Stuffed Roasted Turkey
TURKEY
1 (15-pound) turkey, giblets and neck
removed
2 carrots, peeled and chopped
1 large onion, coarsely chopped 1 stalk of celery, chopped
1 head of garlic, sliced in half 32 ounces chicken broth
2-3 tablespoons olive oil 1 tablespoon Cajun Spice (Paul
Prudhomme’s Poultry Magic) 1 teaspoon fresh sage leaves, minced Fresh thyme (leaves from 3 sprigs) 1 teaspoon dried Mexican oregano STUFFING 1 large onion, diced
1 stalk of celery, diced 2 carrots, peeled and chopped 1 head of garlic, cut in half 8 sprigs fresh thyme
2 sprigs fresh rosemary 4 whole sprigs fresh sage
GRAVY
Wondra flour
Instructions: Preheat the oven to 325 degrees. Scatter the carrots, onions, celery and garlic in the bottom of a large, sturdy roasting pan and add chicken broth. Set a roasting rack in the pan. Pat turkey dry with paper towels inside and out. Slather the bird with olive oil mixed with Cajun Spice and sprinkle it with sage, thyme and oregano.
Place the stuffing ingredients into the cavity of the bird. Tie the legs together with kitchen string, if you like. Set the turkey on the rack above the vegetables. Roast the turkey in the oven, basting it every 30 minutes or so with the pan drippings, until the juices run clear when the thigh is pricked and the internal temperature of the stuffing reaches 165 degrees, about 3½ to 4½ hours. Transfer the turkey to a carving board or serving platter, loosely cover it with foil. Let the turkey rest at room temperature for at least half an hour before carving.
Use the pan drippings (discarding the vegetables) to make a simple gravy: In a medium saucepan over moderate heat, add drippings. Whisk in Wondra flour one teaspoon at a time and cook the gravy, stirring often, until thickened, about 5 minutes longer. Season to taste with salt and pepper.
Note: If you want to use a brined turkey, which the chef did, follow instructions for your favorite brine. When ready to cook, pat the turkey dry and pick up instructions from beginning.
Makes 12 servings
From Eunice chef Drake Leonards