Traditional Roast Turkey
- 1 turkey (about 15 lbs/7.5 kg), including giblets
- Salt and freshly ground black pepper to taste
- 1/4 cup (50 mL) butter, softened
- 1/4 cup (50 mL) butter
- 2 stalks celery, diced
- 1 large onion, minced
- 1 Granny Smith apple, diced
- 1 tsp (5 mL) dried sage
- 1 tsp (5 mL) dried chervil
- 1 tsp (5 mL) dried thyme
- 1/2 tsp (2 mL) dried rosemary, crumbled
- Pinch ground nutmeg
- 4 cups (1 L) toasted bread cubes
- 1 cup (250 mL) chicken broth
- Salt and freshly ground black pepper to taste
- Preheat oven to 450F (230C).
- Chop giblets and set aside.
- Season turkey inside and out with salt and pepper.
- Place on a rack in a roasting pan.
- Carefully lift breast skin by slipping your fingers under it and disengaging it from the meat.
- Spread butter over the meat and reposition the skin.
- Roast for 30 minutes, then scatter giblets around turkey.
- Reduce heat to 350F (180C) and roast for 3 hours, until a thermometer inserted in the thigh registers 165F (74C).
- Baste occasionally with pan drippings during the last 2 hours.
- Remove from oven, strain giblets out of pan drippings and reserve.
- Let turkey rest for 20 minutes before carving.
- Meanwhile, prepare the stuffing: In a large skillet, melt butter over medium heat.
- Saute celery and onion until tender.
- Add apple, sage, chervil, thyme, rosemary and nutmeg; saute for 3 minutes.
- Add bread cubes, broth and giblets; mix to moisten.
- Season with salt and pepper.
- Just before serving, stir 1/2 cup (125 mL) turkey drippings into stuffing and reheat.
- Serve turkey with stuffing.
turkey, salt, butter, butter, stalks celery, onion, apple, sage, chervil, thyme, rosemary, ground nutmeg, bread cubes, chicken broth, salt
Taken from www.cookstr.com/recipes/traditional-roast-turkey (may not work)