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Turkey (remove neck and giblets for gravy)
salt / ground black pepper
For Stuffing
hard roll (soaked in milk, then mixed with
freshly chopped herbs)
eggs
salt, pepper
chestnuts
fresh thyme, rosemary, parsley
sliced apple / celery stick
For Brown Sauce
Turkey bones / neck / liver giblets
Madiera Wine
onions |
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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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