{"id":276,"date":"2021-10-30T12:00:18","date_gmt":"2021-10-30T12:00:18","guid":{"rendered":"https:\/\/recipes.fredweston.net\/?p=276"},"modified":"2021-10-30T12:00:18","modified_gmt":"2021-10-30T12:00:18","slug":"traditional-roast-turkey","status":"publish","type":"post","link":"https:\/\/recipes.fredweston.net\/index.php\/2021\/10\/30\/traditional-roast-turkey\/","title":{"rendered":"Traditional Roast Turkey"},"content":{"rendered":"<h6>Recipe From: Food To Love 2018<\/h6>\n<p>&nbsp;<\/p>\n<pre>Prep time:35 minutes\r\nCook time:3 Hours 15 minutes<\/pre>\n<h2><span style=\"text-decoration: underline;\">Ingredients<\/span><\/h2>\n<h3><strong>Turkey<\/strong><\/h3>\n<ul>\n<li>1 Whole Turkey (10 1\/2 lbs)<\/li>\n<li>5 Tbsp Butter, Melted<\/li>\n<li>1\/4 Cup Fresh Thyme<\/li>\n<\/ul>\n<h3><strong>Almond Stuffing<\/strong><\/h3>\n<ul>\n<li>5 Tbsp Butter<\/li>\n<li>2 Medium Onions, Chopped<\/li>\n<li>2 Crushed Garlic Cloves<\/li>\n<li>11 oz Ground Turkey<\/li>\n<li>1 1\/4 Cups Toasted Flaked Almonds<\/li>\n<li>1\/2 Cup Fresh Flat-Leaf Parsley, Finely Chopped<\/li>\n<li>2 Tbsp Lemon Zest<\/li>\n<li>1\/4 Cup Lemon Juice<\/li>\n<\/ul>\n<h3><strong>Gravy<\/strong><\/h3>\n<ul>\n<li>Turkey Pan Juices<\/li>\n<li>6 Cups Salt-Reduced Chicken Broth, Approximately<\/li>\n<li>1\/3 Cup All-Purpose Flour<\/li>\n<\/ul>\n<h2><span style=\"text-decoration: underline;\">Directions<\/span><\/h2>\n<h3><strong>Almond Stuffing<\/strong><\/h3>\n<ol>\n<li>Heat 5 tablespoons butter in a small frying pan over low heat.\u00a0 Add 2 medium chopped onions, 2 crushed garlic cloves and 11 ounces ground turkey; cook, stirring, until turkey is cooked through.\u00a0 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.\u00a0 Season and mix well.<\/li>\n<\/ol>\n<h3><strong>Turkey<\/strong><\/h3>\n<ol>\n<li>Preheat oven to 350\u00baF<\/li>\n<li>Discard neck from turkey.\u00a0 Fill cavities with stuffing.\u00a0 Tie legs together with kitchen string; tuck wings under turkey.\u00a0 Place turkey on greased rack in a large flameproof roasting pan.<\/li>\n<li>Combine butter and thyme in a medium bowl.\u00a0 Brush half the butter mixture all over the turkey; sprinkle with salt.\u00a0 Pour 2 cups of the broth into the dish.\u00a0 Cover dish tightly with two layers of greased foil.<\/li>\n<li>Roast turkey for 1 hour 20 minutes.\u00a0 Remove foil; brush turkey with remaining butter mixture.\u00a0 Roast, covered with foil, for 1 hour.\u00a0 Remove foil; roast for 20 minutes or until browned and cooked through.\u00a0 (Check liquid in base of dish during cooking; the pan juices need to brown, but not burn.\u00a0 You may need to drain excess liquid if it&#8217;s not coloring or add extra water or broth if drying out too much or burning.)\u00a0 Transfer turkey to platter, cover with foil; let rest for 15 minutes before carving.<\/li>\n<li>Carve turkey legs and thighs, then breast; serve turkey pieces with gravy.<\/li>\n<\/ol>\n<h3><strong>Gravy<\/strong><\/h3>\n<ol>\n<li>Meanwhile, pour pan juices from dish into a large measuring cup; let stand for 5 minutes or until fat has risen to the surface.\u00a0 Skim off 2 tablespoons of the fat from the juices, return fat to baking dish.<\/li>\n<li>Skim and discard remaining fat from juices.\u00a0 Top up pan juices in measuring cup with enough of the remaining chicken broth to make 4 cups.<\/li>\n<li>Place baking dish over medium heat, add flour; cook, stirring, until mixture bubbles and is well browned.\u00a0 Gradually stir in pan juices; cook, stirring until mixture boils and thickens.\u00a0 Season to taste.<\/li>\n<li>Strain gravy into a heatproof measuring cup.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Recipe From: Food To Love 2018 &nbsp; 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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/recipes.fredweston.net\/index.php\/2021\/10\/30\/traditional-roast-turkey\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Traditional Roast Turkey&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[15,16],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/276"}],"collection":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/comments?post=276"}],"version-history":[{"count":1,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/276\/revisions"}],"predecessor-version":[{"id":277,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/276\/revisions\/277"}],"wp:attachment":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/media?parent=276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/categories?post=276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/tags?post=276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}