Honest Farm Organic Turkey Recipe

Gearing up for Thanksgiving sends most every cook I know back to the drawing board when it comes to the turkey. I can never remember from one year to the next exactly how long to cook the big bird, along with all the other details regarding the meal. The following is a recipe I did when I was food editor for Organic Style magazine. I tried to make it as simple as possible while making sure it was something I would love to make again and again. Anyhow, I hope you like it too. Good luck and Happy Thanksgiving. First things first. I do believe in brining as it helps the turkey retain its juices and also flavors the meat more deeply than simply seasoning the exterior. Here is an easy recipe: Brining the turkey—With less fat than conventional birds, organic or natural turkeys really benefit from brining one to two days before cooking. It helps keep them moist and adds seasoning. The turkey should be fresh or fully thawed before brining. Use a nonreactive container large enough to submerge the entire bird, such as a stockpot or a clean bucket. If you live in a cool climate, use a cooler and leave it outside (this also frees up the fridge). To brine a turkey, remove the neck and giblets, reserving them for stock. Discard any plastic pop-up devices. Rinse the bird and put it in the brine container; cover with cold water. (If you are leaving the turkey outside, replace some of the water with ice to keep the water temperature below 40°.) Add 1 cup kosher (coarse) salt for every gallon of water used. Stir until salt is mostly dissolved. Add a few fresh sage leaves and a tablespoon of peppercorns, if you wish. Store in the refrigerator or a cool place (33° to 40°) for 24 to 36 hours, turning the turkey once. After the brining… The first thing to keep in mind is that organic and natural turkeys tend to cook faster than conventional ones, so test for doneness early with an instant-read thermometer inserted into the thickest part of the thigh. Because there is often less fat on the breast, you may need to cover the bird with a double-thickness aluminum foil tent to keep it from drying out. Stuffing the bird also helps it remain moist and flavorful. Although the USDA recommends cooking turkey to a temperature of 180°, doing so generally results in dry, leathery meat. We roast ours to 170° before taking it from the oven. The temperature will continue to rise as it rests before carving. Note: An unstuffed bird will roast in less time. Roast Turkey with Herb and Apple Stuffing
1		14- to 16-pound fresh turkey, neck and giblets (excluding liver) reserved for making stock
		Herb and Apple Stuffing (recipe below)
		Carrots, quartered onions, and celery stalks, enough to cover bottom of roasting pan
6	T	(3/4 stick) unsalted butter
1/4	c	turkey or chicken stock
		For gravy
		Pan juices reserved from turkey
4	c	turkey stock
1/4	c	all-purpose flour

Instructions:

1. The day before cooking, brine the turkey (see below). Make the turkey stock and stuffing.

2. Preheat the oven to 425°. Stuff and truss the turkey. Transfer any remaining stuffing to a buttered shallow baking dish, cover with foil, and refrigerate.

3. Add a single layer of carrots, onions, and celery stalks to the bottom of a low-sided roasting pan and place turkey on top. Roast in middle of oven 30 minutes. Melt 4 tablespoons butter. Reduce oven temperature to 325° and pour melted butter over turkey. Roast turkey, basting every hour, an additional 3 to 3½ hours, or until a thermometer inserted in center of stuffing in body cavity registers 165° (thigh should be about 170°).

4. Transfer turkey to a heated platter. Transfer vegetables to a plate and serve as a side dish, if desired. Keep juices in pan. Remove skewers from turkey and discard twine. Transfer stuffing from cavity to a serving dish and keep warm. Let turkey rest 30 to 45 minutes before carving.

5. Bake the uncooked stuffing: Increase oven temperature to 375°. Stir together ¼ cup turkey stock and ¼ cup water, and drizzle over baking dish of uncooked stuffing. Dot stuffing with remaining 2 tablespoons butter; bake in middle of oven 40 minutes while turkey rests. For moist stuffing, bake covered entire time; for a crisp top, uncover after 10 minutes.

6. Make the gravy: Skim fat from turkey pan juices, reserving ¼ cup fat. Place roasting pan on top of stove over medium-high heat. Add turkey stock and cook, stirring, scraping up brown bits. In a large saucepan, whisk together reserved fat and flour and cook over low heat, whisking, 3 minutes, until browned. Add hot stock mixture, whisking constantly to prevent lumps. Simmer, whisking occasionally, until thick (about 10 minutes). Stir in juices from turkey platter. Season with salt and pepper to taste.

Herb and Apple Stuffing

Instructions:

1. Spread bread cubes on a baking sheet and heat in a 275° oven until they feel dry, 15 to 20 minutes.

2. Cook onions, celery, apple, and butter in a large saucepan over medium heat. Cover and sweat until soft, 8 minutes.

3. Combine bread crumbs and cubes, vegetable mixture, and remaining ingredients. Season to taste. Add stock to moisten; stuffing should just hold together. (Stuffing that will go inside the turkey requires less liquid.)