Classic Roast Turkey
- Ready In:
- 3hrs
- Ingredients:
- 11
- Serves:
-
15
ingredients
- 1 . turkey (fresh prime - 15-20lb., Maple Leaf)
- 2 carrots, coarsely chopped
- 2 celery, stalks coarsely chopped
- 2 onions, coarsely chopped
- 1⁄4 cup butter, softened
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 cups turkey stock (and fat from roasted turkey)
- 1⁄4 cup all-purpose flour
directions
- Preheat oven to 425°F.
- Dry turkey with paper towels. Fill body of the turkey with your favorite stuffing (excess stuffing in the neck cavity). Use skewers to seal cavity or tie legs with string.
- Add vegetables to roasting pan and place the turkey in the roasting pan. Add 2 cups water. Mix butter with finely chopped herbs. Rub this mixture over the turkey. Sprinkle with salt ahd pepper.
- Loosely cover the turkey with foil and roast for 1 1/2 hours.
- Reduce heat to 350°F Remove the foil. Maintain 1/2-inch water in pan. Basting turkey every 30 minutes, roast for a further 1 1/4 hours - 1 3/4 hours or until a meat thermometer inserted into thickest part of thigh registers 185F and stuffing registers 170°F.
- Transfer turkey to carving board and tent with foil; let stand for 20-30 minutes before carving. Strain out vegetabels and place turkey fat and stock into a measuring jug.
- Separate fat from stock with a ladle, placing 1/4 cup fat in roasting pan. Reserve the remaining fat for later use.
- Heat roasting pan on a burner, set at medium heat. Add the flour and using a whisk scrape the brown bits from the bottom of the pan. Cook umtil bubbling and golden brown. Slowly add the turkey stock and continue whisking to create a smooth sauce. Reduce heat and simmer for 10 minutes.
- Strain and season to taste.
- TIPS: Use reserved turkey fat to toss with root vegetables for roasting.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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