Embrace the holiday spirit with our Traditional Roast Turkey with Savory Stuffing and Rich Gravy. This classic feast features a perfectly roasted turkey, its skin crispy and golden, and the meat succulent and flavorful. Accompanied by a hearty stuffing infused with herbs and spices, and draped in a silky, savory gravy, this dish is the centerpiece of any celebratory table. It's a timeless recipe that brings warmth, joy, and a sense of tradition to your dining experience.
Preparation and Cooking Times
- Preparation Time: 30 minutes (plus time for thawing if using a frozen turkey)
- Cooking Time: 4 hours (varies depending on turkey size)
- Total Time: 4 hours 30 minutes (excluding thawing time)
Servings and Serving Size
- Servings: Depends on turkey size (approximately 1 pound per person)
- Serving Size: 1 generous portion
Nutritional Profile (Per Serving)
- Calories: 550 kcal
- Protein: 70g
- Carbohydrates: 20g
- Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 180mg
- Sodium: 750mg
- Fiber: 2g
- Sugar: 2g
Ingredients
- Whole turkey: 5 kg (11 pounds) (defrosted, if frozen)
- For the Stuffing:
- Bread cubes: 400g (14 ounces / 0.88 pounds)
- Onion, chopped: 100g (3.5 ounces / 0.22 pounds)
- Celery, chopped: 100g (3.5 ounces / 0.22 pounds)
- Butter: 60g (2.1 ounces / 0.13 pounds)
- Chicken broth: 240ml (8 ounces / 0.5 pounds)
- Fresh sage, thyme, and parsley: 30g total (1 ounce / 0.06 pounds)
- For the Gravy:
- Turkey drippings
- All-purpose flour: 60g (2.1 ounces / 0.13 pounds)
- Chicken or turkey broth: 480ml (16 ounces / 1 pound)
- Salt and pepper: to taste
- Olive oil: for brushing
Detailed Method of Preparation
- Prepare Turkey: Preheat oven to 325°F (165°C). Clean the turkey, pat dry, and season inside and out with salt and pepper.
- Make Stuffing: Sauté onions and celery in butter until soft. Mix with bread cubes, chicken broth, and chopped herbs. Stuff the turkey loosely with this mixture.
- Roast Turkey: Place the turkey on a roasting rack in a roasting pan. Brush with olive oil. Roast in the oven, basting occasionally with pan juices, for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C).
- Rest the Turkey: Once cooked, tent the turkey with foil and let it rest for 20-30 minutes.
- Prepare Gravy: Skim fat from the turkey drippings in the roasting pan. Add flour to the drippings to make a roux, cook for a few minutes. Gradually whisk in broth and cook until thickened.
- Serve: Carve the turkey and serve with stuffing and gravy.
Tips for Culinary Success
- Turkey Thawing: If using a frozen turkey, allow ample time for it to thaw safely in the refrigerator.
- Stuffing Safety: Don’t overstuff the turkey; it's safer and cooks more evenly.
- Basting: Regular basting helps keep the turkey moist.
Frequently Asked Questions (FAQs)
How long should I thaw a frozen turkey?
Allow 24 hours of thawing time in the refrigerator for every 4-5 pounds of turkey.
Can I prepare stuffing in advance?
Yes, but refrigerate it until you’re ready to stuff the turkey.
What sides go well with roast turkey?
Classic sides include mashed potatoes, cranberry sauce, and green beans.
How can I ensure my turkey is moist?
Don’t overcook it, and let it rest before carving to redistribute the juices.