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Roast Turkey with all the Fixings

roastchickenWell I can think of few things I dislike as much as stuffing the arse of a turkey. However I can think of few things I love more than the aroma in the house when the roast is cooking. And, there is truly nothing better than a stuffed roast turkey dinner with all the fixings. So this is where I open the holiday cheer, have a jigger or 2 and get stuffing.

Here is my delicious and simple recipe. A 10 -12 lb turkey will take 3 – 3.5 hrs and feed 8 – 10 people with sandwich leftovers. Yum!

For the Turkey

1 – 10 – 12 lb turkey (fresh or completely defrosted)
1 – 1/4 cup of soft salted butter
1 – tsp fresh or dried sage
Salt and pepper

For the Stuffing

4 cups of roughly torn oven toasted bread
1/2 cup of melted butter (you can use half bacon fat half butter)
1/2 tsp of salt
1/2 tsp of poultry seasoning or dried sage or thyme
1 chopped onion
2 ribs of chopped celery

The Method

Toast whole wheat or white bread in the oven until dry – don’t burn
cool and tear into 1 inch pieces
melt butter in large pan or pot
add onion and celery and cook until translucent
add torn bread
add herbs and salt and pepper
Let cool completely

Preheat oven to 350 F
Wash and dry the turkey completely
be sure to remove the giblet sac and turkey neck
(I roast these along with the turkey and have as a snack with a glass of wine while waiting for the bird)

Have a jigger of sherry or something and stuff the arse and neck cavity of the bird with the cooled stuffing
Do not over stuff – it expands while cooking
Place on a rack in a roaster
rub with soft butter
sprinkle with salt, pepper and herbs
Tie the legs together with kitchen string ( or stuff half an onion in the cavity to keep stuffing in)

Roast uncovered in pre heated oven for 20 minutes per pound or until done
bast with the pan drippings every hour for a golden skin
Turkey must reach 165 degrees internal temperature (about 3 – 3.5 hrs)
If you don’t have a meat thermometer, give it the golden hand shake, turkey is done when the leg turns freely in the socket

Remove bird from the roaster and let rest on a platter while making the gravy

For the Gravy

Pour off all but 3 tbsps of fat from the roasting pan
put on medium heat on the stove
add a cup of wine, red or white or water to the pan to release and dissolve all the drippings
dissolve 3 tbsps of flour in a cup of cold water
add to pan whisking or stirring until incorporated.
Keep whisking or stirring until gravy is desired consistency
Taste and salt if necessary

Serve, gobble gobble and enjoy!

Be sure to remove all the stuffing from the bird before refrigerating left overs

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