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Leyna Nguyen, Global Cuisines’ Gary Arabia Cook Up Thanksgiving Turkey, Gravy!

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textalerts180 Leyna Nguyen, Global Cuisines Gary Arabia Cook Up Thanksgiving Turkey, Gravy!

STUDIO CITY (KCAL9) — Global Cuisine’s Gary Arabia joined Leyna Nguyen on KCAL9 Monday to show viewers how to cook a delicious turkey and gravy Thanksgiving guests will remember!

(*see below for details)

TURKEY INSTRUCTIONS

Clean Turkey

Apply Olive Oil to Bird

Prepare *Honey Baste

Apply Baste

Let Turkey Air Dry in Refrigerator

Prep Under Skin Seasoning

Prep Inner Cavity Ingredients

Prep Pan Vegetables

Apply *Under Skin Seasoning

Add *Inner Turkey Ingredients

Add Innards to Roasting Pan

Spread *Vegetables In Roasting Pan

Add Roasting Rack in Roasting Pan

Add Chicken Stock to Roasting Pan

Loosely Cover Turkey Wings & Legs with Foil

Put Turkey on Roasting Rack

Place in Oven at 400 degree Temp for 30 min

Take out of Oven

Carefully Turn Turkey Over

Baste Turkey with Pan Juices

*Seasoning Top of Bird

Cover Entire Roasting Pan with One Sheet of Foil

Baste Every 30 min While Watching Juice Levels

Check on Turkey Temperature After 3 Hours of Cook Time

Place Back in Oven Uncovered to Allow Bird to Brown

Remove Bird

Place Foil Covered Bird on Cutting Board

GRAVY INSTRUCTIONS

Remove Innards and Vegetables

Check Juice Level

If Less Than 3 Cups Add Water to Make Up Difference

Combine Water and Flour in Separate Bowl

Bring Juices to a Simmer Over Medium Heat On Stove Top

Combine Flour/Water Mixture to Juices

Stir Constantly

Gravy Should Be At Medium Thickness

Using a Strainer Pour Gravy From Roasting Pan into Gravy Boat

*HONEY BASTE

2 Cups Honey

1 Gallon Water

Add honey to pot with water and bring to simmer.  Allow honey water to cool down to room temperature before ladling over bird.

*SEASONING FOR TURKEY UNDER SKIN

½ Cup fresh garlic finely chopped

3 Tbsp fresh thyme finely chopped

3 Tbsp extra virgin Olive Oil

Combine all ingredients

*INNER TURKEY INGREDIENTS

3 Tbsp freshly ground black pepper

2 Tbsp garlic salt

40 Springs fresh thyme

1 whole brown onion cut into quarters

8 Fresh whole peeled garlic cloves

1 Fresh lemon cut in half

*PAN VEGETABLES

6 Stock of celery cut in half

6 Stock of carrots cut in half

3 Brown Onions with peel on cut in quarters

6 Cups Chicken Stock

*TOP OF TURKEY SEASONING

2 Tbsp freshly ground black pepper

2 Tbsp garlic salt

*GRAVY INGREDIENTS

3 cups of Turkey Juice

3 Tbsp all purpose flour

½ cup of water

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