Thanksgiving turkey and gravy is just what you’d expect – a deliciously rich roast with a punchy American sauce. If you’re having friends and family for the celebrations then this meal is ideal, it takes very little prep and can be popped in the oven after just 20 minutes to cook away while you get on with something else. Traditional accompaniments include mashed potatoes and green bean casserole – delicious!
- For the Thanksgiving turkey:
- 3kg turkey
- 250g unsalted butter, room temperature
- Black pepper
- Zest of one large orange
- 2 Tablespoons dried sage
- 2 tbsp yellow mustard, we used French's
- For the Thanksgiving mustard gravy:
- 1kg yellow mustard, we used French's
- 500g cider vinegar
- 350g light brown sugar
- 1½ tsp paprika
- 1½ tsp worcestershire sauce
- 1½ tsp cayenne
- 1½ tsp black pepper
- Preheat oven to 220°C.
- Place your turkey in the roasting tray.
- In a bowl, beat together the room temperature butter, mustard and orange zest with some freshly ground black pepper, add in the sage and mix. Cut your orange into wedges and place in the cavity of the bird.
- Now with clean hands starting at the neck end, work your fingers gently up under the skin of the bird, separating the skin from the breast meat but taking care not to tear the skin.
- Once the skin has been separated from the breast meat you can now feed in your flavoured butter up under the skin and massage it all over the breast meat. This will do the job of basting your turkey for you whilst it cooks. When you check the turkey as it roasts you can spoon any juices and butter that collect in the tray back over the bird to maximise colour and flavour.
- Now place your turkey in the preheated oven for 30 minutes, then check your turkey is browning all over, turn the oven down to 160°C and continue to cook until a meat thermometer or digital probe reads 66-68°C when inserted at the thickest part of the bird and the juices are running clear. Depending on the size of your bird, this usually takes around 15-20 mins for every pound in weight.
- Once 66-68°C has been reached, remove the turkey from the oven and cover in a tent fashion with aluminium foil. The turkey will continue to cook for a while and the residual heat will push the internal temperature higher than the 68°C but doing this during resting makes sure your bird doesn’t overcook and dry out and stays juicy and moist. You want to rest it for at least 30 minutes.
For the Thanksgiving mustard gravy
- Place all the ingredients in a heavy bottomed pot and bring up to the boil. It’s important that whilst it is getting hot you whisk the sauce continuously until all the sugar has melted. If you don’t, it will sink and burn to the bottom of the pot.
- Once the sugar is all dissolved and the sauce is boiling, turn down to a simmer and reduce the heat a little until the sauce has thickened slightly, around 10-15 minutes.
- Remove and allow to cool.