Grilled Flank Steak: just the name conjures up images of summer barbecues, juicy slices, and happy faces gathered around a picnic table. But have you ever wondered how this cut of beef became such a beloved staple? Flank steak, a relatively lean and flavorful cut from the cow’s abdominal muscles, wasn’t always the star of the show. For many years, it was considered a less desirable cut, often relegated to ground beef or stew. However, resourceful cooks discovered that with the right preparation and cooking techniques, flank steak could be transformed into a tender and incredibly delicious meal.
What makes grilled flank steak so irresistible? It’s a combination of factors. The rich, beefy flavor is undeniably satisfying, and when marinated properly, it becomes incredibly tender. Its relatively thin profile allows it to cook quickly on the grill, making it a perfect choice for a weeknight dinner or a casual weekend gathering. Plus, its versatility is unmatched. Slice it thinly against the grain and serve it in tacos, salads, sandwiches, or simply enjoy it on its own with your favorite sides. The possibilities are endless! Join me as we explore the secrets to grilling the perfect flank steak, ensuring a mouthwatering experience every time.
Ingredients:
- For the Turkey:
- 1 (12-14 pound) turkey, thawed completely
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon black pepper, plus more for seasoning
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 lemon, quartered
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons olive oil
- 1 cup chicken broth
- For the Herb Butter:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Gravy (Optional):
- 4 tablespoons turkey drippings (from the roasting pan)
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Preparing the Turkey:
- Thaw the Turkey: This is the most crucial step! Ensure your turkey is completely thawed. A good rule of thumb is to thaw it in the refrigerator for 24 hours for every 5 pounds. So, a 12-pound turkey will take about 2-3 days to thaw. Place the turkey in a large pan to catch any drips.
- Brine the Turkey (Optional but Recommended): While not strictly necessary, brining the turkey will result in a much juicier and more flavorful bird. If you choose to brine, do so for 12-24 hours before roasting. There are many brine recipes available online, or you can use a simple solution of salt, sugar, and water. Make sure the turkey is fully submerged in the brine.
- Prepare the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, chopped sage, chopped thyme, lemon zest, salt, and pepper. Mix well until everything is evenly distributed. This herb butter will add incredible flavor and help keep the turkey moist.
- Preheat the Oven: Preheat your oven to 450°F (232°C). This high initial temperature will help to brown the turkey quickly.
- Prepare the Turkey for Roasting: Remove the thawed turkey from its packaging and remove any giblets or neck from the cavity. Rinse the turkey inside and out with cold water and pat it completely dry with paper towels. This is important for achieving crispy skin.
- Season the Turkey: Generously season the inside of the turkey cavity with kosher salt and black pepper. Stuff the cavity with the quartered onion, carrots, celery, rosemary sprigs, thyme sprigs, and lemon quarters. These aromatics will infuse the turkey with flavor from the inside out.
- Apply the Herb Butter: Gently loosen the skin of the turkey breast from the meat, being careful not to tear it. Use your fingers to spread the herb butter evenly under the skin of the breast. This will ensure that the breast meat stays moist and flavorful during roasting. Also, rub the remaining herb butter all over the outside of the turkey.
- Truss the Turkey (Optional): Trussing the turkey helps it cook more evenly and gives it a more appealing shape. To truss, use kitchen twine to tie the legs together and tuck the wing tips under the body of the turkey.
- Prepare the Roasting Pan: Place the turkey on a roasting rack set inside a large roasting pan. This will allow air to circulate around the turkey and prevent it from sitting in its own juices. Drizzle the turkey with olive oil and season generously with kosher salt and black pepper.
Roasting the Turkey:
- Initial Roasting: Place the turkey in the preheated oven and roast for 30 minutes at 450°F (232°C). This high heat will help to brown the skin.
- Reduce the Heat: After 30 minutes, reduce the oven temperature to 325°F (163°C).
- Basting the Turkey: Baste the turkey with the pan drippings every 30-45 minutes. This will help to keep the turkey moist and promote even browning. If the skin starts to get too dark, tent the turkey loosely with aluminum foil.
- Add Chicken Broth: Pour 1 cup of chicken broth into the bottom of the roasting pan. This will help to create steam and keep the turkey moist.
- Check the Internal Temperature: The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C). The breast meat should also reach 165°F (74°C).
- Roasting Time: The total roasting time will depend on the size of your turkey. A 12-14 pound turkey will typically take about 3-4 hours to roast. Use a meat thermometer to ensure that the turkey is cooked to the proper internal temperature.
- Resting the Turkey: Once the turkey is cooked, remove it from the oven and let it rest for at least 30 minutes before carving. This is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey. Tent the turkey loosely with aluminum foil while it rests.
Making the Gravy (Optional):
- Separate the Drippings: After removing the turkey from the roasting pan, carefully pour the pan drippings into a fat separator. If you don’t have a fat separator, you can use a spoon to skim off the fat from the top of the drippings.
- Make a Roux: In a saucepan, melt 4 tablespoons of the reserved turkey fat (or butter if you don’t have enough turkey fat) over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown. This is called a roux.
- Add the Broth: Gradually whisk in 4 cups of chicken broth, making sure to break up any lumps. Bring the mixture to a simmer, stirring constantly.
- Add the Drippings: Add the remaining turkey drippings to the gravy and stir to combine.
- Simmer and Thicken: Reduce the heat to low and simmer the gravy for 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Season and Serve: Season the gravy with salt and pepper to taste. Stir in the chopped fresh parsley (if using). Serve the gravy hot with the carved turkey.
Carving the Turkey:
- Remove the Legs: Using a sharp carving knife, cut through the skin and joint connecting the leg to the body. Pull the leg away from the body and cut through the remaining joint to remove it completely. Repeat with the other leg.
- Separate the Thigh and Drumstick: Place each leg on a cutting board and separate the thigh from the drumstick by cutting through the joint.
- Slice the Thigh Meat: Slice the thigh meat against the grain into thin, even slices.
- Remove the Breast Meat: Locate the breastbone and run your knife along one side of the breastbone to separate the breast meat from the bone. Repeat on the other side.
- Slice the Breast Meat: Slice the breast meat against the grain into thin, even slices.
- Arrange and Serve: Arrange the sliced turkey meat on a platter and serve immediately with your favorite Thanksgiving sides. Don’t forget the gravy!
Tips for a Perfect Turkey:
- Don’t Overcook: The biggest mistake people make is overcooking the turkey. Use a meat thermometer to ensure that the turkey is cooked to the proper internal temperature.
- Let it Rest: Resting the turkey is crucial for allowing the juices to redistribute throughout the meat.
- Use Fresh Herbs: Fresh herbs add a lot of flavor to the turkey.
- Don’t Be Afraid to Experiment: Feel free to experiment with different herbs and spices to create your own unique flavor profile.
- Plan Ahead: Thawing the turkey takes time, so plan ahead and make sure
Conclusion:
So there you have it! My tried-and-true method for achieving a perfect Thanksgiving turkey. I know Thanksgiving can be a stressful holiday, but trust me, this recipe will take the guesswork out of the main course and leave you with a bird that’s juicy, flavorful, and beautifully browned. It’s a showstopper that will have your guests raving!
Why is this recipe a must-try? Because it’s more than just a recipe; it’s a roadmap to Thanksgiving success. The brine ensures maximum moisture, preventing that dreaded dry turkey. The herb butter adds incredible flavor and helps create that crispy, golden skin we all crave. And the roasting technique, with its strategic temperature adjustments, guarantees even cooking throughout the bird. Forget those complicated, multi-step recipes you’ve seen elsewhere. This one is straightforward, manageable, and delivers exceptional results every single time.
But the best part? It’s versatile! While I’ve outlined my favorite herb butter blend, feel free to experiment with different flavor combinations. Rosemary and thyme are classic choices, but you could also try adding sage, oregano, or even a touch of citrus zest for a brighter flavor. For a spicier kick, incorporate some chili flakes into the butter. And don’t be afraid to play around with the brine as well. A splash of apple cider vinegar or a few bay leaves can add subtle but delicious nuances.
Serving Suggestions and Variations:
Of course, a perfect turkey deserves equally perfect sides! I love serving mine with classic mashed potatoes, creamy gravy (made from the pan drippings, naturally!), stuffing, cranberry sauce, and roasted vegetables. But don’t feel limited by tradition. Get creative with your sides and add your own personal touch to the Thanksgiving feast. Roasted Brussels sprouts with bacon, sweet potato casserole with pecans, or a vibrant green bean almondine are all fantastic options.
And what about leftovers? Oh, the possibilities are endless! Turkey sandwiches are a must, of course, but you can also use leftover turkey in soups, salads, casseroles, or even tacos. Shredded turkey makes a delicious addition to pot pie or enchiladas. And don’t forget about the carcass! Use it to make a rich and flavorful turkey stock that you can use for soups, sauces, or gravies. Nothing goes to waste!
I’m so confident that you’ll love this recipe. It’s become a Thanksgiving staple in my family, and I know it will become one in yours too. So, this Thanksgiving, ditch the stress and embrace the joy of cooking a truly perfect Thanksgiving turkey.
Now it’s your turn! I’m eager to hear about your experience with this recipe. Did you make any variations? What were your favorite sides to serve with it? What did your family and friends think? Please, don’t hesitate to leave a comment below and share your thoughts and photos. I can’t wait to see your Thanksgiving masterpieces! Happy cooking, and happy Thanksgiving!
Remember to tag me in your social media posts so I can see your beautiful birds! Let’s spread the Thanksgiving cheer and inspire others to create their own memorable feasts.
Perfect Thanksgiving Turkey: Your Ultimate Guide
A foolproof guide to roasting a juicy and flavorful Thanksgiving turkey. Includes tips for brining, stuffing, and achieving perfectly golden skin.
Ingredients
- 1 (12-14 pound) turkey, fresh or frozen (thawed)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large onion, quartered
- 2 carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 4 cloves garlic, smashed
- 2 cups chicken broth
Instructions
“`html- Preheat your oven to 325°F (160°C).
- Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out and pat it dry with paper towels.
- In a small bowl, mix together the softened butter, herbs (sage, thyme, rosemary), salt, and pepper.
- Loosen the skin on the breast of the turkey and rub half of the herb butter mixture under the skin. Rub the remaining herb butter all over the outside of the turkey.
- Place the onion, celery, carrots, and apple quarters in the turkey cavity.
- Place the turkey in a roasting pan. Add about 1 cup of chicken broth to the bottom of the pan.
- Cover the turkey with foil and roast for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Remove the foil during the last hour of cooking to allow the skin to brown.
- Let the turkey rest for at least 20 minutes before carving.
- Carve and serve.
“`
Notes
“`html- For the most accurate cooking time, use a meat thermometer. Insert it into the thickest part of the thigh, making sure not to touch the bone. The turkey is done when the internal temperature reaches 165°F (74°C).
- If the turkey starts to brown too quickly, tent it with aluminum foil.
- Letting the turkey rest is crucial for juicy meat. Don’t skip this step!
“`
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