Just when it seems there is nothing new to learn about roasting a turkey, King Estate Executive Chef Stevie Provencio offers up this surprising tip that might change how you think about tackling the holiday’s star attraction. Follow Stevie’s step-by-step process to turn out a turkey that is a tasty triumph, worthy of its place on your Thanksgiving table.
Begin by separating the legs and wings from the rest of the bird, called the crown. As anyone who has roasted a whole chicken or turkey knows well, cooking light and dark meat together can be a heartbreaking affair. By the time the legs and thighs are done, the breast is often dry. This is a common lament when cooking the big ole birds we buy at Thanksgiving. Many hosts resort to using gravy to make overcooked white meat reasonably palatable but it doesn’t have to be that way. Read on!
Brine your bird. Inject the bird all over with a solution of salt and water, being careful not to puncture the skin of the breast. Let the brined meat rest for 24 to 36 hours. Brining improves texture and cuts down on dryness, a common problem when cooking big birds.
Dry the skin. Allowing the crown to dry in the fridge will help you achieve a great, crispy skin. Place crown in the fridge and leave it there overnight or for up to two days.
Braise your legs and wings. Low and slow cooking makes the meat tender and moist, and it creates a flavorful sauce that can be used for gravy, stuffing or soup.
Roast the crown at two temperatures. Set oven to 250 °F. When the crown reaches a core temperature of 145 °F, remove from the oven. This will take about two to three hours for a 14-pound bird. Set oven temperature to 475 °F. As the oven heats, brush the crown with clarified butter and season aggressively with salt and pepper. Place in the oven for about 10 minutes or until golden and crispy.
If possible, let the turkey rest at room temperature for about 15 minutes before carving the breast into evenly sized portions. Season once more with salt and fresh herbs such as rosemary, thyme and sage. Serve with the legs and wings on the side. Recommended wine pairings include our 2019 King Estate Cuvée Blanc, 2018 King Estate Domaine Pinot Noir, 2022 King Estate Domaine Pinot Gris and, for a sparkling wine, our 2019 King Estate Brut Cuvée. Order now at https://kingestate.com/shop/.
Happy Thanksgiving to you and yours!
