Gwyneth Paltrow’s cookbook, “My father’s Daughter” includes some Thanksgiving recipes you could use these days, including a delicious and simple turkey recipe.
If you want your Thanksgiving turkey to taste like the one Hollywood belle Gwyneth Paltrow has on her table, all you have to do is grab a pen and make a list of the ingredients you need:
• 1 14 pound turkey, giblets and neck removed and reserved for gravy (best to let the turkey sit out at room temperature for two hours before cooking)
• coarse sea salt
• 1/2 cup melted butter + 4 tablespoons softened
• 1/2 bottle dry white wine
• freshly ground black pepper
• optional: Classic Bread Stuffing or an onion, several cloves garlic, a lemon
After a quick shopping trip to the supermarket, make kitchen your room for the next three to four hours. Here is how you cook the Turkey a la Gwyneth:
Preheat the oven to 450 degrees Fahrenheit. Wash the turkey, then grab a handful of coarse sea salt and rub the turkey with it for a couple of minutes. Then wash it again, in cold water, dry it with paper towels and let it rest for a minute.
Fold the cheesecloth in half and then again in half. This way, you will have four layers of cheesecloth. Then cut it in a square of 15 x 15. Soak it in a mix made from melted butter, combined with wine.
Take the turkey again. You can either stiff it with classic bread stuffing of you can sprinkle it inside with salt and pepper, ad a quartered onion, some garlic and half of lemon (optional). Use twine to tie the legs of the bird. Rub it all over with the softened butter and sprinkle salt and pepper all over it. After that, put it in a roasting pan, on a roasting rack. Then drape the cheesecloth all over the turkey, trying to cover as much of the breast and legs as possible.
You are going to have some butter and wine mix left. Keep it for a further cooking step. After you leave the turkey to roast for half an hour, take it out and baste it with the butter and wine. Then modify the oven temperature to 350 degrees and let it roast another 90 minutes. Every 30 minutes, take it out and baste it with the juice left in the pan.
After the 90 minutes, remove the cheesecloth and bake for another 90 minutes, continuing the basting every half an hour.
When it is done, let it rest for 30 minutes and serve with the gravy in the pan.
Bon appetite and Happy Thanksgiving!