Tested till perfect Roast Turkey with Lemon Herb Butter and Corn Bread Stuffing
Roast Turkey with Lemon Butter and Cord Bread Stuffing
Photography by Jodi Pudge

Roast Turkey with Lemon Herb Butter and Corn Bread Stuffing

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

By Rheanna Kish and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

  • 1/2 cup 1/2cupunsalted butter, softened
  • 2 tbsp 2tbspchopped fresh parsley
  • 1 1green oniongreen onions, minced
  • 1 1clove garliccloves of garlic, minced
  • 2 tsp 2tspchopped fresh thyme
  • 1 tsp 1tspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • 15 lb 15lbturkey
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper

Gravy:

  • 1/3 cup 1/3cupall-purpose flour
  • 3 cups 3cupsturkey stock or sodium-reduced chicken broth, (approx)

Stuffing:

  • Corn Bread for Stuffing recipe
  • 4 oz 4ozpancetta, coarsely chopped
  • 2 2celery ribs, finely diced
  • 1 1oniononions, finely diced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 tbsp 3tbspchopped fresh parsley
  • 1 tbsp 1tbspchopped fresh sage
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Preparation

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.

Additional information : Tip: To make vegetarian stuffing, cook pancetta and set aside. In clean pan, cook celery, onion, salt and pepper in 2 tbsp (25 mL) vegetable oil. Stir in parsley and sage. Mix cooked pancetta into about three-quarters of the stuffing to go into bird.

Place remaining vegetarian stuffing in glass baking dish. Drizzle with about 1/4 cup (50 mL) vegetable stock to moisten; cover with foil. While turkey rests, bake in 375°F (190°C) oven for 10 minutes. Uncover and bake until warmed through and edges are golden, about 10 minutes.

Nutritional Information Per serving: about

cal 722 pro 80g total fat 32g sat. fat 15g
carb 24g fibre 2g chol 246mg sodium 547mg
potassium 947mg

% RDI:

calcium 12 iron 41 vit A 13 vit C 7
folate 35
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