Paula Deen Turkey Food

TRADITIONAL ROAST TURKEY WITH PAULA'S GRAVY

Steps:

• Preheat oven to 325º. Prepare rack inside roasting pan.
• Season the inside and outside of turkey with olive oil, butter and house seasoning.
• Place onion, garlic and herb sprigs insides cavity.
• Place turkey breast-side up on rack in large roasting pan. Brush with half of butter. Truss, if desired.
• Tent turkey with foil, roast 2 hours. Remove foil, brush with remaining butter. Increase oven temperature to 425º. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 165º, about 45 minutes. Tent with foil during last 15 minutes of cooking time if browning too quickly. Let stand 15 minutes before carving.
• For the gravy: Skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add white wine, broth, chopped thyme and black pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.
• Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. Simmer stirring, until thickened, 2 minutes.

ROASTED TURKEY

Steps:

• Preheat oven to 325 °F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. Brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.
• Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 °F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 °F, about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.
• Meanwhile, skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add broth, chopped thyme, and remaining pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.
• Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. Simmer stirring, until thickened, 2 minutes.

PAULA DEEN'S GIBLET GRAVY

Steps:

• Bring stock and giblets to a boil.
• Add bouillon and reserved stuffing mixture.
• Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
• Meanwhile, saute mushrooms until browned in butter.
• Add mushrooms to gravy with egg.
• Salt and pepper, to taste.

PAULA DEEN'S THANKSGIVING STUFFING AND GRAVY

Steps:

• Stuffing:.
• Preheat oven to 350 degrees F.
• Crumble oven-dried bread into a large bowl. Add rice and saltines.
• Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
• Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
• Giblet Gravy:.
• Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.