| | Thanksgiving Turkey
one 9 pound turkey
2 1/2 teaspoons of salt
1 1/2 teaspoons of freshly ground black pepper
1 lemon, halved
2 onions
1/2 cup of butter
3 sprigs parsley, chopped
6 slices of bread, cubed
1/2 cup of milk
2 eggs
2 teaspoons of dried sage
1/2 bouillon cube
1 teaspoon of curry powder
3 cups of chicken bouillon
2 tablespoons of cornstarch
2 tablespoons of water
Rub the turkey with 2 teaspoons of salt and 1/2 teaspoon of pepper. Squeeze lemon and rub outside of turkey with juice. Chop the onions with liver. Melt 1/4 cup of butter in saucepan. Add onions, liver, and parsley, sauté for 3 minutes. Combine onion and liver mixture with bread cubes, milk, eggs, sage, remaining salt and pepper and bouillon cube.
Preheat oven to 325ºF.
Stuff turkey and sew up openings then truss. Put turkey into roasting pan. Melt remaining 1/4 cup of butter in small saucepan. Stir in curry powder and brush turkey all over with this mixture. Use some melted butter to grease aluminum foil. Place foil over turkey. Roast on bottom oven rack for 3 3to 3 1/2 hours.
At end of 1 1/2 hours, add gizzard, heart and neck. Pour on just enough hot bouillon to keep turkey moist and baste frequently with cooking juices. Test to see if done after 3 hours by piercing thickest part of leg with skewer. The juices will run clear when turkey is cooked. Remove turkey from oven and let stand, covered with foil.
Carve turkey and arrange on warm serving platter. Keep warm in switched off oven.
Pour off fat from roasting pan. Discard gizzard, finely chop heart and meat from neck. Stir remaining bouillon into roasting pan to deglaze, transfer liquid to small saucepan and bring to a boil. Add finely chopped giblets.
Mix cornstarch with water to form paste. Add to gravy, stirring until thickened. adjust seasonings and serve gravy separately with turkey. Serves 12 |
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