Leyna Nguyen, Global Cuisines' Gary Arabia Cook Up Thanksgiving Turkey, Gravy!
STUDIO CITY (KCAL9) — Global Cuisine's Gary Arabia joined Leyna Nguyen on KCAL9 Monday to show viewers how to cook a delicious turkey and gravy Thanksgiving guests will remember!
(*see below for details)
TURKEY INSTRUCTIONS
Clean Turkey
Apply Olive Oil to Bird
Prepare *Honey Baste
Apply Baste
Let Turkey Air Dry in Refrigerator
Prep Under Skin Seasoning
Prep Inner Cavity Ingredients
Prep Pan Vegetables
Apply *Under Skin Seasoning
Add *Inner Turkey Ingredients
Add Innards to Roasting Pan
Spread *Vegetables In Roasting Pan
Add Roasting Rack in Roasting Pan
Add Chicken Stock to Roasting Pan
Loosely Cover Turkey Wings & Legs with Foil
Put Turkey on Roasting Rack
Place in Oven at 400 degree Temp for 30 min
Take out of Oven
Carefully Turn Turkey Over
Baste Turkey with Pan Juices
*Seasoning Top of Bird
Cover Entire Roasting Pan with One Sheet of Foil
Baste Every 30 min While Watching Juice Levels
Check on Turkey Temperature After 3 Hours of Cook Time
Place Back in Oven Uncovered to Allow Bird to Brown
Remove Bird
Place Foil Covered Bird on Cutting Board
GRAVY INSTRUCTIONS
Remove Innards and Vegetables
Check Juice Level
If Less Than 3 Cups Add Water to Make Up Difference
Combine Water and Flour in Separate Bowl
Bring Juices to a Simmer Over Medium Heat On Stove Top
Combine Flour/Water Mixture to Juices
Stir Constantly
Gravy Should Be At Medium Thickness
Using a Strainer Pour Gravy From Roasting Pan into Gravy Boat
*HONEY BASTE
2 Cups Honey
1 Gallon Water
Add honey to pot with water and bring to simmer. Allow honey water to cool down to room temperature before ladling over bird.
*SEASONING FOR TURKEY UNDER SKIN
½ Cup fresh garlic finely chopped
3 Tbsp fresh thyme finely chopped
3 Tbsp extra virgin Olive Oil
Combine all ingredients
*INNER TURKEY INGREDIENTS
3 Tbsp freshly ground black pepper
2 Tbsp garlic salt
40 Springs fresh thyme
1 whole brown onion cut into quarters
8 Fresh whole peeled garlic cloves
1 Fresh lemon cut in half
*PAN VEGETABLES
6 Stock of celery cut in half
6 Stock of carrots cut in half
3 Brown Onions with peel on cut in quarters
6 Cups Chicken Stock
*TOP OF TURKEY SEASONING
2 Tbsp freshly ground black pepper
2 Tbsp garlic salt
*GRAVY INGREDIENTS
3 cups of Turkey Juice
3 Tbsp all purpose flour
½ cup of water