Commanders Roast Turkey With Oyster Dressing And Giblet Gravy Food

ROAST TURKEY WITH OYSTER DRESSING AND GIBLET GRAVY

Steps:

• To make roux, prepare a clean dry pot large enough so oil comes no more than a quarter of the way up the sides. Heat oil over high heat until it just starts to smoke. Add a third of the flour, stirring constantly with wooden spoon, for 30 seconds. Add another third of flour and stir for 30 seconds more or until well blended. Roux should be dark brown. Add remaining flour and stir for 30 to 45 seconds or until the roux is the color of milk chocolate. Remove from heat, add onion and stir to incorporate thoroughly. Add celery and stir. Add bell pepper and garlic. Scrape bottom of pot. Let cool for 1 hour. Remove any excess fat that may rise to surface. Recipe yields 2 1/4 cups roux. (Roux will keep refrigerated in airtight container for two weeks. Use in gravy, gumbo or other Creole or Cajun dishes.) For oyster dressing and gravy, wash neck and giblets thoroughly in cold water and place in large saucepan. Add half the celery, half the onions, half the jalapeños, half the bell peppers and half the garlic. Add 3 quarts cold water and bay leaves and season with salt and pepper. Bring to a boil and skim away foam. Stir in 3 tablespoons poultry seasoning. Reduce heat and simmer, skimming occasionally, for about 2 hours. Remove neck, pick off meat and dice it. Remove giblets, including liver, and dice and refrigerate for later use. Preheat oven to 350F. Grease a piece of foil with 1 tablespoon butter. Place 4 tablespoons butter into large pot and melt over high heat until butter starts to smoke. Add remaining celery, onions, jalapeños, bell peppers, garlic and poultry seasoning, and cook over medium heat for 15 minutes, or until vegetables brown and become tender. Add oysters and their liquor and cook 4 to 5 minutes or until oysters' edges curl. Turn off heat, add half the bread and stir, soaking up any liquid. Add 1 cup unstrained stock and stir. Add remaining bread and stir. Add eggs, stirring constantly to be sure they don't cook when they hit hot mixture. Season with salt and pepper; add parsley, 1/2 tablespoon rosemary and scallions. Stuffing should be moist but pliable, damp but not wet. If it's too wet, add more bread; it it's too dry, add more liquid. To prepare turkey, use one hand to separate breast skin from meat and place 4 tablespoons butter, cut into small pieces, between skin and meat, trying not to tear skin. Pat skin dry with towel and season bird inside and out with salt, pepper and 1/2 tablespoon rosemary. Place turkey on rack in roasting pan. Tuck each wing tip under turkey. Stuff neck, pulling out skin and packing tightly. Stuff main cavity and tie ankles with butcher's twine. Cover cavity and breast with buttered foil (to protect breast and keep stuffing from burning), leaving legs, thighs and wings exposed. Add 1 quart stock and roast for 1 hour, basting exposed portions of turkey. Cook for 1 more hour, basting every 20 minutes. Remove foil, turn heat up to 375F and roast 1 hour more, or until center of stuffing reads 160F on an instant-read thermometer. Breast skin should be golden brown. Remove bird from oven and place on buttered platter, covered loosely with foil. Allow to rest at least 20 minutes. Strain pan drippings into saucepot, and skim away excess fat. Place roasting pan over two stove burners, both on high heat. Add 3 cups stock to pan, and scrape bottom with wooden spoon. When liquid boils, remove and strain into saucepot containing drippings and bring mixture to a boil over high heat. Skim off any impurities. Whisk in 1/2 cup roux and return to a boil. Add giblets and remaining 1/2 tablespoon rosemary. Taste and season with salt and pepper if necessary. If gravy is too thick, add more liquid; if too thin, heat to reduce. Serve in gravy boat with turkey and dressing.

ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY

Steps:

• Make the stuffing:
• In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat. In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
• Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
• Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 30 minutes more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
• Make the gravy:
• Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
• Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.

HERITAGE TURKEY WITH OYSTER DRESSING

Steps:

• Rinse turkey inside and out. Place paper towel in turkey and wrap turkey in paper towels; let stand at room temperature for 2 hours.
• Preheat oven to 425 degrees.
• Unwrap turkey and remove paper towels from cavity. Season cavities with 2 teaspoons salt and 2 teaspoons pepper. Stuff cavities with oyster dressing; using kitchen twine, truss turkey to enclose. Spoon remaining stuffing into a shallow baking dish. Preheat oven to 325 degrees. Bake covered, 35 to 40 minutes.
• Rub outside of turkey with olive oil and season with remaining 2 teaspoons salt and 2 teaspoons pepper.
• Place onions in the bottom of a roasting pan along with thyme and sage. Set stuffed turkey on top of onions and transfer roasting pan to oven. Roast for 30 minutes. Decrease oven temperature to 300 degrees and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh reaches 150 degrees, about 2 1/2 hours more.
• Remove turkey from oven and let stand 30 minutes; transfer to a platter. Squeeze any juices from onions into roasting pan; discard onions and herbs. Reserve roasting pan and drippings for gravy; carve turkey and serve.

COMMANDER'S ROAST TURKEY WITH OYSTER DRESSING AND GIBLET GRAVY

Steps:

• Wash neck and giblets in cold water and set aside. Place turkey in large deep pot, spriknle salt inside an out, rubbing into skin. Cover bird with cold water and stir to dissolve the salt. Refrigerate up to 12 hours. Place neck and giblets in large sauce pot with half of celery, onions, peppers, and garlic. Add 3 cups water and bay leaves. Season with salt and pepper. Bring to boil and skim foam. Add 3 tbs poultry seasoning. Stir and skim for 2 hours. Remove neck and reserve meat. Remove liver and giblets. Dice and refrigerate for Ike. Preheat oven to 350F. Grease piece of foil with 1 tbs butter. Melt 4 tbs butter in large pot until smoking. Add remaining celery, onions, peppers, garlic, adn poultry seasoning. Saute 15 minutes until brown and tender. Add oysters with liquid and cook for 5 minutes. Turn off the heat, add half bread, and stir to soak up liquid. Add icup unstrained stock. Add remaining bread. Add eggs quickly and stir constantly. Season and add parsley, 1/2 tbs rosemary, and green onions. The stuffing shoudl be moist and pliable. Remove turkey from brine and rinse all salt away. Separate breast form skin and place 4 tbsp butter between skin adn meat. Pat skin dry and season inside and out with salt, pepper, adn 1/2 tbs rosemary. Place on rack in roasting pan. Stuff neck then main cavity. Cover neck with skin and tie legs with twine. Cover breast and main cavity with foil, leaving legs and wings exposed. Add i qt stock and roast 1 hour, basting. Baste every 20 minutes for additional hour. Romove foil and roast at 375 for additional hour, or until stuffing is 160F. Remove and tent for 20 minutes. Strain drippings and trim fat. Degalze pan with 3 qt stock. Strain and add to drippings. Boil strained liquid and whisk in roux with giblet meat, and 1/2 tbs rosemary.

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY

Steps:

• Make turkey giblet stock and herbed bread stuffing.
• Roast turkey:.
• Preheat oven to 425°F.
• Rinse turkey inside and out and pat dry.
• Season with salt and pepper inside and out.
• Loosely fill neck cavity with some of stuffing.
• Fold neck skin under body and fasten with a small skewer.
• Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string.
• Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered.
• Secure wings to body with small skewers if desired for a nicer appearance.
• Put turkey on a rack set in a flameproof roasting pan.
• Roast turkey in middle of oven 30 minutes.
• Melt 1/2 stick butter.
• Reduce oven temperature to 325°F and pour melted butter over turkey.
• Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F).
• Transfer turkey to a heated platter and keep juices in pan.
• Remove skewers and discard string.
• Transfer stuffing from cavities to a serving dish and keep warm, covered.
• Let turkey stand at least 30 minutes and up to 45.
• Increase temperature to 375°F
• Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish.
• Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
• Make gravy:.
• Skim fat from pan juices and reserve 1/4 cup fat.
• Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits.
• Add to remaining 3 cups stock and bring to a simmer.
• Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
• Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes.
• Stir in additional juices from turkey platter and season gravy with salt and pepper.
• Note:.
• If you choose not to cook your stuffing inside the bird, your turkey will take less time to roast, only about 2 to 3 hours (thigh should register 170°F).