Name: Thanksgiving Roast Turkey with Mushroom Sage Dressing
Prep time: 25 min
Cook time: 280 min
Total time: 305 min
Ingredients: 12 lb turkey; 1 pinch salt; 1 pinch black pepper; 1 pinch paprika; 1/4 cup butter (melted); 1/2 cup butter; ¾ cup chopped onion; 8 ½ cup day old white bread torn into pieces; 1-1/2 cups chopped celery with leaves; 3 tbsp fresh minced parsley; 2 tbsp fresh or dried sage; 1 pinch salt; 1 pinch pepper; 16 oz fresh sliced mushroom (brown if available); 3/4 cup chopped onion (1 large); 1 cup chopped celery; 3 tablespoon all-purpose flour; ½ oz bay leaf (one bay leaf); 1 pinch salt; 1 pinch pepper

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Thanksgiving Roast Turkey with Mushroom Sage Dressing

Prep Time 25

Cook Time 4 40

Total Time 5 5

Course Cooking for a Crowd, Main Dishes

Servings 12

Calories 613 kcal

Ingredients

12 lb turkey
1 pinch salt
1 pinch black pepper
1 pinch paprika
1/4 cup butter melted
1/2 cup butter
¾ cup chopped onion
8 ½ cup day old white bread torn into pieces
1-1/2 cups chopped celery with leaves
3 tbsp fresh minced parsley
2 tbsp fresh or dried sage
1 pinch salt
1 pinch pepper
16 oz fresh sliced mushroom brown if available
3/4 cup chopped onion 1 large
1 cup chopped celery
3 tablespoon all-purpose flour
½ oz bay leaf one bay leaf
1 pinch salt
1 pinch pepper

Instructions

To prepare the dressing, melt the 1/2 cup butter in a large (preferably iron) frying pan. Add 3/4 cup onion and cook, stirring, just until limp. Add bread crumbs, celery, parsley, sage, salt, and pepper. Cook and stirfry for about 10 minutes; the bread should be lightly browned. Remove from pan, place in a bowl, and refrigerate. To leave more time for fun on Thanksgiving, it is best to make the dressing the evening before (but do NOT put it into the turkey at this time!). If you like a moister dressing, just before stuffing the turkey add 1 cup stock or white wine and gently mix with bread mixture.
To prepare stock for gravy and dressing, place the neck and giblets (heart, liver, and gizzard) in a pan with 6 cups water, one chopped onion, 1 cup chopped celery, salt and pepper, and a bay leaf. Cover and simmer for one hour, then set aside.
To roast the turkey, pat the cavity dry using paper towels. Sprinkle with salt and pepper. Spoon the dressing loosely in the cavity and stitch or skewer to close turkey skin. Dressing expands while cooking, so if you have any left over, simply bake it in a well-oiled pan for 30 minutes at 350°. Place the turkey on a flat rack in a large flat roasting pan, breast side up. Sprinkle skin with salt, pepper, and paprika. Bake turkey 15 - 20 minutes for each pound. Baste turkey with melted butter about every 30 minutes. When cooked, the internal temperature on a meat thermometer (inserted into the meatiest part of the breast) should be 180°F. Do not overcook. Let the turkey rest on a warmed platter while you make the gravy.
To make gravy, remove the giblets from your "stock." Pour off fat from turkey pan, leaving 3 tablespoons. Slowly add 3 tablespoons flour and blend until smooth over medium heat. Slowly add while stirring 3 cups of your stock with salt and pepper to taste, stirring until smooth. This will take about 6 minutes. Chop the giblets and add to the gravy.
To serve: Garnish turkey platter with watercress or parsley. Remove stuffing from turkey and place in a warmed bowl. Slice turkey and serve with traditional Thanksgiving foods, such as mashed potatoes, yams, creamed onions, cranberry sauce, pumpkin pie, or whatever dishes are traditional in your family. For some, the best part of Thanksgiving is turkey sandwiches the next day.

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Keyword featured, Poultry, roast