Entree: United States – North America – Roast Turkey

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 30 min

Total 2 hrs 40 min

Ingredients

- 1 whole turkey, approx. 8 lb (3.6 kg) total
- 3 tbsp (45 ml) kosher salt
- 2 tsp (10 ml) freshly ground black pepper
- 6 tbsp (90 g) unsalted butter, softened
- 2 tbsp (30 ml) chopped fresh sage
- 2 tbsp (30 ml) chopped fresh thyme
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 cup (240 ml) dry white wine or additional turkey/chicken stock
- 4 cups (300 g) cubed day-old country bread
- 1 cup (240 ml) low-sodium turkey or chicken stock (for stuffing)
- 2 tbsp (30 ml) unsalted butter (for stuffing)
- 1 small onion, diced (for stuffing)
- 2 stalks celery, diced (for stuffing)
- 1 tsp (5 ml) chopped fresh rosemary (for stuffing)
- 1/4 cup (60 ml) chopped fresh parsley (for stuffing)
- 1/4 cup (30 g) all-purpose flour (for gravy)
- 2 cups (480 ml) turkey or chicken stock (for gravy)
- 1 cup (240 ml) cranberry sauce (optional accompaniment)
- Salt and pepper to taste

Instructions

1. Preheat oven to 325°F (163°C). Pat the turkey dry and sprinkle the cavity and skin with 2 tbsp (30 ml) of the kosher salt and 1 tsp (5 ml) pepper.
2. For the stuffing: melt 2 tbsp (30 ml) butter in a skillet over medium heat, sauté the diced onion and celery until soft, add rosemary and parsley, toss with bread cubes in a bowl, moisten with 1 cup (240 ml) stock, season with salt and pepper; loosely fill the turkey cavity with stuffing (do not overpack).
3. Rub the softened butter mixed with remaining salt, pepper, sage, and thyme under and over the skin; tuck wing tips and truss legs if desired. Place onion, carrots, and celery in the roasting pan and pour 1 cup (240 ml) wine or stock into the pan.
4. Roast the turkey, uncovered, on a rack set in the roasting pan. Estimate about 13–15 minutes per pound; for an 8 lb (3.6 kg) turkey roast about 1 hour 45 minutes to 2 hours, until a thermometer reads 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
5. Transfer the turkey to a cutting board and tent loosely with foil; let rest 20–30 minutes before carving to allow juices to redistribute.
6. For the gravy: pour pan drippings into a fat separator or measure and skim fat to leave about 2–3 tbsp (30–45 ml) fat in the pan; place roasting pan over medium heat on the stovetop, sprinkle 1/4 cup (30 g) flour into the fat, whisk to a paste, slowly add 2 cups (480 ml) stock and scrape browned bits, simmer until thickened, season with salt and pepper and strain if desired.
7. Carve the turkey and serve with stuffing, gravy, and optional cranberry sauce.