Roast Turkey
Revision as of 12:40, 30 October 2012 by Culinary Artiste (talk | contribs)
Description
Roast Turkey [1] [2] [3] [4] is a classic North American holiday dish, especially for Christmas meals.
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tbsp room temp.
- 1 750ml bottle dry white wine
- 1 fresh whole turkey (20-21 pounds), giblets and neck removed form cavity, turkey rinsed and patted dry
- 2 tsp coarse salt
- 2 tsp freshly ground pepper
stuffing
- 3/4 cup (1 1/2 sticks) unsalted butter
- 4 onions (2 pounds) cut into 1/4 inch diced
- 16 stalks celery, cut into 1/4 inch dice
- 10 large fresh sage leaves, chopped or 2 tsp crushed dried sage
- 1 1/2 quarts chicken stock, homemade or low-sodium canned
- 2 loaves day-old white bread (about 36 slices), crusts on, cut into 1 inch cubes
- 2 tsp coarse salt
- 4 tsp freshly ground pepper
- 3 cups coarsely chopped fresh flat leaf parsley (about 2 bunches)
Procedures
References
- ↑ Lawson, Nigella (2008). Nigella Christmas. Alfred A. Knopf Canada. pp. 115-117. ISBN 978-0-307-39774-4.
- ↑ Crocker, Betty (1999). Betty Crocker's best Christmas cookbook. General Mills, Inc.. pp. 64-65. ISBN 0-02-863465-9.
- ↑ Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 26-27.
- ↑ Stewart, Martha (2003). The Martha Stewart Living Christmas Cookbook. Clarkson Potter/Publishers, New York. pp. 210, 290. ISBN 1-4000-5037-5.
