Roast Turkey with Lemon Herb Butter and Corn Bread Stuffing
Roast Turkey with Lemon Butter and Cord Bread Stuffing
Photography by Jodi Pudge
This recipe makes 12 servings
|Per serving: about||-|
|total fat||32 g|
|sat. fat||15 g|
- Portion size: 12
Flavourful butter tucked under the turkey skin makes for incredibly moist breast meat and ultracrisp skin.
- 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
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.
Source : Canadian Living Magazine: December 2009