roasted turkey with gravyPrep: 3-4 hours Cook: 2-3 hours Servings: 10by matthew kinzelman1 recipe>
this is a Nuwave turkey recipe I have modified to make a fantastic holiday turkey with gravy made from the drippings. This uses an injectable brine , and Montreal steak seasoning .
- NU-WAVE TURKEY
- I have used the regular recipe on the nu wave oven site to make an excellent Thanksgiving turkey.
- 1 turkey , thawed, 10-15 lb.
- brining solution- see next section
- Montreal steak seasoning
- flour, salt, pepper, and poultry seasoning for gravy
- NU-WAVE TURKEY
- The difference from the usual recipe is I have an injectable brine I have come up with that is excellent for poultry.
- Injectable brine recipe:
- 1 teaspoon salt, ¾ teaspoon sugar, 2 to 3 tablespoons mayonnaise, 1 cup water.
- This brining mix may then be injected throughout the meat of the bird. Use the entire cup of brine . Some people may question the mayonnaise, however, you are not able to taste the mayonnaise at the end. Because mayonnaise is an emulsion that allows liquid to mix with oil, it enhances the retention of the flavors and moisture within the meat. The inside meat is preseasoned and you should not need to salt the turkey after slicing.
- The other thing I do that is really excellent on turkey is that after injecting the bird, and oiling the bird, I liberally sprinkle the bird with Montréal steak seasoning. This is one of the finest seasonings I’ve ever encountered and it is even better on poultry, pork, and fish that it is on steak.
- The turkey is going to cook for 12 minutes per pound. You can calculate the total amount of time, divide that in half, and start with the bird breast down in your nu wave oven. Cook on high for half the total time.
- Flip the bird over and cook the Breast side for the other half of the time. After flipping the bird, I add some more oil on the top of the bird and liberally sprinkle more of the Montréal seasoning upon it.
- As the bird cooks, note how it will Brown on the top. Once a nice brown is seen, a little bit of aluminum foil held in place with toothpicks over that portion of the turkey will prevent it from over browning. I also note that depending on if the bird is a little bit canted to one side and allowing one of the thighs to Brown and the other one not to Brown then you can partially tilt the bird again to Brown both thighs evenly.
- I will check the bird with a meat thermometer to make sure that it is totally done. I aim for temperature of at least 175° in the thickest part of the meat. Once done, take the bird out of the oven and allow it to rest for 20 minutes before carving.
- The leftover drippings in the bottom pan of your oven make a superb gravy. I usually boil the gizzard and heart (not the liver) in some water with onion and celery for an hour or so to add to the drippings. I just add the liquid and discard the giblets.
- Pour all into a pot, and taste it. If too salty, add more water until the salt is right. Otherwise, just flavor it with salt and pepper and a little poultry seasoning to taste, and thicken appropriately with flour. I am so used to making gravy that I don’t measure anything, but add in flour until I get the correct consistency. I’m sure you can find an easy recipe on the Internet for making the gravy. One trick I have learned to prevent lumpy gravy is use flour well mixed into some water until it is like a thin paste without lumps. You can then pour in mix this into the gravy while stirring. Once the gravy is boiled the flour will thicken, and you can adjust the amount of flour in your gravy. Enjoy your feast!
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