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Category: |
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Roast Turkey |
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Ingredients: |
Ingredients: 1 turkey, about 12 pounds
BRINE:
1 cup sugar
1-1/2 cups kosher salt
2-1/2 gallons cold water
2 bay leaves, torn into pieces (optional)
Sprig fresh thyme (optional)
5 cloves garlic (optional)
5 whole allspice berries, crushed (optional)
FOR ROASTING:
2 tablespoons softened butter plus butter for basting
2 teaspoons black pepper
1/2 cup chicken stock plus more as needed
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Directions: |
Directions:Remove giblet bag from turkey, along with any extra internal fat and pin feathers (use giblets to make broth for gravy). Rinse the turkey well under cold water. Combine the sugar, salt and 3 quarts warm water to dissolve sugar and salt, heat if necessary. Add 2 more quarts of water.
Place turkey and brine in a large pan or pot. Add remaining water in order to submerge turkey in brine. You may need to weigh it down with a plate or bowl with cans on top.
Alternative method: Double-bag two heavy-duty unscented trash bags (not made of recycled material), then put them in an ice chest that is large enough to hold the turkey. Place the turkey in the bags, pour in brine and remaining water to cover the bird. Press the air out of the bags and close each bag separately. Keep the turkey cold by piling bags of ice over and around the closed bags, which will also help keep the turkey submerged. Brine the turkey from 12 to 24 hours.
Preheat oven to 400 degrees. Remove the turkey from the brine, rinse and dry well. Spread 2 tablespoons softened butter over the skin. Sprinkle pepper over the skin and in the cavity. Tie the turkey legs together with cooking twine. Place turkey on a V-shaped rack in a roasting pan. Cover the breast with a tent of aluminum foil. Put the turkey in the oven. Rotate pan every 30 minutes. After 1 hour, remove the foil and baste the turkey with 1/2 cup stock. Return the turkey to the oven and roast, basting with the pan drippings every 20 minutes, using more stock as needed. Start checking temperature after about 1 hour of roasting time. Roast turkey until internal thigh temperature reaches 165 degrees. Total roasting time should be about 2 to 3 hours. Let turkey rest for at least 20-30 minutes before carving.
Drain pan juices. Put in fat separator or spoon fat from surface, reserving the fat. Use fat and juices to make gravy. |
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Turkey Gravy |
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Ingredients: |
Ingredients: 4 cups pan drippings and/or broth
1/4 cup (1/2 stick) unsalted butter
1/4 cup turkey fat
1/2 teaspoon black pepper
1/2 cup all-purpose white flour
Salt to taste
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Directions: |
Directions:Pour the turkey drippings through a strainer. Let sit and then remove any fat from the top of the drippings. Add broth to the juices to make 4 cups. Melt the butter in a medium saucepan. Add the turkey fat, pepper and flour. Cook until bubbly, stirring frequently. Slowly add the liquid, whisking constantly. Cook over a medium heat until bubbly and thickened, stirring frequently.
Note: The gravy with thicken as it cools. |
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Cornbread-Apple Stuffing |
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Ingredients: |
Ingredients: 5 cup crumbled cornbread
12 ounces (10 slices) white bread, cubed and dried overnight
1/2 cup unsalted butter
2 large onions
4 celery ribs
4 cloves garlic
1 tablespoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper.
2 Granny Smith apples, peeled, cored and diced.
1-1/2 cup chicken or turkey broth
Salt and pepper
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Directions: |
Directions:Melt the butter in large skillet over medium-high heat. Add the onion, celery, garlic, sage, salt and pepper. Saute until the vegetables are tender, about 8 minutes. Put the cornbread and white bread in a large bowl. Add the cooked vegetables and apple. Mix well. Add the broth. Use to stuff turkey.
Alternatively: Preheat oven to 350 degrees. Put the stuffing in a buttered 9 x 13-inch dish, cover with foil and bake 30 minutes. Uncover and bake an additional 15 minutes. |
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Mom's Favorite Stuffing |
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Ingredients: |
Ingredients: 8 cups dry bread cubes
1 cup chopped onion
1 cup thinly sliced mushrooms
2 cups finely chopped celery leaves
2 cups toasted sliced almonds
1/4 cup minced fresh parsley
1/4 cup minced chives
1/4 cup minced bell pepper
1 tablespoon salt
1/4 teaspoon black pepper
1/4 teaspoon mace
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon marjoram
4 eggs, well beaten
1/2 cup cream
1 cup milk or broth
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Directions: |
Directions:Put the bread, onion, mushrooms, celery leaves, almonds, parsley, chives, bell pepper and spices into a large bowl. Beat the eggs with the cream and combine with the bread cubes. Add the milk or broth as needed to moisten. Use to stuff turkey.
Alternatively: Preheat oven to 350 degrees. Put the stuffing in a buttered 9 x 13-inch dish, cover with foil and bake 30 minutes. Uncover and bake an additional 15 minutes. |
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StoveTop Stuffing |
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Ingredients: |
Ingredients: DRY MIX:
6 cups cubed bread
1 tablespoon dry parsley flakes
3 tablespoons chicken bouillon
1/4 cup dried minced onion
1/2 cup dried minced celery
1 teaspoon dry thyme
1 teaspoon black pepper
1/2 teaspoon dry sage
1/2 teaspoon salt
TO PREPARE:
2 cups stuffing mix
1/2 cup water
2 tablespoons melted unsalted butter
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Directions: |
Directions:Preheat oven to 350 degrees. Bake bread cubes 8 to 10 minutes. In large bowl toss bread with remaining ingredients till evenly coated. Store in an air-tight container. Will keep for 1 to 4 months or 12 months frozen.
To prepare: Preheat oven to 350 degrees. Butter an 8 x 8-inch pan. Combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter. Put in prepared pan, cover with foil and bake 20 minutes. Uncover and bake 10 minutes. |
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This recipe for Roast Brined Turkey is from