Classic oven roasted turkey, stuffing and gravy are the necessities of any Thanksgiving meal. Easy to prepare and delicious to eat, the hardest part is waiting for it to cook!
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For the Turkey: (serves 6-8)
7.5-8 pound turkey breast bone in and skin on
1 stick softened salted butter
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon rosemary (fresh minced or dried)
1 tablespoon thyme (fresh minced or dried)
1 tablespoon sage (fresh minced or dried)
white onion peeled and cut in half for propping up turkey to cook
celery trimmed for propping up turkey to cook
For the Stuffing:
8 cups bread cubes (store bought dried or cut from a bread loaf of any variety and oven dried at 250 degrees for 30 minutes)
1 large white onion diced (about 2 cups)
1 1/2 cups diced celery
1/4 cup fresh parsley chopped
1 tablespoon rosemary (fresh minced or dried)
1 tablespoon thyme (fresh minced or dried)
1 tablespoon sage (fresh minced or dried)
1 teaspoon salt
1 teaspoon pepper
2 large eggs
2 cups reduced sodium chicken or turkey broth
2 tablespoons butter for cooking vegetables
For the Gravy:
drippings from cooked turkey
1 cup water
1/4 cup water and 1/4 cup flour for a slurry to thicken gravy
1 teaspoon turkey base (found next to bouillon base)
1/4 teaspoon salt
1/4 teaspoon pepper
Technique:
For the stuffing:
Heat butter on medium heat and add celery and onion. Cook stirring occasionally for about 10 minutes. Add 1/2 teaspoon salt and 1/2 teaspoon pepper.
Place bread crumbs in a large bowl.
Whisk eggs and broth and pour over bread crumbs. Add cooked vegetables. Add sage, thyme, rosemary and remaining salt and pepper then mix everything together.
For the turkey:
Preheat oven to 325 degrees and line a roasting pan with foil.
Pat turkey dry with paper towels and place onto roasting pan.
Combine softened butter and spices. Rub compound butter under turkey skin and all over top and sides of turkey.
Flip turkey on side and stuff under the ribs in the outcove. Place remaining stuffing and a 8 inch baking dish to bake along side turkey.
Flip turkey right side up and place an onion half and celery stalks on each side to prop up turkey while roasting.
Place turkey and extra stuffing into oven. Roast turkey for 3- 3 1/2 hours and bake extra stuffing for 40 minutes.
Place turkey on cutting board, cover loosely with foil and let rest 15 minutes.
For the gravy:
Empty liquid from bottom of roasting pan into a sauce pan and turn to medium heat. Add about 1 cup of water and bring to a boil.
Make a slurry by mixing together 1/2 cup flour and 1/2 cup water In a shaker or tall glass. Add slurry slowly to boiling liquid, whisking constantly. Reduce heat, whisk another few minutes adding turkey base and season with salt and pepper.
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