Keltic Lodge Roast Turkey with Cranberry Savory Stuffing
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This recipe makes 14 servings
Nutritional Info |
|
|---|---|
| Per each of 14 servings without skin | - |
| about | - |
| cal | 460 |
| pro | 53 g |
| total fat | 17 g |
| sat. fat | 7 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 148 mg |
| sodium | 575 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 31 |
| vit A | 6 |
| vit C | 2 |
| folate | 15 |
While the turkey rests, bake and serve your choice of sit-down starter. Serve with Cranberry Savory Stuffing (recipe link below).
Ingredients
- 1 turkey, (about 14 lb/6.3 kg)
- Cranberry Savory Stuffing recipe
- 2 tbsp butter, melted
- 1 tbsp chopped fresh summer savory, (or 1 tsp/5 mL dried)
- 1/2 tsp salt
- 1/4 tsp pepper
- Gravy:
- 1/3 cup all-purpose flour
- 3 cups turkey stock or sodium-reduced chicken stock
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Remove giblets and neck from turkey; reserve for stock if desired. Pat turkey dry inside and out. Loosely stuff neck and body cavities with stuffing. Skewer cavities shut. Tie legs together; tuck wings under back.
Place on rack in roasting pan. Brush with butter; sprinkle with savory, salt and pepper. Tent with foil, tucking in sides but leaving ends open. Roast in 325°F (160°C) oven for 2 hours. Remove foil; roast, basting every 30 minutes, until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), 1-1/2 to 2 hours.
Transfer to carving board and tent with foil; let stand for 20 to 30 minutes before carving.
Gravy: Meanwhile, skim fat from pan juices. Whisk in flour; cook, stirring, over medium heat for 1 minute. Whisk in stock, salt and pepper; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, until thickened, about 8 minutes. Strain and serve with turkey and stuffing.
Place on rack in roasting pan. Brush with butter; sprinkle with savory, salt and pepper. Tent with foil, tucking in sides but leaving ends open. Roast in 325°F (160°C) oven for 2 hours. Remove foil; roast, basting every 30 minutes, until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), 1-1/2 to 2 hours.
Transfer to carving board and tent with foil; let stand for 20 to 30 minutes before carving.
Gravy: Meanwhile, skim fat from pan juices. Whisk in flour; cook, stirring, over medium heat for 1 minute. Whisk in stock, salt and pepper; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, until thickened, about 8 minutes. Strain and serve with turkey and stuffing.
Additional information : Serve with: Cranberry Savory Stuffing
Source : Canadian Living Magazine: October 2007
- Keywords : Main Course; Thanksgiving; Turkey; Cranberries; Butter; Bake;
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