Perfect Roast Turkey With Cranberry Stuffing – Part 2 – Roasting Turkey
|Fresh turkey||14 Pound (1 Sensations By Compliments)|
|Dried bay leaves||10|
|Salt||2 Milliliter (1/2 Teaspoon)|
|Chicken broth||250 Milliliter (1 Cup 35% Less Sodium)|
|Finely diced onion||250 Milliliter (1 Cup)|
|Finely diced celery||150 Milliliter (2/3 Cup)|
|Dried sweetened cranberries||125 Milliliter (1/2 Cup)|
|Fresh thyme||15 Milliliter, loosely packed (1 Tablespoon)|
|White bread cubes||5 Cup (80 tbs) (Day Old)|
|Chicken broth||250 Milliliter, 35% less sodium 250 milliliter (1 Cup)|
|Pepper||2 Milliliter (1/2 Teaspoon)|
|Dried porcini mushrooms/Mix of dried wild mushrooms||125 Milliliter (1/2 Cup)|
|Hot water||250 Milliliter, not boiling|
|Olive oil||5 Milliliter (1 Teaspoon)|
|Diced shallots||60 Milliliter (1/4 Cup)|
|Roasted garlic seasoning paste||5 Milliliter (1 Teaspoon)|
|White wine||125 Milliliter (1/2 Cup)|
|Reserved turkey drippings and chicken broth||750 Milliliter|
|Unsalted butter||60 Milliliter, softened (1/4 Cup)|
|All purpose flour||60 Milliliter (1/4 Cup)|
|Chopped fresh parsley||60 Milliliter (1/4 Cup)|
|Fresh lemon juice||15 Milliliter|
Preheat oven to 375°F (190°C). Rinse turkey and pat dry. Place bay leaves in cavity and under skin. Fill cavity with Cranberry Stuffing. Tie legs with twine. Place turkey, breast side up, on a wire rack set inside a roasting pan. Fold wing tips under body. Season with salt and pepper.
Roast on middle rack of oven for 1 1/2 hours, then rotate pan. Reduce temperature to 350°F (180°C) and roast another 1 hour and 20 min. or until a meat thermometer reads 185°F (85°C) when inserted into the thickest part of the inner thigh, away from the bone. Juices should run clear and skin should be golden and crisp. Cover meat with foil if it becomes too brown during cooking.
Remove turkey from oven, remove twine and scoop stuffing into bowl. Add broth to roasting pan. Let turkey rest 20 min. in the pan before transferring to a cutting board. Pour drippings and broth into a measuring cup (you should get approx. 3 cups/750 mL). Skim and discard excess fat. Reserve liquid for Porcini Mushroom & White Wine Gravy.
Heat oil in a Dutch oven or heavy saucepan over medium heat. Add onion and celery, cook until tender and translucent, 3 to 5 min. Add cranberries and wine. Cook until liquid evaporates, about 3 min. Stir in thyme, bread, broth and pepper. Simmer over medium heat, stirring occasionally, until bread has absorbed all liquid, about 5 min. Set aside mixture to cool before stuffing the turkey.
Porcini Mushroom Gravy & White Wine Gravy
Place mushrooms in bowl and cover with hot water. Set aside for 10 min. or until hydrated and softened. Strain, reserving liquid and finely chop mushrooms. Set aside.
Heat oil in medium saucepan over medium-high for 1 min. Add shallots and cook until tender but not brown, 2 min. Add garlic paste and reserved mushrooms. Sauté until caramelized and golden, 3 min. Stir in wine and reserved mushroom liquid. Bring to a rapid simmer for 5 to 7 min. or until mixture reduces by half. Add reserved turkey drippings and simmer, 2 min.
Meanwhile, in a small bowl, blend butter and flour to form a paste. Whisk half the paste into saucepan to thicken gravy. Whisk in an additional 1 tbsp (15 mL) at a time until desired thickness is reached. Stir in parsley and lemon juice.