Classic, succulent and easy – what more could anyone ask for in this delicious Thanksgiving highlight?
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2009
Ingredients
Method
Remove wing tips from turkey. Cut neck into 3 or 4 pieces. Cut heart and gizzard in half and rinse well under cold water. Set all pieces aside for stock.Stuff turkey with Walnut Stuffing; truss. Place, breast side up, on greased rack in roasting pan. Brush butter over turkey; sprinkle with 1/2 tsp (2 mL) of the salt and pepper. Tent with foil.
Roast in 325°F (160°C) oven, basting occasionally, for 3-1/2 to 4 hours, removing foil for last hour, until thermometer inserted into thickest part of thigh reads 185°F (85°C). Transfer to serving platter and tent with foil; let stand for 15 minutes before carving.
Add mushrooms, brandy and remaining salt to pan juices; cook over medium-low heat until mushrooms are wilted, about 2 minutes.
Sprinkle with flour; cook, stirring, for 3 minutes. Stir in stock; simmer until thickened, 2 to 3 minutes. Stir in lemon juice. Serve in gravy boat along with turkey and stuffing.
Nutritional facts without skin : about
- Sodium 879 mg
- Protein 59 g
- Calories 716.0
- Total fat 40 g
- Potassium 897 mg
- Cholesterol 166 mg
- Saturated fat 13 g
- Total carbohydrate 29 g
%RDI
- Iron 43.0
- Folate 44.0
- Calcium 12.0
- Vitamin A 9.0
- Vitamin C 13.0
