Elizabeth Heiskell’s grandmother had a problem: Her Thanksgiving turkey was starting to brown too much, too fast. That won’t do.
“It would drive her crazy,” says Heiskell, an Oxford-based cookbook author and author. Mississippi State native told Fox News Digital that her perfectionist grandmother “Must have the appearance of Norman. Really Rockwell” for her birds.
Her wise grandmother’s solution? Wrap the turkey in a pillowcase. Soak a pillowcase in alcohol. Then put everything into the oven.
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While this may sound completely crazy, Heiskell swears by it. And continues to cook her turkey like this.
On Thanksgiving Day, Heiskell and her family gather to celebrate. They find pillowcases, rip them open, and prepare the turkey for the next holiday.
Food donor Elizabeth Heiskell prepared the turkey the night before Thanksgiving, she told Fox News Digital. (Elizabeth Heskell)
“It’s like a team sport,” she said.
Pillowcases must be “100% cotton” and clean – “not the kind you slept on the night before,” she said.
However, it doesn’t have to be new, Heiskell said, noting that her grandmother would use pillowcases that It “may not be in the best condition” for the job of cooking a turkey. (Some people use white cloth instead)
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Her grandmother “would take the turkey, rub it with butter, put all her seasonings on it. Then she would wrap it in this pillowcase and put it in her roasting pan” on the V shelf, Heiskell said.
“The most important thing is that birds are completely covered.”
“Then she pours red wine, cognac, whatever she has on hand. Melt butter and moisten the pillowcases and bake until almost done. Then she flipped it over. Brush with the butter-wine mixture again and then add. Return to the oven until browned.”
“It’s most important that the bird is completely covered in the pillowcase,” she says. “Then it must be completely satiated.”
Heiskell says the results are “The Most Amazing Turkey,” a turkey tested by Better Homes & Garden and others.
Turkish pillowcase by Elizabeth Heiskell
Serves 10-12 people.
equipment
100% cotton pillowcase, clean, cut to fit the turkey.
V shelf for grill pan
grill pan
raw material
for the turkey
Türkiye (12-15 pounds)
1 yellow onion, coarsely chopped
3 celery stalks, coarsely chopped
1 lemon
3 sticks unsalted butter, at room temperature
8 slices smoked bacon
2 cups red wine, plus more as needed
1 ½ cups chicken broth, more as needed
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6 whole peppers
10 sprigs fresh flat leaf parsley
1 bunch fresh thyme
2 bay leaves
Kosher salt and freshly ground pepper
For the gravy
2 cups liquid from turkey roasting pan
Red wine if needed
2 tablespoons unsalted butter, room temperature
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
The pillowcase method results in a golden-brown turkey, Heiskell says. (Williams Sonoma)
direction
1. Place a rack on the bottom shelf of the oven and preheat to 500 degrees Fahrenheit.
2. Wash the turkey and remove the giblets and neck. Add the onion, celery, and lemon to the cavity. Pat the turkey dry with paper towels. Brush a stick of butter over the skin and season the whole bird with salt and pepper.
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3. Unfold a large, clean pillowcase. Cut into squares large enough to wrap the entire turkey. Place a V-shaped rack in a large roasting pan. Place the pillowcase on a rack and arrange 4 bacon slices in a single layer on the fabric. Place the turkey, breast side down, on top of the bacon. Arrange the remaining 4 bacon slices on top of the turkey. Then fold the pillowcase over the turkey to completely cover it. Coat the pillowcases and turkey with the wine and 1 cup of the broth. Sprinkle the pepper, parsley, thyme, and bay leaves in the bottom of the pan. Roast the turkey for 20 minutes.
For this recipe The turkey is cooked completely wrapped in a pillowcase. (Elizabeth Heskell)
4. Meanwhile In a sauté pan over medium heat. Combine the remaining two sticks of butter, the remaining ½ cup of the broth, and 1 teaspoon each of salt and pepper. Heat, stirring, until the butter is melted. Remove from the heat. After the turkey has roasted for 20 minutes, mix in some of the butter. Make sure the pillowcase is still saturated.
Baste the turkey every hour with the pan juices.
5. Reduce the oven temperature to 300 degrees Fahrenheit. and continue to roast until an instant-read thermometer is inserted into the thickest part of the breast. away from bone The temperature will stay at 165 degrees and the thighs at 175 degrees, or longer than 2 1/2 to 3 hours. Douse the turkey every hour with the pan juices. Make sure the pillowcase is still saturated. If the pan is dry, pour in equal parts wine and broth.
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6. Remove the turkey from the oven and increase the oven temperature to 400 degrees Fahrenheit. Remove the pillowcase from the turkey and flip the turkey over so it is breast side up. Brush the breast with the remaining melted butter mixture and continue grilling until the skin is crisp and browned, about 10 minutes. Transfer the turkey to a carving board and let it rest for at least 20 minutes before carving.
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7. While the Turkey Rests To make the gravy: Strain the juices of the roasting pan into a large glass measuring cup. If necessary, add enough wine to cover 2 cups of liquid. Pour the liquid back into the pan. Place on medium heat. Then use a wooden spoon to scrape up any browned bits on the bottom of the pan. in a small bowl Mix butter and flour together. Combine ingredients in a pan and bring to a simmer. Continue whisking until thick, about 20 minutes. Season with salt and pepper.
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8. Carve the turkey and serve with gravy on the side.
This recipe is by Elizabeth Heiskell and shared with Fox News Digital.
