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If you have ever agonized over preparing the Thanksgiving turkey, chef Carlos Cañada has come to your rescue with his recipe and tips on roasting a perfectly moist and delicious golden brown bird. And his secret? Brining, basting, and lots and lots of butter.
Cañada served as executive chef at Paicines Ranch from May 2021 until a few months ago. He prepared this recipe and it is scaled for an eight-to-10-pound pasture-raised turkey. The cooking time is based on a commercial oven with circulating air.
Brine:
- 2 lemons, skin only
- 2 bay leaves
- 1 tbsp black peppercorns
- 5 garlic cloves
- 4 qt water
- 1 cup kosher salt
- ½ cup white sugar
- 2-3 tbsp of Molasses
- 5 sprigs of fresh Thyme
Method:
- In a medium to large stock pot, bring all ingredients to a boil, and stir the water to ensure salt and sugar are all dissolved. You can do this a day or two ahead of time. Chill overnight or introduce some ice cubes to accelerate the process.
- Once cold, submerge the turkey and let stand for approximately 3-4 hours maximum. For a large turkey, leave the bird in the brine overnight or add 4 more quarts of water.
- When ready to cook the turkey, heat the oven to 350°
- Drain the bird from the brine, and pat dry with paper towels
Seasoning:
- 2-3 tbsp paprika
- 1 tsp cayenne pepper
- 3 tbsp ground black pepper
- Olive oil
- Butter
- 4 carrots
- 2 onions
- 5 garlic cloves
- Honey
Method:
- Season the turkey with paprika, a sprinkle of cayenne pepper, coarse ground black pepper, olive oil and soft butter (applying enough to cover the whole bird; breast, legs and back).
- Place the turkey in a roasting pan with a rack to catch all the drippings. Add the carrots, onions and garlic to the pan to roast with the turkey.
- Cook the turkey in the oven, it should take roughly one-half to two hours for this bird size.
- Baste the turkey every 30 minutes or so, adding honey to taste every time you baste it
- Cover the turkey with aluminum foil for the last 30 minutes of cooking if the bird is getting too dark.
- Using a thermometer, ensure the bird has reached a minimum of 165° internally (you can go over the temperature, but nothing over 190°).
- Let the turkey rest for at least 30-45 minutes before cutting, keep in a warm place or reheat it for five minutes before serving.
Turkey stock for gravy (canned stock can be substituted):
- 5 pounds of turkey bones
- 2 onions
- 2 carrots
- 2 celery ribs
- 2 garlic heads
Method:
- Black peppercorns
- Bay leaves
- Water enough to cover the bones
- Bring to boil all the ingredients in a large pot, and boil for about 4-5 hours. Simmer, skimming any excess fat from the top
- Strain, discard vegetables and bones, and freeze any leftovers you don’t use immediately
Gravy:
- 2 cups of turkey stock
- 2 tbsp butter
- ½ cup all-purpose flour
- 1 carrot finely chopped
- 1 onion finely chopped
- 1 garlic minced
- Drippings (saved from the roasting pan, freeze the drippings and skim the excess fat. The liquids will separate, and you will see it clearly)
Method:
- Melt the butter in a small pan
- Add the onion, carrots and Garlic and cook until the vegetables are translucent
- Add the flour, and constantly stir with a wooden or plastic spoon (do not use a metal spoon, as it creates a metallic flavor)
- Add the stock, preferably hot, and stir well to ensure it does not clump.
- Season with a pinch of salt and ground black pepper
- Cook for about 2-3 minutes and set aside (reheat before serving)
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