In honour of American Thanksgiving (Thursday 26th November) here is part two of the as many parts as I feel like writing feature on my favourite turkey recipes

As I mentioned last time, this is an American recipe so mind your conversions and note that Americans raise some pretty massive turkeys so adjust cooking times for the weight of your own bird.

For part 1, Herb Roasted Turkey with Apple Cider Gravy, click here.

ROAST TURKEY WITH GREEN CHILES, GARLIC AND RED CHILE GRAVY

I’ve put loads of different things under the skin of my turkey when roasting, but this is the most flavourful result I’ve ever achieved. So worth the work! This recipe is from the December 2006 copy of Bon Appetit magazine.

Ingredients

Gravy Base
½ cup olive oil
1 cup finely chopped onion
4 large garlic cloves, finely chopped
1 tablespoon dried oregano
½ cup pure red chile powder
¼ cup all purpose flour
3 tablespoons (packed) dark brown sugar
2 ½ teaspoons ground cumin
3 ½ cups low-salt chicken broth

Turkey
12 large fresh Anaheim chiles
1 16-18-pound turkey, rinsed, patted dry
8 large garlic cloves, peeled, halved lengthwise
2 tablespoons olive oil

1 cup low-salt chicken broth

For gravy base:

Heat oil in heavy large saucepan over medium heat. Add onion, garlic and oregano. Sauté until onion is soft, about 5 minutes. Add next 4 ingredients. Whisk in chicken broth. Bring gravy base just to boil, whisking constantly. Reduce heat and simmer 2 minutes. Can be made 3 days ahead. Cover and refrigerate.

To roast the turkey:

Char chiles over direct heat or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Cut chiles in half lengthwise, peel and seed. Can be made two days ahead. Cover and chill.

Place small rack in center of large roasting pan. Starting at neck end of turkey, slide hand between skin and breast meat to loosen skin. Working carefully, place roasted chile strips (side by side) and garlic pieces (spaced apart) under skin, covering entire breast. Sprinkle turkey all over with salt and pepper; rub with oil. Tuck wings under; tie legs together loosely to hold shape. Place turkey on rack in pan. Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

Position rack in bottom third of oven; preheat to 450°F. Roast turkey uncovered 30 minutes. Reduce heat to 375°F. Cover turkey loosely with foil. Roast 1 hour 15 minutes. Turn pan around. Roast turkey 1 hour 15 minutes. Uncover turkey; baste with broth. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, about 30 minutes longer. Transfer turkey to platter. Tent with foil; let stand 30 to 45 minutes (internal temperature will rise 5 to 10 degrees). Pour pan juices into large measuring cup. Spoon off fat; reserve juices for gravy.

For red chili gravy:

Bring gravy base to simmer. Add reserved pan juices; simmer until reduced to 4 cups and thick enough to coat spoon, about 5 minutes. Season gravy with salt and pepper; serve with turkey.

I’ve roasted many turkeys over the years and I’ve found that no one brings as much inspiration and creativity to their turkey recipes as the Americans. In honour of American Thanksgiving (that’s next Thursday 26th November) I’ve compiled a few favourites to share with you.

This recipe and loads more can be found on the brilliant site epicurious.com. Remember to mind your conversions and note that Americans raise some pretty massive turkeys so adjust cooking times for the weight of your own bird.

HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY

Brining makes the turkey so deliciously juicy – but requires a bit of planning ahead.

Ingredients

Brining
2 quarts cold water
8 cups coarse kosher salt
2 large fresh or dried bay leaves
2 tablespoons black peppercorns
2 tablespoons whole allspice
1 16- to 17-pound turkey; giblets removed, neck reserved

Herb butter and gravy
3 tablespoons minced fresh Italian parsley
3 tablespoons minced fresh thyme
3 tablespoons minced fresh sage
3 tablespoons minced fresh marjoram
1 teaspoon minced fresh rosemary
1 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature

4 cups low-salt chicken broth
2 cups apple cider
3 tablespoons all purpose flour
1/2 cup whipping cream
2 tablespoons Calvados (apple brandy) or other brandy

Roasting
2 large Granny Smith apples, quartered, cored
2 large onions, quartered

1 cup apple cider

To brine the turkey:

Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.

Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.

For herb butter and gravy:

Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.

Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)

To roast the turkey:

Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.

Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).

Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
Serve turkey with gravy.