Roast Turkey and Dressing

That's right folks! Here in the South we don't STUFF our birds; we DRESS them! The so-called logic behind it was that it was too hot here in this part of the world and was a good way to get food poisoning; but seems to me that if you have a reasonable heat source for your home and the oven is on, it's going to be hot as blazes in a kitchen in Alaska! The dressing is prepared in a separate casserole dish and served along side with plenty of giblet gravy. (I'm going to share a doozy of a secret about that one!)

Note: Purchase an additional package of chicken giblets and a small package of chicken thighs to make your broth for the dressing and gravy. 

If you've never roasted a turkey before. Here are a few pointers that I've learned along the way. Buy the very best bird you can afford. NOT the largest. Personally, I prefer the pre-basted broad breasted bird. 

Next, unless you can completely trust a "fresh" bird, purchase a frozen one well ahead of the time you plan to cook it so it can thaw properly in the refrigerator. This usually takes 72 hours. That's THREE whole days!

Before you unwrap it, make a note of the weight. Jot it down somewhere. You will want to cook it according to the time on the Time and Weight scale printed on the wrapping or better yet, buy yourself a good instant read meat thermometer and cook until the internal temperature is correct. 

 Now, go ahead and unwrap the bird and wash thoroughly INSIDE and OUT. Be sure to check the neck cavity for a package of giblets as well inside the body cavity. REMOVE these, please! Wash giblets thoroughly and put into a stock pot to boil for dressing.

Rub salt and pepper into the bird inside and out. Generously butter the outside. 

Place the following inside the body cavity. 

One medium onion - quartered
2 stalks celery - broken in half
1 carrot - quartered
1 stick butter (do NOT use margarine)

Truss legs and fold wings akimbo (behind the back). Place onto rack inside roasting pan. Bake according to weight or until internal temperature at thigh reaches 175 -180 degrees (without touching the bone). If the turkey begins to brown too much before it is done, tent it with aluminum foil. Allow turkey to rest covered for a full 10 to 15 minutes before carving to allow juices to return to the meat.

Dressing

Preferably the day before, bake your favorite pan of corn bread. When cool to the touch, crumble into fine bread crumbs and allow to dry. This is your base for the dressing. Then add the following:

3 hard boiled eggs - chopped
1 medium onion - finely diced
2 cups cooked giblets and chicken - diced
1/2 cup  celery - finely diced
1 can condensed cream of chicken soup
2 teaspoons poultry seasoning
Enough chicken broth to thoroughly moisten

Mix well and place into a buttered casserole dish. Bake at 350 degrees 30 to 45 minutes or until bubbly and golden brown. Serve with Giblet gravy.

Rose's SECRET Giblet Gravy
(It's just too easy!)

1 can condensed cream of chicken soup
1 soup can of reserved chicken broth
3 hard boiled eggs - chopped
1 cup cooked giblets - chopped
Salt and pepper to taste

Mix all together and nuke it in the microwave just before serving!

After all of the above, believe me... you deserve a break!