Roast Turkey With Herbed Bread Stuffing And Giblet Gravy Recipes

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Roast Turkey with Herbed Bread Stuffing and Giblet Gravy image

Recipe From epicurious.com

Categories     Poultry     turkey     Roast     Thanksgiving     Stuffing/Dressing     Fall     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10



Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy image

After trying every turkey-roasting method under the sun, I've finally settled on this as absolutely the best. The secret? Slow down the cooking of the breast area, which tends to get overcooked and dried out before the dark meat is done, with a cover of aluminum foil. These instructions are for a 12-pound turkey, which serves eight people. But you can easily scale it up for a bigger bird. Estimate about one pound of meat per person (one and a half pounds if you want lots of leftovers) and refer to the chart in the Test-Kitchen Tips, below, for the scaled-up cooking times.

Recipe From epicurious.com

Provided by Rick Rodgers

Categories     turkey     Roast     Thanksgiving

Yield Makes 8 servings

Number Of Ingredients 8



Roast Turkey with Herbed Oyster Stuffing and Giblet Gravy image

Recipe From epicurious.com

Categories     Herb     turkey     Roast     Thanksgiving     Stuffing/Dressing     Bacon     Oyster     Sage     Thyme     Gourmet

Yield Serves 8

Number Of Ingredients 19



Roast Turkey With Herbed Bread Stuffing and Giblet Gravy image

Make and share this Roast Turkey With Herbed Bread Stuffing and Giblet Gravy recipe from Food.com.

Recipe From food.com

Provided by lazyme

Categories     Whole Turkey

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 10



Roast Turkey with Corn Bread Stuffing and Giblet Gravy image

Recipe From epicurious.com

Categories     Herb     turkey     Roast     Christmas     Thanksgiving     Brine     Bon Appétit

Yield Serves 12

Number Of Ingredients 32

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2010-05-03  · Roast turkey in middle of oven 30 min. Heat 1/2 stick butter. Reduce oven temperature to 325F and pour melted butter over turkey. Roast turkey, basting every 20 min, for 3 to 3 1/2 hrs more, or possibly till a thermometer inserted in center of stuffing in body cavity registers 165F (thigh will be about 180F).

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Bread Stuffing 1 cup butter or margarine 2 cups diced celery 1 1/2 cups chopped onions 1/4 cup minced parsley 2 1/4 teaspoons salt 3 teaspoons poultry seasoning 1/2 teaspoon pepper 18 cups white bread cubes 3 eggs, slightly beaten 1 cup broth from the turkey In a 8 quart Dutch oven over medium heat in hot butter or margarine, cook celery and onions until soft, about 10 minutes.
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Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F). Transfer turkey to a heated platter and keep juices in pan.
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ROAST TURKEY WITH HERB STUFFING AND GRAVY | CANADIAN LIVING
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2005-07-14  · Herb Stuffing: In large Dutch oven, melt butter over medium heat; cook celery, onions, poultry seasoning, salt and pepper, stirring often, for about 25 minutes or until softened. In large bowl, combine onion mixture with bread cubes, tossing until moistened. Let cool completely. (Can be covered and refrigerated for up to 1 day.) Toss with eggs.
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ROAST TURKEY WITH HERBED STUFFING | CANADIAN LIVING
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2007-11-16  · Remove giblets and neck from turkey; place in large saucepan and set aside. Rinse turkey inside and out; dry skin and cavity well. Loosely fill body cavity with stuffing; tuck legs under band of skin or tie together with string. Tuck wings underneath if desired. Place turkey, breast side up, on rack on roasting pan. Rub all over with olive oil.
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