Simple turkey for a kid-friendly meal
Children don't care if you've slaved hours over the Thanksgiving turkey. And they certainly don't appreciate the nuanced layers of flavor you once extracted from the bird with the help of expert brining and seasoning and rotating and roasting and trussing and fussing.
You know, back before you had kids. Back when you had time to worry about such things.
Balancing a gaggle of little ones with the demands of getting Thanksgiving dinner on the table doesn't mean sacrificing good taste.
It just means you need simple recipes that effortlessly deliver stunning results. Which is why we created this plain Jane turkey and gravy below that tastes anything but.
On Page E1, a pair of cooking instructors and a longtime supervisor of the Butterball Turkey Talk-Line offer tips for cooks planning their first Thanksgiving dinner.
6 medium carrots, rough chopped6 stalks celery, rough chopped3 large yellow onions, quartered½ cup (1 stick) unsalted butter, room temperature1 tablespoon kosher salt2 teaspoons ground black pepper12- to 14-pound turkey¼ cup white wine2 cups low-sodium chicken or turkey broth3 tablespoons all-purpose flourHeat the oven to 350 degrees. Spread the carrots, celery and onions in an even layer over the bottom of a large roasting pan.In a small bowl, mix together the butter, salt and black pepper.Pat the turkey dry with paper towels.Rub the butter mixture all over the inside and outside of the turkey, making sure to get under the skin, too. To do this, gently lift the skin over each breast with one hand while working the butter under it with the other.Set the turkey over the vegetables and roast for 2 to 2½ hours, basting the turkey with juices from the pan every 30 minutes.Remove the turkey from the oven when the breast reaches 160 degrees and the thigh reaches 170 degrees.If the turkey darkens too much before reaching those temperatures, cover it with foil and continue roasting.Transfer the turkey to a serving platter, cover with foil, then set a large, thick towel over it to keep it warm.Remove and discard the vegetables from the roasting pan.Place the pan on the stovetop over medium heat (you may need to use more than one burner).Bring the juices to a simmer. Add the white wine and scrape up any browned bits in the pan.In a small bowl, whisk together the chicken broth and flour.Pour into the pan, whisking continuously. Simmer for 5 minutes, stirring constantly.Strain the gravy, if desired.
¼ cup (½ stick) unsalted butter1 medium yellow onion, diced3 stalks celery, diced2 medium carrots, diced¼ cup all-purpose flour2 cups milk1 cup chicken or turkey broth8 ounces shredded Monterey jack cheeseSalt and ground black pepper1 large loaf (about 18 to 20 ounces) stale bread (such as challah), torn into pieces and lightly toasted½ cup grated Parmesan cheeseHeat the oven to 350 degrees. Spray a large casserole dish or a 9-by-13-inch baking pan with cooking spray.In a large saute pan over medium-high heat, melt the butter. Add the onion, celery and carrots, and cook until softened and the onion is translucent, about 8 to 10 minutes.Add the flour and stir to coat.Stir in the milk, then the broth.Stir continuously and bring up to a simmer, cooking for 5 minutes.Remove from the heat and stir in the Monterey jack cheese.Season with salt and pepper.Stir the torn bread into the mixture, then spoon into the prepared baking dish, arranging it in an even layer.Sprinkle with Parmesan cheese, then bake for 25 to 30 minutes, or until bubbly and golden.
