Roasted Turkey with Herb Dressing Recipe

From Dorothy McNett's Recipe Book.

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Roasted Turkey with Herb Dressing

From Dorothy McNett's recipes at Stuff a turkey with this dressing for a great taste and presentation. Or, make the dressing and bake it in a casserole dish for about 30 minutes serve it separately with some grilled turkey breasts, etc.

10 - 12 pound turkey

turkey neck and giblets
1 onion, quartered
1 carrot, cut up
2 ribs celery, chopped
1 bay leaf
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 cup freshly snipped herb combination (parsley, sage, rosemary...) or use 1 tablepoon dried
1/4 teaspoon paprika
4 - 6 cups water

1/4 cup unsalted butter
1 - 2 tart apples, chopped
1 large onion, chopped
2 ribs of celery, chopped
4 cloves garlic, chopped
1/3 cup raisins or currents, or dates, prunes, apricots, etc.
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon dried sage
3-4 leaves fresh sage, snipped
1/2 cup turkey broth (see recipe)
5 - 6 cups day old bread, cubed (or a bag of prepared bread cubes)

sprinkles of sea salt
1 - 2 slices of bread for sealing
1/2 cup turkey stock
1/2 teaspoon paprika

1/2 cup unbleached all purpose flour, or gluten free (Bob's Red Mill)
strained drippings from the roast, about 1/3 - 1/ 2 cup
2 - 3 cups of the reserved stock, warmed (depends on how thick you wish the gravy to be)
the diced up cooked turkey giblets, if desired
salt and pepper, as needed and desired

Remove the giblets from the turkey, wash and pat the turkey dry and set aside. To make the stock, put the giblets in a heavy bottomed stock pot or large kettle and add the quartered onion, carrot, chopped celery, bay leaf, salt, pepper, herbs, paprika and water. Bring to a boil and then reduce to a low simmer and cook, covered, for about 1 hour. (or, combine everything in a glass or ceramic batter bowl and cook in microwave on full power for 10 minutes, and then on half power for 45 minutes.) Taste, adding more salt and pepper as needed. Remove the turkey parts and set them aside. Strain the stock and set aside for making the dressing and gravy.

To make the dressing:
In heavy bottomed saute pan heat the butter and then add the chopped apples, onions, celery, and garlic. Cook and stir 2 - 3 minutes and then add the raisins, salt, pepper, dried and fresh sage and cook 6 - 8 minutes. Add the stock and diced bread, stirring to blend.

Now, preheat oven to 450 degrees. This is the preheating time, you will not cook it at this high of a temperature. Calculate the roasting time, using 18 - 20 minutes per pound of turkey as your guide. Rub the inside and outside of the turkey with some fine sea salt. Lightly stuff the turkey with the dressing, making "snowballs" out of the dressing and then tucking it inside the body and the neck cavities. It is easy to seal off the cavity with a slice of bread rather then using skewers, etc. Place the turkey into a deep heavy bottomed roasting pan. No need to use a rack as it cooks better without one. Combine the 1/2 cup stock and paprika. Brush this all over the turkey. Dampen a piece of cheesecloth (cut a bit bigger than the size of the turkey breast) and place it over the turkey breast and over the wing tips so that they are held close to the body.
Place in the preheated oven and TURN THE TEMPERATURE DOWN TO 350 DEGREES. As the turkey bakes, baste it several times with a bulb baster, pouring the basting juices over the cheesecloth. Using an instant meat thermometer, check the turkey when it gets to within 30 minutes of the calculated cooking time. It should register about 165- 170 - 175 degrees in the thigh socket, etc. When done, remove the pan from the oven. Remove the cheesecloth. It will have browned quite a bit and will remove easily and underneath it will be your nicely browned and moist turkey. Lift the turkey out of the roasting pan and onto a cutting board, reserving the drippings in the pan for making the gravy. Tent the turkey with a silicone mat or foil. Allow to stand about 30 - 45 minutes while you make the potatoes and gravy.

Gravy and Cook the potatoes (see recipe). To make the gravy, put flour into a small skillet and cook and stir until it browns slightly. Set aside. Strain drippings from the roasting pan. Using a heavy bottomed skillet, heat the drippings. Whisk in the browned flour to make a smooth mixture. Over medium heat, slowly whisk in the warm stock and whisk constantly until the gravy has thickened. Add diced cooked turkey giblets, if desired. Taste, adding salt and pepper as needed.

Recipe created 2015-11-08.

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