A complete Thanksgiving turkey meal prepared in just 2 hours, featuring deboned roasted turkey with succulent meat and a rich, silky gravy. The turkey is broken down into legs, wings, and breasts, dry-brined, and roasted separately to achieve perfectly moist, tender results.
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Adapted from a video by Chef Jean-Pierre
How To Cook Turkey and Gravy in Just 2 Hours! | Chef Jean-Pierre
CognacOptional, for adjusting gravy consistency~¼ cupsest.
Steps
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1
Thaw the frozen turkey slowly in the refrigerator for about 6 days. Do not use water for quick thawing.
2
Using a boning knife, separate both turkey legs from the body by cutting through the joints, carefully preserving the skin.
3
Debone the breast by running the knife along the breastbone on one side, keeping the knife against the bone to minimize meat loss and preserve the skin. Repeat on the other side.
4
Remove the wings and ensure the breast is clean on all sides. Break the carcass in half. Reserve all bones for making stock.
5
Generously salt all turkey pieces for a dry brine and refrigerate. Begin preparing the stock while the turkey brines.
6
In a pot, lightly sauté onions until they begin to caramelize slightly. Add whole garlic cloves, sage, and thyme, then add white wine.
7
Reduce the wine by half until smooth. Add the aromatic vegetables (carrots, celery, and onion) to the pot.
8
Add the carcass pieces, neck, and giblets. Pour in chicken stock to cover the vegetables. Bring to a boil, then reduce to a low simmer. Cook for at least 2 hours, or up to 5 hours if time allows.
9
Strain the stock through a fine mesh strainer. Let it rest briefly so fat rises to the surface, then remove the fat using a spoon or fat separator.
10
Butter the turkey legs and wings, place them on a baking sheet with sliced onions, and roast in a 325°F oven for 20 minutes.
11
After 20 minutes, add the buttered turkey breasts to another pan and roast together with the legs for approximately 1.5 hours more.
12
In a saucepan, sauté diced shallots and sage in butter until fragrant.
13
Add butter and flour to create a roux. Cook until fragrant.
14
Gradually add the strained turkey stock to the roux while whisking continuously until smooth. Simmer for 10–15 minutes until desired thickness is reached.
15
Taste the gravy and season with salt and black pepper. If the gravy becomes too thick while standing, thin it with cognac or additional stock as needed.
16
Turn off the heat and whisk in a small knob of butter to make the gravy rich and creamy. Do not let the butter separate.
17
Remove the turkey from the oven and let it rest for 10–15 minutes. Dark meat should reach 180–185°F, while breast meat should be at 155°F.
18
Slice the turkey breast thinly and use a boning knife to clean up the legs, removing any excess fat and the fat cap. You may slice the dark meat or leave it whole as desired.
19
Arrange the sliced turkey on a platter with whole legs on each side. Garnish with grapes, cranberries, orange segments, and fresh sage leaves for an elegant presentation.
20
Pour the hot gravy into a gravy boat and serve alongside the turkey and other side dishes.
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