Keltic Lodge Roast Turkey with Cranberry Savory Stuffing
While the turkey rests, bake and serve your choice of sit-down starter
Servings: 10 to 14
Ingredients:
Keltic Lodge Roast Turkey with Cranberry Savoury Stuffing
Photography by James Ingram
| 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% |
-
1 turkey (about 14 lb/6.3 kg)
cranberry savory Stuffing
2 tbsp (25 mL) butter, melted
1 tbsp (15 mL) chopped fresh summer savory (or 1 tsp/5 mL dried)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Gravy:
1/3 cup (75 mL) all-purpose flour
3 cups (750 mL) turkey or sodium-reduced chicken stock
1/4 tsp (1 mL) each salt and 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.
Source
Canadian Living Magazine: October 2007
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