🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 59 (from laksa010)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa059.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.americastestkitchen.com/recipes/6830-braised-turkey-with-gravy\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.americastestkitchen.com/recipes/6830-braised-turkey-with-gravy\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.americastestkitchen.com\/recipes\/6830-braised-turkey-with-gravy","crawl_time":1775780023,"first_indexed_time":1384233858,"http_code":200,"src_unparsed":"com,americastestkitchen!www,\/recipes\/6830-braised-turkey-with-gravy s443","src_root_hash":"6495867095893103459","history_drop_reason":null,"meta_title":"Braised Turkey with Gravy | America's Test Kitchen","meta_descriptions":["Roast turkey is the norm today, but early American cookbooks often recommended another cooking method. We wondered if maybe they knew something worth learning."],"attrs_boilerpipe_text":"Ingredients\nTurkey\nSalt and pepper\n1 cup sugar\n1 (5- to 7-pound) whole bone-in turkey breast, trimmed\n4 pounds turkey drumsticks and thighs, trimmed\n3 onions, chopped\n3 celery ribs, chopped\n2 carrots, peeled and chopped\n6 garlic cloves, peeled and crushed\n2 bay leaves\n6 sprigs fresh thyme\n6 sprigs fresh parsley\n½ ounce dried porcini mushrooms, rinsed\n4 tablespoons unsalted butter, melted\n4 cups\nlow-sodium chicken broth\n1 cup dry white wine\nGravy\n3 tablespoons all-purpose flour\nSalt and pepper\nBefore You Begin\nInstead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each. The recipe will also work with turkey breast alone; in step 1, reduce the salt and sugar to ½ cup each and the water to 4 quarts. If you are braising kosher or self-basting turkey parts, skip the brining step and instead season the turkey parts with 1½ teaspoons of salt.\nInstructions\nfor the turkey\nDissolve 1 cup salt and sugar in 2 gallons cold water in large container. Submerge turkey pieces in brine, cover, and refrigerate for 3 to 6 hours.\nAdjust oven rack to lower-middle position and heat oven to 500 degrees. Remove turkey from brine and pat dry with paper towels. Toss onions, celery, carrots, garlic, bay leaves, thyme, parsley, porcini, and 2 tablespoons butter in large roasting pan; arrange in even layer. Brush turkey pieces with remaining 2 tablespoons butter and season with pepper. Place turkey pieces, skin side up, over vegetables, leaving at least ¼ inch between pieces. Roast until skin is lightly browned, about 20 minutes.\nRemove pan from oven and reduce temperature to 325 degrees. Pour broth and wine around turkey pieces (it should come about three-quarters of way up legs and thighs). Place 12 by 16-inch piece of parchment paper over turkey pieces. Cover roasting pan tightly with aluminum foil. Return covered roasting pan to oven and cook until breasts register 160 degrees and thighs register 175 degrees, 1¾ to 2¼ hours. Transfer turkey to carving board, tent loosely with foil, and let rest for 20 minutes.\nfor the gravy\nStrain vegetables and liquid from roasting pan through fine-mesh strainer set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid to fat separator; allow to settle, 5 minutes. Reserve 3 tablespoons fat and measure out 3 cups braising liquid (reserve any remaining broth for another use).\nHeat reserved fat in medium saucepan over medium-high heat. Add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in 3 cups braising liquid and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Remove gravy from heat and season with salt and pepper to taste.\nCarve turkey and serve, passing gravy separately.","attrs_markdown":"Expert advice for every cook\n\n[Log In](https:\/\/www.americastestkitchen.com\/sign_in)[Join Now](https:\/\/www.americastestkitchen.com\/order?mdc=AF4110MA1D&incode=MAHBZFTBA)\n\n- [Featured](https:\/\/www.americastestkitchen.com\/)\n- [Recipes](https:\/\/www.americastestkitchen.com\/recipes)\n- [Equipment](https:\/\/www.americastestkitchen.com\/equipment)\n- [Ingredients](https:\/\/www.americastestkitchen.com\/ingredients)\n- [Learn](https:\/\/www.americastestkitchen.com\/learn)\n- [Shows](https:\/\/www.americastestkitchen.com\/shows)\n- [Magazines](https:\/\/www.americastestkitchen.com\/recipes\/6830-braised-turkey-with-gravy)\n- [Shop](https:\/\/shop.americastestkitchen.com\/?sourcekey=CAHBDBKA0)\n\n## Braised Turkey with Gravy\nBy Andrew Janjigian\n\nPublished on November 14, 2012\n\n### Time\n3½ to 4 hours, plus 3 hours brining and 20 minutes resting\n\n### Yield\nServes 10 to 12\n\n![Braised Turkey with Gravy](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_196,q_auto:low,w_274\/28298_sfs-braised-turkey-16)\n\n#### Ingredients\n### Turkey\nSalt and pepper 1 cup sugar 1 (5- to 7-pound) whole bone-in turkey breast, trimmed4 pounds turkey drumsticks and thighs, trimmed3 onions, chopped3 celery ribs, chopped2 carrots, peeled and chopped6 garlic cloves, peeled and crushed2 bay leaves 6 sprigs fresh thyme 6 sprigs fresh parsley ½ ounce dried porcini mushrooms, rinsed4 tablespoons unsalted butter, melted4 cups low-sodium chicken broth 1 cup dry white wine\n\n### Gravy\n3 tablespoons all-purpose flour Salt and pepper\n\n#### Before You Begin\nInstead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each. The recipe will also work with turkey breast alone; in step 1, reduce the salt and sugar to ½ cup each and the water to 4 quarts. If you are braising kosher or self-basting turkey parts, skip the brining step and instead season the turkey parts with 1½ teaspoons of salt.\n#### Instructions\n\n![Braised Turkey with Gravy](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_599,q_auto:low\/28298_sfs-braised-turkey-16)\n\nWatch Video\n\n# Braised Turkey with Gravy\n![Headshot of Andrew Janjigian](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_75,h_75\/AKO%20Articles\/Author_Headshots\/POR_AndrewJanjigian_2130)\n\nBy [Andrew Janjigian](https:\/\/www.americastestkitchen.com\/authors\/109-andrew-janjigian)\n\n[5(43)](https:\/\/www.americastestkitchen.com\/recipes\/6830-braised-turkey-with-gravy#ratings-section)\n\n[46Comments](https:\/\/www.americastestkitchen.com\/recipes\/6830-braised-turkey-with-gravy#comments-section)\n\nGift\n\nPrint\n\n[Save](https:\/\/www.americastestkitchen.com\/recipes\/6830-braised-turkey-with-gravy#save)\n\n[Saved](https:\/\/www.americastestkitchen.com\/recipes\/6830-braised-turkey-with-gravy#save)\n\n##\nClose\n\n### Time\n3½ to 4 hours, plus 3 hours brining and 20 minutes resting\n\n### Yield\nServes 10 to 12\n\n## Ingredients\n### Turkey\nSalt and pepper\n\n1 cup sugar\n\n1 (5- to 7-pound) whole bone-in turkey breast, trimmed\n\n4 pounds turkey drumsticks and thighs, trimmed\n\n3 onions, chopped\n\n3 celery ribs, chopped\n\n2 carrots, peeled and chopped\n\n6 garlic cloves, peeled and crushed\n\n2 bay leaves\n\n6 sprigs fresh thyme\n\n6 sprigs fresh parsley\n\n½ ounce dried porcini mushrooms, rinsed\n\n4 tablespoons unsalted butter, melted\n\n4 cups low-sodium chicken broth\n\n1 cup dry white wine\n\n### Gravy\n3 tablespoons all-purpose flour\n\nSalt and pepper\n\nView Nutritional Information\n\n## Test Kitchen Techniques\nHow Braising Creates Juicy, Flavorful Turkey Plus Rich Gravy\n\n## Ingredients\n### Turkey\nSalt and pepper\n\n1 cup sugar\n\n1 (5- to 7-pound) whole bone-in turkey breast, trimmed\n\n4 pounds turkey drumsticks and thighs, trimmed\n\n3 onions, chopped\n\n3 celery ribs, chopped\n\n2 carrots, peeled and chopped\n\n6 garlic cloves, peeled and crushed\n\n2 bay leaves\n\n6 sprigs fresh thyme\n\n6 sprigs fresh parsley\n\n½ ounce dried porcini mushrooms, rinsed\n\n4 tablespoons unsalted butter, melted\n\n4 cups low-sodium chicken broth\n\n1 cup dry white wine\n\n### Gravy\n3 tablespoons all-purpose flour\n\nSalt and pepper\n\nView Nutritional Information\n\n## Test Kitchen Techniques\nHow Braising Creates Juicy, Flavorful Turkey Plus Rich Gravy\n\n## Ingredients\n### Turkey\nSalt and pepper\n\n1 cup sugar\n\n1 (5- to 7-pound) whole bone-in turkey breast, trimmed\n\n4 pounds turkey drumsticks and thighs, trimmed\n\n3 onions, chopped\n\n3 celery ribs, chopped\n\n2 carrots, peeled and chopped\n\n6 garlic cloves, peeled and crushed\n\n2 bay leaves\n\n6 sprigs fresh thyme\n\n6 sprigs fresh parsley\n\n½ ounce dried porcini mushrooms, rinsed\n\n4 tablespoons unsalted butter, melted\n\n4 cups low-sodium chicken broth\n\n1 cup dry white wine\n\n### Gravy\n3 tablespoons all-purpose flour\n\nSalt and pepper\n\nView Nutritional Information\n\n## Test Kitchen Techniques\nHow Braising Creates Juicy, Flavorful Turkey Plus Rich Gravy\n\n## Why This Recipe Works\nBraised turkey promises juicy, rich-tasting meat and sumptuous gravy, but to achieve this, we found it takes some finesse. The key step was to use two oven temperatures. We started cooking turkey pieces, uncovered, in a 500-degree oven, which gave the turkey, and more importantly the gravy, a rich, roasted flavor. We then turned the oven down to 325, covered the turkey, and allowed it to slowly cook, which helped the meat retain its moisture and remain tender.\n\n## Before You Begin\nInstead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each. The recipe will also work with turkey breast alone; in step 1, reduce the salt and sugar to ½ cup each and the water to 4 quarts. If you are braising kosher or self-basting turkey parts, skip the brining step and instead season the turkey parts with 1½ teaspoons of salt.\n\n## Instructions\nView Ingredients\n\n![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_56,q_auto:low,w_56\/v1\/Mise%20Components\/Visual_Aid_Gift.svg)\n\n### Gift This Recipe\nEnjoyed this dish? Let others know by sharing it as a gift recipe.\n\nTry it Out\n\n## Appears In\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/328_atktv-s12e1206-browsethumb)](https:\/\/www.americastestkitchen.com\/episode\/332-a-slow-and-easy-thanksgiving \"A Slow and Easy Thanksgiving\")\n\nEpisode • Season 12\n\n### [A Slow and Easy Thanksgiving](https:\/\/www.americastestkitchen.com\/episode\/332-a-slow-and-easy-thanksgiving \"A Slow and Easy Thanksgiving\")\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_pad,g_center,b_auto,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,w_200,h_200\/CID-113_ND11_Cover_nqhov2)](https:\/\/www.americastestkitchen.com\/cooksillustrated\/magazines\/november-slash-december-2011 \"November\/December 2011\")\n\nMagazine\n\n### [November \/ December 2011](https:\/\/www.americastestkitchen.com\/cooksillustrated\/magazines\/november-slash-december-2011 \"November\/December 2011\")\n\n## More Like This\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/37687_can-turkey-0194-sq)](https:\/\/www.americastestkitchen.com\/taste_tests\/1837-supermarket-turkey \"The Best Supermarket Turkey\")\n\nIngredient\n\n### [The Best Supermarket Turkey](https:\/\/www.americastestkitchen.com\/taste_tests\/1837-supermarket-turkey \"The Best Supermarket Turkey\")\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/37760_sfs-skillet-roasted-whole-turkey-breast-gravy-39)](https:\/\/www.americastestkitchen.com\/how_tos\/5659-interpreting-turkey-breast-labels \"Interpreting Turkey Breast Labels\")\n\nHow To\n\n### [Interpreting Turkey Breast Labels](https:\/\/www.americastestkitchen.com\/how_tos\/5659-interpreting-turkey-breast-labels \"Interpreting Turkey Breast Labels\")\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/26248_sfs-baked-bread-stuffing-sausage-dried-cherries-3)](https:\/\/www.americastestkitchen.com\/recipes\/6219-bread-stuffing-with-sausage-dried-cherries-and-pecans \"Bread Stuffing with Sausage, Dried Cherries, and Pecans\")\n\nRecipe\n\n### [Bread Stuffing with Sausage, Dried Cherries, and Pecans](https:\/\/www.americastestkitchen.com\/recipes\/6219-bread-stuffing-with-sausage-dried-cherries-and-pecans \"Bread Stuffing with Sausage, Dried Cherries, and Pecans\")\n\n(106)Average rating 4.5, 106 ratings.\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/OvenThermometers-Hero_mmb9qk)](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1638-oven-thermometers \"The Best Oven Thermometers\")\n\nEquipment\n\n### [The Best Oven Thermometers](https:\/\/www.americastestkitchen.com\/equipment_reviews\/1638-oven-thermometers \"The Best Oven Thermometers\")\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/28298_sfs-braised-turkey-16)](https:\/\/www.americastestkitchen.com\/videos\/2131-braised-turkey-with-gravy \"Braised Turkey with Gravy\")\n\nVideo\n\n### [Braised Turkey with Gravy](https:\/\/www.americastestkitchen.com\/videos\/2131-braised-turkey-with-gravy \"Braised Turkey with Gravy\")\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/28298_sfs-braised-turkey-16)](https:\/\/www.americastestkitchen.com\/videos\/2179-braised-turkey-with-gravy \"Braised Turkey with Gravy\")\n\nVideo\n\n### [Braised Turkey with Gravy](https:\/\/www.americastestkitchen.com\/videos\/2179-braised-turkey-with-gravy \"Braised Turkey with Gravy\")\n\n[![](https:\/\/res.cloudinary.com\/hksqkdlah\/image\/upload\/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200\/41643-cooksscienceillustration2artboard-3-copy-2-1)](https:\/\/www.americastestkitchen.com\/how_tos\/6365-the-truth-about-braising \"The Truth About Braising\")\n\nHow To\n\n### [The Truth About Braising](https:\/\/www.americastestkitchen.com\/how_tos\/6365-the-truth-about-braising \"The Truth About Braising\")\n\nKeep Exploring\n\n[Turkey](https:\/\/www.americastestkitchen.com\/recipes\/turkey)[Poultry](https:\/\/www.americastestkitchen.com\/recipes\/poultry)[US & Canada](https:\/\/www.americastestkitchen.com\/recipes\/us-and-canada)[Main Courses](https:\/\/www.americastestkitchen.com\/recipes\/main-courses)\n## My Rating\n## 46 Comments\n[Posting Guidelines](https:\/\/www.americastestkitchen.com\/corporate-pages\/posting-guidelines)\n\nSort By\n\nChoose comments sorting order:\n\nNewest\n\nMost Liked\n\nOldest\n\nAll\n\nATK Replies\n\nMS\n\nMary S.\n\n4 months ago\n\nBest turkey I’ve ever made by orders of magnitude. I’m not a cook, so if I can do it, anyone can. Skipped the gravy, but will use the bones and braising liquid to make stock for turkey soup.\n\n0\n\nReply\n\nLK\n\nLeigh a. K.\n\n4 months ago\n\nWhat if I don’t want to brine?\n\n0\n\nReply\n\nHide Replies (1)\n\nJR\n\nJonathan R.\n\nLeigh a. K.\n\n4 months ago\n\nI’ve been using this recipe for years and I don’t bother with brining any more. Brining does make for a more thoroughly seasoned bird but the difference is small enough that I’m fine with skipping that step. I just don’t have the refrigerator space to spare.  \n  \nTo make up for the lack of brining I do season the turkey pieces with salt (and season the breast cavity too) along with the pepper before putting the turkey in the hot oven.\n\n0\n\nReply\n\nTS\n\nTRACEY S.\n\n2 years ago\n\nYou call for a 5-7 lb. breast, 4 lbs. of drumsticks\/thighs, and the stuffing needs 3 lbs. of turkey wings. Do I have to buy these separately or can I buy a whole turkey and take it apart myself? If so, how large of a turkey should I get?\n\n0\n\nReply\n\nHide Replies (1)\n\nATK\n\nSteven Dunn\n\nTRACEY S.\n\n2 years ago\n\nTracey - It will be much easier to buy parts that are the proper size for this recipe. 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All rights reserved.\n\n![](https:\/\/tvspix.com\/t.png?&t=1775780025688&l=tvscientific-pix-o-fb29fd12-8cb9-495a-994b-139f70b7ad12&u3=https%3A%2F%2Fwww.americastestkitchen.com%2Frecipes%2F6830-braised-turkey-with-gravy&u11=tvspix-v2&eid=760f9365-6be2-4025-ad74-a770afa8fe23)","attrs_readable_markdown":"#### Ingredients\n### Turkey\nSalt and pepper 1 cup sugar 1 (5- to 7-pound) whole bone-in turkey breast, trimmed4 pounds turkey drumsticks and thighs, trimmed3 onions, chopped3 celery ribs, chopped2 carrots, peeled and chopped6 garlic cloves, peeled and crushed2 bay leaves 6 sprigs fresh thyme 6 sprigs fresh parsley ½ ounce dried porcini mushrooms, rinsed4 tablespoons unsalted butter, melted4 cups low-sodium chicken broth 1 cup dry white wine\n\n### Gravy\n3 tablespoons all-purpose flour Salt and pepper\n\n#### Before You Begin\nInstead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each. The recipe will also work with turkey breast alone; in step 1, reduce the salt and sugar to ½ cup each and the water to 4 quarts. If you are braising kosher or self-basting turkey parts, skip the brining step and instead season the turkey parts with 1½ teaspoons of salt.\n#### Instructions","meta_canonical":null}

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Meta Title	Braised Turkey with Gravy \| America's Test Kitchen
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Boilerpipe Text	Ingredients Turkey Salt and pepper 1 cup sugar 1 (5- to 7-pound) whole bone-in turkey breast, trimmed 4 pounds turkey drumsticks and thighs, trimmed 3 onions, chopped 3 celery ribs, chopped 2 carrots, peeled and chopped 6 garlic cloves, peeled and crushed 2 bay leaves 6 sprigs fresh thyme 6 sprigs fresh parsley ½ ounce dried porcini mushrooms, rinsed 4 tablespoons unsalted butter, melted 4 cups low-sodium chicken broth 1 cup dry white wine Gravy 3 tablespoons all-purpose flour Salt and pepper Before You Begin Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each. The recipe will also work with turkey breast alone; in step 1, reduce the salt and sugar to ½ cup each and the water to 4 quarts. If you are braising kosher or self-basting turkey parts, skip the brining step and instead season the turkey parts with 1½ teaspoons of salt. Instructions for the turkey Dissolve 1 cup salt and sugar in 2 gallons cold water in large container. Submerge turkey pieces in brine, cover, and refrigerate for 3 to 6 hours. Adjust oven rack to lower-middle position and heat oven to 500 degrees. Remove turkey from brine and pat dry with paper towels. Toss onions, celery, carrots, garlic, bay leaves, thyme, parsley, porcini, and 2 tablespoons butter in large roasting pan; arrange in even layer. Brush turkey pieces with remaining 2 tablespoons butter and season with pepper. Place turkey pieces, skin side up, over vegetables, leaving at least ¼ inch between pieces. Roast until skin is lightly browned, about 20 minutes. Remove pan from oven and reduce temperature to 325 degrees. Pour broth and wine around turkey pieces (it should come about three-quarters of way up legs and thighs). Place 12 by 16-inch piece of parchment paper over turkey pieces. Cover roasting pan tightly with aluminum foil. Return covered roasting pan to oven and cook until breasts register 160 degrees and thighs register 175 degrees, 1¾ to 2¼ hours. Transfer turkey to carving board, tent loosely with foil, and let rest for 20 minutes. for the gravy Strain vegetables and liquid from roasting pan through fine-mesh strainer set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid to fat separator; allow to settle, 5 minutes. Reserve 3 tablespoons fat and measure out 3 cups braising liquid (reserve any remaining broth for another use). Heat reserved fat in medium saucepan over medium-high heat. Add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in 3 cups braising liquid and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Remove gravy from heat and season with salt and pepper to taste. Carve turkey and serve, passing gravy separately.
Markdown	Expert advice for every cook [Log In](https://www.americastestkitchen.com/sign_in)[Join Now](https://www.americastestkitchen.com/order?mdc=AF4110MA1D&incode=MAHBZFTBA) - [Featured](https://www.americastestkitchen.com/) - [Recipes](https://www.americastestkitchen.com/recipes) - [Equipment](https://www.americastestkitchen.com/equipment) - [Ingredients](https://www.americastestkitchen.com/ingredients) - [Learn](https://www.americastestkitchen.com/learn) - [Shows](https://www.americastestkitchen.com/shows) - [Magazines](https://www.americastestkitchen.com/recipes/6830-braised-turkey-with-gravy) - [Shop](https://shop.americastestkitchen.com/?sourcekey=CAHBDBKA0) ## Braised Turkey with Gravy By Andrew Janjigian Published on November 14, 2012 ### Time 3½ to 4 hours, plus 3 hours brining and 20 minutes resting ### Yield Serves 10 to 12 ![Braised Turkey with Gravy](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_196,q_auto:low,w_274/28298_sfs-braised-turkey-16) #### Ingredients ### Turkey Salt and pepper 1 cup sugar 1 (5- to 7-pound) whole bone-in turkey breast, trimmed4 pounds turkey drumsticks and thighs, trimmed3 onions, chopped3 celery ribs, chopped2 carrots, peeled and chopped6 garlic cloves, peeled and crushed2 bay leaves 6 sprigs fresh thyme 6 sprigs fresh parsley ½ ounce dried porcini mushrooms, rinsed4 tablespoons unsalted butter, melted4 cups low-sodium chicken broth 1 cup dry white wine ### Gravy 3 tablespoons all-purpose flour Salt and pepper #### Before You Begin Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each. The recipe will also work with turkey breast alone; in step 1, reduce the salt and sugar to ½ cup each and the water to 4 quarts. If you are braising kosher or self-basting turkey parts, skip the brining step and instead season the turkey parts with 1½ teaspoons of salt. #### Instructions ![Braised Turkey with Gravy](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_599,q_auto:low/28298_sfs-braised-turkey-16) Watch Video # Braised Turkey with Gravy ![Headshot of Andrew Janjigian](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_75,h_75/AKO%20Articles/Author_Headshots/POR_AndrewJanjigian_2130) By [Andrew Janjigian](https://www.americastestkitchen.com/authors/109-andrew-janjigian) [5(43)](https://www.americastestkitchen.com/recipes/6830-braised-turkey-with-gravy#ratings-section) [46Comments](https://www.americastestkitchen.com/recipes/6830-braised-turkey-with-gravy#comments-section) Gift Print [Save](https://www.americastestkitchen.com/recipes/6830-braised-turkey-with-gravy#save) [Saved](https://www.americastestkitchen.com/recipes/6830-braised-turkey-with-gravy#save) ## Close ### Time 3½ to 4 hours, plus 3 hours brining and 20 minutes resting ### Yield Serves 10 to 12 ## Ingredients ### Turkey Salt and pepper 1 cup sugar 1 (5- to 7-pound) whole bone-in turkey breast, trimmed 4 pounds turkey drumsticks and thighs, trimmed 3 onions, chopped 3 celery ribs, chopped 2 carrots, peeled and chopped 6 garlic cloves, peeled and crushed 2 bay leaves 6 sprigs fresh thyme 6 sprigs fresh parsley ½ ounce dried porcini mushrooms, rinsed 4 tablespoons unsalted butter, melted 4 cups low-sodium chicken broth 1 cup dry white wine ### Gravy 3 tablespoons all-purpose flour Salt and pepper View Nutritional Information ## Test Kitchen Techniques How Braising Creates Juicy, Flavorful Turkey Plus Rich Gravy ## Ingredients ### Turkey Salt and pepper 1 cup sugar 1 (5- to 7-pound) whole bone-in turkey breast, trimmed 4 pounds turkey drumsticks and thighs, trimmed 3 onions, chopped 3 celery ribs, chopped 2 carrots, peeled and chopped 6 garlic cloves, peeled and crushed 2 bay leaves 6 sprigs fresh thyme 6 sprigs fresh parsley ½ ounce dried porcini mushrooms, rinsed 4 tablespoons unsalted butter, melted 4 cups low-sodium chicken broth 1 cup dry white wine ### Gravy 3 tablespoons all-purpose flour Salt and pepper View Nutritional Information ## Test Kitchen Techniques How Braising Creates Juicy, Flavorful Turkey Plus Rich Gravy ## Ingredients ### Turkey Salt and pepper 1 cup sugar 1 (5- to 7-pound) whole bone-in turkey breast, trimmed 4 pounds turkey drumsticks and thighs, trimmed 3 onions, chopped 3 celery ribs, chopped 2 carrots, peeled and chopped 6 garlic cloves, peeled and crushed 2 bay leaves 6 sprigs fresh thyme 6 sprigs fresh parsley ½ ounce dried porcini mushrooms, rinsed 4 tablespoons unsalted butter, melted 4 cups low-sodium chicken broth 1 cup dry white wine ### Gravy 3 tablespoons all-purpose flour Salt and pepper View Nutritional Information ## Test Kitchen Techniques How Braising Creates Juicy, Flavorful Turkey Plus Rich Gravy ## Why This Recipe Works Braised turkey promises juicy, rich-tasting meat and sumptuous gravy, but to achieve this, we found it takes some finesse. The key step was to use two oven temperatures. We started cooking turkey pieces, uncovered, in a 500-degree oven, which gave the turkey, and more importantly the gravy, a rich, roasted flavor. We then turned the oven down to 325, covered the turkey, and allowed it to slowly cook, which helped the meat retain its moisture and remain tender. ## Before You Begin Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each. The recipe will also work with turkey breast alone; in step 1, reduce the salt and sugar to ½ cup each and the water to 4 quarts. If you are braising kosher or self-basting turkey parts, skip the brining step and instead season the turkey parts with 1½ teaspoons of salt. ## Instructions View Ingredients ![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,h_56,q_auto:low,w_56/v1/Mise%20Components/Visual_Aid_Gift.svg) ### Gift This Recipe Enjoyed this dish? Let others know by sharing it as a gift recipe. Try it Out ## Appears In [![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200/328_atktv-s12e1206-browsethumb)](https://www.americastestkitchen.com/episode/332-a-slow-and-easy-thanksgiving "A Slow and Easy Thanksgiving") Episode • Season 12 ### [A Slow and Easy Thanksgiving](https://www.americastestkitchen.com/episode/332-a-slow-and-easy-thanksgiving "A Slow and Easy Thanksgiving") [![](https://res.cloudinary.com/hksqkdlah/image/upload/c_pad,g_center,b_auto,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,w_200,h_200/CID-113_ND11_Cover_nqhov2)](https://www.americastestkitchen.com/cooksillustrated/magazines/november-slash-december-2011 "November/December 2011") Magazine ### [November / December 2011](https://www.americastestkitchen.com/cooksillustrated/magazines/november-slash-december-2011 "November/December 2011") ## More Like This [![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200/37687_can-turkey-0194-sq)](https://www.americastestkitchen.com/taste_tests/1837-supermarket-turkey "The Best Supermarket Turkey") Ingredient ### [The Best Supermarket Turkey](https://www.americastestkitchen.com/taste_tests/1837-supermarket-turkey "The Best Supermarket Turkey") [![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200/37760_sfs-skillet-roasted-whole-turkey-breast-gravy-39)](https://www.americastestkitchen.com/how_tos/5659-interpreting-turkey-breast-labels "Interpreting Turkey Breast Labels") How To ### [Interpreting Turkey Breast Labels](https://www.americastestkitchen.com/how_tos/5659-interpreting-turkey-breast-labels "Interpreting Turkey Breast Labels") [![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200/26248_sfs-baked-bread-stuffing-sausage-dried-cherries-3)](https://www.americastestkitchen.com/recipes/6219-bread-stuffing-with-sausage-dried-cherries-and-pecans "Bread Stuffing with Sausage, Dried Cherries, and Pecans") Recipe ### [Bread Stuffing with Sausage, Dried Cherries, and Pecans](https://www.americastestkitchen.com/recipes/6219-bread-stuffing-with-sausage-dried-cherries-and-pecans "Bread Stuffing with Sausage, Dried Cherries, and Pecans") (106)Average rating 4.5, 106 ratings. [![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200/OvenThermometers-Hero_mmb9qk)](https://www.americastestkitchen.com/equipment_reviews/1638-oven-thermometers "The Best Oven Thermometers") Equipment ### [The Best Oven Thermometers](https://www.americastestkitchen.com/equipment_reviews/1638-oven-thermometers "The Best Oven Thermometers") [![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200/28298_sfs-braised-turkey-16)](https://www.americastestkitchen.com/videos/2131-braised-turkey-with-gravy "Braised Turkey with Gravy") Video ### [Braised Turkey with Gravy](https://www.americastestkitchen.com/videos/2131-braised-turkey-with-gravy "Braised Turkey with Gravy") [![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200/28298_sfs-braised-turkey-16)](https://www.americastestkitchen.com/videos/2179-braised-turkey-with-gravy "Braised Turkey with Gravy") Video ### [Braised Turkey with Gravy](https://www.americastestkitchen.com/videos/2179-braised-turkey-with-gravy "Braised Turkey with Gravy") [![](https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_200,h_200/41643-cooksscienceillustration2artboard-3-copy-2-1)](https://www.americastestkitchen.com/how_tos/6365-the-truth-about-braising "The Truth About Braising") How To ### [The Truth About Braising](https://www.americastestkitchen.com/how_tos/6365-the-truth-about-braising "The Truth About Braising") Keep Exploring [Turkey](https://www.americastestkitchen.com/recipes/turkey)[Poultry](https://www.americastestkitchen.com/recipes/poultry)[US & Canada](https://www.americastestkitchen.com/recipes/us-and-canada)[Main Courses](https://www.americastestkitchen.com/recipes/main-courses) ## My Rating ## 46 Comments [Posting Guidelines](https://www.americastestkitchen.com/corporate-pages/posting-guidelines) Sort By Choose comments sorting order: Newest Most Liked Oldest All ATK Replies MS Mary S. 4 months ago Best turkey I’ve ever made by orders of magnitude. I’m not a cook, so if I can do it, anyone can. Skipped the gravy, but will use the bones and braising liquid to make stock for turkey soup. 0 Reply LK Leigh a. K. 4 months ago What if I don’t want to brine? 0 Reply Hide Replies (1) JR Jonathan R. Leigh a. K. 4 months ago I’ve been using this recipe for years and I don’t bother with brining any more. Brining does make for a more thoroughly seasoned bird but the difference is small enough that I’m fine with skipping that step. I just don’t have the refrigerator space to spare. To make up for the lack of brining I do season the turkey pieces with salt (and season the breast cavity too) along with the pepper before putting the turkey in the hot oven. 0 Reply TS TRACEY S. 2 years ago You call for a 5-7 lb. breast, 4 lbs. of drumsticks/thighs, and the stuffing needs 3 lbs. of turkey wings. Do I have to buy these separately or can I buy a whole turkey and take it apart myself? If so, how large of a turkey should I get? 0 Reply Hide Replies (1) ATK Steven Dunn TRACEY S. 2 years ago Tracey - It will be much easier to buy parts that are the proper size for this recipe. Cheers - Steve 1 Reply Load more comments This is a members' feature. ## Meet the Family Our test kitchen teams rely on the same rigorous development process and share the same commitment to creating reliable recipes and trustworthy reviews. - ### The Teacher We empower home cooks by inspiring confidence and creativity. [Join Us in the Kitchen](https://www.americastestkitchen.com/atk) - ### The Scientist We rely on science to explain the why and how of cooking. [Meet Us in the Lab](https://www.americastestkitchen.com/cooksillustrated) - ### The Explorer We bring the rich tapestry of American cooking to your kitchen. [Let's Hit the Road](https://www.americastestkitchen.com/cookscountry) - ### The Scientist We rely on science to explain the why and how of cooking. 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Readable Markdown	#### Ingredients ### Turkey Salt and pepper 1 cup sugar 1 (5- to 7-pound) whole bone-in turkey breast, trimmed4 pounds turkey drumsticks and thighs, trimmed3 onions, chopped3 celery ribs, chopped2 carrots, peeled and chopped6 garlic cloves, peeled and crushed2 bay leaves 6 sprigs fresh thyme 6 sprigs fresh parsley ½ ounce dried porcini mushrooms, rinsed4 tablespoons unsalted butter, melted4 cups low-sodium chicken broth 1 cup dry white wine ### Gravy 3 tablespoons all-purpose flour Salt and pepper #### Before You Begin Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1½ to 2 pounds each. The recipe will also work with turkey breast alone; in step 1, reduce the salt and sugar to ½ cup each and the water to 4 quarts. If you are braising kosher or self-basting turkey parts, skip the brining step and instead season the turkey parts with 1½ teaspoons of salt. #### Instructions
Shard	59 (laksa)
Root Hash	6495867095893103459
Unparsed URL	com,americastestkitchen!www,/recipes/6830-braised-turkey-with-gravy s443