Classic Roast Turkey With Herbed Stuffing And Old Fashioned Gravy Recipes

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TURKEY WITH HERB STUFFING



Turkey with Herb Stuffing image

This old family recipe was brought West by my great-grandmother, who rode in a covered wagon. I've used the stuffing for turkey, chicken, pork or beef. The herbs give it a great flavor. -Ruth Warner, Grand Junction, Colorado

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6-8 servings (10 cups stuffing).

Number Of Ingredients 10

2 cups finely chopped onions
1/2 cup butter, cubed
1 cup finely chopped celery with leaves
1 package (12 ounces) unseasoned bread cubes
1 teaspoon each dried basil, thyme and savory
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 turkey (12 to 14 pounds)
Additional butter, melted

Steps:

  • In a large skillet, saute onions and celery in butter until tender. Transfer to a large bowl. Add the bread cubes, basil, thyme, savory, salt, pepper and broth; toss to mix. Just before baking, loosely stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate., Skewer openings of turkey; tie drumsticks together with kitchen string. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°. Bake additional stuffing, covered, for 45-60 minutes or until heated through., When the turkey begins to brown, baste with drippings (if turkey browns too quickly, cover loosely with foil). Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Nutrition Facts :

OLD FASHIONED STUFFING



Old Fashioned Stuffing image

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Provided by LYNN BECKER

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 9

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Allow the toasted bread to sit approximately 24 hours, until hard.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
  • Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
  • Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g

CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY



Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy image

After trying every turkey-roasting method under the sun, I've finally settled on this as absolutely the best. The secret? Slow down the cooking of the breast area, which tends to get overcooked and dried out before the dark meat is done, with a cover of aluminum foil. These instructions are for a 12-pound turkey, which serves eight people. But you can easily scale it up for a bigger bird. Estimate about one pound of meat per person (one and a half pounds if you want lots of leftovers) and refer to the chart in the Test-Kitchen Tips, below, for the scaled-up cooking times.

Provided by Rick Rodgers

Categories     turkey     Roast     Thanksgiving

Yield Makes 8 servings

Number Of Ingredients 8

1 (12-pound) turkey
Warm Farmhouse Herbed Stuffing
Approximately 8 cups warm Homemade Turkey Stock
4 tablespoons (1/2 stick) unsalted butter, softened, plus additional, melted, if needed for gravy
1 3/4 teaspoons salt
6 tablespoons all-purpose flour
Special Equipment
small metal skewer; kitchen string; aluminum foil; large flameproof roasting pan with flat or V-shaped rack; bulb baster (optional); instant-read thermometer; 2-quart glass measuring cup; gravy separator (optional)

Steps:

  • Place oven rack in lowest position and preheat oven to 325°F. Butter 8-inch square baking dish or 2-quart casserole. Lightly brush roasting rack with vegetable oil and place in roasting pan.
  • Remove plastic or paper packet of giblets from turkey (usually in small cavity). Remove from packaging and rinse; reserve gizzard and heart; discard floppy, dark purple liver. Remove neck from large cavity. Remove from packaging, rinse, and reserve. Using tweezers or needlenose pliers, remove any feathers and quills still attached to skin (kosher turkeys tend to require this more than others). Pull off and reserve any visible pale yellow knobs of fat from either side of tail (not found on all birds).
  • Rinse turkey inside and out with cold water and pat dry. Loosely fill small (neck) cavity with stuffing. Fold neck skin under body and fasten with metal skewer. Loosely fill large body cavity with stuffing. Transfer remaining stuffing to buttered dish and drizzle with 1/4 cup stock. Cover with aluminum foil and refrigerate until ready to bake.
  • Transfer turkey, breast-side up, to rack in roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Rub turkey all over with softened butter and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed.
  • Transfer gizzard, heart, neck, and reserved turkey fat to roasting pan around rack. Pour 2 cups stock into pan.
  • Roast turkey 45 minutes. Baste with pan juices (lift up foil to reach breast area) and continue roasting, basting every 45 minutes, 1 1/2 hours more (2 1/4 hours total). Baste again and, if pan juices have evaporated into glaze, add 1 cup stock to pan. Roast another 45 minutes (3 hours total). Remove foil from breast area, baste, and add stock if necessary, until instant-read thermometer inserted into fleshy part of thigh (close to but not touching bone) registers 180°F, about 1 hour more (4 hours total).
  • Insert instant-read thermometer into center of stuffing in body cavity. If thermometer does not read 165°F, transfer stuffing to microwave-safe baking dish and microwave on high until 165°F, about 3 minutes for 10 degrees. Cover and keep warm. Using turkey holders (or by inserting large metal serving spoon into body cavity), transfer turkey to large serving platter. Let stand 30 minutes before carving.
  • Meanwhile, bake extra stuffing and make gravy: Raise oven temperature to 350°F. Remove giblets and neck from roasting pan and discard. Pour pan juices into measuring cup or gravy separator. Let stand until fat rises to top, 1 to 2 minutes, then skim off and reserve fat or, if using separator, carefully pour juices into measuring cup, reserving fat left in separator.
  • Transfer foil-covered dish of extra stuffing to oven and bake 10 minutes. Meanwhile, add enough remaining stock to pan juices to total 4 cups. Measure turkey fat, adding melted butter if necessary to total 6 tablespoons. Straddle roasting pan across 2 burners on moderate heat and add fat. Whisk in flour, scraping up browned bits on bottom of pan, then cook, whisking constantly, 1 minute. Whisk in pan juice-stock mixture and bring to a boil, whisking often. Reduce heat to moderately low and simmer, whisking occasionally, until gravy thickens, about 5 minutes. Whisk in remaining 3/4 teaspoon salt and 1/2 teaspoon pepper and keep warm. (Gravy can be kept warm over very low heat, covered, up to 20 minutes. If it thickens, thin with additional stock before serving. If skin forms on top, whisk well to dissolve.)
  • When extra stuffing has baked 10 minutes, remove foil and bake, uncovered, until heated through, about 10 minutes. Pour gravy through fine-mesh sieve into large bowl, then transfer to gravy boat. Carve turkey and serve gravy and stuffing alongside.
  • Test-Kitchen Tips:
  • •To combat dryness, most frozen turkeys and some fresh are injected with a saline solution. This is not a good thing, though: Injected birds generally lack flavor and can have a mushy texture. For this reason, we recommend buying a fresh turkey and checking the label to be sure there aren't any additives. (Look for the words "all natural.") Don't be too concerned, though, with the many other terms that can be applied to turkeys, such as free-range, organic, or heritage. All can be excellent.
  • •When buying a fresh bird, be sure to purchase it no more than two days before Thanksgiving. If you must get a frozen bird, defrost it in the refrigerator in a pan to catch drips, allowing a full 24 hours for each 5 pounds.
  • •Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. When you remove the turkey from the oven, be sure to check the temperature in the middle of the stuffing to make sure it's 165°F, the temperature at which bacteria will be killed. If it's not 165°F, scoop it out of the cavity and microwave it as directed in the recipe.
  • •More stuffing tips: Be sure not to overpack the cavities, as the stuffing will expand during cooking. Loosely fill the turkey, then spread the extra in a casserole dish (no more than 2 inches deep) and bake it after the turkey comes out (be sure to refrigerate it until then to impede bacteria growth). Drizzle the portion in the casserole dish with extra stock to make up for the juices it won't get from the turkey. If you want the stuffing that's cooked inside the turkey to be extra-moist (as opposed to having a crisp crust where it's exposed), cover the exposed portion with a small piece of aluminum foil.
  • •Opinions vary on whether or not to stuff the bird-some people think it can cause uneven cooking. If you prefer not to stuff your bird, fill the cavities with a chopped vegetable and herb mixture that will impart its flavor to the meat and pan juices: Chop 1 onion, 1 celery rib with leaves, 1 carrot, and 3 tablespoons fresh parsley. Mix this with 1 teaspoon each dried rosemary, sage, and thyme. Sprinkle the cavities with salt and freshly ground black pepper and place the mixture inside. An unstuffed bird will take about 15 minutes to a half hour less to cook than a stuffed bird. When the turkey is cooked, tilt it to allow any juices that have collected in the cavity to drain into the pan. Do not serve the vegetable mixture, as it may not have cooked to a safe temperature.
  • •This recipe can easily be scaled up to serve more people. Estimate about 1 to 1 1/2 pounds per person. Cooking times (for a stuffed bird, cooked at 325°F to an internal temperature of 180°F) will be as follows: 8 to 12 pounds: 3 to 3 1/2 hours 12 to 14 pounds: 3 1/2 to 4 hours 14 to 18 pounds: 4 to 4 1/4 hours 18 to 20 pounds: 4 1/4 to 4 3/4 hours 20 to 24 pounds: 4 3/4 to 5 1/4 hours
  • •Some experts prefer to cook their turkeys to an internal temperature of 170°F (rather than 180°F, as in this recipe). If you don't mind having the meat slightly pink, this is perfectly safe and makes it more moist. However, Rick Rodgers, who created this recipe, believes that the dark meat in particular does not achieve its optimum flavor and texture until it reaches 180°F. If you choose to stuff your turkey and cook it to only 170°F, its stuffing will almost definitely not reach the safe temperature of 165°F. When you remove the turkey from the oven, be sure to check the temperature in the center of the stuffing, and if necessary remove it and microwave it as directed in the recipe.
  • •Letting the turkey stand for half an hour after it comes out of the oven is an essential part of the roasting process. When meat roasts, its juices move to the outer edge of the flesh. Letting it rest gives the juices time to redistribute, making for a moister turkey. An added bonus: The resting time provides an excellent window of opportunity to make the gravy and reheat the side dishes. There's no need to cover the bird-it'll stay warm enough, and covering it would only soften the crispy skin.

CHEF JOHN'S ROAST TURKEY AND GRAVY



Chef John's Roast Turkey and Gravy image

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h55m

Yield 16

Number Of Ingredients 19

2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets reserved
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
½ bunch fresh sage
½ cup butter
1 bay leaf
6 cups water
2 tablespoons turkey fat
1 tablespoon butter
¼ cup all-purpose flour
3 cups turkey pan drippings
¼ teaspoon balsamic vinegar
1 tablespoon chopped fresh sage
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
  • Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
  • Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
  • Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
  • While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
  • Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
  • Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g

CLASSIC ROAST TURKEY



Classic Roast Turkey image

Provided by Food Network Kitchen

Time 4h40m

Yield 8 to 10 servings

Number Of Ingredients 22

1 12- to 14-pound turkey (thawed if frozen)
Kosher salt and freshly ground pepper
1 onion, quartered
1 carrot, cut into chunks
1 stalk celery, cut into chunks
3 sprigs sage, plus 1 tablespoon chopped leaves
3 sprigs thyme, plus 1 tablespoon chopped leaves
1 1/2 sticks (12 tablespoons) unsalted butter
2 teaspoons paprika
Classic Gravy, recipe follows
10 tablespoons unsalted butter, plus more as needed
Turkey neck and giblets (liver discarded)
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
3 sprigs thyme
2 bay leaves
1/2 cup dry white wine
8 cups low-sodium chicken or turkey broth, plus more as needed
3/4 cup all-purpose flour
Turkey pan drippings
Kosher salt and freshly ground pepper

Steps:

  • Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
  • Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
  • Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make Classic Gravy.
  • After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
  • Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
  • Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
  • Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
  • Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

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Top Asked Questions

How do you make Herb Stuffing for Turkey?
Herb Stuffing: In large Dutch oven, melt butter over medium heat; cook celery, onions, poultry seasoning, salt and pepper, stirring often, for about 25 minutes or until softened. In large bowl, combine onion mixture with bread cubes, tossing until moistened. Let cool completely. (Can be covered and refrigerated for up to 1 day.) Toss with eggs.
How do you make gravy while roasting Turkey?
While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
How long do you cook a Turkey in the oven?
Roast in 325°F (160°C) oven, basting with pan drippings every 30 minutes, for 3-1/2 hours. Stir 1/2 cup (125 mL) turkey drippings or chicken stock into stuffing in casserole.
How to cook a turkey breast side up?
Place turkey, breast side up, on rack on roasting pan. Rub all over with olive oil. Sprinkle with salt and pepper. 3. Tent with foil, dull sides out, leaving sides open.

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