Roast Turkey Canadian Livings Country Cooking Recipe 435 Food

PERFECT ROAST TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
• Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
• Slice the turkey and serve.

ROAST TURKEY - CANADIAN LIVING'S COUNTRY COOKING RECIPE - (4.3/5)

Steps:

• OLD-FASHIONED STUFFING: In large skillet, melt butter over medium heat; cook onions, celery, fennel, sage, salt, savory, marjoram, pepper and thyme, stirring often, for 10 to 15 minutes or until vegetables are tender. Transfer to large bowl and toss with bread and parsley. Set aside. Remove giblets and neck from turkey; place in large saucepan and set aside. Rinse turkey inside and out; dry skin and cavity well. Loosely stuff neck opening; fold neck skin over stuffing and skewer to back. Lift wings and twist under back. Stuff body cavity. Tuck legs under band of skin or tie together with string. Place turkey on rack in roasting pan. Combine butter, sage and thyme; rub over turkey. Sprinkle with salt and pepper. Tent with foil, dull side out, leaving sides open. Roast in 325°F (160°C) oven, basting every 30 minutes, for 4 hours. Remove foil and roast for 1 hour longer or until thermometer inserted in thigh reads 185°F (85°C) and stuffing 165°F (75°C). Let stand on platter, lightly covered, for 20 minutes. STOCK: Meanwhile, to saucepan with turkey parts, add stock, wine, onion, carrot and celery; bring to boil. Reduce heat to lowand skim off fat; simmer for 3 hours. Strain into measuring cup, adding enough wine to make 3 cups (750 mL). Set aside. GRAVY: Skim off fat in roasting pan. Stir flour into pan; cook over medium heat, stirring for 1 minute. Whisk in stock and bring to boil, stirring to scrape up brown bits. Reduce heat and simmer for 5 minutes. Whisk in butter; season with salt and pepper to taste. Strain if desired. With carving knife and fork, cut legs from turkey, twisting loose if necessary. Cut thigh from drumstick at joint; carve dark meat from each piece. Cut off wings. With tip of knife toward body cavity, carve breast thinly, gradually angling knife to slice thick part of breast. Makes 8 to 10 servings.