Roast Stuffed Turkey Dinner
This roast stuffed turkey dinner recipe comes from In Pursuit of Flavor by Edna Lewis & it's the perfect turkey dinner for young chefs.
Equipment
- Twine
- Turkey Baster
- Kitchen Thermometer
- Large Pot or Pan
- Chef Knife or Carving Knife
Ingredients
- 12 lb turkey
- stuffing
- ½ cup butter melted
- ⅓ cup all-purpose einkorn flour
- water
- pan drippings
- salt
- black pepper
Instructions
- Stuff the turkey: Wash your hands with soap and water. Turn the oven on 425°F. Pat the turkey dry with a paper towel and place it on a roasting pan. Use a spoon or your hands to stuff the turkey. If you have leftover stuffing, set it aside to cook separately.
- Tie the legs together: Your turkey may already include a plastic fastener that holds the legs together. If not, use a piece of twine to tie the turkey legs together. Wash your hands.
- Melt the butter: Place the butter in a small saucepan. Turn the burner on medium-low. Turn off the stove when the butter is melted. Use a basting brush to brush the turkey with melted butter.
- Roast the turkey: Place the roasting pan in the oven. Cook the turkey for 45 minutes. Turn the temperature down to 350°F for the remainder of the cook time. Be sure to baste the turkey every 20 minutes. Remove the turkey from the oven when it's done and turn off the oven. Transfer the turkey to a serving platter and let it rest for 20 minutes. While the turkey is resting, move on to the next step.
- Make the gravy: Use the wooden spoon to loosen the browned bits on the bottom of the roasting pan. Pour the drippings into a glass measuring cup. Wait for the fat to rise to the top. Skim ½ cup of fat from the top and put it in a large pot or pan. Save the rest of the drippings but discard the remaining fat. Add the flour to the pot and stir over medium-high heat until it is smooth. Once the flour has browned, add the remaining drippings and the browned bits. You may need to add water to get the right consistency. Let it simmer. It will thicken up while it cooks. At this point, Miss Lewis wants you to strain your gravy into a double boiler and add salt and pepper. You can keep it warm for 20 minutes or more, until you've carved your turkey and are ready to serve. I'll tell you I skipped the double boiler part, seasoned with salt and pepper, and gently poured it over a slotted spoon onto my sliced turkey. But you do you.
Notes
- The turkey is done when the internal temp is 165°F
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/roast-stuffed-turkey
Nutrition
Calories: 533kcalCarbohydrates: 2gProtein: 70gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 252mgSodium: 422mgPotassium: 724mgFiber: 0.3gSugar: 0.3gVitamin A: 417IUCalcium: 40mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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