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Petrini's Ultimate Turkey Recipe


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Petrini's Ultimate Turkey Recipe

walker | | Nov 13, 2011 11:11 AM

Petrini's was a small, upscale grocery chain in San Francisco area that no longer exists; I really miss it.

They had a printed sheet on how to cook turkey and I've used this with success so I'd like to pass it on.

Remove turkey from the bag. After removing neck and giblets from body cavity (BOTH ENDS), rinse bird with cold water. Pat all over (inside and out) with paper towels. Rub body and neck cavities with salt and, if desired, stuff loosely. Truss neck cavity with metal skewer or string and tie legs tightly to tail.

Rub entire turkey with a paste made of the following:

2 oz. Olive Oil
2 Tablespoons Butter (soft)
2 Tablespoons Salt
2 Tablespoons Paprika
2 Tablespoons White Pepper

Place bird in open pan, breast side up. (I put it on a rack; this year, I might try breast side down the first hour.) Add 8 ozs. water and 8 ozs. turkey broth. Place in a 325 oven. (I ALWAYS take a large piece of doubled cheesecloth and wet it with water, wring, then dip into a cube of melted butter and place this over the top of the turkey and tuck inside the pan. Later, I baste with drippings over the cheesecloth. Near the end, I lift up the cheesecloth as I baste so that it won't stick to the turkey. Sometimes, you need more broth in the pan.)

When turkey is half done, heat, DO NOT BOIL, one cup of white wine (I like a dry wine like Chablis) and 3 ozs. brandy and pour over turkey. This is the secret to a marvelous gravy.

There is no need to turn the bird while roasting as it will brown to a rich, golden color, however a piece of foil should be placed loosely over the turkey approx. the last hour of roasting. (I never do this foil step.)

When the turkey is done, the thickest part of the drumstick will feel soft or use a thermometer set at 170 F. Remove from oven, wrap with heavyduty foil. Let stand at least 30 minutes before carving.

(They say to use Bisto Gravy maker -- I bought the stuff and have never used it -- I, instead use a make ahead gravy recipe from Whole Foods that is great -- you just add your defatted juices to it. If anyone wants this, let me know.)