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The
Virtual Caterer 
Miss TVC's
Turkey Recipe
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| SUCCULENT
ROAST TURKEY |
| TURKEY |
STUFFING |
GRAVY |
| 10-12
Lb. Turkey, thawed |
6
C. Dried Bread, crumbled
(or 16 oz. packaged stuffing mix) |
1
Cup Cornstarch |
| 2
Tblsps. Dried Parsley |
3
Tblsp. Poultry Seasoning |
2
Tsp. Salt |
| 3
Tblsp. Mayonnaise |
1
Med. Onion, Chopped very fine
(or ground) |
1
Tsp. Pepper |
| 1
Tblsp. Rosemary |
1
Celery Stalk, Chopped very fine
(or ground) |
½
Cup Water |
| 8
Cups Water |
1
Small Carrot, Chopped very fine
(or ground) |
2
Tblsp. Gravy
darkening |
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1½
Stick (8 Tblsp.) Butter |
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2½
Cups Water |
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1
Beaten Egg |
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TURKEY
AND STUFFING
- In
large bowl, add poultry seasoning to
stuffing mix. (even if the package says
seasoned.
- In
medium pot, combine onion, celery,
carrot, butter and water. Simmer just
until butter has melted.
- Add
water to bread, all at once. Stir until
all bread is moistened. Let
Cool!
- Stir
in beaten egg.
- Remove
all parts and packages from turkey
cavities.
- Scrub
inside cavity with a vegetable brush.
- Rinse
outside of turkey and pat dry with paper
towel.
- Rub
dried parsley into cavity.
- Stuff
cavities firmly, but without forcing.
- Place
any extra struffing in foil and roast in
the pan along side turkey, but leave ½
cup stuffing loose in bottom of pan.
- Mix
rosemary with mayonnaise. Rub over
outside of turkey.
- Place
turkey in large, high-sided roasting pan,
breast side up. Place turkey parts (bags
removed) in bottom of pan
(heart-neck-liver-gizzard).
- Add 8
cups water to pan.
- Cover
with heavy foil. Seal completely so that
no steam escapes.
- Cook
in 350° oven for 20
minutes per pound.
Do not lift foil during this time.
- Carefully
remove foil. Caution! Escaping steam can
cause severe burns!
- Add
water to the pan only if needed to get a
level of 1½" to 2" of liquid.
- Continue
roasting, at 375°, for
another 30 minutes--basting with pan
juices every ten minutes, until golden
brown.
- Carefully
remove from oven. Let rest 15 minutes.
- Remove
turkey and foil wrapped stuffing from
pan.
GRAVY
- Place
roasting pan over 2 stove burners. Add 2
tblspns. gravy darkener (such as Gravy
Master or Kitchen Bouquet).
- Simmer
10 minutes.
- In
small bowl, mix together cornstarch, salt
and pepper.
- Add
½ cup water. Stir until dissolved.
- Slowly
drizzle cornstarch mixture into simmering
pan liquid, stirring until smooth and
thickened.
- Place
colander over medium bowl.
- Pour
gravy through colander to strain otu
turkey parts and pieces.
HINTS
1.)
Some people prefer fresh turkey to frozen;
Self-basting to regular. I use frozen turkey
and I buy whatever is on sale. Using this
recipe, anyone who's eaten turkey at my table
has never been able to tell if it was fresh
or frozen. And the gravy is never fatty such
as one gets from a self-basting turkey.
2.) Do
not salt the bird or the stuffing before
cooking. Salt draws away the moisture
resulting in a dry turkey.
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ENJOY!
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