Roast Turkey with Lemon Herb Butter and Corn Bread Stuffing

Roast Turkey with Lemon Herb Butter and Cord Bread Stuffing - 150 Image by: Roast Turkey with Lemon Herb Butter and Cord Bread Stuffing - 150 Author: Canadian Living

Flavourful butter tucked under the turkey skin makes for incredibly moist breast meat and ultracrisp skin. 

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 1/2 cup unsalted butter softened
  • 2 tablespoons chopped fresh parsley
  • 1 green onion minced
  • 1 clove garlic minced
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 15 lbs turkey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Gravy:
  • 1/3 cup all-purpose flour
  • 3 cups turkey stock (approx)
  • 3 cups sodium-reduced chicken broth (approx)
Stuffing:
  • Corn Bread for Stuffing recipe
  • 4 oz pancetta coarsely chopped
  • 2 celery ribs finely diced
  • 1 onion finely diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh sage

Method

Stuffing: In large bowl, crumble corn bread; set aside.

In large skillet, cook pancetta over medium heat until crisp and golden, about 7 minutes. Using slotted spoon, add to corn bread.

In same skillet, cook celery, onion, salt and pepper until softened and light golden, about 10 minutes. Stir in parsley and sage; cook for 2 minutes. Stir into corn bread mixture.

In small bowl and using fork, stir together 1/3 cup (75 mL) of the butter, parsley, green onion, garlic, thyme, lemon rind and lemon juice; set aside.

Remove giblets and neck from turkey; pat turkey dry inside and out. Stuff both cavities loosely with stuffing; skewer cavities closed.

Gently loosen skin from meat of breasts and legs; using fingers, spread butter mixture evenly under skin.

Melt remaining butter and brush all over turkey; sprinkle with salt and pepper. Ties legs together with kitchen string and tuck wings under back. Place, breast side up, on rack in roasting pan. Roast in 325°F (160°C) oven until thermometer inserted into thickest part of thigh reads 185°F (85°C), 3-1/2 to 4 hours. Lift turkey onto platter. Remove skewers and string. Let stand for at least 15 minutes or for up to 30 minutes before carving.

Gravy: Drain all but 2 tbsp (25 mL) fat from pan. Whisk in flour; cook over medium-high heat, scraping up browned bits, for 2 minutes. Gradually whisk in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 5 minutes. Strain through sieve. Serve with turkey.

Nutritional facts Per serving: about

  • Sodium 547 mg
  • Protein 80 g
  • Calories 722.0
  • Total fat 32 g
  • Potassium 947 mg
  • Cholesterol 246 mg
  • Saturated fat 15 g
  • Total carbohydrate 24 g

%RDI

  • Iron 41.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Turkey with Lemon Herb Butter and Corn Bread Stuffing

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