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 SEASONAL RECIPE


  Roast Turkey

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SUCCULENT ROAST TURKEY
TURKEY STUFFING GRAVY
10-12 Lb. Turkey, thawed 6 C. Dried Bread, crumbled
(or 16 oz. packaged stuffing mix)
1 Cup Cornstarch
2 Tblsps. Dried Parsley 3 Tblsp. Poultry Seasoning 2 Tsp. Salt
3 Tblsp. Mayonnaise 1 Med. Onion, Chopped very fine
(or ground)
1 Tsp. Pepper
1 Tblsp. Rosemary 1 Celery Stalk, Chopped very fine
(or ground)
Cup Water
8 Cups Water 1 Small Carrot, Chopped very fine
(or ground)
2 Tblsp. Gravy
darkening
  1 Stick (8 Tblsp.) Butter  
  2 Cups Water  
  1 Beaten Egg  
 
TURKEY AND STUFFING
  1. In large bowl, add poultry seasoning to stuffing mix. (even if the package says seasoned.
  2. In medium pot, combine onion, celery, carrot, butter and water. Simmer just until butter has melted.
  3. Add water to bread, all at once. Stir until all bread is moistened. Let Cool!
  4. Stir in beaten egg.
  5. Remove all parts and packages from turkey cavities.
  6. Scrub inside cavity with a vegetable brush.
  7. Rinse outside of turkey and pat dry with paper towel.
  8. Rub dried parsley into cavity.
  9. Stuff cavities firmly, but without forcing.
  10. Place any extra struffing in foil and roast in the pan along side turkey, but leave cup stuffing loose in bottom of pan.
  11. Mix rosemary with mayonnaise. Rub over outside of turkey.
  12. Place turkey in large, high-sided roasting pan, breast side up. Place turkey parts (bags removed) in bottom of pan (heart-neck-liver-gizzard).
  13. Add 8 cups water to pan.
  14. Cover with heavy foil. Seal completely so that no steam escapes.
  15. Cook in 350 oven for 20 minutes per pound. Do not lift foil during this time.
  16. Carefully remove foil. Caution! Escaping steam can cause severe burns!
  17. Add water to the pan only if needed to get a level of 1" to 2" of liquid.
  18. Continue roasting, at 375, for another 30 minutes--basting with pan juices every ten minutes, until golden brown.
  19. Carefully remove from oven. Let rest 15 minutes.
  20. Remove turkey and foil wrapped stuffing from pan.

GRAVY

  • Place roasting pan over 2 stove burners. Add 2 tblspns. gravy darkener (such as Gravy Master or Kitchen Bouquet).
  • Simmer 10 minutes.
  • In small bowl, mix together cornstarch, salt and pepper.
  • Add cup water. Stir until dissolved.
  • Slowly drizzle cornstarch mixture into simmering pan liquid, stirring until smooth and thickened.
  • Place colander over medium bowl.
  • Pour gravy through colander to strain otu turkey parts and pieces.

HINTS

1.) Some people prefer fresh turkey to frozen; Self-basting to regular. I use frozen turkey and I buy whatever is on sale. Using this recipe, anyone who's eaten turkey at my table has never been able to tell if it was fresh or frozen. And the gravy is never fatty such as one gets from a self-basting turkey.

2.) Do not salt the bird or the stuffing before cooking. Salt draws away the moisture resulting in a dry turkey.

  ENJOY!

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