Roast Turkey Recipe

Roast Turkey Recipes

Ingredients :

Turkey (remove neck and giblets for gravy)

salt / ground black pepper


For Stuffing

hard roll (soaked in milk, then mixed with freshly chopped herbs)


salt, pepper


fresh thyme, rosemary, parsley

sliced apple / celery stick


For Brown Sauce

Turkey bones / neck / liver giblets

Madiera Wine


Method :

Preheat oven to 350F. Wash turkey thoroughly with cold water, then pat dry. Rub salt and ground black pepper all over turkey. Mix all stuffing ingredients together, carefully spoon stuffing into the turkey's cavity. Do not pack too tightly. Clove turkey skin with skewers or twine, tie drumsticks together. Place turkey on roasting pan. Roast turkey uncovered for 20 minutes per pound, deglaze with turkey fat every 10-15 minutes.

To deglaze, tip the turkey pan, scoop fat with ladle and pour over turkey. You may test for doneness with a fork to see if juices run clear after 3 hours. Once it is completely cooked, remove from oven and allow the turkey to stand for 20 minutes before carving. To make brown sauce, boil turkey bones and neck to get stock. Saute liver and giblets with onions, glaze with Madiera wine. Add stock and allow to simmer for a while to get the full flavor of the sauce. Pour brown sauce over turkey pieces.

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