Post by Loupy on Nov 18, 2016 14:25:25 GMT -7
Roast Turkey with Herbed Stuffing and Pan Gravy
From: Jessica @ lifeasmom.com/
Obviously, turkey is a big part of the day, but for me the stuffing and gravy — well, I just gotta have them.
Here is the recipe that I use every year. My copy of Bon Appetit, November 1995, is very tattered and love-worn. It’s theme was “Thanksgiving in the Heartland.” I found a turkey and a stuffing recipe that weren’t too froo-froo. Just straightforward good cooking. Unfortunately, it is not one of the recipes they have archived on their website,epicurious.
Due to rising concerns about food poisoning, most publications recommend that you no longer stuff the bird, but cook all the “dressing” in a 9×13 pan. This is what I do now. However, I am leaving the directions as is.
INGREDIENTS
For Turkey:
1 20-pound turkey
7 cups Herbed Stuffing (Do not put in the turkey's cavity to avoid food poisoning, cook in a 9x13 pan.)
1/2 cup melted butter
1 tablespoon all-purpose flour
For Gravy:
Giblet broth reserved from Herbed Stuffing (see recipe below)
5 tablespoons all-purpose flour
1/2 teaspoon dried rosemary
INSTRUCTIONS
For TURKEY:
Place oven rack in lowest position and preheat oven to 350.
Set roasting rack in large roasting pan.
Rinse turkey inside and out.
Pat dry.
Season main cavity lightly with salt and pepper.
Spoon 7 cups stuffing into main cavity. (skip this to avoid food poisoning*)
Close cavity with skewers.
Tuck wings under bird.
Tie legs together loosely.
Brush turkey with half of melted butter.
Season with salt and pepper.
Sprinkle flour inside oven bag.
Place turkey inside bag; seal end of bag with nylon tie.
Set bag on rack in roasting pan.
Cut several small slits in top of bag.
Roast turkey 2 hours 45 minutes.
Remove turkey from oven.
Increase temperature to 400.
Cut turkey bag down center (let steam escape) and open to expose turkey.
Brush turkey with remaining butter.
Return to oven and roast until brown all over and thermometer inserted into thickest part of inner thigh registers 180 degrees F, about 15 minutes longer.
(For safety, stuffing temperature should reach 160).
Transfer turkey to platter. Tent loosely with foil to keep warm.
For GRAVY:
Pour juices from roasting pan into large glass measuring cup.
Spoon off fat from top; reserve 5 T. fat.
Pour juices and giblet broth into heavy medium saucepan.
Boil until reduced to 3 cups, about 15 minutes.
Heat reserved 5 T. fat in heavy large saucepan over med. heat.
Add flour; cook 3 minutes, stirring often.
Whisk in reduced turkey juices.
Add rosemary.
Simmer until gravy thickens, stirring occasionally, about 5 minutes.
Season with salt and pepper.
*We mix our stuffing and then bake it in a casserole dish instead of stuffing the turkey. New information says that the dressing doesn't get up to temperature when stuffed in the turkey and can cause salmonella. And, we love the crispy top of the dressing too.
From: Jessica @ lifeasmom.com/
Obviously, turkey is a big part of the day, but for me the stuffing and gravy — well, I just gotta have them.
Here is the recipe that I use every year. My copy of Bon Appetit, November 1995, is very tattered and love-worn. It’s theme was “Thanksgiving in the Heartland.” I found a turkey and a stuffing recipe that weren’t too froo-froo. Just straightforward good cooking. Unfortunately, it is not one of the recipes they have archived on their website,epicurious.
Due to rising concerns about food poisoning, most publications recommend that you no longer stuff the bird, but cook all the “dressing” in a 9×13 pan. This is what I do now. However, I am leaving the directions as is.
INGREDIENTS
For Turkey:
1 20-pound turkey
7 cups Herbed Stuffing (Do not put in the turkey's cavity to avoid food poisoning, cook in a 9x13 pan.)
1/2 cup melted butter
1 tablespoon all-purpose flour
For Gravy:
Giblet broth reserved from Herbed Stuffing (see recipe below)
5 tablespoons all-purpose flour
1/2 teaspoon dried rosemary
INSTRUCTIONS
For TURKEY:
Place oven rack in lowest position and preheat oven to 350.
Set roasting rack in large roasting pan.
Rinse turkey inside and out.
Pat dry.
Season main cavity lightly with salt and pepper.
Spoon 7 cups stuffing into main cavity. (skip this to avoid food poisoning*)
Close cavity with skewers.
Tuck wings under bird.
Tie legs together loosely.
Brush turkey with half of melted butter.
Season with salt and pepper.
Sprinkle flour inside oven bag.
Place turkey inside bag; seal end of bag with nylon tie.
Set bag on rack in roasting pan.
Cut several small slits in top of bag.
Roast turkey 2 hours 45 minutes.
Remove turkey from oven.
Increase temperature to 400.
Cut turkey bag down center (let steam escape) and open to expose turkey.
Brush turkey with remaining butter.
Return to oven and roast until brown all over and thermometer inserted into thickest part of inner thigh registers 180 degrees F, about 15 minutes longer.
(For safety, stuffing temperature should reach 160).
Transfer turkey to platter. Tent loosely with foil to keep warm.
For GRAVY:
Pour juices from roasting pan into large glass measuring cup.
Spoon off fat from top; reserve 5 T. fat.
Pour juices and giblet broth into heavy medium saucepan.
Boil until reduced to 3 cups, about 15 minutes.
Heat reserved 5 T. fat in heavy large saucepan over med. heat.
Add flour; cook 3 minutes, stirring often.
Whisk in reduced turkey juices.
Add rosemary.
Simmer until gravy thickens, stirring occasionally, about 5 minutes.
Season with salt and pepper.
*We mix our stuffing and then bake it in a casserole dish instead of stuffing the turkey. New information says that the dressing doesn't get up to temperature when stuffed in the turkey and can cause salmonella. And, we love the crispy top of the dressing too.
