Juicy turkey swirled around you favorite stuffing. This is a great method for any gathering. No need to for carving. I deboned the turkey myself, and it was a 25 lb. mammoth. It took about 2 hours (queue the sympathy). You can ask your butcher to do it for you. But if you want to give it a try there are some great YouTube tutorials you can view for guidance. I prefer to start on the backbone.
Ingredients:
10 to 20 lb. deboned turkey with skin left on
6 cups of your favorite prepared stuffing (I used a traditional herb recipe)
Your choice of seasonings. (I just used salt and pepper)
2 tbsp olive oil
1 cup each of chopped onion, carrots, and celery
1/3 cup butter
1/2 cup flour
8 cups stock (I made turkey stock by boiling the turkey carcass and neck)
Poultry seasoning
Preheat oven to 325 degrees. Lay turkey skin side down and season generously with salt and pepper. Spread prepared stuffing across the turkey and roll it up. Tie with twine to secure. Rub turkey skin with oil or butter and season to taste,
Add diced veggies and 2 cups of stock to bottom of a roasting pan, Insert rack and turkey. Roast until turkey is 160 degrees, about 15 minutes per pound. The residual heat will get it up to 165 as it rests.
Add veggies and liquid from the roasting pan to a blender and blend until smooth. In a large pot melt butter and stir in flour. Once combined add stock a little at a time. Pour in blended veggie mixture. Season with salt, pepper and poultry seasoning. Run through a fine strainer to make it look glossy and smooth. Enjoy!
Comentários