Two-Hour Turkey
Equipment
- 2 Sheet Pans
- 1 Stock Pot Large
Ingredients
Turkey Stock:
- 1 turkey carcass oiled salted and roasted
- enough water to cover the bones by a few inches
- 3 carrots peeled and sliced in half
- 2 yellow onions halved and roasted
- 8 sprigs fresh thyme
- 20 whole peppercorns
- salt to taste
Rosemary salt recipe:
- 1 cup kosher salt
- 14 sprigs of rosemary stripped
- 8 sprigs sage stripped
- 3-5 cloves of garlic 3 if they are big and 5 if small
- 1 lemon zested
Rosemary salt weighted recipe
- 250 grams of kosher salt
- 8 grams of fresh sage leaves
- 16 grams fresh rosemary leaves
- 20 grams of fresh garlic
- 3 grams of fresh lemon zest
Turkey Gravy:
- 4 oz unsalted butter
- ½ cup + 1 tbsp all-purpose flour
- 5 ½ cups Turkey stock
- 2 tsp black pepper
- 1 ½ tsp Rosemary salt
- 2 tsp marmite
- 1 Turkey neck meat removed and chopped
Instructions
Break down the raw turkey
Remove Turkey Wings
- Pull one of the turkey wings away from the body and wiggle it to locate the joint. With a sharp knife, cut through the joint where the wing meets the body. Repeat with the other wing.
Cut Off Turkey Legs
- To separate the legs and thighs from a turkey, locate the joint where the thigh bone meets the drumstick, then use a sharp knife to cut through that joint, effectively separating the two pieces; you can gently pull the leg away from the turkey’s body to help expose the joint and make the cut easier.
Halve the Legs
- Cut each turkey leg to divide it into thighs and drumsticks. First, turn each leg skin-side down, then cut through the joint at the top of the drumstick.
Extract the Backbone
- With kitchen shears, cut down both sides of the backbone where it meets the rib cage and remove it. Place the bird breast-side up and press to flatten.
- Roast all the trimmings until golden brown, then put them into a large stock pot to make the stock for the gravy.
Split the Breast
- Flip the bird over, breast-side down, and with a knife, cut through the cartilage that runs between the two breasts. Use a firm pressing motion to snap the breast in two through the wishbone.
Dry Brine the Turkey
- Now that the turkey is sectioned into pieces, you’ll want to place the breasts, wings, thighs, and drumsticks onto a baking sheet pan, dust them with the rosemary salt (or just kosher salt), and put them in the refrigerator uncovered for at least one hour up to 24 hours.
- Remove the turkey from the fridge and put the dark meat on another baking sheet.
- Place thermometer probes into the thigh and in one of the breasts (if you have enough probes, all the pieces.).
- Preheat the oven to 400˚F.
Cook the turkey
- Put both the white meat baking sheet and the dark meat baking sheet into the oven.
- Pull the breast when the internal temperature reaches 145˚F and let it rest for at least 20 minutes.
- Pull the legs and thighs when the internal temp reaches 190˚F and let rest for at least 15 minutes.