Christmas Turkey 2014

TurkeySalt

1 oz. prosciutto, optional

Lemon

White wine, 1 bottle, non-oaked (sauvignon blanc best but Gallo vermouth works, too)

Carrots

Celery

Wet or dry* brine the turkey two days before serving.

Preheat oven to 325º.

Take the turkey out of the refrigerator 2 hours prior to cooking. Rinse well. Rub with lemon. Stuff lemon and prosciutto in cavity. You could even put prosciutto under skin over the breasts. Could also do this with unsalted, softened butter.

Peel 2 to 3 large carrots and prepare 2 to 3 large stalks of celery. Place in bottom of shallow roasting pan to support turkey. Place turkey, breast side down, on bottom rack of oven. Roast a total of 15 minutes per pound or thigh registers 170 to 175º. Move turkey periodically to keep breast from sticking.

After turkey has cooked for 30 minutes, pour 1/3 cup wine or vermouth over bird. Baste frequently. Make certain liquid always remain in bottom of pan. Add water if necessary. Continue adding the wine over next hour or so. Continue basting with pan juices. Turn turkey breast side-up for last 30 minutes. (It is sometimes necessary to crank up the heat to brown the turkey.)

Remove and let rest 20 to 40 minutes, tented with foil.

Notes: *Combine 1 Tbs kosher salt per 4 lb. of turkey. Rub under and over skin. Put in refrigerator for two days, tightly wrapped. Turn over on Christmas Eve.

No turkey recipe is perfect except Julia Child’s in which she chops up the bird and cooks each element separately.. But that spoils the fun of a whole bird.

Honestly, our Christmas Day menu has not changed in twenty-five years. We have Cranberry Sauce, Turkey & Noodles, Gravy, Dressing (ad hoc and vegetarian), Green Beans & Vinaigrette, Squash & Potato Puree, Lemon Risotto, and Pumpkin Pie.

Michael