Say goodbye to dry turkey dinners
Thanksgiving is about gathering friends and family around the table. The important thing isn’t what we’re eating, but that we’re eating it together . . . and that the meal prep doesn’t take over the holiday.
Enter my Stuffed Turkey Roast with Sausage and Pistachios recipe — it could not be easier, faster or more impressive. Ask your butcher to debone your bird, stuff, roll, roast for two hours and voila! Simply slice and serve.
If it’s an overcooked turkey that gives you trauma, my Honey-Spiced Turkey recipe is your secret weapon. The trick? Brining the bird for 48 hours before roasting. You’ll never have dry turkey again. Once your guests take a bite of this tender meat served with bourbon-spiked gravy, they’ll be the ones thanking you. Again, and again, and again.
Happy Thanksgiving!
Stuffed Turkey Roast With Sausage and Pistachios
Ricardo Tested Turkey Roast: 1 cup (50 g) diced country bread 1/4 cup (60 mL) milk 1 egg 1 lb (450 g) Toulouse sausage meat, casing removed (about 4 sausages) 3 tbsp (30 g) dried cranberries, finely chopped 1 garlic clove, chopped Pepper, to taste 1 boneless turkey roast, about 4 lb (1.8 kg), with or without the skin, untied (two breast halves) Salt, to taste 1 tbsp (15 mL) olive oil Sauce: 1 onion, finely chopped 4 garlic cloves, finely chopped 3 tbsp (40 g) butter 2 tbsp unbleached, all-purpose flour 4 cups (1 L) chicken broth 1/2 cup (125 mL) sherry Garnish: 3 tbsp (25 g) pistachios, finely chopped 2 tbsp chopped flat-leaf parsley 1 tbsp (15 mL) honey In a bowl, combine bread, milk and egg with your hands. Add sausage meat, cranberries and garlic. Season with pepper and mix thoroughly. Set stuffing aside.
With rack in lowest position, preheat oven to 375 F (190 C).
On a work surface, open turkey roast and lay it flat, skin-side down. Season with salt and pepper. Spread stuffing in the middle of breast. Close roast over stuffing. Slide sev- eral strands of butcher’s twine under meat, letting them extend out on each side. Tie roast and cut excess twine.
Place roast in a large baking dish. Rub with oil and season with salt and pepper.
Roast for 2 hours or until a meat thermometer inserted into centre of stuffing reads 165 F (74 C). If needed, add a bit of water to the pan to avoid burning the drippings. Keep pan drippings aside for sauce. Let roast rest while making sauce.
For sauce, in a skillet over medi- um-high heat, brown onion and garlic in butter. Sprinkle with flour and mix thoroughly. Add broth, sherry and reserved drippings.
Bring to a boil, whisking constantly.
Simmer over high heat for 12 to 15 minutes or until sauce thickens. Season with salt and pepper.
In a bowl, combine pistachios and parsley. Remove twine from roast and brush with honey. Sprinkle pistachio mixture on top of roast. Slice meat when ready to serve.
Makes 12 servings.
Honey-Spiced Turkey
Ricardo Tested Turkey: 1 turkey, about 13 lb (6 kg) 2 tbsp table salt 1 lemon, halved 2 tsp ground cinnamon 2 tsp pink peppercorns, ground 2 tsp ground coriander 1/2 tsp ground ginger 1/2 tsp ground cloves 1/4 cup (55 g) unsalted butter 10 onions, peeled and halved 1/2 cup (125 mL) water 2 tbsp (30 mL) honey Note: You can brine either fresh or frozen turkey. When using a frozen turkey, let it thaw in the refrigerator as it brines. Gravy: 4 garlic cloves, chopped 1/4 cup (55 g) unsalted butter 1/4 cup (40 g) unbleached all-purpose flour 4 cups (1 L) chicken broth 4 cups (1 L) beef broth 6 tbsp (90 mL) bourbon or whisky 1 tbsp (15 mL) honey Salt, to taste Pepper, to taste Place turkey in a large glass or ceramic dish, breast-side up.
Season turkey skin with half of salt. Rub exterior and interior of turkey with cut side of lemon for 2 minutes. Sprinkle with remaining salt, especially breast. Cover with plastic wrap and refrigerate for 48 hours.
With rack in lower third position, preheat oven to 350 F (180 C).
In a bowl, combine spices. Set aside half for gravy. In a small saucepan over medium heat, melt butter. Add remaining spices and cook for 30 seconds. Set aside spiced butter.
Place turkey in a large roasting pan, breast-side up. Pat dry with paper towels. Stuff turkey with 3 onion halves. Tie legs together with butcher’s twine. Brush turkey on all sides with spiced butter. Place remaining onions around the turkey.
Roast for 1 hour and 30 minutes. Add water to roasting pan and continue cooking for 1 hour. Brush turkey with honey and continue cooking for 30 minutes or until a meat thermometer inserted into thigh, without touching bone, reads 180 F (82 C). Set aside turkey on a large plate and keep warm. Skim and set aside cooking juices for gravy.
To make gravy, in a large saucepan over medium heat, brown garlic in butter. Add flour and cook until golden brown, stirring constantly.
Add broths, bourbon, honey and reserved spices. Bring to a boil while whisking and let gravy reduce until thick. Add cooking juices. Season with salt and pepper. Serve the turkey with gravy.
Makes 10-12 servings.