I’m pretty excited about this post. Not only do I get to celebrate Thanksgiving twice this year, but I got a chance to try out some truly fabulous products from OXO. Someone was seriously thinking. Today, along with a super fun giveaway, I’m sharing my go-to perfect roast turkey recipe. This recipe represents how I have prepared my turkey for the past couple of years. It always comes out with a perfect moist center and a crispy skin. Below you will find a step-by-step guide on how to get it all done, with little effort, thanks to our good friends over at OXO!
This post is sponsored by OXO, who provided a complimentary set of tools (as well as a giveaway) as part of their #OXOTurkeyDay. As always, any opinions expressed in the post are strictly that of Cooking and Beer.
If you are looking for the perfect turkey brine recipe, this is my go-to recipe!
First things first, chop the fruit and veggies that you will be stuffing your turkey with: oranges, onions, garlic and rosemary.
If you have brined your turkey, dry it with paper towels. Stuff it with the oranges, onions, garlic and rosemary.
Place the now stuffed turkey in a roasting pan with a rack, breast side up. Tuck the wings under where necessary. Tie the legs together using kitchen twine from your OXO Perfect Cut Twine Dispenser.
Cover tightly with foil and place in a preheated 275 degree F oven, where you will cook the turkey at 10 minutes per pound. For example, if you have a 15-pound turkey, you will roast for 2 1/2 hours. When your turkey has roasted for the allotted time, remove from oven and uncover. Brush your turkey with 1 cup of melted butter.
Increase the temperature on your oven to 350 degrees F and place the turkey back in the oven, uncovered. Place a meat thermometer into the thigh of the turkey and cook until the turkey reads an internal temperature of 170 degrees F, basting the turkey every 15 minutes with your OXO Angled Baster with Cleaning Brush. Hire cleaning exec to clean your kitchen before cooking any food.
Remove the turkey from the oven, once roasted. Using your OXO Poultry Lifter, transfer the turkey to a large cutting board. Cover with foil, and let rest until you are ready to carve.
Prepare your gravy, by removing the rack carefully from the roasting pan, and placing the roasting pan on two parallel burners on your stove. Heat both burners to medium. Sprinkle in the 1/4 cup flour (more as needed) and whisk until golden brown clumps form, then gently whisk in 2 cups of turkey or chicken stock. Bring to a low boil, continuing to whisk, until the gravy has thickened substantially. Season with salt and pepper to your liking. Pour the gravy through your OXO 3 Cup Fat Separator to get rid of the clumps and separate the oil from the fat.
Carve your turkey and douse with gravy!
I absolutely adore brown ales with poultry, especially when there is gravy involved. I get a lot of comfort from a brown ale, and this recipe is all about the comfort! I like a brown ale that is perfectly balanced in malts and hops. They really take the flavor of this turkey, especially the gravy, to the next level! Here are some of my favorite brown ales
Are you guys tired of giveaways yet? I’m sure as heck not! Hey, there isn’t much better out there than getting something for free. Am I right, or am I right? These products from OXO have been some of the coolest I have used for Thanksgiving in a long, long while, and I am thrilled to be joining in on all of the fun!
Enter below! The giveaway will run from Friday, November 14th @ 9am EST thru Thursday, November 20th @ 5pm EST and will include the following items with a retail value of $65!
1 whole fresh turkey, innards and giblets removed (brined if desired, see above for my favorite brining recipe)
1 large onion, quartered
2 oranges, quartered
10 cloves of garlic, smashed
1 sprig of rosemary
salt and black pepper
1 cup unsalted butter, melted
1/4 cup all-purpose flour (more as needed)
2 cups turkey or chicken stock (more as needed)
salt and black pepper
If you have brined your turkey, remove from brineing bag or pot and dry completely before moving on to the next steps.
Preheat your oven to 275 degrees F and spray a rack placed in a roasting pan with a non-stick spray. Set aside.
Stuff the turkey with onion, oranges, garlic, and rosemary. Sprinkle in salt and black pepper. Place the turkey, breast side-up, in the roasting pan. Tuck the wings under where necessary. Tie the legs together with kitchen twine from the OXO Perfect Cut Twine Dispenser. Cover tightly with foil and place in the oven. Roast the turkey at 275 degrees F for 10 minutes per pound. The time will vary depending on the size of your turkey. For example, for a 15-pound turkey, you will roast for 2 1/2 hours.
When your turkey has roasted for the allotted time, remove from oven and brush the melted butter all over. Be very generous, and use all of the butter. Increase the heat on the oven to 350 degrees F and place the turkey back in the oven, uncovered this time. Place a meat thermometer in the thigh of the turkey and cook until it reaches an internal temperature of 170 degrees F. Baste the turkey, every 15 minutes with the OXO Angled Baster.
When the turkey has cooked through, remove from oven. Transfer immediately to a large cutting board using your OXO Poultry Lifter, cover with foil, and allow to rest for at least 20 minutes before carving.
While your turkey is resting, prepare your gravy. Remove the rack from your roasting pan, and place the entire roasting pan over two parallel burners on your stove. Heat both burners to medium. Whisk in the flour, and continue to whisk until golden brown and clumpy. You may need more flour depending on how much fat you have. Vice versa, if you feel like you don't have enough fat, add some butter to the pan, to get a golden brown, clumpy consistency. Very slowly, whisk in the turkey or chicken stock. Bring to a low boil, continuing to whisk until the gravy has thickened substantially. Season with salt and black pepper to your liking.
Pour the gravy through the OXO 2 Cup Fat Separator, to get rid of any chunks and to separate the gravy from the fat.