Thanksgiving Turkey

Method13 steps

1. 1

   Step 1: Toast all twelve unpeeled garlic cloves on a dry skillet or comal, turning, until their skins have charred patches and the cloves soften. Let them cool enough to handle, then peel off and discard every papery skin.

   Uses 12 garlic cloves, to toast skin-on and then peel

2. 2

   Step 2: Blend all the achiote paste (6 tbsp), bitter orange juice (6 cups), ready broth, peeled toasted garlic, oregano, cumin (1 tsp), allspice (1 tsp), black pepper (2 tsp) and salt to taste from the allowance until smooth, working in two blender batches. Combine both batches into one marinade supply.

   Uses 6 tbsp achiote paste from a bar · 6 cups bitter orange juice · 6 cups ready chicken broth · All twelve edible toasted garlic cloves from step 1, with skins discarded · 1 tbsp dried oregano · 1 tsp ground cumin · 1 tsp ground allspice · Salt from the 2-tsp starting allowance, to taste

3. 3

   Step 3: Use a completely thawed turkey (1) and pat it dry without rinsing it. Place it breast-side down in a food-grade brining bag large enough for the bird, supported inside a deep bowl or roasting pan. Pour all the blended marinade into the bag and massage it into the cavity and crevices. Close the bag and refrigerate at 4°C / 40°F or below for 12–48 hours, turning the bagged bird a couple of times to redistribute the marinade.

   Minimum turkey marination complete · 720 minUses 1 raw whole turkey, 16–18 lb, thawed if frozen and patted dry · The entire combined blended marinade from step 2

4. 4

   Step 4: When ready to roast, put the oven rack in its lowest position and preheat to 450°F / 230°C. Peel and slice all four red onions; wash and roughly chop all eight tomatoes. If using banana leaves, thaw them if needed, wash and pat dry. Have the separately prepared stuffing ready and cold.

   Uses 4 red onions, peeled and sliced · 8 ripe tomatoes, roughly chopped · Two or three optional banana leaves, thawed if frozen · Fresh water for washing tomatoes and optional banana leaves, as needed

5. 5

   Step 5: Spread all the onions and tomatoes in a large roasting pan. Set the marinated turkey on them breast-side up. Loosely fill its main cavity with prepared stuffing without packing it; put the remaining stuffing in a separate buttered baking dish and keep that dish refrigerated. Cross and tie the turkey legs with butcher’s twine and tuck the wing tips underneath. Pour in only enough used bag marinade to come halfway up the roasting pan; discard any unused bag marinade.

   Uses The whole marinated turkey lifted from its bag, with liquid left separate · Only enough of the remaining bag marinade to come halfway up the roasting pan · All sliced red onions and chopped tomatoes from step 4 · Prepared stuffing divided between the cavity and separate dish, actual amounts as needed · Butter to grease the separate stuffing dish, as needed

6. 6

   Step 6: Roast the turkey at 450°F / 230°C for 30 minutes. Then lay the optional banana leaves over it and cover the whole roasting pan tightly with foil, sealing the edges to retain steam.

   Initial turkey roast complete · 30 minUses The whole turkey, cavity stuffing, vegetables and marinade in the roasting pan from step 5, with the extra stuffing dish separate · The washed and dried optional banana leaves from step 4

7. 7

   Step 7: Reduce the oven to 350°F / 175°C. Return the covered pan and roast for about 3½ hours, using at least 12 minutes per pound as an additional guide for the actual bird. Check the cooking progress at 3½ hours and continue as needed; time alone does not establish doneness.

   Check covered turkey roast · 210 minUses The complete covered turkey roasting pan from step 6

8. 8

   Step 8: Carefully remove the foil and banana leaves, keeping your face and hands clear of the hot steam. Roast uncovered for a further 20 minutes, then check that the turkey is fully cooked and very tender. Continue if needed until the thickest breast, innermost thigh and wing, and the center of the cavity stuffing each reach at least 74°C / 165°F, checking without touching bone.

   Check uncovered turkey and stuffing · 20 minUses The turkey, cavity stuffing, cooked vegetables and juices from step 7

9. 9

   Step 9: Transfer the fully cooked turkey to a carving board and loosely cover it with foil. Let it rest for at least 15–20 minutes, checking from 15 minutes. Keep the separate cooked pan vegetables and juices for the sauce.

   Check rested turkey · 15 minUses The cooked turkey and its cavity stuffing lifted from the roasting pan in step 8, with juices and vegetables left separate

10. 10

    Step 10: Strain the cooked vegetables and pan juices into a medium 3-quart saucepan, pressing the solids with a spoon to extract their liquid. Bring the strained liquid to a full boil before reusing it. Measure exactly 1 cup of this cooked juice into a clean container for the separate stuffing dish, keeping the remaining sauce in the saucepan.

    Uses All cooked vegetables and pan juices left in the roasting pan from step 8, with the turkey removed

11. 11

    Step 11: Simmer the remaining pan sauce for 15–20 minutes, checking from 15 minutes, until reduced by about half. Keep it hot for serving.

    Check reduced turkey pan sauce · 15 minUses Only the strained boiled sauce remaining after the 1-cup stuffing draw in step 10

12. 12

    Step 12: Pour the reserved cup of boiled cooked pan juice over the stuffing in its separate baking dish. Bake at 350°F / 175°C while the turkey rests for about 20 minutes as an initial check, continuing until the top is crisp and the center reaches at least 74°C / 165°F.

    Check crisp hot extra stuffing · 20 minUses Only the prepared extra stuffing held cold in its buttered dish since step 5 · Exactly 1 cup of the boiled strained cooked juice reserved in step 10

13. 13

    Step 13: Carve the rested turkey and serve ten portions with the fully cooked cavity stuffing, crisp extra stuffing and hot reduced sauce as desired. Refrigerate leftover meat, stuffing and sauce in shallow containers within 2 hours.

    Uses The rested cooked turkey and cavity stuffing from step 9 · The hot reduced sauce from step 11, as desired · The fully heated separate stuffing dish from step 12