Enjoy this classic take on a roast turkey that you can enjoy on any special occasion. Next holiday season, treat your loved ones to a delicious roast that’s sure to have them coming back for thirds.
|CLASSIC ROAST TURKEY & PAN GRAVY:|
|1||Maple Leaf Prime Naturally® Young Turkey|
|1||Carrot, roughly chopped|
|1||Rib celery, roughly chopped|
|1||Large onion, roughly chopped|
|2 tbsp||Olive oil|
|Salt & pepper|
|1 bunch||Fresh thyme|
|3 tbsp||Corn starch|
|3 tbsp||Cold water|
|12 cups||Cubed, day old white bread|
|1||Large onion, chopped|
|2 cups||Chopped celery|
|1 cup||Grated carrots|
|2 tbsp||Poultry seasoning|
|1 1/4 cups||Chicken broth|
PREHEAT oven to 375°F (190°C).
REMOVE the giblets from turkey and set aside. Pat the turkey dry. Place carrots, celery and onions in the bottom of a large roasting pan. Place turkey on top of the vegetables. Rub the turkey all over with olive oil and season with salt and pepper. Cover loosely with aluminum foil and roast in preheated oven for 2 ½ hours. Remove foil, add giblets to the pan and roast for 1-1 ½ hours or until the internal temperature of the thickest part of the leg reaches 185°F (85°C). Remove the turkey from the roasting pan and let stand 20 minutes prior to carving. Transfer pan drippings from roasting pan to a medium sauce pan. Whisk together cornstarch and water. Add to the drippings and whisking constantly, bring mixture to a boil. Cook for 2-3 minutes or until thick.
MEANWHILE, place bread cubes in a large bowl. Heat butter in a large skillet over medium-high heat. Add onions, celery and carrots. Cook for 3-4 minutes or until vegetables soften. Stir in poultry seasoning and season with salt and pepper. Add to bread cubes and stir to combine. Mix in eggs and chicken broth. Transfer stuffing into a lightly buttered 9 X 13 inch (3.5 L) baking dish and cover with foil. Bake in preheated 375°F (190°C) oven for 40-45 minutes. Remove foil and bake for an additional 15 minutes or until crisp on top, soft in the center and internal temperature has reached 165°F (74°C).
Instead of cooking stuffing separately it can also be cooked inside the turkey. Stuff the turkey just before cooking. Internal temperature of cooked stuffing must reach 165°F (74°C) and thickest part of the cooked turkey leg must reach 185°F (85°C).
Serves a crowd.
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