Roasting turkey during holidays like Thanksgiving and Christmas season is just one among many traditions in making family and friends gathering extra special.
The first time I cooked turkey was Thanksgiving 2014, I wasn’t sure if I could pull it through but this recipe from Tyler Florence of The Food Network did not disappoint. Ever since, this is the only recipe I follow and will always keep.
- 1 stick unsalted butter (room temperature)
- 1/2 bunch fresh sage, leaves finely chopped
- kosher salt and ground pepper (for seasoning)
- 2 large onions, finely chopped
- 1 loaf cornbread, cubed (about 6 cups)
- 1 large egg, lightly beaten
- 1/2 cup heavy cream
- 3 cups chicken stock
- 1 fresh turkey (12 to 14 pounds)
- 1 cup pure maple syrup
- 1/4 cup all purpose flour
- 1/2 lemon, juiced
- preheat oven to 350 degree., remove top rack
- combine butter and sage in a mixing bowl, mash them with fork until well combines, season with salt and pepper
- in a saute pan, melt 4 tablespoons of the sage butter, add onions, cook and stir for about 15 minutes until soft and golden. Remove from heat. Put cornbread in a mixing bowl and scrape the sauteed onion mixture on top. And the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy. Toss well to combine, season with salt and pepper.
- remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin literately with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey, place it on a rack in a large roasting pan, and put it into the oven.
- in a small mixing bow, whisk together the maple syrup and hot water to thin the glaze out a bit. Use this to baste the turkey every 30 minutes. The turkey should take about 4 hours to cook (depends on your oven, use a thermometer to ensure it is done). if the breast and legs brown too quickly, cover with foil. About 2 hours into cooking,shingle the strips of bacon over the turkey breast to cover, continue to roast and baste until cooked. If the thermometer reads 170 degree and the thigh juices will run clear when pricked, then it should be done.
- Transfer the turkey into a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
- Skin off the excess fat from the drippings with a spoon and place the roasting pan over 2 burners set on medium high heat. Using a wooden spoon, scrape up brown bits stuck at the bottom of the pan. Whisk the flour into the drippings, stirring it as it thicken to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice.
- Simmer for a few minutes and strain to remove any particles. Serve the gravy with the turkey and cornbread stuffings.