Roasted Turkey, Cranberry Sauce & Herb Dressing - Chef Anne Cori
Roasted Turkey, Cranberry Sauce & Herb Dressing
INGREDIENTS
-10-12 Pounds Turkey, completely defrosted
-1 Quart Chicken Stock
-2 Onions
-1 Celery Head
-1 Garlic Head
-Fresh herbs: Thyme, Sage, Parsley
-Dried Apricots
-1 Bag Cranberries
-1 Pear
-Butter
-Salt and pepper
-Flour
-Dry sherry or marsala or brandy
-Cinnamon stick
Roasted Turkey
INGREDIENTS
1/2 Cup Unsalted Butter, at room temperature
Salt & Pepper, to taste
10-12 Pound Turkey (completely defrosted)
DIRECTIONS
Remove giblets from inside turkey. Put stuffing inside the cavity. Bring skin flap down to cover if possible. Using your fingers, gently slide under the skin of the breast as far down as possible. Place butter between skin and meat, using your hands. Press down on top of skin to move and spread the butter mixture. With twine, secure the turkey legs together. If desired, cut off wing tips or fold underneath the bird. Sprinkle it with salt and pepper. On the other side of the turkey, there is a small cavity that can also be stuffed, then secure the flap with toothpicks.
Put the turkey on a rack in a roasting pan, with enough water or chicken/turkey stock in the bottom of the pan, to cover. Preheat the oven to 425° and roast bird for 20 minutes. Turn the oven down to 325° and roast until internal temperature in the breast is 155 degrees. During cooking, if the pan dries out, add more water or stock to the bottom of the pan as needed.
Let the turkey rest for 30 to 60 minutes before carving.
Turkey Gravy
INGREDIENTS
1/4 Pound Unsalted Butter
1/4 Cup Flour
1/4 Cup Dry Sherry, Masala, or Brandy
3-4 Cups Combination of Pan Drippings & Chicken Stock
DIRECTIONS
Strain the cooking liquid left in the roasting pan into a gravy separator. The fat will rise to the top.
Melt butter in a large saucepan and add flour. Stir constantly with a whisk until all flour is incorporated. Continue to cook for 2 to 3 minutes.
Add the sherry & the pan drippings (but not the fat.) Whisk in stock until thickened.
Season with salt and freshly ground pepper.
Herb Dressing
INGREDIENTS
1 Loaf White or French Bread, cut into 1-inch cubes
1 Cup Unsalted Butter
2 Cups Chopped Celery
3 Cups Chopped Onions
1 Head Garlic, chopped
2 Tbsp. Fresh Thyme Leaves, finely chopped
3 Tbsp. Fresh Sage, finely chopped
1 Cup Fresh Parsley Leaves, chopped
Salt & Freshly Ground Pepper to taste
DIRECTIONS
To dry the bread cubes: Cut fresh bread (cut off any hard pieces of crust) and spread in a single layer on baking sheets. Let dry in a low oven, about 250° for about 30 minutes. Or, cut bread into cubes, spread out on baking sheets, and let dry overnight.
In a large sauté pan, melt the butter. Add onion, celery, and garlic and sauté until very tender, about 30 minutes.
In a large bowl, put bread cubes, fresh herbs, salt and pepper, onion mixture. Stir well.
Stuff bird. If there is extra, place in a baking dish and moisten with chicken stock. Bake at 350 for 30 minutes.
Cranberry Sauce
INGREDIENTS
1/4 Cup Brandy
4 Oz. Dried Apricots, finely chopped
1 Bag (3/4 pound) Fresh Cranberries
1 Pear, peeled, cored, and chopped
1/2 Cup Sugar
1/2 Cup Water
1 Cinnamon Stick
DIRECTIONS
Place the brandy and apricots in a saucepan and bring to a boil. Turn off the heat and let sit for 10 minutes.
Add the cranberries, pears, water, sugar, cinnamon, and allspice to the apricots and bring to a boil. Simmer for about 15 minutes, stirring occasionally.
Remove cinnamon sticks. Cool.
View full cooking demonstration from Chef Anne Cori.
