ROAST TURKEY, STUFFING AND GRAVY
Easy to follow instructions for making traditional roast turkey, stuffing and gravy.
Provided by Laureen King
Categories Dinner
Time 4h45m
Number Of Ingredients 21
Steps:
- Clean sink thoroughly. Remove giblets, and neck of turkey. Wash inside with cold water. Pat dry. Season turkey generously inside with salt and pepper.
- Stuffing preparation:
- Cube day old bread and toast on cookie sheet until lightly browned. Transfer to large bowl.
- In skillet cook onion and celery in the butter until softened.
- Mix onion and celery into the bread cubes.
- Add 1 box of Stove Top Stuffing, combine well.
- 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.
- Toss with enough chicken broth to moisten. Don't add too much or you will have soggy stuffing.
- Stuff cavity of turkey and upper breast top. When putting stuffing into bird don't compact too tightly, just firm enough to fill.
- 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:
- Preheat oven to 350 degrees.
- Put turkey into large roasting pan (with rack) breast side up. I usually put the neck on bottom of pan as this adds some extra flavour to the drippings when making the gravy.
- Rub butter over turkey. Season with salt and pepper.
- Add a bit of chicken broth to bottom of pan. (about 1/4 inch up pan)
- Cover with foil for about an hour and then remove foil, baste with dripping, and continue to roast uncovered until done. (loosely foil legs if they start to brown too much).
- Baste about every 1/2 hour.
- Turkey is done when meat thermometer reads 180 degrees inserted between leg and breast.
- Transfer to cookie sheet. Cover with foil while you prepare gravy.
- Gravy:
- 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). Using the same roasting pan, add 1- 2 cups of chicken broth (depending on how much drippings there are).
- On stove top heat drippings and broth over medium high heat.
- In a jar mix together 1/3 cup flour and 1/2 cup broth, shake very vigorously to ensure no lumps.
- Gradually whisk flour mixture into drippings a bit at a time, bring to slow boil, then reduce heat to simmering. Add more flour mix to get desired consistency. Add more chicken broth if too thick.
- Season with sage, poultry seasoning, salt and pepper. Only add a bit at a time, and taste before adding more to season to your preference.
- Continue to simmer for 10-15 minutes.
ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY
Categories turkey Bake Roast Sauté Thanksgiving Stuffing/Dressing Ham Chill Gourmet
Number Of Ingredients 18
Steps:
- Make the stuffing:
- In a shallow baking pan arrange the bread cubes in one layer, bake them in a preheated 325°F. oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet sauté the ham in the butter over moderately high heat, stirring occasionally, for 5 to 10 minutes, or until it is deep red and the edges are crisp, and transfer it with a slotted spoon to the bowl. To the fat remaining in the skillet add the onions, the celery, the sage, and the thyme, cook the mixture over moderate heat, stirring, until the onions are softened, and transfer it to a bowl. Toss the stuffing well, season it with salt and pepper and let it 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 2-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 oven 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. Add the water to the pan and 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 1/2 hour more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and 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, add the wine to the pan, and deglaze the pan over moderately high heat, scraping up brown bits. 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 sage leaves and serve it with the gravy and the stuffing.
ROAST TURKEY WITH HERB BREAD STUFFING AND GIBLET GRAVY
This is a very traditional holiday recipe for roast turkey with all of the trimmings.
Provided by Allrecipes Member
Time 4h55m
Yield 8
Number Of Ingredients 18
Steps:
- Make stuffing: Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.
- Roast turkey: Preheat oven to 425 degrees 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. Place turkey on a rack set in a large roasting pan. Roast turkey in middle of oven 30 minutes. Melt 1/2 stick butter and Savory Market Roast Turkey Flavor. Reduce oven temperature to 325 degrees 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 degrees F (thigh will be about 180 degrees 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 minutes. Increase temperature to 375 degrees 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, Savory Market Roast Turkey Enhancer 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.
Nutrition Facts : Calories 2547.2 calories, Carbohydrate 199.2 g, Cholesterol 593.4 mg, Fat 92.9 g, Fiber 9.4 g, Protein 213.1 g, SaturatedFat 33.6 g, Sodium 4814.1 mg, Sugar 23.1 g
ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY
Make and share this Roast Turkey With Herbed Bread Stuffing and Giblet Gravy recipe from Food.com.
Provided by lazyme
Categories Whole Turkey
Time 3h50m
Yield 8 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 1362.9, Fat 72.4, SaturatedFat 23.4, Cholesterol 563.1, Sodium 541.2, Carbohydrate 3, Fiber 0.1, Protein 162.9
More about "roast turkey with country ham stuffing and giblet gravy food"
ROASTED STUFFED TURKEY WITH GIBLET GRAVY - FOOD & WINE
From foodandwine.com
2/5 Total Time 6 hrsServings 10
- Preheat the oven to 375°. Set the turkey on a rack in a roasting pan and pat dry. Loosely fill the cavity with 5 cups of the Wild Mushroom Stuffing and the neck cavity with 1 cup of stuffing. Rub the skin with 2 tablespoons of the butter and season generously with salt and pepper. Loosely tie the legs together with kitchen string. Add 2 cups of water to the pan.
- Roast the turkey in the center of the oven until the skin begins to brown, about 45 minutes. Loosely cover the turkey with a large sheet of foil. Lower the oven temperature to 325° and roast the turkey for about 4 1/2 hours longer, until an instant-read thermometer inserted in the inner thigh registers 165°. Add water to the pan throughout roasting as necessary to keep the pan moistened. Transfer the turkey to a platter, cover loosely with foil and let rest for at least 30 minutes.
- Meanwhile, in a medium saucepan, simmer the heart and gizzard in the Turkey Stock over moderately low heat until tender and the stock is reduced to 4 cups, about 45 minutes. Strain the reduced stock into a heatproof bowl. Finely chop the heart and gizzard.
- In a small skillet, melt 1 teaspoon of the butter. Add the turkey liver and cook over moderately high heat, turning once, until lightly browned outside and light pink within, about 4 minutes. Transfer the turkey liver to a plate and let cool, then finely chop and add it to the heart and gizzard.
CLASSIC ROAST TURKEY AND GIBLET GRAVY RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 292 per servingServings 12
- Remove giblets and neck from turkey; reserve for Homemade Turkey Broth. Pat turkey dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
- Combine butter, chopped sage, thyme, 1 1/4 teaspoons salt, marjoram, and 1/2 teaspoon pepper; rub mixture under loosened skin and over the breast and drumsticks. Place onion, celery, and sage leaves in turkey cavity; tie legs together with kitchen string. Let stand at room temperature for 30 minutes. Place turkey, breast side up, on the rack of a roasting pan coated with cooking spray. Pour 2 cups Homemade Turkey Broth in bottom of pan; place rack in pan. Bake turkey at 425° for 30 minutes. Reduce heat to 325° (do not remove turkey from oven). Bake at 325° for an additional 1 hour and 45 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove turkey from pan; cover loosely with foil. Let turkey stand 20 minutes; discard skin.
- Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a fine sieve into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining 2 cups Homemade Turkey Broth to drippings to equal 3 cups. Combine cornstarch and 3 tablespoons water in a small bowl, stirring with a whisk. Bring broth mixture to a boil; stir in cornstarch mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thickened, stirring frequently. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.
TRADITIONAL ROAST TURKEY WITH GIBLET GRAVY - THANKSGIVING
From goodhousekeeping.com
Cuisine AmericanTotal Time 4 hrs 45 minsServings 1Calories 143 per serving
CLASSIC ROAST TURKEY WITH GIBLET GRAVY — THE SEASONED CHEF
From theseasonedchef.com
Estimated Reading Time 5 mins
ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Main Dish
ROAST TURKEY WITH HERB STUFFING & GIBLET GRAVY
From prevention.com
Cuisine AmericanCategory Nut-Free, Feed a Crowd, Dinner, Main DishServings 1Total Time 6 hrs 15 mins
ROAST TURKEY AND GRAVY - ERECIPE
From erecipe.com
Calories 28 per serving
TURKEY STUFFING WITH GIBLETS - ALL INFORMATION ABOUT ...
From therecipes.info
ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY ...
From tfrecipes.com
FARMGATE SUNDAY FAMILY DINNER - ROAST TURKEY
From tdc.ca
TURKEY GRAVY - RECIPE - COOKS.COM
From cooks.com
ROAST TURKEY WITH HERB BREAD STUFFING AND GIBLET GRAVY RECIPE
From crecipe.com
ASTRAY RECIPES: ROAST TURKEY WITH COUNTRY HAM STUFFING AND ...
From astray.com
ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY
From mindysrecipes.com
ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY
From wikifoodhub.com
TURKEY GIBLET GRAVY CHRISTMAS - COOKEATSHARE
From cookeatshare.com
ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY ...
From plain.recipes
ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY ...
From eatyourbooks.com
ROAST TURKEY WITH OYSTER HERB STUFFING AND GIBLET GRAVY ...
From eatturkey.org
ROAST TURKEY WITH BREAD STUFFING AND GIBLET GRAVY RECIPE
From bakerrecipes.com
ROAST TURKEY WITH BREAD STUFFING AND GIBLET GRAVY - ASTRAY.COM
From astray.com
OUR RECIPES: ROAST TURKEY WITH STUFFING & GRAVY. - BRITISH ...
From britishfoodinamerica.com
ROASTED TURKEY BREAST BUTTER - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY ...
From fooddiez.com
GIBLET TURKEY STUFFING RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPES/ROAST-TURKEY-WITH-COUNTRY-HAM-STUFFING-AND-GIBLET ...
From github.com
ROAST TURKEY WITH OYSTER HERB STUFFING AND GIBLET GRAVY ...
From cooksrecipes.com
ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY ...
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love