Roast turkey is one of those glorious dishes that evoke both great memories (of family gatherings and luscious meals) and great fear (of overcooking or making lumpy gravy).
But there's actually very little that's more straightforward than roasting a turkey to plump, moist, golden perfection. In this lesson you'll also learn the best way to carve that beautiful bird.
Roast Turkey Recipe
• 15 lb (6.75 kg) turkey
• 1/4 cup (50 mL) butter, softened
• 1/2 tsp (2 mL) each dried sage and thyme
• Salt and pepper
Stuffing:
• 3/4 cup (175 mL) butter
• 2-1/2 cups (625 mL) chopped onions
• 1 cup (250 mL) each chopped celery and fennel (or 2 cups/500 mL celery)
• 4 tsp (20 mL) dried sage
• 1 tsp (5 mL) each salt, dried savory, marjoram and pepper
• 1/2 tsp (2 mL) dried thyme
• 14 cups (3.5 L) cubed white bread
• 1 cup (250 mL) chopped fresh parsley
Stock:
• 4-1/2 cups (1.125 L) chicken stock
• 1-1/2 cups (375 mL) dry white wine or water (approx)
• 1 onion, chopped
• 1/2 cup (125 mL) each sliced carrots and celery
Gravy:
• 1/4 cup (50 mL) all-purpose flour
• 2 tbsp (25 mL) butter
• Salt and pepper
Tips: Using a trustworthy meat thermometer ensures a bird that's cooked to the proper temperature. A foil tent keeps breast meat moist and basting burnishes the skin to a deep, rich colour. Don't stuff the bird until just before roasting and always pack it loosely. If packed too tightly, the stuffing may not reach the requisite temperature of 165F (75C).
Calculate about 1 lb (500 g) per person to allow for shrinkage and bones, plus a little more if you're intent on leftovers.
Makes 8 to 10 servings.
Per each of 10 servings: about 564 cal, 39 g pro, 32 g total fat (15 g sat. fat), 29 g carb, 2 g fibre, 143 mg chol. % RDI: 10% calcium, 31% iron, 21% vit A, 12% vit C, 27% folate.
Page 1 of 2 -- Find step-by-step turkey carving tips on page 2
