Julia Child’s Deconstructed Turkey Recipe
Ingredients
- 10-12 lb turkey deconstructed
- For thighs: 1 tsp salt ½ tsp pepper, 1 tsp sage
- Brine: 12 cups water ½ cup salt
- Garlic herb butter: ¼ cup softened butter minced garlic, chopped fresh herbs (rosemary, thyme, sage, parsley), lemon zest
- Stuffing: 1 loaf bread cubed and dried, 2 tbsp butter, 2 onions (diced), 2 celery stalks (diced), 4 eggs (beaten), dried cranberries
Instructions
Prepare the Turkey
- Buy Fresh or Frozen: Fresh turkeys are ideal, but frozen can work. Defrost frozen turkey in the refrigerator (allow 24 hours per 4 lbs).
- Deconstruction: Remove the leg quarters, debone the thighs, and separate the breast and backbone. Save the bones for stock and gravy.
Brine the Turkey
- Brine Solution: Mix 12 cups of water and ½ cup salt. Submerge the turkey breast and refrigerate for 6-12 hours. Skip this step for pre-brined or kosher turkeys.
Prepare the Stuffing
- Use dried bread cubes for optimal texture.
- Sauté onions, celery, and fresh herbs (sage, rosemary, thyme) in butter. Add dried cranberries for a burst of flavor.
- Combine with eggs and mix well. Bake the stuffing under the turkey to soak up the juices.
Cook the Turkey
- Start by roasting the turkey breast skin-side down at 425°F for 30 minutes. This browns the skin and jump-starts cooking.
- Place the partially cooked breast and leg quarters on top of the stuffing in a roasting pan. Roast at 350°F until the breast reaches 160°F and thighs reach 175°F.
Make Gravy and Stock
- Stock: Simmer turkey bones, onion, carrots, celery, and herbs in chicken broth for 45 minutes. Strain and skim fat.
- Gravy: Melt butter, stir in flour, and cook until browned. Add the stock and simmer until thickened.