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Chef Don's
Favorite Poultry Recipes
Roast Stuffed Turkey
1 Whole Turkey
Sausage Stuffing as needed
1 Tbsp. Oil or Butter
Salt to taste
Pepper to taste
Garlic to taste
Thyme to taste
Rosemary to taste
Water
The night before remove the turkey from the wrapping it
came in. Remove the neck and the giblet bag reserving them in the
refrigerator for other uses. Trim any excess fat from around the
opening of the turkey. Rinse the turkey in the sink with cold water.
Pat dry with a paper towel, and refrigerate overnight uncovered. This
helps to make that wonderful crisp skin.
Preheat your oven to 325°. Remove the bird from the
refrigerator and place into your roasting pan. Stuff the both the neck
and body cavity with your stuffing (see below for amounts). Do not
compress the stuffing in the bird. You want the juices to be able to
flow through the stuffing and you need the stuffing to be able to cook.
If the stuffing is crammed into the bird really tight by the time the
stuffing is able to heat up to 160° the turkey will be dry. Massage
the turkey with the oil or butter. Sprinke the spices onto the bird
starting with the salt, then the garlic and finally the rest. Put about
1 inch of water into the pan with the turkey. With a piece of aluminum
foil cover the exposed stuffing. Cover the pan with the lid or use
aluminum foil and roast the turkey (see chart below for cooking times).
You can baste the turkey every 45 minutes if desired. Don’t
forget to baste the stuffing. Approx. 1 hour before the turkey is ready
remove the lid from the pan so the turkey will brown. Remove the turkey
form the oven when the center of the stuffing has reached 160° and
the meat has reached 180° (check this thickest part of the thigh
next to body, not touching bone). Start checking the temperature 30
minutes before the end of the cooking time. Remove the drippings from
the pan for gravy. Cover and let stand for 15-20 minutes. Remove the
stuffing from the bird and carve.
How big should my turkey be?
Traditionally 1 lb. per person is the rule of thumb but if you want leftovers up that to 1.5 lbs. per person.
How much stuffing should I have?
Approx. 3/4 cup per pound. If you like leftovers 1 cup per
pound. If you can’t fit all of the stuffing into the bird cook
the stuffing separately and baste the stuffing with some of the pan
drippings.
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Grandma’s Sausage Stuffing
Yield: 3 1/2 lbs.
16 oz. bag Pepperidge Farm Herbed Seasoned Stuffing
1 1/2 cups Onion, medium dice
1
Jones Sausage Roll,
2 cups Celery, large dice
2
tsp. Garlic, minced
1 stick Butter, melted
2 cups Chicken or Turkey Stock, heated
Oil as Needed
Salt and Black Pepper to taste
Place the dry stuffing in a bowl. Heat some oil in a pan until hot. Add
the onion and the celery and sauté until the onion is opaque.
Add the garlic to the pan and sauté for one minute. Remove the
vegetables from the pan and add to the stuffing. Add a little more oil
if needed to the pan. Add the sausage to the pan and start breaking it
up with a wooden spoon. Cook until the sausage is fully cooked. Add to
the stuffing. Add the rest of the ingredients and mix well. Cover and
refrigerate over night. |
Giblet Pan Gravy
Yield: 1 quart
4 cups Turkey Drippings
1/4 cup Flour
3-4 Tbsp. Water
1/4-1/2 cup Giblets, cooked
2 tsp. Garlic Powder
1-2 tsp. Thyme
Gravy Master, as needed
Salt and Pepper to taste
Oil as needed
Sauté the giblets (neck, heart and gizzard, discard the liver) in some
oil. Let cool and remove the meat from the neck. Finely chop the giblet
meat and refrigerate until needed. After removing the drippings from
the pan let them sit in your pot for a few minutes. Skim most of the
fat off of the dripping but be sure to leave about 1/4 of the fat in
the pot. Bring the drippings to a boil and reduce the heat to a simmer.
Combine the flour and the water in a bowl and whip until completely
smooth. Whisk this mixture into the drippings. Be sure to whip the
gravy constantly so it won’t be lumpy. Add the spices and simmer for
10-15 minutes. Add the Gravy Master to desired color. Adjust seasonings
and serve. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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