Butter Roasted Turkey With Celery Recipe
Ingredients
151b turkey 6.75 kg
1/4 cup butter, softened 50mL
Old-Fashioned Stuffing:-
3/4 cup butter 175 mL
2-1/2 cups chopped onions 625 mL
1 cup each chopped celery and fennel (or 2 cups/500 mL celery) 250 mL
4 tsp dried sage 20 mL
1 tsp each salt, dried savory, marjoram and pepper 5mL
1/2 tsp dried thyme 2 mL
14 cups cubed white bread 3.5 L
1 cup chopped fresh parsley 250 mL
Stock:-
4-1/2 cups chicken stock 1.125 L
1-1/2 cups (approx) dry white wine or water 375 mL
1 onion, chopped 1
1/2 cup each sliced carrot and celery 125 mL
GRAVY:-
1/4 cup all-purpose flour 50 mL
2tbsp butter Salt and pepper 25 mL
1/2 tsp each dried sage and thyme 2mL
Salt and pepper
Directions
Old-Fashioned Stuffing: In large skillet, melt butter over medium heat; cook onions, celery, fennel, sage, salt, savory, marjoram, pepper and thyme, stirring often, for 10 to 15 minutes or until vegetables are tender.
Transfer to large bowl and toss with bread and parsley.
Set aside.
Remove giblets and neck from turkey; place in large saucepan and set aside.
Rinse turkey inside and out; dry skin and cavity well.
Loosely stuff neck opening; fold neck skin over stuffing and skewer to back.
Lift wings and twist under back.
Stuff body cavity.
Tuck legs under band of skin or tie together with string.
If Place turkey on rack in roasting pan.
Combine butter, sage and thyme; rub over turkey.
Sprinkle with salt and pepper.
Tent with foil, dull side out, leaving sides open.
Roast in 325°F (160°C) oven, basting every 30 minutes, for 4 hours.
Remove foil; roast for 1 hour longer or until thermometer inserted in thigh reads 185°F (85°C) and stuffing 165°F (75°C).
Let stand on platter, lightly covered, for 20 minutes.
Stock: Meanwhile, to saucepan with turkey parts, add stock, wine, onion, carrot and celery; bring to boil.
Reduce heat to low and skim off fat; simmer for 3 hours.
Strain into measuring cup, adding enough wine to make 3 cups (750 mL).
Set aside.
Gravy: Skim off fat in roasting pan.
Stir flour into pan; cook over medium heat, stirring for 1 minute.
Whisk in stock and bring to boil, stirring to scrape up brown bits.
Reduce heat and simmer for 5 minutes.
Whisk in butter; season with salt and pepper to taste.
Strain if desired.
1 With carving knife and fork, cut legs from turkey, twisting loose if necessary.
Cut thigh from drumstick at joint; carve dark meat from each piece.
Cut off wings.
With tip of knife toward body cavity, carve breast thinly, gradually angling knife to slice thick part of breast.
Transfer to large bowl and toss with bread and parsley.
Set aside.
Remove giblets and neck from turkey; place in large saucepan and set aside.
Rinse turkey inside and out; dry skin and cavity well.
Loosely stuff neck opening; fold neck skin over stuffing and skewer to back.
Lift wings and twist under back.
Stuff body cavity.
Tuck legs under band of skin or tie together with string.
If Place turkey on rack in roasting pan.
Combine butter, sage and thyme; rub over turkey.
Sprinkle with salt and pepper.
Tent with foil, dull side out, leaving sides open.
Roast in 325°F (160°C) oven, basting every 30 minutes, for 4 hours.
Remove foil; roast for 1 hour longer or until thermometer inserted in thigh reads 185°F (85°C) and stuffing 165°F (75°C).
Let stand on platter, lightly covered, for 20 minutes.
Stock: Meanwhile, to saucepan with turkey parts, add stock, wine, onion, carrot and celery; bring to boil.
Reduce heat to low and skim off fat; simmer for 3 hours.
Strain into measuring cup, adding enough wine to make 3 cups (750 mL).
Set aside.
Gravy: Skim off fat in roasting pan.
Stir flour into pan; cook over medium heat, stirring for 1 minute.
Whisk in stock and bring to boil, stirring to scrape up brown bits.
Reduce heat and simmer for 5 minutes.
Whisk in butter; season with salt and pepper to taste.
Strain if desired.
1 With carving knife and fork, cut legs from turkey, twisting loose if necessary.
Cut thigh from drumstick at joint; carve dark meat from each piece.
Cut off wings.
With tip of knife toward body cavity, carve breast thinly, gradually angling knife to slice thick part of breast.
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