Traditional Roast Turkey

Recipe From: Food To Love 2018

 

Prep time:35 minutes
Cook time:3 Hours 15 minutes

Ingredients

Turkey

• 1 Whole Turkey (10 1/2 lbs)
• 5 Tbsp Butter, Melted
• 1/4 Cup Fresh Thyme

Almond Stuffing

• 5 Tbsp Butter
• 2 Medium Onions, Chopped
• 2 Crushed Garlic Cloves
• 11 oz Ground Turkey
• 1 1/4 Cups Toasted Flaked Almonds
• 1/2 Cup Fresh Flat-Leaf Parsley, Finely Chopped
• 2 Tbsp Lemon Zest
• 1/4 Cup Lemon Juice

Gravy

• Turkey Pan Juices
• 6 Cups Salt-Reduced Chicken Broth, Approximately
• 1/3 Cup All-Purpose Flour

Directions

Almond Stuffing

1. Heat 5 tablespoons butter in a small frying pan over low heat.  Add 2 medium chopped onions, 2 crushed garlic cloves and 11 ounces ground turkey; cook, stirring, until turkey is cooked through.  Transfer to a large bowl, add 1 1/4 cups toasted flaked almonds, 1/2 cup finely chopped fresh flat-leaf parsley, 2 tablespoons lemon zest and 1/4 cup lemon juice.  Season and mix well.

Turkey

1. Preheat oven to 350ºF
2. Discard neck from turkey.  Fill cavities with stuffing.  Tie legs together with kitchen string; tuck wings under turkey.  Place turkey on greased rack in a large flameproof roasting pan.
3. Combine butter and thyme in a medium bowl.  Brush half the butter mixture all over the turkey; sprinkle with salt.  Pour 2 cups of the broth into the dish.  Cover dish tightly with two layers of greased foil.
4. Roast turkey for 1 hour 20 minutes.  Remove foil; brush turkey with remaining butter mixture.  Roast, covered with foil, for 1 hour.  Remove foil; roast for 20 minutes or until browned and cooked through.  (Check liquid in base of dish during cooking; the pan juices need to brown, but not burn.  You may need to drain excess liquid if it’s not coloring or add extra water or broth if drying out too much or burning.)  Transfer turkey to platter, cover with foil; let rest for 15 minutes before carving.
5. Carve turkey legs and thighs, then breast; serve turkey pieces with gravy.

Gravy

1. Meanwhile, pour pan juices from dish into a large measuring cup; let stand for 5 minutes or until fat has risen to the surface.  Skim off 2 tablespoons of the fat from the juices, return fat to baking dish.
2. Skim and discard remaining fat from juices.  Top up pan juices in measuring cup with enough of the remaining chicken broth to make 4 cups.
3. Place baking dish over medium heat, add flour; cook, stirring, until mixture bubbles and is well browned.  Gradually stir in pan juices; cook, stirring until mixture boils and thickens.  Season to taste.
4. Strain gravy into a heatproof measuring cup.