Roast Turkey - Canadian Living's Country Cooking

Plump, golden and succulent, a perfect roast turkey turns any gathering into a festive occasion, especially when you pair slices of the moist meat with a herbed stuffing and rich glossy gravy. You can make the stuffing a day ahead, but don't stuff the bird until just before roasting.

Roast Turkey - Canadian Living's Country Cooking

Photo by Deb B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 15

    lb Turkey

  • ¼

    cup butter, softened

  • ½

    tsp each dried sage and thyme

  • Salt and Pepper

  • OLD FASHIONED STUFFING:

  • (I usually double this and cook the leftover in covered casserole dish).

  • ¾

    cup butter

  • 2-½

    cups chopped onions

  • 1

    cup each chopped celery and fennel (or 2 cups celery)

  • 4

    tsp dried sage

  • 1

    tsp each salt, dried savory, marjoram and pepper

  • ½

    tsp dried thyme

  • 14

    cups cubed white bread

  • 1

    cup chopped fresh parsley

  • STOCK:

  • 4-½

    cups chicken stock

  • 1-½

    cups (approx) dry white wine or water

  • 1

    onion chopped

  • ½

    cup each sliced carrot and celery

  • GRAVY:

  • ¼

    cup all-purpose flour

  • 2

    tbsp butter

  • Salt and Pepper

Directions

OLD-FASHIONED STUFFING: In large skillet, melt butter over medium heat; cook onions, celery, fennel, sage, salt, savory, marjoram, pepper and thyme, stirring often, for 10 to 15 minutes or until vegetables are tender. Transfer to large bowl and toss with bread and parsley. Set aside. Remove giblets and neck from turkey; place in large saucepan and set aside. Rinse turkey inside and out; dry skin and cavity well. Loosely stuff neck opening; fold neck skin over stuffing and skewer to back. Lift wings and twist under back. Stuff body cavity. Tuck legs under band of skin or tie together with string. Place turkey on rack in roasting pan. Combine butter, sage and thyme; rub over turkey. Sprinkle with salt and pepper. Tent with foil, dull side out, leaving sides open. Roast in 325°F (160°C) oven, basting every 30 minutes, for 4 hours. Remove foil and roast for 1 hour longer or until thermometer inserted in thigh reads 185°F (85°C) and stuffing 165°F (75°C). Let stand on platter, lightly covered, for 20 minutes. STOCK: Meanwhile, to saucepan with turkey parts, add stock, wine, onion, carrot and celery; bring to boil. Reduce heat to lowand skim off fat; simmer for 3 hours. Strain into measuring cup, adding enough wine to make 3 cups (750 mL). Set aside. GRAVY: Skim off fat in roasting pan. Stir flour into pan; cook over medium heat, stirring for 1 minute. Whisk in stock and bring to boil, stirring to scrape up brown bits. Reduce heat and simmer for 5 minutes. Whisk in butter; season with salt and pepper to taste. Strain if desired. With carving knife and fork, cut legs from turkey, twisting loose if necessary. Cut thigh from drumstick at joint; carve dark meat from each piece. Cut off wings. With tip of knife toward body cavity, carve breast thinly, gradually angling knife to slice thick part of breast. Makes 8 to 10 servings.


Nutrition

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