Heritage Turkey With Oyster Dressing Recipes

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ROASTED HERITAGE TURKEY



Roasted Heritage Turkey image

A layer of butter under the skin results in a crisp exterior and moist breast meat. Allow two hours to bring the turkey to room temperature before roasting. Serve the bird alongside our Calvados Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 6h

Yield Serves 8 to 10

Number Of Ingredients 10

1 whole fresh or thawed frozen heritage turkey (about 18 pounds), such as Bourbon Red, neck and giblets reserved
4 tablespoons unsalted butter, softened
Kosher salt and freshly ground pepper
12 thyme sprigs
6 sage sprigs
3 dried bay leaves
2 tart apples, such as Northern Spy or Granny Smith, sliced 1/2 inch thick (cores reserved)
1 onion, quartered
2 celery stalks, cut into 1-inch pieces
2 cups water, plus more if needed

Steps:

  • Rinse turkey inside and out; pat dry with paper towels. Transfer to a large roasting pan fitted with a roasting rack, and place breast side up. Bring to room temperature, 1 1/2 to 2 hours.
  • Preheat oven to 475 degrees, with rack in lowest position. Tuck wings under turkey. Gently separate skin from breast, and rub butter under the skin on each side. Season outside of turkey generously with salt and pepper. Fill cavity with herb sprigs, bay leaves, apple cores, and onion; tie legs together with kitchen twine. Scatter apples and celery around rack. Place neck and giblets in pan. Add water to pan.
  • Roast turkey for 20 minutes. Reduce oven temperature to 400 degrees. Baste with pan juices, and tent with foil. Roast, rotating pan, adding more water if pan is dry, and basting halfway through, until a thermometer inserted into the thickest part of the thigh reaches 160 degrees, about 2 1/2 hours more. Let turkey stand for 30 minutes before transferring to a platter and carving. Reserve pan with contents if making gravy.

TURKEY BREAST WITH OYSTER STUFFING



Turkey Breast with Oyster Stuffing image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 14

1/2 pound bacon cut into 1/2-inch pieces
2 cups onion, finely diced (about 2 to 3 large onions)
1 1/2 cups celery diced (about 6 stalks)
1-ounce dried sage
12 cups day old bread, broken up (about 1 loaf)
2/3 cup chopped fresh parsley leaves
1 1/4 cups clarified butter
18 medium shucked oysters
Salt
Freshly ground black pepper
2 1/2 to 3 pounds boneless turkey breast, skin on
Turkey neck and giblets to make 1 cup turkey giblet stock
1 cup dry white wine
1/3 cup all-purpose flour

Steps:

  • In a large skillet, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes. Add sage and broken-up bread to the skillet. Stir in parsley, butter, oysters, salt, and pepper. Lightly toss stuffing, but mix well, and let cool.
  • Preheat an oven to 400 degrees F.
  • Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing. (You may want to secure with skewers or cotton kitchen twine.) Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
  • While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock. Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets. When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add the wine to the remaining pan juices and cook over medium high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux. Add stock and wine reduction, continuing to cook until gravy simmers. Add reserved cooked and chopped giblets and neck meat. Slice turkey to reveal stuffed interior and arrange on plate. Serve with gravy.

GIBLET GRAVY FOR HERITAGE TURKEY WITH OYSTER DRESSING



Giblet Gravy for Heritage Turkey with Oyster Dressing image

Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Yield Makes 3 cups

Number Of Ingredients 7

Roasting pan with turkey drippings (from Heritage Turkey with Oyster Dressing)
2 tablespoons all-purpose flour
1 teaspoon freshly chopped thyme
1 cup finely chopped cooked turkey giblets (from Chris Hastings's Turkey Stock)
1 turkey liver, finely chopped
2 1/2 cups warm Chris Hastings's Turkey Stock
Coarse salt and freshly ground black pepper

Steps:

  • Set roasting pan across two burners over medium heat. When drippings begin to simmer, whisk in flour and cook, whisking, for 3 minutes. Add thyme, giblets, and liver, and stir to combine.
  • Add 1/2 cup stock and whisk until smooth. Bring to a simmer. Continue adding stock, 1/2 cup at a time, whisking, until all the stock has been added. Season with salt and pepper. Keep warm until ready to use.

CATHY BALLOU GRANDMOTHER'S OYSTER DRESSING



Cathy Ballou Grandmother's Oyster Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Yield approximately 8 cups dressing

Number Of Ingredients 13

Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
Neck from a 12 pound turkey
3 cups stale white bread
3 cups stale unsweetened cornbread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh sage leaves
1 1/2 cups oysters, shucked, shells removed

Steps:

  • In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish.

GRANDMOTHER'S OYSTER DRESSING



Grandmother's Oyster Dressing image

Provided by Food Network

Categories     side-dish

Yield approximately 8 cups dressing

Number Of Ingredients 13

Neck from a 12 pound turkey
Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
3 cups stale white bread
3 cups stale unsweetened cornbread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh sage leaves
1 1/2 cups oysters, shucked, shells removed

Steps:

  • In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish

ROAST HERITAGE TURKEY AND GRAVY



Roast Heritage Turkey and Gravy image

Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary. Roasted giblets and a chopped hard-boiled egg add texture and depth to his country-style gravy. "The eggs and giblets make it a little more rustic and a little more interesting," he said. "It's the gravy that saves that dry turkey."

Provided by Kim Severson

Categories     dinner, roasts, main course

Time 4h

Yield 10 to 16 servings

Number Of Ingredients 17

1 16- to 20-pound heritage-breed turkey
1 quart apple cider
1 cup kosher salt
2 lemons, quartered
5 bay leaves
1 medium apple, quartered but not peeled
1 medium yellow onion, peeled and quartered
6 garlic cloves
1 bunch thyme
8 tablespoons/1 stick unsalted butter, softened
6 sprigs rosemary
1 tablespoon salt
1 tablespoon pepper
1 cup red wine
3 cups turkey or chicken stock, plus more if needed
4 tablespoons cornstarch
1 hard-boiled egg, chopped (optional)

Steps:

  • A day ahead of roasting, remove neck and giblets from turkey. Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt. Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours. Alternatively, put turkey and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and place in a cooler with ice or ice packs.
  • When you are ready to roast, heat oven to 350 degrees. Rinse turkey and pat dry. Stuff apple, onion, garlic and most of the thyme into turkey. Lift skin at neck and gently use your hand to separate skin from breast meat. Rub half the butter under skin and slip in remaining thyme and two rosemary sprigs. Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper.
  • Set a rack into a roasting pan and place four rosemary sprigs on top of the rack. Place bird on top of rosemary. Add turkey neck and giblets to bottom of pan. Take two pieces of heavy foil cut to the length of the pan. Fold the two together to create a single sheet to tent the bird.
  • Transfer to oven and roast. Roasting time will be 3 to 3 1/2 hours for an 18-pound bird. Add 10 minutes per pound for larger birds. Subtract 10 minutes per pound for smaller birds. Midway through cooking time, remove giblets and neck and add wine and 1 cup water. Twenty minutes before roasting time is complete, begin to test for doneness with a digital probe thermometer inserted at the deepest part of the thigh. It is done when thigh registers 160 degrees. Remove bird from oven and transfer to a serving platter.
  • Place roasting pan over low heat on the stovetop and add 2 1/2 cups stock. Scrape all the browned turkey bits from bottom of pan. Skim 2/3 of the fat from top of drippings and discard. Bring drippings to a boil; reduce to a simmer. You may wish to strain at this point to remove stray bits, but they add character to the finished gravy.
  • Finely chop giblets and neck meat. Dissolve cornstarch in 1/2 cup stock. Add slurry to drippings, stirring constantly, until thickened. If gravy seems too thick, whisk in a bit more stock. Add chopped egg and giblets and neck meat. Taste and season with salt and pepper.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 28 grams, Fiber 2 grams, Protein 79 grams, SaturatedFat 10 grams, Sodium 1257 milligrams, Sugar 10 grams, TransFat 0 grams

OYSTER STUFFING FOR TURKEY



Oyster Stuffing for Turkey image

This dressing is a tradition with our family. Thanksgiving without oyster stuffing is not complete! There is just a hint of something extra, but the oyster taste is not overpowering, so even those who don't care for oysters like this stuffing. It's my "secret ingredient"!

Provided by Chris R.

Categories     Poultry

Time 5h25m

Yield 12 cups

Number Of Ingredients 12

1/2 lb ground sausage (not links)
1 1/2 cups chopped onions
2 cups finely chopped celery
12 cups dried bread, cubes
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon rubbed savory
1 teaspoon dried sage or 1 teaspoon ground sage
1 teaspoon dried thyme leaves or 1 teaspoon ground thyme
4 ounces cans oysters, drained and finely chopped (freeze remainder for next time!)
1 can chicken broth
2 eggs, slightly beaten

Steps:

  • In large frying pan, saute sausage meat, stirring to break up, until lightly brown.
  • Lift out with slotted spoon into large bowl.
  • In drippings (add a little butter, if there's not enough), saute celery and onion until tender-- 8 to 10 minutes.
  • Add to sausage meat.
  • Add next seven ingredients; mix well.
  • Add broth and eggs.
  • Mix.
  • If the stuffing is not moist enough, add a little water, but be careful because you don't want it too wet.
  • The turkey will add moisture during the cooking process.
  • Use this recipe to stuff a 10- 12 lb turkey.
  • Spoon dressing into turkey cavities, but do not pack.

OYSTER AND CRACKER DRESSING



Oyster and Cracker Dressing image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 7

2 sleeves saltine crackers (about 66)
1 1/2 sticks unsalted butter, melted
2 pints shucked fresh oysters in their liquor, drained and 1/4 cup liquor reserved
1/3 cup heavy cream
2 teaspoons fresh thyme leaves
2 tablespoons finely chopped flat-leaf parsley leaves
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees with rack in top third. Pulse saltines in a food processor until coarsely ground. Add butter and pulse just to combine. Spread a thin layer of crumbs in a 9-by-13-inch baking dish. Top with half the oysters.
  • Stir together reserved oyster liquor and cream. Drizzle half the cream mixture over oysters. Sprinkle with half the remaining crumbs and all the thyme. Repeat layering with remaining oysters and cream mixture.
  • Stir parsley into remaining crumbs and sprinkle evenly over top. Bake dressing until bubbling and top is golden brown, about 45 minutes. Serve hot, with lemon wedges for squeezing.

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