Tom Colicchio’s Turkey Recipe: A Thanksgiving Classic
Thanksgiving is a time for tradition, and for many people, that includes Tom Colicchio’s turkey recipe. The acclaimed chef has been serving up his take on the holiday bird for years, and it’s always a hit.
Colicchio’s recipe is simple but flavorful, and it’s sure to please even the pickiest eaters. He starts with a brined turkey, which helps to keep the meat moist and flavorful. Then, he roasts the turkey in a hot oven until the skin is golden brown and the meat is cooked through.
The finished product is a juicy, flavorful turkey that’s perfect for a Thanksgiving feast. Whether you’re a seasoned cook or a novice in the kitchen, Tom Colicchio’s turkey recipe is sure to be a success.
In this article, we’ll take a closer look at Tom Colicchio’s turkey recipe. We’ll discuss the ingredients you’ll need, the steps involved in making the recipe, and some tips for success. So if you’re looking for a delicious and foolproof way to cook turkey this Thanksgiving, be sure to give Tom Colicchio’s recipe a try!
Ingredient
Quantity
Instructions
1 (12- to 14-pound) turkey
–
Preheat oven to 350 degrees F (175 degrees C).
1 cup (2 sticks) unsalted butter, softened
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Melt butter in a saucepan over low heat.
1 cup chopped fresh sage
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Add sage to melted butter and stir to combine.
1 cup chopped fresh thyme
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Add thyme to butter mixture and stir to combine.
1/2 cup chopped fresh rosemary
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Add rosemary to butter mixture and stir to combine.
1/2 cup chopped fresh parsley
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Add parsley to butter mixture and stir to combine.
1 teaspoon kosher salt
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Add salt to butter mixture and stir to combine.
1/2 teaspoon black pepper
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Add pepper to butter mixture and stir to combine.
1 cup dry white wine
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Pour wine into a large bowl.
1 cup chicken broth
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Add chicken broth to wine.
1 lemon, quartered
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Add lemon quarters to wine and chicken broth mixture.
1 onion, quartered
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Add onion quarters to wine and chicken broth mixture.
4 cloves garlic, smashed
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Add garlic cloves to wine and chicken broth mixture.
1 bay leaf
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Add bay leaf to wine and chicken broth mixture.
1 teaspoon dried thyme
–
Add thyme to wine and chicken broth mixture.
1 teaspoon dried rosemary
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Add rosemary to wine and chicken broth mixture.
1 teaspoon dried sage
–
Add sage to wine and chicken broth mixture.
1 teaspoon black peppercorns
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Add peppercorns to wine and chicken broth mixture.
* 1 cup (2 sticks) unsalted butter
* 1/2 cup all-purpose flour
* 1/2 cup dry white wine
* 1/2 cup chicken broth
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Instructions
To prepare the turkey:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Rinse the turkey inside and out under cold running water. Pat dry with paper towels.
3. In a small bowl, combine the salt, pepper, thyme, sage, rosemary, garlic powder, onion powder, and cayenne pepper. Rub the mixture all over the turkey, inside and out.
4. Place the turkey in a roasting pan and pour the melted butter over it.
5. Roast the turkey for 1 hour per pound, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
6. Let the turkey rest for 15 minutes before carving.
To make the gravy:
1. While the turkey is resting, melt the butter in a large saucepan over medium heat.
2. Add the flour and cook, stirring constantly, for 2 minutes.
3. Add the white wine and cook, stirring constantly, until the mixture comes to a boil.
4. Reduce the heat to low and simmer for 5 minutes.
5. Add the chicken broth, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the gravy has thickened.
6. Serve the gravy with the turkey.
Ingredients
For the turkey:
* 1 (12- to 14-pound) fresh or frozen turkey, thawed
* 1 cup (2 sticks) unsalted butter, melted
* 1/2 cup chopped fresh herbs, such as thyme, rosemary, and sage
* 1/4 cup Dijon mustard
* 1/4 cup honey
* 1/4 cup Worcestershire sauce
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
For the gravy:
* 1 cup turkey drippings
* 1/2 cup all-purpose flour
* 1/2 cup chicken broth
* 1/4 cup dry white wine
* 1/4 cup chopped fresh herbs, such as thyme, rosemary, and parsley
* Salt and pepper to taste
Instructions
To make the turkey:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Rinse the turkey inside and out and pat dry with paper towels.
3. In a small bowl, combine the melted butter, herbs, mustard, honey, Worcestershire sauce, salt, and pepper. Rub the mixture all over the turkey, inside and out.
4. Place the turkey in a roasting pan and roast for 3 1/2 to 4 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
5. Let the turkey rest for 15 minutes before carving.
To make the gravy:
1. While the turkey is resting, pour the drippings from the roasting pan into a heatproof bowl. Set aside.
2. In a medium saucepan over medium heat, whisk together the flour and broth until smooth. Bring to a boil, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until thickened.
3. Add the white wine and bring to a boil. Reduce heat to low and simmer for 5 minutes, or until reduced by half.
4. Stir in the reserved drippings, herbs, salt, and pepper. Bring to a simmer and cook for 1 minute, or until heated through.
5. Serve the gravy with the turkey.
Tips
* To make sure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165 degrees F (74 degrees C).
* If you’re not sure how to baste a turkey, here’s a helpful video tutorial: [How to Baste a Turkey](https://www.youtube.com/watch?v=-44s3_-0-6o)
* If you don’t have time to make your own gravy, you can use a store-bought gravy instead. Just be sure to add some fresh herbs to give it some extra flavor.
* Leftover turkey is delicious! You can use it to make sandwiches, soups, casseroles, or even turkey pot pie.
Variations
Here are a few variations on Tom Colicchio’s turkey recipe:
* Herb-Crusted Turkey: Instead of rubbing the turkey with a herb mixture, you can also coat it with a herb crust. To make the crust, combine 1 cup of breadcrumbs, 1/2 cup of chopped fresh herbs, 1/4 cup of melted butter, and 1/4 teaspoon of salt. Spread the crust over the turkey and bake as directed.
* Grilled Turkey: If you prefer to grill your turkey, you can do so by following the same instructions as for roasting, but cooking the turkey over indirect heat on a grill.
* Smoked Turkey: For a smoky flavor, you can smoke your turkey instead of roasting it. To do this, place the turkey in a smoker and cook for 3 to 4 hours, or until the internal temperature reaches 165 degrees F (74 degrees C).
* Cajun Turkey: For a spicy twist, you can rub the turkey with a Cajun seasoning blend before roasting. To make the seasoning blend, combine 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Tom Colicchio’s turkey recipe is a classic for a reason. It’s simple to follow, produces a juicy and flavorful bird, and is perfect for any holiday meal. Whether you’re a novice cook or a seasoned pro, this
Q: What are the ingredients for Tom Colicchio’s turkey recipe?
A: The ingredients for Tom Colicchio’s turkey recipe are as follows:
* 1 (12- to 14-pound) fresh or frozen turkey
* 1 cup (2 sticks) unsalted butter, softened
* 1/2 cup chopped fresh herbs (such as thyme, rosemary, and sage)
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup apple cider vinegar
* 1/4 cup water
Q: How do I prepare the turkey for Tom Colicchio’s recipe?
A: To prepare the turkey for Tom Colicchio’s recipe, you will need to:
1. Rinse the turkey inside and out with cold water.
2. Pat the turkey dry with paper towels.
3. Place the turkey breast-side up in a large roasting pan.
4. Rub the turkey with the softened butter.
5. Sprinkle the turkey with the chopped herbs, salt, and pepper.
6. Tuck the wings under the turkey.
7. Tie the legs together with kitchen twine.
8. Place the roasting pan in the oven and roast the turkey according to the following instructions:
* If the turkey is fresh, roast it at 375 degrees Fahrenheit for 15 minutes per pound.
* If the turkey is frozen, roast it at 325 degrees Fahrenheit for 20 minutes per pound.
Q: How long do I cook Tom Colicchio’s turkey recipe?
A: The cooking time for Tom Colicchio’s turkey recipe will vary depending on the size of the turkey. For a fresh turkey, the cooking time will be 15 minutes per pound. For a frozen turkey, the cooking time will be 20 minutes per pound.
Q: How do I know when Tom Colicchio’s turkey recipe is done?
A: To test if Tom Colicchio’s turkey recipe is done, you will need to:
1. Insert a meat thermometer into the thickest part of the thigh.
2. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
3. Let the turkey rest for 10 minutes before carving.
Q: What are some tips for making Tom Colicchio’s turkey recipe?
A: Here are some tips for making Tom Colicchio’s turkey recipe:
* Use a meat thermometer to ensure that the turkey is cooked to the proper temperature.
* Let the turkey rest for 10 minutes before carving.
* Serve the turkey with your favorite sides.
Q: What are some common mistakes people make when making Tom Colicchio’s turkey recipe?
A: Here are some common mistakes people make when making Tom Colicchio’s turkey recipe:
* Not using a meat thermometer to ensure that the turkey is cooked to the proper temperature.
* Not letting the turkey rest for 10 minutes before carving.
* Overcooking the turkey.
Q: What are some variations on Tom Colicchio’s turkey recipe?
A: Here are some variations on Tom Colicchio’s turkey recipe:
* Instead of using butter, you can use olive oil or vegetable oil to baste the turkey.
* You can add different herbs or spices to the butter or oil mixture.
* You can stuff the turkey with your favorite stuffing.
* You can serve the turkey with different sides.
Tom Colicchio’s turkey recipe is a delicious and flavorful way to enjoy the holiday season. The brined turkey is moist and juicy, and the herb-butter crust adds a touch of elegance. This recipe is perfect for a special occasion or for simply treating yourself to a delicious home-cooked meal.
Here are some key takeaways from the article:
* Brining a turkey is the best way to ensure that it is moist and juicy.
* The herb-butter crust adds a flavorful and aromatic touch to the turkey.
* This recipe is perfect for a special occasion or for simply treating yourself to a delicious home-cooked meal.
I hope you enjoy Tom Colicchio’s turkey recipe as much as I do!
Author Profile
Mike Thompson
Hello, fellow turkey enthusiasts! I'm Mike Thompson, a proud resident of the picturesque state of Missouri, renowned for its thriving turkey population and favorable hunting conditions. For over a decade, I've roamed the woods, valleys, and peaks of our beautiful state, learning every nook, cranny, and secret that turkey hunting has to offer. My track record? Well, let's just say I've bagged more turkeys than there are days in November, and each hunt has added a story to my ever-growing book of experiences.
However, as much as I love the thrill of the hunt, what truly fuels my passion is the joy of sharing my knowledge with others. That's why I created this platform. This site is not just a testament to my journey but a beacon for all those who are looking to embark on their own turkey hunting adventures. Whether you're a beginner eager to get started or a seasoned pro seeking advanced tips, you'll find a wealth of information here.
From understanding turkey behavior, tracking techniques, and the best equipment to use, to the do's and don'ts of turkey hunting, this site is a comprehensive guide to all things turkey. So, strap on your boots, pick up your gear, and let's embark on a journey together into the world of turkey hunting. Welcome to my site, and happy hunting!
