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your answers to turkey talk

Classic roast turkey
Holiday roasted turkey
Perfect roasted turkey
roasted turkey breast with barbecue sauce

SOUPS :
Apple and curry soup
Carrot ginger soup
Celery, chestnut and apple soup
Red pepper bisque

STUFFINGS :
stuffing Q and A

Bulgur stuffing with mushrooms
Chestnut, onion and currant stuffing
Classic stuffing
Corn bread stuffing
Dried tomato and fennel stuffing
Italian stuffing with sausage
Herb potato and bread stuffing
Rye bread stuffing with sausage, apples and bacon
Sausage, cranberry and corn stuffing
Sausage and dried cherry stuffing
Wild rice and chestnut stuffing

DESSERTS :
Apple cranberry crisp
Chiffon mince meat pie
Cranberry walnut tart
Cranberry and pear phyllo tart
Gingerbread and cranberry torte
Pear and almond cream tart
Pumpkin pie pumpkin
Pumpkin pie
Pumpkin-orange pie

PERFECT ROASTED TURKEY

Serving: 12
Prep Time: 30 minutes
Cook Time: 240 minutes
Total Time: 270 minutes

1 18-pound fresh turkey
About 12 cups of your favorite stuffing
8 tbsp unsalted butter, at room temperature (1 stick)
Salt and freshly milled black pepper
2 1/2 quarts Homemade Turkey Stock, or more as needed
unsalted butter, melted as needed
3/4 cup all-purpose flour
OPTIONAL:
1/3 cup port, dry sherry, or bourbon

1. Position a rack in the lowest position of the oven and preheat to 325 F.
2. Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
3. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
4. Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180F and the stuffing is at least 160F, about 4 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 cups at a time. Remove the foil during the last hour to allow the breast skin to brown.
5. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350F. Drizzle cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
6. Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
7. Place the roasting pan in two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour taste remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside.
Makes about 18 servings, with about 7 cups gravy.


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