Not enough time? "Fast Cook" Turkey

This recipe is my variation of Jacques Pépin's thanksgiving recipe for "Fast Food My Way."

Gewürztraminer is recommended as the wine of choice for turkey pairing, but it can also be the saving grace of turning your late start thanksgiving turkey into a delicious masterpiece. You loose the ability to see the whole turkey on the table, but gain the hours lost to watching football instead of cooking.

First lets address the pronunciation of the wine
Gewürztraminer [geh-VEHRTZ-trah-mee-ner]
Now you can walk into your local wine shop and get a bottle or two.

Next - choosing the right amount of turkey.
12-15 lb turkey for 10-12 people
15-18 lb turkey for 14-16 people
18-22 lb turkey for 20-22 people

First start by removing any feathers that may be remaining and removing the gizzard, heart, liver etc. I keep them to cook with the turkey and help flavor the stock created from cooking the turkey.

Then brine your turkey. This can be done the day before. See "Romans Called it Saltus."

When the day of cooking comes, take the turkey and rub it in kosher salt. Don't be afraid to reach in and cover every bit of it. The first time you rub a turkey it may feel weird, but the end product is so much better for it. Rub every part of the turkey with the kosher salt.

Preheat your oven to 500 degrees.

Cut the thighs and wings off, and make small 1" cuts at the joints. Butterfly your turkey, cutting on the breast side. If you have a large enough roasting pan, you can keep it together, otherwise you'll probably have to separate into two halves.

In the roasting pan, pour a low, around 1"-2" layer of the gewürztraminer wine and some water. You're basically steaming the turkey, helping keep in moist while injecting the slightly "spicy" flavor of the gewürztraminer grapes. You may want to throw in other things such as diced carrots and diced onions. I personally put it all under the turkey as I feel the flavor will seeps its way up into the turkey. I dont know if theres proof to the over under, but who knows.

With the oven at 500 degrees, cook the turkey for about 30 minutes, you really just want to create a seal on the skin that'll lock in a lot of the juices from the turkey.

Turn the oven down to 350 degrees, add about a cup more wine and cover with aluminum foil. Cook the turkey for about an hour. Turn the parts of the turkey over and add about another cup of wine (unless there is an ample amount left). Cook until its finished. Now - don't quote me on this, but it should take about an hour. You want to check the internal temperature of the meat with a meat thermometer, at the thickest part, which should be the breast. It should be about 165-170 degrees at the breast. If its not read - but is close to 165, then remove the foil and let it cook longer, checking the temperature about every 15 minutes if you're close.

Now when I cooked the turkey in this manor, there are time it doesn't come out too browned, which some people like the look of. So you can now start the gravy.

Gravy is an easy accoutrement to make and making it now will help with the browning of the turkey. Its made with the juices from the turkey and flour. No prepackaged gravy mix necessary.

Crank the oven back up to 500 degrees and remove the foil cover on the turkey. Drain the liquid from the turkey into a large pan, add flour slowly, and on a medium heat, wisk the flour and stock (juices from cooking the turkey). You want to use a wisk to help get rid of the lumps in the flour and mix thoroughly. If its too watery for the way you like your gravy, add more flour, if its too thick, add more juice (if you have more) or water (if you dont). Add a few drops of gravy master if you've got it (it really just browns up the gravy and adds some more flavor) or leave the gravy alone - it will taste just fine either way. Once your gravy is done, your turkey should be also.

Check your turkey's temperature, cut and serve.