Tips and savoury recipes to master the perfect turkey dinner
Herb Roast Turkey with Cranberry Pecan Stuffing
This turkey is butter-basted with herbs to preserve moistness and add flavour to the pan drippings for gravy.
SERVES 8 TO 10
1 fresh turkey (10 pounds / 5 kilograms) Stuffing: 1/4 cup butter or vegetable oil 2 onions, chopped 3/4 cup diced celery 1 clove garlic, minced 8 cups dry bread cubes 1 cup pecan pieces, toasted 1 cup cranberries, coarsely chopped 1/3 cup chopped fresh parsley 1 tbsp each chopped fresh sage and summer savoury 1/4 cup sodium-reduced chicken broth (approx.) Herb butter: 1/2 cup butter, at room temperature 1 tbsp (15 mL) minced garlic 1 tbsp (15 mL) each chopped fresh rosemary, summer savoury and thyme
Preparation time: 20 minutes; cooking time: 15 minutes; roasting time: 4 hours
Stuffing: In Dutch oven over medium heat, melt butter. Add onions and celery; cook, stirring often until softened, about 6 minutes. Stir in garlic; cook for 1 minute. Stir in bread cubes to coat well. Remove from heat, stir in pecans, cranberries, parsley, sage and savoury. Stir in enough broth to lightly moisten bread. Set aside.
Herb butter: In bowl, blend together butter, garlic, rosemary, savoury and thyme. Set aside.
Prepare turkey by removing giblets, rinse inside and out; pat dry with paper towel. Fill neck cavity with some of the stuffing; close and secure skin with small metal skewer. Place remaining stuffing in main cavity. Tie legs together with kitchen string. Get under breast skin with fingers to loosen. Spread 1 to 2 tablespoons herb butter under each side of breast. Spread 2 tablespoons over the entire top. Melt the remaining butter to use for basting.
Place turkey on rack in roasting pan; tent with foil, tucking in sides but leaving ends open. Roast in 325 F oven for about 3½ hours, basting with melted herb butter. Remove foil to brown during last 30 minutes (cover legs and stuffing with foil if needed). Insert meat thermometer in thickest part of inner thigh, not touching bone. Turkey is done when thermometer reaches 185°F. Transfer turkey to large carving board and let stand 15 minutes. Remove stuffing from both cavities into warm serving dish. Make gravy with drippings, if desired.
Per serving (when recipe serves 10): 575 calories; 47 grams of protein; 35 g fat; 20 g carbohydrates; 3 g fibre; 475 milligrams sodium.