Phoenix Home Remodeling Company, Republic West, Shares Thanksgiving Recipes
The Thanksgiving holiday is right around the corner and Republic West would like to give thanks by giving back… to you!
As many of you know, we hosted a Thanksgiving cooking class to benefit The Big Wish. It was a huge success and we’d like to share the recipes and cooking tips of Chicago Chef Frank DiMaria with you. This is our way of saying thanks for everything - your business, your referrals and your support of our community outreach programs.
We hope that you and your family have a wonderful Thanksgiving!
Here’s the first of 4 featured recipes:
Roast Turkey
In the kitchen at Wheatleigh, turkeys are soaked in salt-water brine before the chefs slowly roast the birds for the hotel’s Thanksgiving dinner. The roast turkey is served with creamy giblet gravy and a savory pear, chestnut and sage dressing.
1 fresh turkey, about 16 lb.
2 lbs. kosher salt (about 2 ½ cups)
1 small yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 fresh thyme sprigs
4 fresh flat leaf parsley sprigs
16 T. (2 sticks) unsalted butter, melted
1 double-thick piece of cheesecloth, 2 sq. ft.
Remove the giblets and neck, if included, and if desired, reserve them for making gravy. Rinse the turkey inside and out with cold water. In a large pot or 5-gallon bucket, stir the salt and 1 gallon of cold water together. Carefully set the turkey into the water and cover turkey with additional cold water by 2-3 inches. Refrigerate or set the turkey in a very cold place (32º-40ºF) for 8-12 hours.
Remove the turkey from the brine, rinse well and pat dry with paper towels. Let the turkey come to room temperature, at least 1 hour but no longer than 1 1/2 hours.
Position a rack in the bottom of an oven and preheat to 450ºF.
In a large bowl, toss together the onion, carrot, celery, thyme, parsley and half of the butter. Pack the body and neck cavities loosely with the vegetables. With kitchen twine, truss the legs together loosely and secure the neck flap to the back with a couple of trussing pins or sturdy toothpicks. Rub the turkey with half of the remaining butter and set the bird on its side on a rack in a large roasting pan. Roast the turkey for 15 minutes, then turn it on its other side and roast for 15 minutes more. Reduce the heat to 325º.
Soak the cheesecloth in the remaining butter, turn the turkey breast side up and place the cheesecloth over the breast. Add about 1/2 cup of water to the pan. Continue roasting, basting with the pan juices every 15-20 minutes, until an instant-read thermometer inserted into the center of the breast registers 165˚F and inserted into the thigh - but away from the bone - registers 180˚F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be about 3 hours. Let the turkey rest for 20 to 30 minutes before carving.
Serves 12.
Contact Republic West for home remodeling in Phoenix, including window and door replacement, custom cabinet re-facing, kitchen and bathroom remodeling and room additions.
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