Roasted Turkey With Cornbread Dressing Recipes

Steps:

• Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally.
• Position the oven rack near the bottom of the oven and preheat to 350˚ F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep.
• Lower the oven temperature to 325˚ F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165˚ F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving.
• In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes.
• In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg.
• Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use.

Steps:

• In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.

Steps:

• Preheat oven to 425 degrees, with only one rack in the lowest position. Stir together melted butter and wine in a bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
• Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with the 4 tablespoons softened butter; season with salt and pepper.
• Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
• Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into thickest part of thigh (and the stuffing) registers 165 degrees, 1 1/2 to 2 hours more, basting turkey every 30 minutes. Transfer to a platter. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with herbs if desired.

Steps:

• Preheat oven to 350 degrees F. Remove top rack. Prepare compound butter by combining butter and dressing mix in a small bowl; stir with spoon until well incorporated. Adjust seasoning with freshly ground black pepper; set aside. Melt 1 tablespoon of compound butter in medium skillet. Toss apple cubes in melted butter and cook approximately 2 minutes to gently caramelize. Remove apple cubes and set aside. In same pan melt half of compound butter over medium heat, reserving remaining compound butter for turkey. Add onion and rosemary; cook until lightly browned. Add Italian sausage meat and cook 10 minutes, until soft and golden. Scrape sausage mixture into large mixing bowl, add apple and cornbread pieces; toss to combine. Season well with salt and pepper. In separate bowl, whisk egg, cream and 1/2 cup stock; pour liquid over cornbread mixture. Stir stuffing together; set aside. Rinse turkey thoroughly inside and out with cold water; pat dry with paper towels. Sprinkle cavity and skin liberally with salt and pepper. Using fingers, gently lift skin from breast and rub dressing mix compound butter under skin, massaging breast meat as you go. Spread remaining compound butter over exterior of skin, covering wings, legs and any gaps. Stuff bird with prepared stuffing. Truss with kitchen twine or simply cross legs over and secure with twine. Position turkey on rack in large roasting pan; transfer to oven. Roast turkey approximately 3 hours, until instant-read thermometer inserted into meaty part of thigh registers 170 degrees F (thigh juices will run clear when pricked with knife, 15 minutes per pound). If legs or breast brown too quickly during roasting, cover with foil. Remove turkey from oven; transfer to serving tray to rest while making gravy. Skim off most fat from pan drippings with spoon and position roasting pan across two burners over medium-high heat. Using wooden spoon, scrape up browned bits stuck to bottom of pan. Whisk in flour, stirring as it thickens to prevent lumps. Pour in remaining 2 1/2 cups stock, 1/2 cup at a time, stirring constantly to blend and prevent lumps. Bring to a simmer; season with salt, pepper and squeeze of lemon juice to brighten flavors. Simmer for 5 minutes; strain to remove solids. Serve with turkey and stuffing.

Steps:

• Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
• Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
• In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
• Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
• Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
• To serve, garnish turkey with fresh herb sprigs, if desired.

Steps:

• TO MAKE CORNBREAD:
• In large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt.
• In separate bowl, whisk together eggs, buttermilk and butter, pour over dry ingredients, stirring just until moistened.
• Spoon into greased 13-x 9-inch cake pan. Baking this corn bread in a 13- x 9-inch cake pan makes it easy to cut into cubes for turkey s tuffing.
• Bake in center of 375°F oven for 30 to 40 minutes or until bread is golden brown on top and tester inserted in center comes out clean.
• Let bread cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely. (Loaf can he wrapped in plastic wrap, overwrapped in foil and frozen for up to 1 week; let thaw in refrigerator for 24 hours before using.)
• TO MAKE ROAST TURKEY WITH CORNBREAD STUFFING:.
• In large skillet, melt butter over medium-high heat; cook celery, onions, red and green peppers, garlic, sage, oregano, coriander, chili powder and salt, stirring often, for 10 minutes or until onions are softened.
• Meanwhile, cut corn bread into small cubes (you should have about 18 cups); place in large bowl.
• Add vegetable mixture; toss to combine. (Stuffing can be prepared to this point, cooled, covered and refrigerated for up to 1 day.) Drizzle with stock, tossing to moisten.
• Remove giblets and neck from turkey.
• Rinse turkey under cold water; pat dry inside and out. Fill body cavity loosely with stuffing; skewer opening closed.
• Repeat with neck cavity; fold neck skin over stuffing and skewer to back.
• (wrap remaining stuffing in foil; set aside in refrigerator).
• Tie legs together with kitchen string. Twist wings backward under back.
• Place turkey, breast side up, on greased rack in roasting pan.
• Blend together butter, sage, oregano and pepper; rub over turkey.
• Tent loosely with foil, dull side out, leaving sides open.
• Roast turkey in 325°F oven, basting every 30 minutes, for 3-1/2 hours.
• Remove foil.
• Place reserved wrapped stuffing in oven alongside pan.
• Roast, basting turkey once or twice and opening packet of stuffing for last 10 minutes of cooking, for 45 to 60 minutes longer or until meat thermometer inserted into thickest part of thigh registers 180°F and juices run clear when turkey is pierced.
• Transfer to large warmed platter; tent with foil and let stand for 20 minutes before carving.
• TO MAKE GRAVY:
• Meanwhile, skim off fat in roasting pan. Using wooden spoon, stir flour into pan; cook, stirring, over medium heat for 1 minute. Gradually whisk in stock and wine. Add salt and pepper; bring to boil, stirring to scrape up brown bits from bottom of pan.
• Reduce heat and simmer, stirring often, for about 5 minutes.
• Strain into warmed gravy boat. akes 8 servings (with enough left over for 8 more servings).
• TIP: To thaw frozen turkey, let thaw in original wrapper on tray in refrigerator for 5 hours per pound. Or cover turkey (in original wrapper) with cold water, changing water occasionally, for 1 hour per pound.
• Contributor: Canadian Living Yield: 8 servings.

Steps:

• For turkey:
• Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body.
• Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.
• Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.
• For gravy:
• Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.
• Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.
• For Giblet Broth:
• Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.
• Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.