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Cook3 hrs 15 mins
This recipe is courtesy of Wolfgang Puck. It is the most delicious and moist turkey I've ever eaten. Although it is a rather involved recipe, it is well worth the effort!
- 1 gallon water
- 1⁄2 ounce ground cloves
- 1⁄2 ounce ground ginger
- 4 ounces cracked black peppercorns
- 12 bay leaves
- 1 lb kosher salt
- 24 ounces honey
- 24 ounces maple syrup
- 1 (10 lb) fresh whole turkey, giblets and neck removed and reserved for stock
- 1⁄2 cup butter, at room temperature
- 2 teaspoons garlic, chopped
- 1 teaspoon fresh rosemary leaf, chopped
- 2 teaspoons fresh sage leaves, chopped
- 2 apples, quartered and cored
- 1 onion, peeled and quartered
- 2 rosemary sprigs
- 3 sage sprigs
- olive oil, for drizzling
- 1 cup carrot, cubed
- 1 cup celery, cubed
- 1 cup onion, cubed
- 1⁄2 cup white wine
- 1⁄2 cup madeira wine
- 1 sprig thyme
- 2 sprigs parsley
- 2 ounces butter, mixed with
- 2 ounces flour, until it forms a soft dough (Beurre manie)
- salt and pepper
Turkey Stock (use 4 cups)
- turkey giblets, and neck, from 1 turkey
- 2 tablespoons olive oil
- 1⁄2 cup port wine
- 1 cup onion, roughly chopped
- 1⁄2 cup celery, roughly chopped
- 2 sprigs rosemary
- 5 peppercorns
- water, to cover
- In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
- Lower to a simmer and stir in the honey and maple syrup until well blended.
- Turn off heat and allow to cool to room temperature.
- Rinse the turkey inside and out with cold tap water.
- Reserve the neck and specialty meats for pan gravy.
- Set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
- Place a weight on top of the turkey to make sure it is always covered with brine.**.
- Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
- Preheat oven to 325 degrees F.
- In a shallow roasting pan, place the carrots, celery and onions.
- Remove turkey from brine.
- Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
- Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
- Place the turkey over the vegetables, breast-side up, in the roasting pan.
- Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
- Drizzle the turkey with olive oil and rub it into the skin.
- Roast the turkey to at least 165 degrees F in the breast, about 2 ½ hours. If the skin gets too dark during roasting, tent with foil.
- Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
- Tilt the pan and skim as much fat as possible off the juice with a spoon.
- Set the pan on 2 burners set on medium heat.
- Deglaze roasting pan with white wine and Madeira.
- Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains.
- Add the turkey stock, thyme and parsley.
- Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
- Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
- Season, to taste, with salt and pepper.
- Turkey stock:.
- Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
- Add the neck and giblets and cook until browned all over, about 7 minutes.
- Remove the pan from the heat and deglaze with the port.
- Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
- Add the carrots, onions, celery, rosemary and peppercorn.
- Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
- Skim any scum that rises to the surface of the stock and discard.
- Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
- * I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
- **I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.
Awesome, tender, juicy and flavorful. I'll be making it this year and it's our family's favorite for several years.