I never watched Friends but I couldn't google "thanksgiving sandwiches in television and film" without getting about a billion Ross Geller references. Disgusting as the word "moistmaker" is, it makes a damned fine sandwich out of your delicious turkey day leftovers.
- 1 fresh turkey, any size
- 2 cups kosher salt
- 1 tablespoon baking powder
- 6 cups chopped carrots, celery, onions
For Turkey Gravy:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups turkey stock
- Salt & freshly ground pepper
- 1 tablespoon soy sauce
Butterfly the turkey: use a pair of strong poultry shears to remove the spine from the turkey - reserve for gravy.
Cut around the wishbone using a paring knife and remove it from the bird, and use the poultry shears to place a deep cut in the center of the breastbone from the back, so it's easier to crack.
Flip the bird over, and press down between the breasts to flatten the turkey. Place on a large rimmed baking sheet - combine the salt and baking powder in a medium bowl, whisking until well-incorporated. Liberally dust the bird with the salt, until it looks like it's been covered in a light snowfall.
Refrigerate, uncovered, overnight.
Preheat oven to 400F.
Brush the salt off the turkey entirely, and place on a wire rack.
Line a rimmed baking sheet with the chopped vegetables, and place on the turkey and rack on top.
Roast for 90-120 minutes, depending on the size of the turkey - breast should register 155F, while the thighs register 175F.
Allow the turkey to rest for 30 minutes before carving and serving.
For Turkey Gravy:
- In a medium saucepan, heat the butter over medium heat until foaming.
- Add the flour and whisk together, cooking for about a minute, until the raw flour smell dissipates.
- Slowly stream in the turkey stock, whisking constantly, until completely combined.
- Cook at a bare simmer until desired thickness is reached - season with salt and pepper.
- 1 tablespoon vegetable oil
- Turkey spine (see above), cut into 2" lengths
- 2 large carrots, peeled and cut into 3" segments
- 1 onion, peeled and quartered
- 2 stalks celery, cut into 3" segments
- 5-10 sprigs fresh thyme
- 1 parsnip, peeled and halved
- 1 turnip, peeled and quartered
- 1 tablespoon whole black peppercorns
- Handful of fresh parsley
- 1 head garlic, cut in half widthwise
- 1 bay leaf
Method: Turkey Stock
- In a large saucepan, heat vegetable oil until nearly smoking.
- Brown the turkey spine pieces until well-browned on both sides.
- Add remaining ingredients to the saucepan, and cover with cold water. Bring to a gentle boil, and lower heat until barely simmering.
- Skim the scum from the surface of the stock as it rises for the first 30 minutes, and continue to cook for at least 4 hours, up to 12, at a bare simmer.
- Strain through cheesecloth, and keep warm for use in gravy and stuffing below.
Method: Sage-Sausage Stuffing
Dry the bread pieces in a low oven (200F) for 1-2 hours, until crisp.
Preheat a large, high-walled sauté pan, and cook the pork sausage until browned and plenty of fond has formed on the bottom of the pan.
Set the sausage aside, reserving the sausage fat. Add the sausage (and optionally, bacon) fat back to the pan, and add onions.
Sweat onions over medium heat for 2-3 minutes, and add celery, sage, and thyme. Sauté for an additional 3 minutes, until celery has softened, and add parsley and cooked sausage.
In a large bowl, combine bread and meat mixture - add eggs and mix. Add 2-4 cups of turkey stock, until bread is very saturated but still retains its shape.
Season with salt and freshly ground pepper.
Generously butter a casserole, and fill with stuffing.
During the last 30 minutes of the turkey cooking, bake, covered, for 20 minutes - uncovered for the final 10.
- 2 loaves white country bread, cut into 1/2-1" cubes
- 1 pound plain pork sausage
- 2 tablespoons bacon fat (optional)
- 1 large yellow onion, chopped
- 6 stalks celery, chopped
- 1/4 cup minced fresh sage
- 2 tablespoons minced thyme
- Indiscriminate amount of parsley
- 3 eggs, beaten
- Salt & freshly ground pepper to taste
- 1 tablespoon butter
Method: Cranberry Sauce
Combine all ingredients in a medium saucepan - bring to a simmer, and cook until it reaches a thick, syrupy consistency.
Remove the cinnamon stick and orange peel, and serve.
- 1 lb cranberries
- 1 cup sugar
- 1/4 cup red wine
- 1 1/2 cups water
- 1 cinnamon stick
- 1/2 teaspoon freshly grated nutmeg
- Juice of 1/2 orange
- 3" segment of orange peel