Classic Roast Turkey With Herbed Stuffing And Old Fashioned Gravy Recipes

CLASSIC ROAST TURKEY

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.

CHEF JOHN'S ROAST TURKEY AND GRAVY

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.

CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY

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.

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY

Steps:

• Make turkey giblet stock and herbed bread stuffing.
• Roast turkey:
• Preheat oven to 425°F.
• Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered. Secure wings to body with small skewers if desired for a nicer appearance.
• Put turkey on a rack set in a flameproof roasting pan. Roast turkey in middle of oven 30 minutes. Melt 1/2 stick butter. Reduce oven temperature to 325°F and pour melted butter over turkey. Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F). Transfer turkey to a heated platter and keep juices in pan. Remove skewers and discard string. Transfer stuffing from cavities to a serving dish and keep warm, covered. Let turkey stand at least 30 minutes and up to 45.
• Increase temperature to 375°F. Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish. Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
• Make gravy:
• Skim fat from pan juices and reserve 1/4 cup fat. Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits. Add to remaining 3 cups stock and bring to a simmer. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes. Stir in additional juices from turkey platter and season gravy with salt and pepper.

FARMHOUSE HERBED STUFFING

Steps:

• In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
• Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
• If using to stuff turkey:
• Use immediately to fill cavities and spread remainder in baking dish as directed in Classic Roast Turkey recipe .
• If baking in a casserole pan:
• Preheat oven to 350°F and butter 3-quart casserole or 9-by 13-inch baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock (stuffing baked outside of the turkey won't be soaked in the turkey's juices, so extra stock is drizzled on top to keep it moist). Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
• Variations:
• Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
• Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
• Test-Kitchen Tips: 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. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.