Traditional Roast Turkey

Name: Traditional Roast Turkey
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; 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

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Chef

Andrew Schloss

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Cookbook

2500 Recipes: Everyday to Extraordinary

Published by Robert Rose

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This image courtesy of Joseph DeLeo

Editor's Note: Everyone should know how to make a Thanksgiving turkey, and this recipe for Traditional Roast Turkey is the perfect place to start. Making a whole turkey may be daunting, but this basic recipe makes roasting a turkey simple. Included below is even a recipe for stuffing made with a combination of aromatics, apples, and cubed bread. Roasted giblets help to give the stuffing a deep, savory flavor that everyone will love. Serve this roasted turkey and stuffing along your favorite Thanksgiving sides for the perfect feast.

Serves8 to 10, plus leftovers

Cooking MethodRoasting

CostModerate

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Halal, Peanut Free, Soy Free

Five Ingredients or LessYes

MealDinner

Taste and TextureFruity, Herby, Meaty, Savory, Sweet

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
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

Instructions

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