, parsley, celery, butter, bay leaves,
All ready for the turkey parts to be placed on it.
Ready to go into a very hot oven for 20 minutes. Then it will be covered and cooked in a slower oven.
Wine and broth added to the pan and then the turkey cooked another couple of hours.
The breast and leg have been sliced and the giblet gravy made.
Lovely rich rich gravy. Really yummy.
The turkey was very moist and really good. We have lots left over for sandwiches. Marty vacuumed sealed some and froze it for later. And we have some in the frig that we are eating on this week.
Marty said the hardest part of this recipe was finding fresh turkey after Christmas. He went to 4 groceries before he found a turkey. And then he struck gold. The turkey was close to $22.00. But it was half off. Then because of a program we use on the Internet with Safeway, we had a special coupon that just showed up when he swiped our Safeway Card. Grand total for the turkey, $5.00. If we only had had room in the freezer, Marty would have bought a couple more turkeys.
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