TURKEY RECIPES

Holiday Turkey with Stuffing and Gravy 101A

Preparing a turkey doesn't have to be complicated. This step-by-step recipe helps reduce the stress of preparation. The turkey browns beautifully in the roasting bag and needs no basting. A good and easy recipe for the beginning cook or any cook.

The Stuffing:

2 (6-ounce) packages stuffing mix, any style

1 cup finely chopped onion

1 cup finely chopped celery

1/2 cup chopped nuts, optional

1/2 cup chopped dried fruits (dates, raisins, apricots, etc.), optional

1 cup melted butter

1 to 1 1/2 cups chicken broth, fruit juice or water

 

The Turkey:

1 (12 to 14-pound) turkey

Salt and freshly ground pepper to taste

1/2 teaspoon garlic powder

1 large-sized oven roasting bag (for turkeys)

1 tablespoon all-purpose flour

2 celery ribs, bottoms trimmed

1 medium onion, peeled and halved

2 carrots, pared and cut in half lengthwise

1/2 cup butter, melted

 

The Gravy (instructions follow)

1. To prepare stuffing, combine the stuffing mix with the onion, celery, nuts and fruits. Add the melted butter and toss to coat. Gradually stir in the chicken broth, blending lightly. The texture of the stuffing may be varied by using more liquid for moister stuffing, and less liquid for drier. Be careful not to add too much liquid or it will become heavy and soggy.
2. Preheat oven to 350*F (175*C). (Or, if not using an oven bag, 325*F - 160*C.)
3. To prepare turkey, remove the drumsticks from their plastic holder (if it came with one), reserving it to be used later. Remove giblets and neck from cavity of the turkey and discard or use as you wish. (See notes.) Rinse the turkey thoroughly inside and out, making sure to remove any feathers and quill tips left in the skin. Thoroughly pat dry, inside and out.
4. Sprinkle the inside and outside of turkey with the garlic powder, salt and pepper to taste.
5. Spoon about 6 to 7 cups prepared stuffing into the bird, being careful not to pack it in too tightly. The stuffing expands while it cooks, and will need room to do so. (Place any remaining stuffing in a greased 1 1/2-quart baking dish; cover and refrigerate.) Skewer openings; tie drumsticks together with kitchen string or unwaxed floss (or place the drumsticks back into the plastic holder).
6. Place 1 tablespoon of flour into the oven bag and shake to thoroughly coat the inside of bag with flour. Allow excess flour to remain in bag. Place the bag into a large roasting pan. (If you use a disposable aluminum pan, be sure to use a large baking sheet for additional support.) Place the prepared vegetables in the bag to form a bed for the turkey to be placed on.
7. Place the stuffed turkey into the prepared roasting bag on top of the bed of vegetables. It will probably help to have an extra pair of hands here...call for assistance! Drizzle the melted butter over the top of the turkey, distributing evenly. Seal the oven bag with the specially provided bag-tie. Carefully make several slits in the top of the bag to vent and allow hot air to escape. Insert a meat thermometer (some birds come with a pop-up device that is not always accurate) through the bag into the meatiest part of the thigh area, being careful not to allow the thermometer to touch bone. (You may get a false reading if you do.)
8. Roast turkey until meat thermometer reads 180*F (80*C), about 2 1/2 to 3 hours for a 12 to 14-pound turkey. Reduce the cooking time by a 1/2 hour if the turkey is not stuffed. No basting is required using the roasting bag. (Bake reserved stuffing, covered, for 1 hour; uncover and bake 10 minutes more.)
9. When done, remove turkey from oven. With assistance, carefully drain the juices into a very large measuring device or bowl. (If you like, you may puree the bed of cooked vegetables and add to the gravy for additional flavor, or use as you prefer.) Prepare the gravy while the turkey is allowed to stand for at least 15 minutes before carving. Spoon the stuffing into a serving bowl and keep warm.

Gravy:

1. Measure the reserved juices and add enough chicken broth to to make an even amount of liquid. For each cup of liquid, you will need 1 tablespoon of butter and 1 1/2 tablespoons of flour for medium-thick gravy (see note). For example, if you have 6 cups of broth, you will need 6 tablespoons butter and 9 tablespoons (1/2 cup plus 1 tablespoon) flour.
2. In a large saucepan, melt butter over medium heat; add flour and cook, stirring constantly, for 1 to 2 minutes (this is a roux).
3. Slowly pour the warm juices/broth mixture into the flour mixture, stirring constantly. Bring to a boil and cook until thickened. Season with salt and pepper to taste.

Notes:

As an option, you can place the giblets and neck in a saucepan, add enough water to cover, bring to a boil and simmer, covered, for about 20 minutes or until done. Remove meat from neck bones, chop giblets and add to the stuffing or gravy. Use the cooled broth in place of the chicken broth when preparing the stuffing.

Per 1 cup of liquid, use 1 tablespoon flour for thin gravy, 1 1/2 tablespoons for medium-thick gravy and 2 tablespoons for thick gravy.

Basic Roast Turkey

This basic recipe is perfect for a first-timer. Over time, you can try variations using stuffings, various herbs or spices rubbed on with the salt and pepper, or butter mixtures placed under the skin.

12 pounds whole turkey
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

1. Preheat oven to 450°F
2. Wash and dry turkey inside and out. Rub turkey lightly with olive oil, salt and pepper .
3. Cut a long length of aluminum foil, enough to wrap loosely around the turkey. Lay it across the bottom of your roasting pan with edges overlapping the sides of the pan. Place a rack on top of the foil and set the turkey breast-side up on the rack. Bring ends of foil up around turkey and crimp together along top of turkey. Foil should be loosely wrapped around turkey and crimped together at ends. Put turkey in oven and roast for 15 minutes. Turn heat down to 375°F and cook until done.
4. Use following chart to gauge time: 8-10 pounds: 2-2/12 hours; 10-14 pounds: 2 1/2-3 hours; 14-20 pounds: 3 1/2-4 hour.
5. During roasting, the bird should be basted occasionally and turned 3 times, that is, rolled onto all of its sides. Open foil to do this and turn turkey first on one side, then on another, then upside down. Finally, turn it right side up and remove foil for final browning.
6. The turkey is done when you stick a fork, knife, or skewer in and clear juice (as opposed to pink) runs out. A meat thermometer inserted into the part of the bird without touching the bone will read 180°F. Do not overcook. Remove turkey from oven and let sit 15-30 minutes before serving so that juices will be reabsorbed by the flesh.
7. Carve the turkey and transfer to a serving tray.

Cajun Turkey Vegetable Loaf

2 pounds ground turkey
1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup grated carrot
1/2 cup wheat germ
3 large egg whites
2 tablespoons water
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon red pepper flakes

1. In a large bowl, combine ground turkey, chopped spinach , chopped onion, chopped red bell pepper, grated carrots, wheat germ, egg whites, water, cumin, oregano, thyme, paprika, salt, and red pepper flakes with hand or fork mixed all together. Transfer to greased baking dish and shape into a loaf.
2. Bake in a 350*F oven for 1 hour or until done. Let stand for 10 minutes before serving.

 

Bombay Turkey

1/2 pound turkey, sliced
1/2 cup apple, chopped
3/4 teaspoon curry
1 tablespoon butter or margarine
1/4 cup mango, chopped

1. In a small bowl, combine sliced turkey, chopped apple, and curry powder. Let stand for 10 minutes.
2. In a medium-size non-stick skillet, over medium-high heat, stir-fry the turkey mixture in butter for 2 to 3 minutes, or until the turkey is no longer pink.
3. Stir in chopped mango and continue to cook until heated through.

Makes 2 servings.

Herb Roasted Turkey With Citrus Glaze

15 pounds Honeysuckle White Whole Turkey
3 lemons
2 limes
1 1/2 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
1/4 cup dry white wine (or use alcohol-free wine)
1/4 cup brown sugar, packed
1 bunch fresh sage
1 bunch marjoram
1 bunch thyme

1. Remove giblets and neck from turkey, discard liver and reserve the rest in the fridge for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Peel skin from lemons and limes to make rose garnishes (*see instructions below). Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 Tbsp. each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
3. In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze. Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each sage and marjoram under the skin. Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
4. Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt, pepper, and oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
5. Roast the turkey in a preheated 325 F. oven about 3-3/4 hours. During the last hour of roasting time, baste with the pan drippings. Be careful not to baste over the pop-up timer, as it may bake it shut. (Double check with the meat thermometer). During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 F. in the thigh, or 170 degrees F. in the breast. Alternative checks for doneness: Leg joint moves freely when the drumstick is rotated; or, when a fork is inserted into the deepest part of the leg joint the juices are clear.
6. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Place on a warm large platter and garnish the platter with fresh herbs and lemon and lime roses.

Makes 22 servings at 6 ounces per portion.

*Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.