Thanksgiving Roast Turkey
Ingredients
- 3,000 gTurkey meat (whole, thawed if necessary)
- 100 gUnsalted butter (softened)
- 10 gSalt
- 3 gblack pepper
- 2 pcOnion (quartered)
- 3 pcApium graveolens (whole stalk)
- 1 pcCitrus limon (L.) Burm. f. (halved)
- 7 gSage
- 3 gThyme
- 250 gWhite bread (stale, cubed)
- 50 gButter
- 750 mlChicken broth
- 1 pcEgg
- 25 gFlour
Method
The bronze skin gives way under the carving knife, revealing pale, juicy meat close to the bone. Herb butter scents the breast, while the bread stuffing stays soft at its centre and turns golden on top, served with a smooth pan gravy.
- 1
Heat the oven to 220°C. Pat the turkey thoroughly dry. Mix the softened butter with the salt, pepper, sage and thyme. Work some butter beneath the breast skin, then spread the rest over the outside.
- 2
Put the onion quarters, celery and lemon halves in the cavity. Set the turkey breast-side up on a rack in a roasting pan. Roast at 220°C for 20 minutes, then reduce the oven to 165°C and cook for about 2 hours, basting now and then. The thickest part of the thigh must reach 74°C.
- 3
While the turkey roasts, melt 50 g butter in a pan. Add the sliced onion and celery and cook for 6–8 minutes, until soft. Toss with the bread cubes, sage, salt and pepper. Beat the egg with the stock, pour it over the bread and mix. Transfer to a buttered baking dish, cover with foil and bake for about 35 minutes. Remove the foil for the final 10 minutes. Keep the stuffing out of the turkey cavity.
- 4
Transfer the turkey to a platter and tent loosely with foil. Rest for 30 minutes before carving. Skim excess fat from the roasting pan, keeping the juices. Set the pan over medium heat, stir in the flour and cook for 1 minute. Gradually whisk in the stock, then simmer for 5–8 minutes until thickened. Serve with the stuffing.
Frequently asked questions
How do you get this dish right?
- Dry the skin thoroughly before applying the butter; damp skin browns poorly and stays soft.
- Ease the butter under the breast skin without tearing it, then smooth it into place from the outside.
- Take the turkey out when the thigh reaches 74°C and give it the full 30-minute rest; carryover heat will finish the job.
How long does this dish keep?
Store the turkey, stuffing and gravy separately in the fridge for up to 3 days. Reheat covered with a splash of stock. Sliced turkey and stuffing freeze well for up to 2 months.
