Classic Roast Turkey & Stuffing

Le-Creuset---Recipes---August---Turkey

Created for: Oval Baker

Directions

  1. Place oven rack in lowest position and preheat oven to 325°F (163°C).
  2. Remove plastic or paper packet of giblets from turkey (usually in small cavity). Remove neck from large cavity.
  3. 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 skewers. Loosely fill large body cavity with stuffing.
  4. Transfer turkey, breast-side up, to oval baker. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Rub turkey all over with softened butter and sprinkle with salt and pepper. Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed.
  5. 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).
  6. Using turkey holders (or by inserting large metal serving spoon into body cavity), transfer turkey to large cutter board. Let stand 30 minutes before carving. Serve with fresh herbs in Oval Baker.

Ingredients:

  • 12lbs (5.4kg) Turkey
  • 1 recipe Classic Stuffing (below)
  • 8 cups (2L) turkey or chicken stock
  • ¼ cup (60ml) unsalted butter
  • 2 tsp (10ml) salt
  • 1 tsp (5ml) dried sage, crumbled
  • 1 tsp (5ml) dried rosemary, crushed
  • 1 tsp (5ml) dried thyme, crumbled
  • ¼ tsp (1ml) salt
  • ¼ tsp (1ml) freshly ground black pepper
  • 1 ¼ cups (310ml) hot turkey or chicken stock



Main Ingredient: Turkey
Cooking Time: 4 hours
Serving Size: 8- 10



Classic Stuffing

Created for: Stainless Steel Sauté Pan

Directions

  1. In a sauté pan 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.
  2. Transfer to large bowl and add bread, parsley, sage, rosemary, thyme, salt, and pepper. Stir in hot stock.

Ingredients:

  • ½ cup(125ml) unsalted butter
  • 2 medium onions, finely diced
  • 6 celery stalks with leaves, finely diced
  • 1 loaf day old bread, cut into small cubes
  • ½ cup (125ml) parsley, finely chopped
  • 1 tsp (5ml) dried sage, crumbled
  • 1 tsp (5ml) dried rosemary, crushed
  • 1 tsp (5ml) dried thyme, crumbled
  • ¼ tsp (1ml) Salt
  • ¼ tsp (1ml) Freshly ground black pepper
  • 1 ¼ cups (310ml) hot turkey or chicken stock



Main Ingredient: Bread
Cooking Time: 20-25 minutes
Serving Size: 6-8