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Thanksgiving
Turkey
with Sage Dressing and Gravy Recipe
source: recipe and
photograph created by www.finedinings.com
Turkey for roasting (see chart below for Sage Dressing
recipe)
1 yellow
onion, unpeeled, medium sized, cut into wedges
1 carrot unpeeled, large size, cut into chunks
1 stalk celery, large size, cut into chunks
1 teaspoon Thyme
If turkey is frozen
allow 4 to 5 hours per pound to defrost in refrigerator. Remove giblets; discard liver (it has a bitter taste). Bring
giblets to a boil in saucepan of cold water with onion, carrot, celery and thyme; simmer until tender.
Strain reserving the
stock; discard vegetables. Remove meat from neck bones, coarsely chop with the gizzard. Transfer
boneless meat to a small bowl, cover and
refrigerate. This can be done 1 day ahead.
Rinse turkey inside and out with cold water; pat dry; rub inside cavities
with salt.
Loosely fill with Sage Dressing (recipe
below). Secure
cavities shut with kitchen
string or skewers; tie legs together, fold wings under.
Place turkey on a rack breast side up in a large shallow baking pan; rub skin generously with oil. Roast on oven rack in lowest position
at 325° for 15 minutes per pound or until turkey juices run clear.
Place tent of foil loosely over turkey when it begins to turn golden.
Continue roasting the turkey. Remove from oven to a cutting board; tent with aluminum foil while preparing the gravy.
Pour pan drippings into a large saucepan; remove any fat. Add stock from refrigerator, bring to a boil over medium high heat. Combine cornstarch with enough cold water to dissolve, mixing until no lumps appear. Whisk
desired amount into the heated stock to your preference of thickness; add giblets, taste for seasoning and serve gravy with roasted turkey and
sage dressing.
source:
recipe and photograph created by www.finedinings.com
What size turkey are you preparing? From the chart below select
the amount of Sage Dressing to prepare.
Sage Dressing
Recipe
|
4 lb. Turkey |
8 lb. Turkey |
12 lb. Turkey |
16 lb. Turkey |
20 lb. Turkey |
24 lb. Turkey | |
Yellow onion |
1/2 cup |
1 cup |
1-1/2 cups |
2 cups |
2-1/2 cups |
3 cups |
| Celery |
1/2 cup |
1 cup |
1-1/2 cups |
2 cups |
2-1/2 cups |
3 cups |
| Vegetable oil |
1/4 cup |
1/4 cup |
1/3 cup |
1/2 cup |
1/2 cup |
1/2 cup |
| Bread cubes |
3 cups |
6 cups |
9 cups |
12 cups |
15 cups |
18 cups |
| Water |
1 cup |
2 cups |
3 cups |
4 cups |
5 cups |
6 cups |
| Eggs |
1 egg |
2 eggs |
3 eggs |
4 eggs |
5 eggs |
6 eggs |
| Kosher salt |
3/4 teaspoon |
1-1/2 teaspoon |
2-1/4 teaspoon |
3 teaspoons |
3-3/4 teaspoons |
4-1/2 teaspoons | |
Black pepper |
1/4 teaspoon |
1/2 teaspoon |
3/4 teaspoon |
1 teaspoon |
1-1/4 teaspoons |
1-1/2 teaspoons |
| Nutmeg, grated |
1/2 teaspoon |
1 teaspoon |
1-1/2 teaspoons |
2 teaspoons |
2-1/2 teaspoons |
1 tablespoon |
| Sage, rubbed |
2 teaspoons |
4 teaspoons |
2 tablespoons |
8 teaspoons |
10 teaspoons |
4 tablespoons |
| Poultry Seas. |
1 teaspoon |
2 teaspoons |
1 tablespoon |
4 teaspoons |
5 teaspoons |
2 tablespoons |
|
Parsley |
2 tablespoons |
1/4 cup |
6 tablespoons |
1/2 cup |
10 tablespoons |
3/4 cup |
Dice onion and celery,
saute with oil in a large skillet over high heat until tender. Place bread cubes in a large
bowl, heat water to boiling, pour over bread cubes, add onion-celery mixture, blend well.
In a small bowl beat eggs slightly, add salt, pepper, nutmeg, sage, poultry seasoning and
parsley. Add to bread mixture blending well.
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