MAGIC MARINATED ROAST TURKEY

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Marinating a turkey overnight is a great way to add a lovely subtle flavor and tenderness. The problem has always been that you needed a huge container and a huge amount of marinade. Here is a simple method that uses much less marinade and no container. The secret is to marinate the bird in a cooking bag, and to fill the inside of the bird with a watertight bag, so that all the marinade is held against the bird, and none of it is wasted. The outside cooking bag will also be used to cook the turkey.

This recipe works very well with all four of Chef Paul's Marinades, so use whichever flavor you like best. If you are using the Teriyaki Marinade, see below for a very special Asian Style Gravy.

1 whole turkey, about 10-12 pounds
2 bottles Chef Paul Prudhomme's Magic Sauce and Marinade™(see Note)
2 oven-roasting bags, turkey sized
1 large roasting pan
cheesecloth
aluminum foil
5 tablespoons all purpose flour (for the gravy)

Note: Use any of Chef Paul's Sauce & Marinades™
(each produces a different and unique flavor):

California Sun Dried Tomato Sauce & Marinade™
Louisiana Red Pepper Sauce & Marinade™
San Francisco Teriyaki Sauce & Marinade™
Southwest Chipotle Sauce & Marinade™

Prepare and Marinate the Turkey (1 Day Ahead)
Roll up a large piece of aluminum foil to make a cylinder large enough to fit inside the turkey with about 1/2 inch to spare. Place the foil cylinder inside of an oven-roasting bag and roll up the bag to make a watertight cylinder. Place the roll on a piece of cheesecloth and roll the cheesecloth around the cylinder 3 or four turns. Cut the cheesecloth and place this assembly inside the cavity of the turkey. It should fit closely, but not too tightly.

Place the turkey in the second oven-roasting bag, legs facing up. Have someone hold the bagged turkey securely while you pour one bottle of marinade into the filled cavity of the bird, and one bottle of marinade around the outside of the bird. Pull the bag closed tightly, pressing out as much air as possible. Seal the bag using one of the heatproof ties that come with the roasting bags. Try to close the bag so that the sealed end of the bag is on the breast side of the turkey. This will make it much easier to open the bag later on. Tie an extra knot for security.

Place the bagged turkey in the roasting pan, breast side up. Place in refrigerator. After 4 hours, turn the bagged turkey over so that the breast side is down and refrigerate overnight.

Cooking the Turkey
Preheat the oven to 275°.

Place the roasting pan with the bagged turkey, breast side down, in the oven.

Bake for 3-1/2 hours.

Turn the bird over so that the breast side is facing up, then carefully open the bag and check the temperature of the bird. It should be about 145°-150° in the center of the thickest part of the breast. (If the temperature is too low, reseal the bag and continue to cook, checking the temperature at 30-minute intervals until the temperature is in range.)

Carefully fold back the bag to expose the breast, but leaving all the juices securely inside the bottom of the bag. Return the pan to the oven and continue to bake, checking the temperature at 15-minute intervals until the breast is nicely browned and the temperature is at least 165° in both the center of the thickest part of the breast and in the thickest part of the thigh, next to the bone. If the bird does not appear to be browning, and the temperature is getting near to 165°, increase the oven temperature to 350°.

Remove the turkey from the oven. Using large forks stuck in each side of the bird, carefully lift the bird out of the bag and place on a cutting board. Pour the liquid from the bag into a heatproof container and set aside. Let the bird rest for 30 minutes before carving.

While the bird is resting, make the gravy
Skim off and reserve as much of the fat as possible from the top of the liquid. You should have about 4 cups of liquid. If necessary, add a little water to make 4 cups.

Place 5 tablespoons of the fat in a medium saucepan or skillet. Add 5 tablespoons of flour and place over high heat. Cook whisking constantly until the flour has lost its white color and is combined with the fat, about 1 minute. Gradually add the liquid, whisking constantly. Bring to a full boil, whisking constantly, then reduce the heat to low and simmer until the gravy is thick, about 4 - 5 minutes.

VARIATIONS

For a creamy gravy: Just before serving, add 1 cup of heavy cream and return to a boil.

TERIYAKI ASIAN STYLE GRAVY
Makes about 4 cups

the reserved liquid from the turkey, about 4 cups
6 tablespoons cornstarch, dissolved in a little water
4 tablespoons unsalted butter
1/4 cup garlic, peeled and thinly sliced
1/4 cup ginger, finely julienned
4 teaspoons roasted sesame oil
1/2 cup finely chopped green onions


In a small saucepan, place the reserved liquid from the turkey over high heat. Whisk in the dissolved cornstarch. Continue whisking until the mixture reaches a boil. Reduce the heat to medium and continue to cook until the liquid has thickened, 1 to 2 minutes. Remove from heat and set aside.

In a medium skillet, melt the butter over high heat. Add the ginger and garlic and cook, stirring constantly for 1 minute. Add the reserved sauce and the sesame oil. Stir well then add the green onions. Bring to a boil and remove from heat.