Roasting A Turkey
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
43
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 medium
Onion (roughly chopped)2 cups
Bourbon1 cup
Sugar450 g
Sweet Italian Sausage4 tbsps
Unsalted Butter (melted)4 medium
Red Onion (finely chopped)1 cup
Dried Cranberry1.5 cups
Half-And-Half1 cup
Sage (chopped fresh)1 cup
All-Purpose FlourDirections:
1
Preheat the oven to 325 degrees F
2
In a small bowl, combine the remaining 2 tablespoons salt and the white and black pepper
3
Rub the inside and outside of the turkey with the salt-and-pepper mixture
4
Fill the large cavity and neck cavity with as much stuffing as they hold comfortably
5
Do not pack tightly, or the stuffing will not cook through
6
(If all the stuffing does not fit, simply transfer the extra to a buttered baking dish, and bake covered, for 30 minutes and uncovered for 15 minutes more in a preheated 375 degree F oven
7
) Tie the legs together loosely with kitchen twine
8
Fold the neck flap under, and secure with toothpicks
9
Place the turkey, breast side up, on a roasting rack in a heavy metal roasting pan
10
Fold the wing tips under the turkey
11
Soak a clean kitchen towel in the chicken stock
12
Lift the towel out of the stock, and squeeze it slightly, leaving it very damp
13
Spread it evenly over the turkey
14
Place the turkey in the oven so breast is facing the front of the oven
15
Roast for 3 hours, basting every 30 minutes
16
Carefully remove the towel
17
Turn roasting pan so the breast is facing the back of the oven
18
Baste turkey with pan juices
19
The skin gets fragile as it browns, so baste carefully
20
Add onions, carrots, celery, and parsley stems to the roasting pan around the turkey
21
Roast 1 hour more, basting after 30 minutes
22
Insert an instant-read thermometer into the thickest part of the thigh
23
Do not poke into a bone
24
The temperature should reach 165 degrees F and the turkey should be golden brown
25
The breast does not need to be checked for temperature
26
If the legs are not fully cooked, baste the turkey, return to the oven, and cook for 15 to 20 minutes
27
When fully cooked, remove the turkey from the oven, and let it rest, covered, for at least 20 minutes
28
Transfer to a carving board
29
Make the gravy, and serve with turkey
30
Brining a Turkey: In a pot large enough to accommodate the turkey, combine 2 gallons water, the bourbon, 2 cups salt, and the sugar
31
Stir to dissolve salt and sugar
32
Add turkey, and refrigerate for 18 to 36 hours
33
Remove turkey from the brine, and dry well with paper towels
34
Let stand, covered, at room temperature for 1 to 2 hours
35
Preheat the oven to 300 degrees F
36
Place cornbread cubes on a baking sheet in a single layer
37
Bake until dry, about 20 minutes; set aside
38
In a large saute pan over medium heat, cook sausage until it's no longer pink
39
Transfer to a small bowl; set aside
40
Melt butter in the same saute pan
41
Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes
42
Add apples and cranberries, stir to combine, and cook 5 minutes
43
Add half-and-half, and cook, stirring for 3 minutes
44
Add sage, and remove from heat
45
Transfer to a large bowl
46
Add cornbread and sausage; stir to combine
47
Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days
48
Yield: enough stuffing for a 12 to 15 pound turkey
49
Cornbread: 2 tablespoons unsalted butter, for baking pan 1 1/2 cups coarse yellow cornmeal 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon coarse salt 1 1/4 cups milk 1 tablespoon molasses 1 large egg Preheat the oven to 375 degrees F
50
Butter an 8 by 8-inch baking pan
51
In a medium bowl, sift together cornmeal, flour, baking powder, and salt
52
Set aside
53
In a small bowl, combine milk, molasses, and egg
54
Add to the dry ingredients, and mix well
55
Pour batter into prepared baking pan, and bake until golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes
56
Transfer to a cooling rack
57
When cool, gently run a knife around pan; unmold
58
Yield: 1 (8-inch) pan When turkey is fully cooked and has been removed from the roasting pan, place the pan over medium heat
59
Add chicken stock
60
Bring liquid to a boil, scraping the crisp bits from the bottom and sides with a wooden spoon
61
Reduce heat and simmer, stirring, for 10 minutes
62
Strain through a fine sieve into a glass measuring cup
63
Let stand until fat rises to the surface, about 10 minutes, then skim it off and reserve
64
Transfer defatted stock mixture to a medium saucepan and bring to a simmer
65
In a second saucepan over medium heat, add melted butter and enough reserved fat to make 1/3 cup
66
Add flour, and cook, stirring constantly, until golden brown, 5 to 7 minutes
67
Remove half of this mixture from the saucepan, and set aside
68
Whisk in the simmering stock mixture
69
If a thicker gravy is desired, add more of the reserved flour mixture, a little bit at a time, until thickened
70
Continue to cook over low heat for 10 minutes, stirring constantly
71
Season with salt and pepper
72
Yield: 10 to 12 servings