Mom Dads Roasted Turkey With Savory Apple Walnut Dressing Food

SAVORY HERB RUB ROASTED TURKEY

Steps:

• 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
• 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
• 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

TURKEY APPLE STUFFING

Steps:

• In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper. , Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

APPLE & HERB ROASTED TURKEY

Steps:

• Preheat oven to 325°. Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks., Place breast side up on a rack in a roasting pan. Place apple, onion and celery in turkey cavity. Brush turkey with butter., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; brush with apple jelly. Tent with foil and let stand 15 minutes before removing toothpicks and carving.

SLOW-ROASTED TURKEY WITH APPLE GRAVY

Steps:

• Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed. Place in a pot or bowl that holds it snugly, making sure the legs are fully immersed in the brine, and refrigerate for at least 48 hours and up to 72 hours.
• Make the turkey: Position a rack at the bottom of the oven and heat oven (not convection) to 450 degrees. Tear the bay leaves to release their natural oils. Spread the apples, fennel, onions, 12 bay leaves and half of the thyme, ginger, garlic and orange across the bottom of a large roasting pan. Sprinkle with salt and the whole peppercorns.
• Drain the turkey and wipe dry. (Discard the brine.) Place the turkey in the pan breast side up, and rub its cavity with salt and ground pepper. Stuff the cavity with the lemon and the remaining bay leaves, thyme, ginger, garlic and orange. Tuck the wings underneath and tie the legs together with kitchen twine. Sprinkle the turkey with salt and ground pepper, and drizzle everything with oil. Drizzle more oil all over the turkey and rub to generously and evenly coat the skin. Transfer to the oven and roast until browned in spots all over but not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they brown such a large bird, so start checking at 20 minutes and keep going until it's spotted all over.)
• Pour 2 cups water into the pan, cover the turkey with foil and loosely crimp around the edges of the pan. Reduce the oven temperature to 300 degrees and slide the pan back into the oven. Slow-roast until the turkey is almost cooked through (a meat thermometer will register 150 degrees in the thickest part of the breast and 160 degrees in the thigh), about 4 hours.
• Uncover, baste all over with the pan juices and roast uncovered until the skin is more evenly browned and the meat registers 155 degrees in the breast and 165 degrees in the thigh, 30 to 45 minutes. The internal temperature will continue to rise as the turkey rests. Let cool slightly in the pan, then transfer the turkey to a serving platter.
• Make the gravy: Smash the fruits and vegetables in the roasting pan. Set a colander with small holes or a medium-mesh strainer over a bowl or pot, and pour in everything from the pan, working in batches if needed. Press hard on the solids to extract as much liquid as possible along with fruit and vegetable pulp. Discard the solids in the colander; scrape any strained pulp into the bowl. Skim and discard fat from the strained juices.
• Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until deep golden brown, 3 to 5 minutes. While whisking, add the defatted pan juices a little at a time, whisking until smooth, then stir in the brandy. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Keep warm over low.
• When ready to serve, season the gravy to taste with salt and pepper. Carve the turkey and serve with the hot gravy.

MOM & DAD'S ROASTED TURKEY WITH SAVORY APPLE-WALNUT DRESSING

Steps:

• STEPS TO PREPARE THE TURKEY FOR ROASTING:.
• Arrange the racks in the oven so that the turkey will fit on the middle shelf. Preheat the oven to 325°F.
• Use a tablespoon of vegetable oil to lightly grease the bottom of the roasting pan, fit a roasting rack inside the pan. DO NOT STUFF THE TURKEY UNTIL JUST BEFORE ROASTING.
• When ready to stuff and roast the turkey, remove the neck, giblets, heart and livers; set aside for the stuffing. Rinse the outside and cavities of the bird under cold, running water. Place the turkey on several layers of paper towels to drain. Using additional paper towels, pat the outside and cavities dry; sprinkle with salt and pepper.
• STEPS TO PREPARE THE STUFFING:.
• Carefully wash the giblets, heart, livers and neck previously set aside; drain and sprinkle with salt and pepper. Place in a small pot and cover with water. Bring to a simmer over a medium flame; simmer for about 1 hour - uncovered. Strain the stock into a container for use with the stuffing. Place giblets, heart and livers in a medium bowl (BOWL #1). Remove meat from neck and add to the bowl.
• In a medium saute' pan, brown the sausage roll over a medium flame. Drain the meat and add to BOWL #1. Reserve the sausage drippings.
• Using the same saute' pan to brown the sausage roll, saute' the onion over a medium-high flame with the reserved sausage drippings. Cook until soft (not browned), about 5 to 8 minutes; add to BOWL #1.
• Extract about 1/3 cup of the reserved turkey stock; set aside. In the remaining reserved turkey stock, soak the bread cubes. Squeeze the excess liquid from the bread and put into a large mixing bowl (BOWL #2).
• Toast the walnuts by heating them in a non-stick skillet over a medium-high flame for 2 to 3 minutes; swirling the skillet until they are slightly browned (not burned). Let cool and then coarsely chop. Add walnuts to BOWL #2.
• Beat egg; add to BOWL #2 along with the apple, parsley, and poultry seasoning.
• In a meat grinder or food processor, alternate between BOWL #1 and BOWL #2 to grind up mixtures - START WITH THE SAUSAGE MIXTURE FIRST, BOWL #1. Transfer the ground-up mixture (dressing) to an extra-large mixing bowl (BOWL #3). As desired, moisten the dressing with the turkey stock set aside earlier - Add a tablespoon at a time until you've reached desired moistness. (COOK'S NOTE: The dressing should be moist, not overly dry, since heat destroys bacteria more rapidly in a moist environment.) Salt and pepper the dressing, to taste.
• STEPS FOR STUFFING THE TURKEY:.
• First, stand the bird on its tail end in an extra-large mixing bowl. Using a tablespoon, loosely stuff the neck cavity. Put the neck skin over the dressing and fasten it to the body with a poultry pin.
• Next, turn the bird around (neck in the bowl); stuff the body cavity loosely with dressing. When stuffing the bird, press down but be very careful not to over stuff. Press bread slice into the cavity at the wide opening to keep the dressing inside so that it will not fall out while the turkey roasts. If desired, you may also cook the stuffing outside the bird in a casserole dish.
• Finally, place the stuffed bird breast side up on a piece of waxed paper. Pull the legs to its body and tie the ends together with kitchen twine. (COOK'S NOTE: Some frozen turkeys are packed with a metal clamp to secure the legs, in which case it is not necessary to tie the legs with twine.) Now, fold the wings under the bird. YOUR STUFFED TURKEY MUST BE COOKED IMMEDIATELY.
• TO ROAST THE STUFFED TURKEY:.
• Transfer the stuffed bird to the prepared roasting pan, BREAST SIDE UP. Brush it generously with vegetable oil; sprinkle (to taste) with your choices of herbs, spices, salt and pepper.
• Insert a meat thermometer into an inner thigh area near the breast. (THERMOMETER'S TIP SHOULD NOT TOUCH THE BONE.) Cover loosely with heavy aluminum foil, leaving space between the bird and the foil. Place the roasting pan in the preheated oven and roast for 15 to 20 minutes per pound, depending on the freshness of the bird. (COOK'S NOTE: Fresh turkeys tend to cook much faster than those that have been frozen.).
• Baste the bird every hour or so with the liquids that have accumulated on the bottom of the roasting pan. About 20 minutes before the cooking time is up,uncover the bird and allow it to brown.
• Once the meat thermometer reaches 180°F, and the juices run clear, remove the bird from the oven and place on a serving platter or a carving board; cover loosely with aluminum foil and let it stand about 10 minutes before carving. Remove the stuffing from the bird and place in a warmed serving bowl.
• Carve your perfectly roasted turkey and serve with all the trimmings!
• COOK'S NOTE: A FROZEN TURKEY must be defrosted in the refrigerator. This can take several days depending on the size of the bird. Also, never try to defrost a turkey directly on the kitchen counter or the kitchen sink, as this can result in the growth of harmful bacteria.
• COOK'S NOTE: TO STORE LEFTOVERS, cut the turkey into small pieces. Refrigerate the turkey and dressing separately in shallow containers within 2 hours of cooking. Use the leftover turkey and stuffing within 3 to 4 days or freeze these foods. Reheat thoroughly to a temperature of 165°F or until hot and steaming.

MOM’S ROAST TURKEY RECIPEMOM’S ROAST TURKEY RECIPE

Steps:

• 1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it. Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. Preheat the oven to 400 degrees F. Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity The neck cavity can be stuffed with parsley and tied closed with thin skewers and string. Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey. 8 Put the turkey in the oven. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half. out at thigh is 170°F, breast 160°F, stand 15 min.

MOM'S PERFECT ROAST TURKEY

Steps:

• Defrost turkey, if necessary.
• Pre-heat oven to 325 degrees.
• Open turkey package, (try this in a clean sink) removing turkey giblets and other interior cavity elements along with thermometer. Unless you want to make gravy or cook these elements, throw them away, noting the exact poundage of the bird (cut off the label with this on it if necessary and reserve for time calculations later). Leave the skin on the turkey for roasting.
• Wash (rinse) turkey inside and out, making sure that any stray feathers are removed.
• Place turkey breast-side down in a foil-lined rectangular cake pan (depending upon size of bird, use a 9x13 pan) or foil-lined roasting pan. Also take into consideration that some juices and fat will melt during roasting time and may fill up the pan a bit around the turkey unless put on a roasting rack in the pan. (No one likes to clean up turkey mess, but if you're out of foil, spray pan with cooking spray to have easier cleanup later. I prefer to use a disposable foil pan so that I can discard entire mess after Thanksgiving is over.).
• Place turkey with pan into oven, about in the middle (enough space needed for bird to fit), and not so close to heating element that anything burns.
• Do not change oven temperature. Cook for fifteen minutes per pound. (Example: 20.2 pound bird would be: 20.2x15=303 minutes. 303/60=5.05, so you would need to cook the bird for five hours, and one to three minutes.).
• Take out of oven, and let rest for at least 15-30 minutes. The juices will need to settle back into the bird. If you cut it immediately, you will have a dry bird. Basting is only required when you overcook the meat (aka meat thermometer), or if you want a particular flavor to the turkey (basting with stock, juice of some sort, butter mixture, BBQ sauce, etc.) Turkey, when done well, may be nice with seasonings, but has a great flavor on its own. If you left in the meat thermometer, you should not see it pop out. The bird is still safe to eat and YUMMY!

APPLE-RAISIN TURKEY STUFFING

Steps:

• Mix apples, water, raisins, stuffing mix, sugar, eggs, and cinnamon together in a large bowl. Stir more water into the apple mixture to get to your desired level of moistness.

TURKEY WALDORF SALAD

Steps:

• In a bowl or measuring cup, whisk together mayonnaise, yogurt, curry powder, cumin, honey, lemon juice, salt and oil.
• In a large salad bowl combine turkey, apples, celery, raisins, walnuts and radicchio or endive. Add dressing, toss together, and serve.