← Back to Search Results roasting American
traditional-roast-turkey

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Serves 8 to 10, plus leftovers

Ingredients

  • 1 turkey (about 15 lbs/7.5 kg), including giblets
  • Salt and freshly ground black pepper to taste
  • ¼ cup (50 mL) butter, softened

Apple-sage stuffing:

  • ¼ cup (50 mL) butter
  • 2 stalks celery, diced
  • 1 large onion, minced
  • 1 Granny Smith apple, diced
  • 1 tsp (5 mL) dried sage
  • 1 tsp (5 mL) dried chervil
  • 1 tsp (5 mL) dried thyme
  • ½ tsp (2 mL) dried rosemary, crumbled
  • Pinch ground nutmeg
  • 4 cups (1 L) toasted bread cubes
  • 1 cup (250 mL) chicken broth
  • Salt and freshly ground black pepper to taste

Directions

Preheat oven to 450°F (230°C). Chop giblets and set aside. Season turkey inside and out with salt and pepper. Place on a rack in a roasting pan. Carefully lift breast skin by slipping your fingers under it and disengaging it from the meat. Spread butter over the meat and reposition the skin. Roast for 30 minutes, then scatter giblets around turkey. Reduce heat to 350°F (180°C) and roast for 3 hours, until a thermometer inserted in the thigh registers 165°F (74°C). Baste occasionally with pan drippings during the last 2 hours. Remove from oven, strain giblets out of pan drippings and reserve. Let turkey rest for 20 minutes before carving.

Meanwhile, prepare the stuffing: In a large skillet, melt butter over medium heat. Sauté celery and onion until tender. Add apple, sage, chervil, thyme, rosemary and nutmeg; sauté for 3 minutes. Add bread cubes, broth and giblets; mix to moisten. Season with salt and pepper. Just before serving, stir ½ cup (125 mL) turkey drippings into stuffing and reheat. Serve turkey with stuffing.


© 2007 Andrew Schloss
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings and includes 2 teaspoons of added salt.

944kcal (47%)
112mg (11%)
3mg (4%)
91mcg RAE (3%)
1438mg
118mg
104g
4g
1g
13g
364mg (121%)
927mg (39%)
17g (86%)
50g (77%)
8mg (44%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
a-new-way-to-cook A New Way to Cook
by Sally Schneider
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-sweet-life The Sweet Life
by Kate Zuckerman
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
desserts-4-today Desserts 4 Today
by Abby Dodge
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-provence-cookbook The Provence Cookbook
by Patricia Wells
nigella-express Nigella Express
by Nigella Lawson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cook-with-jamie Cook with Jamie
by Jamie Oliver
new-american-table New American Table
by Marcus Samuelsson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?