Thursday, November 10, 2011

Thanksgiving Roast Turkey with Vegetables and Stuffing

6 cloves garlic minced
1 tablespoon thyme leaves
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage leaves, chiffonade
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 sticks real unsalted butter
12 to 16 pound turkey

8 red or russet potatoes, washed, unpeeled or peeled and cut into quarters
3 sweet potatoes, peeled and cubed into 1 to 2 inch cubes.
6 carrots, washed, unpeeled and quartered
2 onions, cut into wedges
6 ribs of celery (with tops if possible) quartered
1 cup good white wine

Preheat the oven to 325°.

Remove giblets and neck and wash turkey inside and out. Pat dry with paper towel.

Combine butter garlic, herbs, salt and pepper in a small bowl and stir to combine.
Pat the herb mixture all over the entire surface of the turkey. Lift breast skin and use your fingers to make a pocket as far back as possible. Pat herbed butter mixture under skin. Be generous. Close pocket with skin and rub cavity with butter mixture, as well.

Pour wine over turkey and vegetables.

Bake uncovered for about 3 ½ to 4 hours. Be sure your read your turkey’s wrapper for directions. Turkeys cooking time average is about 15 to 20 minutes per pound.

For the last 30 minutes of cooking time, tent the browned turkey with a sheet of foil sprayed with cooking oil to prevent sticking.

The internal temperature of the turkey should reach 165-170° F.

Transfer the turkey to a serving platter and surround with the roasted vegetables. Garnish with sage leaves.

If you wish to stuff your turkey, follow your recipe directions or use one of the delicious dressing or stuffing recipes I will post this week only.

Challah Bread, Cornbread and Sausage Stuffing

1 pound Challah bread Loaf, cubed
1 pound baked cornbread, crumbled
2 sticks real unsalted butter
1 large onion, diced
8 ribs celery, diced
4 carrots, diced
8 oz. button mushrooms, chopped
6 cloves garlic, minced
3 to 3 ½ cups chicken broth
1 good handful fresh parsley, chopped
2 sprigs fresh rosemary
2 tablespoon fresh sage, chopped
1 tablespoon fresh thyme leaves, minced
½ to 1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 pound your favorite good sausage

In a large bowl, add cubed bread and crumbled cornbread. Melt butter in a large skillet on medium high heat. Add all vegetables and sauté until al dente. Add garlic and cook 2 minutes. Add all herbs, spices, broth and combine. Cook another 3 to 4 minutes and pour over bread mix in bowl. Stir mixture gingerly.

In the same skillet, brown sausage. Drain any excess fat before adding to the bowl of stuffing mix. Combine well. If mixture is too dry add more broth a little at a time until stuffing is moist but not wet.

Taste and adjust seasoning if necessary. Stuff neck of bird and close with tooth pick or metal skewer. Stuff cavity of turkey. Tie legs together with kitchen twine.

Pour any extra stuffing in a greased pan and bake at 350 degrees. For 25 to 35 minutes.