Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving

Name: Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 apple; 2 bay leaves; 4 bay leaves; 10 black peppercorns; 1 carrot; 2 stalks celery; 59 milliliters all-purpose flour; 4 Tbsps all-purpose flour; 10 sprigs fresh thyme; 1 hard-boiled egg, finely diced; 10 servings kosher salt and freshly ground black pepper; 1 large leek, white part only, cut in 1/4-inch dice; 1 lemon; 1 mediums onion; 5 Italian parsley stems; 10 sprigs Italian parsley; 10 servings Cranberry Relish; 4 branches fresh rosemary; 2 branches fresh sage; 10 servings Country Sausage and Sage Dressing; 10 servings salt and freshly ground pepper; 10 servings trimmings from the turkey; 10 servings giblets from turkey, finely diced; 710 milliliters turkey stock; 6 Tbsps unsalted butter; 8 Tbsps unsalted butter; 59 milliliters vegetable oil; 1 teaspoon water; 1 Vermont or other fresh turkey, about 10 pounds, fattened on corn and walnuts, killed 3 days earlier

Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving might be just the main course you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 354 calories, 17g of protein, and 26g of fat. Only Head to the store and pick up apple, parsley, flour, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Prepare the turkey.

Ingredients you will need

Whole Turkey

Remove all extra parts; reserve giblets.

Cut off wingtips and any excess neck, etc. Season turkey inside and out with kosher salt and freshly ground pepper; be generous. Loosen up leg joints without tearing skin.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Whole Turkey

Make the stuffing by roughly chopping the lemon , apple, onion, thyme, rosemary, sage, parsley and bay leaves into 1/2-inch pieces.

Ingredients you will need

Bay Leaves

Rosemary

Stuffing

Parsley

Apple

Lemon

Onion

Thyme

Sage

Mix with oil. Put stuffing into cavity and truss the bird. Do not tie too tight.

Ingredients you will need

Stuffing

Cooking Oil

Start the stock at least 30 minutes before roasting the turkey.

Ingredients you will need

Whole Turkey

Stock

Place the wingtips and neck in a saucepan; add 6 cups of water. Bring to a boil. Skim off any foam. Reduce heat to a slow simmer.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add onion, celery, carrot, bay leaves, peppercorns and parsley stems. Allow to simmer about 2 1/2 hours. Strain stock and reserve. You should have about 3 cups.

Ingredients you will need

Peppercorns

Bay Leaves

Parsley

Carrot

Celery

Onion

Stock

Make a paste by kneading 6 tablespoons unsalted butter with 1/4 cup flour. Rub this vigorously and thoroughly into the skin of the bird.

Ingredients you will need

Unsalted Butter

All Purpose Flour

Dry Seasoning Rub

Preheat the oven to 450 degrees.

Equipment you will use

Oven

Sprinkle 4 tablespoons flour evenly on the bottom of a roasting pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Roasting Pan

Place turkey on a rack in the pan. Allow time for turkey to come to room temperature if it is still cold to the touch.

Ingredients you will need

Whole Turkey

Equipment you will use

Frying Pan

Place turkey in oven. Leave in oven for 40 minutes or until the bird is browned all over.

Ingredients you will need

Whole Turkey

Equipment you will use

Oven

Combine 8 tablespoons butter with 1 teaspoon of water and bring to a boil. Turn the oven down to 350 degrees and baste the turkey generously with the butter mixture. Repeat this process twice, once every 10 minutes, until basting liquid is used up. At this point, the turkey should be in the oven about 1 hour. Now baste 2 more times at intervals of 15 minutes, using pan drippings. At this point, the turkey has been in about 1 hour 30 minutes. Cook 20 minutes more without basting, to allow the skin to crisp.

Ingredients you will need

Butter

Whole Turkey

Water

Equipment you will use

Oven

Frying Pan

Remove from oven. Allow to rest at least 30 minutes before carving. Make the gravy during this resting period.

Ingredients you will need

Gravy

Equipment you will use

Oven

To make the gravy, remove turkey to a serving platter.

Ingredients you will need

Whole Turkey

Gravy

Place roasting pan directly on top of a burner on medium heat. Cook for about 5 minutes, allowing excess liquid to evaporate. Stir constantly. Now carefully remove any excess fat that has not combined with the flour to make a roux.

Ingredients you will need

All Purpose Flour

Equipment you will use

Roasting Pan

Add the diced leek and cook for 1 minute. Slowly add 3 cups turkey stock, allowing the gravy to thicken as it comes to a boil. At this point it may be switched to a saucepan. Make sure that every bit of the pan drippings has been incorporated into the gravy.

Ingredients you will need

Turkey Stock

Gravy

Leek

Equipment you will use

Sauce Pan

Frying Pan

Add the giblets and simmer for about 15 minutes. Stir in the hard-boiled egg and remove from heat. Season to taste with freshly ground pepper and salt, if necessary.

Ingredients you will need

Hard Boiled Egg