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