November 17th, 2008, 10:55 AM #1
Hips Turkey Recipe/Official Thanksgiving Thread
Post this every year so once again here you go. This year for my booze I will be using Triple Sec and to match the theme will be stuffing the bird with mushrooms and oranges/tangerines/apricots. Whichever fruit looks best upon the date of purchase. I might even do an Orange Marmalade glaze but that will be a last minute knee jerk reaction.
Thanksgiving Turkey Recipe
Prep Work-Make up some Herb Butter. I use parsley, sage, rosemary and thyme(easy to remember…just like in the Simon and Garfunkel song.) You can also add Garlic and Shallots. I usually make this a couple of days ahead if time. Save the leftovers…it will make the greatest cheese/herb bread you’ve ever had. Use a processor and fine chop/mince any combination of Onion, Celery, Carrots, Garlic, and Shallots. Make sure you don’t skimp on the garlic.
Take your turkey and prepare according to directions on bag(wash dry remove giblets neck etc etc etc).
When ready, take your hands and slowly loosen the skin around the breasts of the turkey. Work slow and deliberate and if needed use a paring knife to cut through any membrane. Try not to tear it as youre really looking to create a “pouch.”
Once that’s done take your room temperature/soft herb butter and liberally smear it under the turkey breast skin. Use as much as possible and even let it clump in pockets. Be gentle though and try not to tear the skin. The more you can use the better it will be. A lot will end up in the wing/thigh areas and that’s fine. You can also take some of the herb butter and apply it in the cavity.
Take some of the onion/garlic mixture and try and put some of the under the skin as well….wont be as easy to do as the herb butter but do what you can. Take the rest of the onion mixture and place it in the cavity. On top of the mixture place some whole herbs on top of the mixture…what ever you have leftover from the herb butter is fine as well. You can also add mushrooms as well which will make the gravy a Beer/Mushroom gravy or a RedWine Mushroom Gravy depending on what alcohol you use in the next step.
After that take any type of alcohol beverage….beer, wine, sherry, etc etc and pour about a cup or two in the cavity. Be sure to seal the tail end of the turkey if needed so the cavity creates a pocket. Use toothpicks or twine if needed. Basically this step creates an interior steam pocket that will flavor the meat and the juice for use in the gravy. After you’ve poured the alcohol truss the bird with twine. You’re almost done now!
Next take Salt and Pepper and any other spices you like (Paul Prudhomes Poultry Magic is a good one to use and I’m sure Emeril probably has something out now as well) and dust the outside of the bird. Put into a cooking bag and follow the directions from there.
For the gravy you can do it two ways. I use an aluminum turkey tray when I cook my turkey so I simply take the turkey out of the bag and scrape out all the mixture from the cavity and any skin/meat that’s in the bag and pour it into the pan for a homestyle gravy. Or you can make a bit classier gravy by straining all of the juice through a cheesecloth and using the stock to make a cream type smooth gravy. Either way is fine….they’ll both be delicious. If you used mushroom take them out and set aside. They’ll serve as a nice side dish or garnish even.
Other tips-For the butter use some of the more expensive European Butter. It’s got higher fat content and will taste much better. Pflugra butter is one brand if I’m not mistaken. They also have Irish and Danish butter as well.
For the alcohol: use good quality stuff. A cheap wine isn’t going to be nearly as impressive as if you use some quality stuff. Same goes for the beer if you use it-get a good thick dark Guinness style beer.
When making the gravy…..at the least go with half and half. If Possible use whole cream.
If anyone has any questions or wants to add their two cents feel free!
Last edited by Hipcheck; November 17th, 2008 at 10:58 AM.
November 17th, 2008, 12:50 PM #2
God damn that sounds ****ing sexy
November 17th, 2008, 01:20 PM #3
I've found 2 recipes that I always use for thanksgiving, both from the LA times about 10 years ago:
Mom Parsons' Cranberries
(simple yet outstanding cranberry recipe)
Active Work and Total Preparation Time: 15 minutes plus 1 to 3 days chilling time
1 1/2 cups sugar
3/4 cup water
3 allspice berries
2 (3-inch) cinnamon sticks
1 (12-ounce) bag fresh cranberries
Grated zest of 1 orange
Bring sugar, water, cloves, allspice and cinnamon sticks to boil in 4-quart saucepan. Cook, stirring, until syrup is clear, about 3 minutes. Add cranberries and cook just until they begin to pop, about 5 minutes.
Remove from heat, add grated orange zest and cool. Refrigerate 1 to 3 days before serving. Remove cloves, allspice and cinnamon sticks before serving.
2 1/2 cups relish. 1/4-cup serving: 132 calories; 1 mg sodium; 0 cholesterol; 0 fat; 35 grams carbohydrates; 0 protein; 0.41 gram fiber.
this is the turkey recipe, and has some similar elements to hips recipe. instead of putting just butter under the skin, you put stuffing. use a FRESH bird and this comes out unbelievably MOIST.
also, the bird cooks amazingly fast - hours less than it would take a normal trussed and stuffed bird.
November 17th, 2008, 01:21 PM #4
oops...here is the turkey recipe:
Recipe: Ultimate Turkey
Yield: 12 servings
12 lb Turkey -; (to 13 lbs)
Salt and pepper
4 c Stuffing -; (about)
1 Celery stalk
1 sm Onion
Thaw turkey thoroughly. Even fresh turkeys normally have icy sections and must be thawed. Rinse turkey inside and out. Pat dry. Season whole bird inside and out with salt and pepper. Run fingers carefully between skin and flesh of turkey, loosening skin. Working slowly, push stuffing in thin layer under breast and thigh skin of turkey. (Excess stuffing can be baked in lightly greased casserole at 325 degrees until heated through, 45 minutes to 1 hour.) Cut celery and carrot into thirds. Put celery, carrot and onion into body cavity of turkey. Put turkey in large roasting pan, breast-side up. Do not truss bird and do not tuck wings under bird. Brush turkey with melted butter. Roast at 350 degrees until turkey registers 165 degrees when thermometer is placed deep into thigh, but not touching bone, about 7 to 10 minutes per pound. Remove from oven. Let stand 20 minutes before carving; retained heat should push temperature to 175 degrees. Yields 12 to 14 servings.
Each of 12 servings contains: 416 calories; 223 mg sodium; 189 mg cholesterol; 21 grams fat; 1 gram carbohydrates; 52 grams protein; 0.13 gram fiber
Recipe Source: Los Angeles Times - 11-23-1997
November 18th, 2008, 09:00 AM #5
Quick Add on....
Never thought of this before but what the hell im trying it-Im going to do the herb butter and mirepoix under the skin but then try to put some bacon under the skin as well. Not sure if Ill do whole strips or maybe cut into squares but yeah, Bacon....my turkey needs bacon.
November 18th, 2008, 09:04 AM #6
that sounds awesome, i'm going to do the bacon thing as well this year. If you'd be interested, try the stuffing under the skin as well. I've never had turkey so moist.
November 18th, 2008, 10:22 AM #7
Hip, i suggest you go with Cointreau over a simple Triple Sec.
November 18th, 2008, 10:49 AM #8
Who Brines their turkey's? I've wanted to try this but am always too lazy to buy the bucket and do everything that needs to be done.
I saw that Trader Joe's has Brined turkeys in the bag! I wanna try one.
November 18th, 2008, 11:05 AM #9
Great Idea...if not for the fact Ive got a full bottle of Triple Sec that I'll never use Id be all over it. Ive done almost every booze conceivable. Beer, Whiskey(used Wild Turkey last year...it seemed fitting), White Wine, Red Wine, Port Wine.
Originally Posted by gescom
Truth is...the booze is really a symbolic gesture over anything. If you really wanted to bring out the rich flavor that booze adds to food youd probably be better served pouring it into the stock, reducing it for an hour or so, and then adding the cream. Something else that Ive done in the past is to use the mushrooms in the cavity as a base of the gravy. You can probably also use the bacon as well. Pull the bacon from the turkey and render it in a sauce pan, add some onions or shallots, add the mushrooms and cook until veggies are soft. Then add the strained turkey stock and the booze and reduce.
My two cents!
Last edited by Hipcheck; November 18th, 2008 at 11:07 AM.
November 18th, 2008, 03:36 PM #10
The flavor that is going to add is going to be insane. Any time I roast a chicken, I ALWAYS add bacon. Always. Plus, with the oranges and citrus flavor profile you've got going, bacon is the PERFECT addition. I've made plenty of chickens with orange and bacon.
Originally Posted by Hipcheck
I'm helping my mom with the turkey this year and you can bet your asses I'll be adding bacon to the bird. Mmmmmm...and smoked gouda mashed taters with pieces of bacon and scallions mixed in...and whatever else we decide to make.