• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Inside Press

Magazines serving the communities of Northern Westchester

  • Home
  • Advertise
    • Advertise in One or All of our Magazines
    • Advertising Payment Form
  • Digital Subscription
    • Subscribe
    • Subscriber Login
  • Print Subscription
  • Contact Us

Thanksgiving Turkey Recipe from Kittle’s Chef Jay!

November 23, 2016 by Inside Press

turkey-dinner

Leave your guests in awe with Chef Jay’s Thanksgiving Turkey Recipe for brining and roasting, and don’t forget the gravy!

Brining Your Turkey

Ingredients:
* 1 gallon water
* 1 cup granulated sugar
* 1 cup (packed) brown sugar
* 1 large onion, sliced
* 1/4 cup garlic cloves, crushed
* Lemon thyme
* 2 1/2 tbsp kosher salt
* 1 tablespoons red pepper flakes
* 2 tsp black peppercorns
* 2 1/2 tsp whole coriander seeds
* 2 1/2 tsp mustard seeds
* 1 bay leaf

Method:
Combine the ingredients in a large pot; bring to a boil. Cool completely. Place the turkey in a container just large enough to hold the bird, pour the brine over the turkey, cover, and chill overnight. Make sure that the turkey is weighted down and entirely covered in the brining mixture. If you have an especially large turkey, add more ingredients proportionately.

Roasting Your Turkey

Ingredients:
* kosher salt and ground black pepper
* 1 bunch of celery, large dice
* 3 large carrots, large dice
* 1 onion, large dice
* 1 cup of water
* 1 stick of butter, room temperature (optional)

Method:
Preheat the oven to 350 degrees.

Take turkey out of the brine an hour before roasting, rinse, and pat dry.

Place celery, carrots, onion and water in one layer in the bottom of a roasting pan. Season the turkey liberally with salt and pepper, then rub with softened butter. Rest the turkey, breast side down on top of the mound of vegetables. Place in the oven and cook for 1 hour, then turn the turkey over so it is breast side up, tucking the wings under the bird. As the turkey turns a golden brown, baste it with juices from the pan. Use an oven-safe thermometer to take the temperature of the bird. When it reads between 165-170, take the bird out of the oven. Let it sit for 15-20 minutes to let the juices settle. Serve and enjoy!

*Cooking time varies based on weight
12-18 pounds = 3 – 3.5 Hours

Gravy
Ingredients
* 3 tbsp butter
* 3 tbsp flour
* 1 c white wine or water
* 1 cup chicken stock

Method
Take the vegetables out of the roasting pan and set aside. Separately, make a roux; melt three tablespoons of butter and slowly add three tablespoons of flour, cooking until golden colored. Deglaze the roasting pan with one cup of dry white wine, or water. Add a cup of chicken stock to the juices simmering on a low heat. Place the neck and gizzard into the roasting pan and cook over medium heat. Remove the gizzard and neck. Add the roux a spoon at time until the gravy is the desired consistency.

Using a strainer, pour the liquid out of the pan and into your gravy boat and serve!chef-jay

Filed Under: Holiday Recipes Tagged With: Chef Jay, Crabtree's Kittle House, Turkey Recipe

About Inside Press

Inside Press Magazines, established 2003, are in their 22nd year of publication.

Primary Sidebar

Please Visit

William Raveis – Armonk
William Raveis – Chappaqua
White Plains Hospital
Houlihan Lawrence – Armonk
Houlihan Lawrence – Briarcliff
Houlihan Lawrence – Chappaqua
NYOMIS – Dr. Andrew Horowitz
Raveis: Lisa Koh and Allison Coviello
Purple Plains
Compass: Miller-Goldenberg Team
Korth & Shannahan
Douglas Elliman: Chappaqua
Sugar Hi
Compass: Natalia Wixom
Houlihan Lawrence: Harriet Libov
Elliman: Pam Akin
New Castle Physical Therapy
Temple Beth El
King Street Creatives
David Visconti Painting & Contracting

Follow our Social Media

The Inside Press

Our Latest Issues

For a full reading of our current edition, or to obtain a copy or subscription, please contact us.

Inside Armonk Inside Chappaqua and Millwood Inside Pleasantville and Briarcliff Manor

Join Our Mailing List


Search Inside Press

Links

  • Advertise
  • Contact Us
  • Digital Subscription
  • Print Subscription

Publisher’s Note Regarding Our Valued Sponsors

Inside Press is not responsible for and does not necessarily endorse or not endorse any advertisers, products or resources referenced in either sponsor-driven stories or in advertisements appearing in this publication. The Inside Press shall not be liable to any party as a result of any information, services or resources made available through this publication.The Inside Press is published in good faith and cannot be held responsible for any inaccuracies in advertising or sponsor driven stories that appear in this publication. The views of advertisers and contributors are not necessarily those of the publisher’s.

Opinions and information presented in all Inside Press articles, such as in the arena of health and medicine, strictly reflect the experiences, expertise and/or views of those interviewed, and are not necessarily recommended or endorsed by the Inside Press. Please consult your own doctor for diagnosis and/or treatment.

Footer

Support The Inside Press

Advertising

Print Subscription

Digital Subscription

Categories

Archives

Subscribe

Did you know you can subscribe anytime to our print editions?

Voluntary subscriptions are most welcome, if you've moved outside the area, or a subscription is a great present idea for an elderly parent, for a neighbor who is moving or for your graduating high school student or any college student who may enjoy keeping up with hometown stories.

Subscribe Today

Copyright © 2025 The Inside Press, Inc. · Log in