Experience culinary delight with our fail-proof roast turkey and delicious stuffing recipe – a harmonious blend of crispy skin and succulent meat, destined to be the star of your festive table.

Turkey stuffing, also known as dressing, is a flavourful mixture of bread, vegetables, herbs, and spices. This classic side dish is designed to complement and enhance the savoury goodness of roasted turkey, creating a perfect harmony of flavours on your holiday table.

Roast Turkey:

1. Native to North America: The domesticated turkey we commonly associate with Thanksgiving has its roots in North America. Wild turkeys are native to the continent, and they were domesticated by Native American tribes.
2. Presidential Pardon Tradition: Since 1947, the U.S. President has participated in the National Thanksgiving Turkey Presentation, where a live turkey is pardoned and spared from becoming a part of the Thanksgiving feast. The pardoned turkey often lives out its days on a farm.
3. Benjamin Franklin’s Preference: Some historical accounts suggest that Benjamin Franklin, one of the Founding Fathers of the United States, proposed the wild turkey as the national bird instead of the bald eagle. Franklin considered the turkey more respectable and a true native of America.
4. Roast Turkey Trots: Thanksgiving Day is often associated with “turkey trots,” which are organised footraces held in various locations. These events are a fun way for people to burn off calories before indulging in a Thanksgiving feast.

To cook a roast turkey to perfection, a few essential pieces of equipment are paramount. First and foremost is a reliable ROASTING PAN, sturdy enough to support the weight of the bird and equipped with a roasting rack to elevate it, allowing for even cooking. A MEAT THERMOMETER is indispensable for gauging the turkey’s internal temperature, ensuring it reaches a safe and succulent doneness. BASTING TOOLS, like a bulb baster or brush, aid in keeping the turkey moist throughout the cooking process. KITCHEN TWINE is handy for trussing the bird, promoting uniform roasting and an attractive presentation. A quality CARVING SET, complete with a sharp knife and carving fork, simplifies the final step of serving the perfectly cooked turkey. With these essential tools, preparing and presenting a delicious roasted turkey becomes a seamless and enjoyable culinary endeavour.

Perfect Roast Turkey Recipe

Experience culinary delight with our fail-proof roast turkey recipe

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Main Course

Cuisine International

Servings 8

Calories 300 kcal

Equipment

• Roasting pan
• Meat thermometer
• Basting brush
• Kitchen twine
• Aluminium foil

Ingredients

  

• 1 whole turkey 12-15 pounds
• Salt and pepper, to taste
• Herbs of your choice, finely chopped rosemary, thyme, sage
• 1 cup unsalted butter melted
• Kitchen twine for trussing
• 3 cups chicken or turkey broth
• Aromatics for the cavity staffing onions, garlic, lemon, and herbs
• Additional herbs for garnish Optional
• Olive oil for brushing Optional

Instructions

 

• Preheat the oven to 325°F (163°C).
• Remove the turkey from the refrigerator and let it come to room temperature for about 1 hour.
• Seasoning:
• Pat the turkey dry with paper towels.
• Season the cavity with salt and pepper.
• Rub the outside of the turkey with melted butter and season generously with salt, pepper, and herbs.
• Trussing:
• Truss the turkey using kitchen twine to help it cook evenly.
• Tuck the wings under the bird and tie the legs together.
• Aromatics:
• Place aromatics (sliced onions, garlic cloves, lemon wedges, and herbs) in the turkey cavity.
• Roasting:
• Place the turkey on a roasting rack in a roasting pan.
• Pour broth into the bottom of the pan to keep the turkey moist.
• Tent the turkey loosely with aluminium foil.
• Cooking Time:
• Roast the turkey in the preheated oven.
• Cooking time will vary based on the size of the turkey. A general guideline is about 15 minutes per pound.
• Remove the foil during the last hour to allow the skin to brown.
• Basting:
• Baste the turkey every 30 minutes with the pan juices to keep it moist.
• Temperature Check:
• Use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F (74°C) in the thickest part of the thigh.
• Resting:
• Allow the turkey to rest for at least 20-30 minutes before carving. This allows the juices to redistribute.

Notes

• Brush with melted butter for a golden finish.
• Tent with foil if it browns too quickly.
• Enhance flavour by adding aromatics inside the cavity.
• Use a meat thermometer for accurate results.
• Let the turkey rest to ensure juiciness.
• Customise the herb and spice rub based on your preferences.

Keyword christmas turkey recipe, esy roast turkey, Roast turkey recipe

Stuffing Recipe

Stuffing, also known as dressing, is a flavorful mixture of bread, vegetables, herbs, and spices.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine European

Servings 8

Calories 200 kcal

Equipment

• Large mixing bowl
• Skillet or sauté pan
• Baking dish
• Aluminium foil

Ingredients

  

• 1 loaf of day-old bread cubed (about 12 cups)
• 1 cup unsalted butter
• 1 large onion diced
• 3 celery stalks chopped
• 2 cloves garlic  minced
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried parsley
• Salt and pepper to taste
• 3 cups chicken or turkey broth
• 2 large eggs, beaten optional, for binding

Instructions

 

• Preheat the oven to 350°F (175°C).
• Cube the day-old bread and spread it on a baking sheet to dry slightly while you prepare the other ingredients.
• Sauté Vegetables:
• In a skillet over medium heat, melt the butter.
• Add diced onions, chopped celery, and minced garlic.
• Sauté until the vegetables are soft and translucent.
• Herb Infusion:
• Stir in dried sage, thyme, rosemary, parsley, salt, and pepper. Cook for an additional 2-3 minutes to let the flavors meld.
• Mixing:
• Place the dried bread cubes in a large mixing bowl.
• Pour the sautéed vegetable and herb mixture over the bread cubes.
• Toss everything together until the bread is well-coated.
• Moistening:
• Gradually add chicken or turkey broth to moisten the stuffing. The amount needed depends on personal preference; some prefer a moister stuffing, while others prefer it drier.
• If desired, add beaten eggs to bind the stuffing together.
• Baking:
• Transfer the stuffing mixture to a greased baking dish.
• Cover the dish with aluminium foil and bake in the preheated oven for 30 minutes.
• Uncovering:
• Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and slightly crispy.

Notes

• Choose a variety of bread for depth of flavour – white, whole wheat, or a mix of both.
• Customise the herbs and spices to suit your taste preferences.
• Make the stuffing a day ahead and refrigerate until ready to bake for added convenience.

Keyword Christmas stuffing, Easy stuffing recipe, Stuffing recipe

Stuffing:

1. Ancient Roots: The concept of stuffing meats dates back to ancient times. The Romans, for instance, had recipes that involved stuffing animals like pigs with a mixture of other meats, herbs, and nuts.
2. English Influence: The English are credited with popularizing stuffing in the modern sense. In medieval England, recipes for stuffing called for a variety of ingredients, including meats, fruits, and spices.
3. Early American Recipes: Stuffing recipes in early America often featured a mix of ingredients like breadcrumbs, herbs, onions, and sometimes even oysters. Regional variations emerged, reflecting the available ingredients and culinary preferences.
4. Naming Variations: The term “stuffing” is commonly used in the United States, while in other English-speaking countries, it might be referred to as “dressing.” The choice of term often depends on regional traditions and personal preference.
5. Stuffing vs. Dressing Debate: The debate over whether it should be called stuffing or dressing often centers on how it is prepared and where it is cooked. If it’s cooked inside the turkey, some prefer to call it stuffing, while if it’s baked separately, it’s often referred to as dressing.

These facts showcase the rich history and cultural significance of both turkey and stuffing, making them integral components of the Christmas and Thanksgiving tradition.

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