Thursday, February 28, 2013

Roast Turkey, Stuffing and Gravy

I am celebrating my 1 year anniversary of blogging!! Wow, does the time ever go fast. Its been such a joy to share with others, thanks so much for those that have supported me, especially my husband. The learning curve is HUGE, especially since I've never considered myself to be much of a computer geek. The food blogging community is an awesome group of people; my sincere gratitude to all those that have helped me along the way.
Most special celebrations, Christmas, Thanksgiving, Easter involve a turkey. So I thought why not celebrate a special day for my blog with a Roasted Stuffed Turkey. I think we should cook up a roast turkey more often just for an everyday dinner. There are so many dishes you can make with the leftovers. Making a turkey for company or a large group can tend to be a bit stressful, so prepare as much as possible ahead of time. Have all the ingredients ready to go, and always leave a 1/2 hour more than you thought. My must-have tool for roasting turkey is a meat thermometer. There is nothing worse than slicing into your beautifully roasted turkey only to find red juice coming out of it. The ensuing panic having to put it back in the oven, trying to keep everything else warm, while everyone is already sitting at the table ready to eat. MORE Wine required if this happens to you.



Roast Turkey with Stuffing and Gravy
by Laureen King from Art and the Kitchen
Prep Time: 30(turkey & stuffing) 15 mins (gravy)     Cook Time: 31/2- 4 hours     Serves: 8-10
Ingredients:
  • 10-12 lb Turkey

STUFFING:
  • 8-10 cups dry bread cubes (I use french bread)
  • 1 box Stove Top Stuffing mix optional
  • 1 cup chopped celery
  • 1 large chopped onion
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/3 cup butter
  • 1/2- 1 cup chicken broth
  • 1 tsp poultry seasoning
  • 1 tsp sage

GRAVY:
  • pan drippings from roast turkey
  • 2-3 cups chicken broth
  • 1/2 tsp poultry seasoning
  • 1/2 tsp sage
  • salt & fresh ground pepper
  • 1/3 flour 1/2 cup chicken broth (gravy thickener)

Directions
Clean sink thoroughly. Remove giblets, and neck of turkey. Wash inside with cold water. Pat dry. Season inside with salt and pepper.
Stuffing preparation:
There are so many varieties of stuffing and this recipe can be easily adapted by adding your family favourites such as cranberries, dried fruits or nuts, ground giblets, sausage. My mom always ground up the giblets and added that to the stuffing, sometimes she even added hamburger.  Our family's traditional stuffing and favourite is just plain stuffing as outlined in the recipe below. My secret ingredient is adding a box of Stove Top Stuffing mix - I know seems like cheating but it really does add an extra bit of flavour. (this is of course optional)
  1. Cube day old bread and toast on cookie sheet until lightly browned. Transfer to large bowl.
  2. Cook onion and celery in the butter until softened.
  3. Mix onion and celery into the bread cubes.
  4. Add 1 box of Stove Top Stuffing, combine well.
  5. Season with poultry seasoning, sage, salt and fresh ground pepper. Keep tossing as you season to ensure all the bread gets a bit of seasoning.
  6. Toss with enough chicken broth to moisten. Don't add too much or you will have soggy stuffing.
  7. Stuff cavity of turkey and upper breast top. When putting stuffing into bird don't compact too tightly, just firm enough to fill.
  8. Pull neck skin over stuffed breast cavity. Secure with skewer. Pull bottom skin together and skewer tightly. Tie or skewer legs together and secure wings to sides.
Turkey Roasting:
  1. Preheat oven to 350 degrees.
  2. Put turkey into large roasting pan (with rack) breast side up. Rub butter over turkey. Season with salt and pepper. Add a bit of chicken broth to bottom of pan.
  3. Cover with foil for about an hour and then remove foil, baste with dripping, and continue to cook uncovered until done. (loosely foil legs if they start to brown too much).
  4. Baste about every 1/2 hour. 
  5. Done when meat thermometer reads 180 degrees inserted between leg and breast.
  6. Transfer to cookie sheet. Cover with foil while you prepare gravy.
Gravy:
  1. Transfer drippings from roasting pan to a gravy separating measuring cup, or skim off extra fat. Be sure to scrape all the extra bits off the bottom of pan (I sometimes add the neck to the pan while roasting turkey to get even more flavourful drippings). Transfer to cooking pot.
  2. Add about 2 cups of chicken broth (depends how much drippings you have).
  3. Heat over medium high.
  4. In a jar mix together flour and 1/2 cup broth, shake very vigorously to ensure no lumps.
  5. Gradually whisk flour mixture into drippings a bit at a time, bring to slow boil, then reduce heat to simmering. Add more flour mix if until desired consistency. 
  6. Season with sage, poultry seasoning, salt and pepper. Only add a bit at a time, and tasting before adding more. You can always add more to get to your preference.
  7. Continue to simmer for 5-10 minutes.
Step by step with photos:

Ingredients for Stuffing
Toast bread cubes
Cook onions and celery in butter until softened
Add onions, celery, stove top mix, spices
Add broth a bit at time until moistened.
Stuff cavity and neck of turkey

Skew skin and legs to turkey, cover and bake 350
add drippings to fat separator or skim off fat from pan.
Add chicken broth to pan drippings, gradually adding flour mix to thicken
ENJOY!!




10 comments:

  1. Congratulations Laureen!! You articles are always so well written and I still think you are a professional photographer!! Any time you are bored you can come over to my place and cook some of your wonderful dishes!!

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    Replies
    1. thanks Memory, coming from an exceptional artist such as yourself your comments mean a lot! Hope others check out your work on your blog.
      http://memoryroth.blogspot.ca

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  2. Gorgeous post!!! Your turkey looks totally amazing!!

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  3. turkey looks dry not a fan of stuffing in the bird to much chance for salmonella

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    Replies
    1. I think the picture may appear to make the turkey dry as the woes of food photography, I have been roasting stuffed turkey for 25 years and have never had a salmonella issue.

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    2. Provided your internal temperature rrChes 180° your fine. All and any salmonella bacteria will have been killed off at that point.

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  4. This looks amazing! I wish I had the option to pin it. I did put it on my timeline.

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    Replies
    1. Hi Kathy, thanks, you should be able to pin it from my site but if not try repinning it from my pinterest page http://www.pinterest.com/artandthekitch/art-and-the-kitchen-recipes/

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  5. I have been eating stuffed turkey for over 50 years, never encountered salmonella . I think that occures
    if you stuff it and let it sit awhile before cooking

    ReplyDelete