Classic Roast Turkey With Herbed Stuffing And Old Fashioned Gravy Recipes

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CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY

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



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

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.

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)

CLASSIC ROASTED TURKEY WITH PAN GRAVY

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 3



Classic Roasted Turkey with Pan Gravy image

Steps:

  • Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
  • Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.
  • Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.
  • Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.
  • Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.

1 turkey (12 to 14 pounds)
1 3/4 cup Swanson® Chicken Stock
3 tablespoon all-purpose flour

CLASSIC ROAST TURKEY

Provided by Food Network Kitchen

Time 4h40m

Yield 8 to 10 servings

Number Of Ingredients 22



Classic Roast Turkey image

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.

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

OLD FASHIONED STUFFING

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



Old Fashioned Stuffing image

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

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

NO-FUSS HERB-ROASTED TURKEY & STUFFING

I learned to bake turkey in a brown paper bag, but now I use an oven roasting bag for perfect results that keep white meat moist. -Marla Hyatt, St. Paul, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 12 servings (8 cups stuffing).

Number Of Ingredients 16



No-Fuss Herb-Roasted Turkey & Stuffing image

Steps:

  • Preheat oven to 350°. With fingers, carefully loosen skin from turkey breast; rub butter under the skin. In a small bowl, mix salt, sage, rosemary and pepper; rub over outside and inside of turkey. Tuck wings under turkey; tie drumsticks together., Sprinkle flour into oven bag; shake to coat. Place in a shallow roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Meanwhile, for stuffing, in a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl. Stir in stuffing cubes, soup, broth and egg. Transfer to a greased 11x7-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned., Remove turkey from bag to serving platter; tent with foil. Let stand 20 minutes before carving. Serve with stuffing.

Nutrition Facts :

1 turkey (12 to 14 pounds)
1/2 cup butter, softened
2 tablespoons salt
1 teaspoon ground sage
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag
STUFFING:
1/2 cup butter, cubed
1 small onion, chopped
1 celery rib, thinly sliced
1 package (14 ounces) seasoned stuffing cubes
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1 large egg, lightly beaten

OLD-FASHIONED ROASTED TURKEY WITH GRAVY

Get ready for Thanksgiving! When you make this, start cooking the giblets, neck and vegetables the last 45 minutes of baking.

Provided by KittyKitty

Categories     Sauces

Time 6h30m

Yield 1 turkey, 12-15 serving(s)

Number Of Ingredients 17



Old-Fashioned Roasted Turkey With Gravy image

Steps:

  • Remove giblets and neck from turkey, and chill for gravy. Rinse turkey with cold water; pat dry with paper towels.
  • Combine 1 teaspoons each mixed-up salt, garlic powder, poultry seasoning, sage, and pepper; sprinkle cavity and outside of turkey with mixture.
  • Place turkey, breast side up, in a large roasting pan, tucking wingtips under. Pour 2 cans chicken broth into roasting pan; drizzle melted butter over turkey.
  • Bake, uncovered at 450°F for 1 hour. reduce heat to 425°F, shield with aluminum foil to prevent excessive browning. Bake 3 1/2 to 4 hours or until a meat thermometer inserted in thigh registers 180F, basting every 45 minutes with pan drippings.
  • Bring remaining 3 cans broth, neck, giblets, carrots, and next 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
  • Remove turkey to a serving platter, reserving drippings in roasting pan. Skim excess fat from drippings in pan, if desired.
  • Pour giblet mixture through a wire-mesh strainer into drippings in roasting pan, discarding solids. Bring to a boil in roasting pan over medium-high heat, stirring constantly to loosen browned bits on bottom of pan.
  • Stir together flour and 1/2 cup water until smooth; add to giblet mixture, and over medium-high heat, stirring constantly, 10 minutes or until thickened. Stir in remaining 1/2 teaspoons each of mixed-up salt, garlic powder, and poultry seasoning. Serve with turkey. Garnish if desired.

Nutrition Facts : Calories 747.8, Fat 39.9, SaturatedFat 13.9, Cholesterol 283.7, Sodium 1171.9, Carbohydrate 7.5, Fiber 0.9, Sugar 1.6, Protein 83.8

1 (14 -16 lb) whole turkey
1 1/2 teaspoons mixed-up salt, divided (I use Jane's Krazy Original Mixed-Up Salt)
1 1/2 teaspoons garlic powder, divided
1 1/2 teaspoons poultry seasoning, divided
1 teaspoon ground sage
1 teaspoon pepper
5 (14 ounce) cans chicken broth, divided
1/2 cup butter, melted
2 carrots, sliced
3 celery ribs, sliced
1 medium yellow onion, sliced
1/2 cup chopped fresh parsley
1/2 cup all-purpose flour
1/2 cup water
fresh parsley
orange slice
fresh cranberries

ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING

I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.

Provided by ChipotleChick

Categories     Whole Turkey

Time 5h

Yield 6 serving(s)

Number Of Ingredients 11



Roast Turkey with Old Fashioned Bread Stuffing image

Steps:

  • For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
  • Stir in sage, pepper, and salt.
  • Place dry bread cubes in a large mixing bowl, add onion mixture.
  • Drizzle with enough broth or water to moisten, tossing lightly.
  • Season body cavity of turkey with salt.
  • Spoon some stuffing LOOSELY into the neck cavity.
  • Pull the neck skin to the back, fasten with a skewer.
  • LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
  • Tuck the ends of the drumsticks under the band of skin across the tail.
  • If the band of skin is not present, tie the drumsticks securely to the tail.
  • Twist wing tips under the back.
  • Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
  • Brush with oil.
  • Cover turkey loosely with foil.
  • Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
  • After about 1 1/2 hours, turn the turkey over so that it is breast side up.
  • Brush breast side with oil.
  • After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
  • When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
  • Uncover the last 30 minutes of roasting.
  • To make dry bread cubes: cut bread into 1/2 inch squares.
  • (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
  • Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
  • OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
  • Cool.
  • I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
  • You will be AMAZED at the difference in texture!

1 cup chopped celery
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/3 cup butter
1 teaspoon ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread, cubes (I will tell you how to make these at the end of the cooking directions)
1/2-3/4 cup chicken broth or 1/2-3/4 cup water
10 -12 lbs turkey
cooking oil

CLASSIC STUFFED TURKEY

For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 12 servings (10 cups stuffing).

Number Of Ingredients 14



Classic Stuffed Turkey image

Steps:

  • In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

CHEF JOHN'S ROAST TURKEY AND GRAVY

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



Chef John's Roast Turkey and Gravy image

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

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

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STEP-BY-STEP CLASSIC ROAST TURKEY WITH HERBED STUFFING & OLD …
Oct 21, 2013 - 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,...
From pinterest.ca
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CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY
You can never have too many main course recipes, so give Classic Roast Turkey with Herbed Stuffing and Old-Fashioned Gravy a try. This recipe serves 8. One serving contains 839 calories, 111g of protein, and 36g of fat. It is perfect for Thanksgiving. A mixture of flour, around warm turkey stock, warm farmhouse herbed stuffing, and a handful of ...
From fooddiez.com
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CLASSIC ROAST TURKEY & FRESH HERBS & MAKE-AHEAD GRAVY RECIPE
Place the roasting pan over two burners on medium heat. Add the turkey drippings, the Make-Ahead Gravy, and 2 teaspoons chopped fresh sage, scraping the pan to loosen browned bits. Reduce heat, and cook until the gravy mixture is reduced to 3 cups, stirring occasionally (about 5 minutes). Step 6
From myrecipes.com
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CLASSIC ROAST TURKEY WITH STUFFING | BETTER HOMES & GARDENS
Directions Step 1 Preheat oven to 325 degrees F. For stuffing, in a large skillet cook celery and onion in hot butter over medium heat for 3 minutes or until tender. Remove from heat. Stir in sage and black pepper. Place dry bread cubes in a large bowl; add onion mixture.
From bhg.com
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CLASSIC ROAST TURKEY WITH GRAVY - THE IRISH TIMES
2014-12-02 Preheat the oven to 180C /350F/ Gas Mark 4. Weigh the turkey and calculate the cooking time. Allow about 15 mins per 450g (11lb) and 15 mins over. Melt the butter for basting the turkey and soak a ...
From irishtimes.com
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ROAST TURKEY WITH HERBED STUFFING - CANADIAN LIVING
2007-11-16 Roast in 325ºF (160ºC) oven for about 3 hours or until instant-read thermometer inserted in thickest part of thigh registers 185°F (85°C) hours, basting if desired. Let stand on platter, lightly covered, for 20 minutes before carving. 4. Stock: Meanwhile to saucepan with turkey parts, add stock, wine, onion, carrot and celery; bring to boil.
From canadianliving.com
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CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED …
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 small metal skewer; kitchen string; aluminum foil; large flameproof roasting pan with flat or V-shaped rack; bulb baster …
From getrecipecart.com
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OLD FASHIONED STUFFING RECIPES FOR TURKEY
All cool recipes and cooking guide for Old Fashioned Stuffing Recipes For Turkey are provided here for you to discover and enjoy ... Easy Old Fashioned Hermit Cookies Easy Keto Soups And Stews Recipes Keto Egg Drop Soup Recipe Easy Apple Fritter Donuts Recipe Easy Easy Sweet Potato Hash Recipe Easy Jamaican Food Recipes Easy Jamaican Recipes For Kids How To …
From recipeshappy.com
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BEST CHRISTMAS TURKEY STUFFING RECIPES TRADITIONAL
2021-12-07 34 Best Turkey Stuffing Recipes Easy Thanksgiving Ideas. Christmas Turkey With Cranberry Stuffing Recipe Tesco Real Food. Turkey Stuffing Recipe Traditional Bread With Herbs. Turkey With Stuffing Recipe Alton Brown Food Network. Best Christmas Turkey Recipes Jamie Oliver. Best Stuffing Recipe Our Favorite Ery Herb.
From deporecipe.co
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RECIPE - ROAST TURKEY WITH HERB STUFFING & GRAVY - LCBO
1 For the stuffing, melt butter over medium heat in a large skillet. Add celery, onions and garlic and sauté for 5 minutes or until starting to soften.
From lcbo.com
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STUFFED ROAST TURKEY AND GRAVY RECIPE - LIFEMADEDELICIOUS.CA
2010-12-09 2 cups (500 mL) liquid (juices from roasted turkey, broth, water) 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper Steps 1 Turkey Directions: Heat oven to 325ºF. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt. 2
From lifemadedelicious.ca
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OUR CLASSIC ROAST TURKEY - BETTER HOMES & GARDENS
Perfect Turkey Gravy Perfect Turkey Gravy Stir 1 cup chicken broth into pan drippings from roasted turkey in roasting pan, scraping any browned bits from bottom of pan. Pour drippings into a 2-cup glass measuring cup. Skim and reserve fat from drippings. If necessary, add enough melted butter to the reserved fat to make 1/4 cup.
From bhg.com
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OLD-FASHIONED ROASTED TURKEY WITH GRAVY RECIPE | MYRECIPES
Step 1. Remove giblets and neck from turkey, and chill for later use. Rinse turkey with cold water; pat dry. Advertisement. Step 2. Combine 1 teaspoon each of mixed-up salt, garlic powder, poultry seasoning, sage, and pepper; sprinkle cavity …
From myrecipes.com
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10 OLD-FASHIONED THANKSGIVING RECIPES - LEITE'S CULINARIA
2020-11-20 Old-Fashioned Roast Turkey and Gravy: Keller & Keller 1/10 This is the real deal: a proper, old-fashioned roast turkey. Simple, straightforward, unfussy, with crisp skin and tender, juicy meat. Talk about a reason to give thanks. Recipe Classic Turkey Gravy: Weldon Owen 2/10 Everyone needs a classic, foolproof, go-to turkey gravy recipe. This ...
From leitesculinaria.com
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OLD-FASHIONED ROAST TURKEY WITH FRESH HERB STUFFING
Preheat the oven to 180°C/fan160°C/ gas 4. Remove the wishbone for ease of carving later. Make the stuffing. In a pan, sweat the onions in the butter over a low heat for about 15 minutes, until soft. Remove from the heat, then stir in the breadcrumbs, herbs and a little salt and pepper to taste, then cool.
From deliciousmagazine.co.uk
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OLD-FASHIONED TURKEY GRAVY - SOUTHERN LIVING
Directions. Instructions Checklist. Step 1. Heat strained drippings in a medium saucepan over medium-high. Whisk in flour. Cook, whisking constantly, 2 minutes. Gradually whisk in stock until smooth. Bring to a simmer, and cook, whisking often, until slightly thickened, 5 …
From southernliving.com
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OLD FASHIONED ROAST TURKEY WITH GRAVY RECIPE | DEPORECIPE.CO
2021-06-03 Old Fashioned Roast Turkey With Gravy Recipe. Old fashioned roast turkey and gravy recipe leite s culinaria old fashioned roast turkey and gravy recipe leite s culinaria classic roast turkey with herbed stuffing and old fashioned gravy recipe epicurious turkey gravy recipe how to make kitchn
From deporecipe.co
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STUFFED ROASTED HERB TURKEY AND GRAVY RECIPE - PILLSBURY.COM
1. Turkey Directions: Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt. 2. Spoon stuffing loosely into neck and body cavities of turkey.
From pillsbury.com
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OLD FASHIONED ROAST TURKEY RECIPE - CREATE THE MOST AMAZING …
Old-Fashioned Roast Turkey and Gravy Recipe | Leite's ... top leitesculinaria.com. Roast the turkey Preheat the oven to 350°F (175°C) and adjust an oven rack to the lowest position. Fold the cheesecloth into an 18-inch square, place it in a large bowl, and cover it with the water. Arrange the turkey, breast-side up, on a V-rack set inside a roasting pan and tuck the wings behind the …
From recipeshappy.com
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OLD FASHIONED STUFFING FOR TURKEY RECIPES
1 (12-pound) turkey: Warm Farmhouse Herbed Stuffing: Approximately 8 cups warm Homemade Turkey Stock: 4 tablespoons (½ stick) unsalted butter, softened, plus additional, melted, if needed for gravy: 1¾ teaspoons salt: 6 tablespoons all-purpose flour
From stevehacks.com
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CLASSIC ROAST TURKEY WITH STUFFING AND GRAVY RECIPE
Put turkey on a rack in a large roasting pan. Add 1/2 cup water to bottom of pan along with turkey neck, gizzard, any other giblets, onion, carrot, celery, and parsley. Put in oven, legs first if possible. Roast for 20 to 30 minutes, or until the top begins to brown, then turn heat down to 350°.
From oprah.com
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OLD FASHIONED TURKEY STUFFING BEST RECIPES
2021-12-16 2019-10-29 Cook the vegetables. Melt the butter in the saute pan over low heat. Add 2 cups chopped onions, 2½ cups chopped celery, and all of the spices and seasonings (parsley, sage, savory, marjoram, thyme, salt and pepper) to the butter and stir.
From recipesforweb.com
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OLD FASHIONED TURKEY AND STUFFING WITH PAN GRAVY
Instructions. Preheat oven to 350°F. For stuffing, soak roll pieces in water, squeeze almost dry; set aside. In large skillet over high heat cook pork with giblets, breaking up meat with spoon, until browned, about 8 minutes. Remove meat with slotted spoon; set aside.
From momswhothink.com
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STUFFED ROAST TURKEY AND GRAVY RECIPE - PILLSBURY.COM
2010-11-03 Turkey Directions: Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt. 2. Spoon stuffing loosely into neck and body cavities of turkey. Place any remaining stuffing in lightly buttered casserole; cover and refrigerate ...
From pillsbury.com
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OLD-FASHIONED ROAST TURKEY AND GRAVY - LEITE'S CULINARIA
2019-11-02 Preheat the oven to 350°F (175°C) and adjust an oven rack to the lowest position. Fold the cheesecloth into an 18-inch square, place it in a large bowl, and cover it with the water. Arrange the turkey, breast-side up, on a V-rack set inside a roasting pan and tuck the wings behind the back of the turkey.
From leitesculinaria.com
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CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY
Nov 19, 2017 - 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…
From pinterest.co.uk
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CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY
Nov 17, 2017 - 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 …
From pinterest.co.uk
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CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY
Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy. 36 ratings · Serves 8. epicurious . 416k followers. 12 Pound Turkey. Celery Rib. Oven Racks. Roasted Turkey. Test Kitchen. Turkey Recipes. Pork Recipes. Serving Platters. Thanksgiving Recipes. More information.... Ingredients. Ingredients. 1 (12-pound) turkey. Warm Farmhouse Herbed …
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OLD FASHIONED ROAST TURKEY RECIPE - THERESCIPES.INFO
Classic Roast Turkey With Herbed Stuffing and Old ... top www.epicurious.com. Rub turkey all over with softened butter and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed. Step 5 Transfer...
From therecipes.info
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CLASSIC ROAST TURKEY WITH STUFFING - THERESCIPES.INFO
Classic Stuffed Turkey Recipe: How to Make It top www.tasteofhome.com Place breast side up on a rack in a roasting pan. Brush with melted butter. Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings.
From therecipes.info
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Top Asked Questions

How to cook a Turkey with fresh herb stuffing?
A traditional turkey recipe with a fresh herb stuffing made with your favourite herb. Preheat the oven to 180°C/fan160°C/ gas 4. Remove the wishbone for ease of carving later. Make the stuffing. In a pan, sweat the onions in the butter over a low heat for about 15 minutes, until soft.
How to cook a Turkey in the oven with gravy?
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.
How do you cook a stuffed turkey in a roasting pan?
Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste the turkey with its drippings occasionally as it cooks.
What is the best way to cook a precooked turkey breast?
Brush turkey with canola oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil. Place turkey, breast side up, on a roasting rack in a roasting pan. Pour 2 cups water into pan. Bake at 325° for 1 1/2 hours; remove foil, and baste turkey with pan juices.

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