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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%)
 

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