Traditional Christmas Turkey

turkey

Gathering around the table with family and friends is an essential part of everyone’s holiday season experience. Please enjoy Cabrini’s classic recipe for a Traditional Christmas Turkey dinner!

 

 

 

 

 

Ingredients

Turkey

10 lb (4.5 kg) turkey
Olive oil
Salt and pepper

Herbed Stuffing

3/4 cup (175 mL) butter
2-1/2 cups (625 mL) chopped onions
1 cup (250 mL) chopped celery
4 tsp (18 mL) dried sage
1 tsp (5 mL) salt
1 tsp (5 mL) marjoram
1 tsp (5 mL) pepper
1/2 tsp (2 mL) dried thyme
14 cups (3.3 L) cubed white bread
1 cup (250 mL) chopped fresh parsley

Stock

4-1/2 cups (1.125 L) chicken stock
1-1/2 cups (375 mL) dry white wine or water, (approx.)
1 onion, chopped
1/2 cup (125 mL) sliced carrot
1/2 cup (125 mL) sliced celery

Gravy

1/4 cup (60 mL) all-purpose flour
2 tbsp (30 mL) butter
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper

Instructions

Remove giblets and neck from turkey; place in large saucepan and set aside. Rinse turkey inside and t; dry skin and cavity well. Loosely fill body cavity with stuffing; tuck legs under band of skin or tie together with string. Tuck wings underneath if desired. Place turkey, breast side up, on rack on roasting pan. Rub all over with olive oil. Sprinkle with salt and pepper.

Tent with foil, dull sides out, leaving sides open. Roast in 325ºF (160ºC) oven for about 3 hours. Let stand on platter, lightly covered, for 20 minutes before carving.

Herbed Stuffing: In large skillet, melt butter over medium heat; fry onions, celery,  sage, salt, savory, marjoram, pepper and thyme, stirring often, until vegetables are tender, 10 to 15 minutes. Transfer to large bowl. Add bread and parsley; toss to combine. Set aside.

Stock: Meanwhile to saucepan with turkey parts, add stock, wine, onion, carrot and celery; bring to boil. Reduce heat to low and skim off fat; simmer for 3 hours. Strain into measuring cup, adding enough wine to make 3 cups (750 mL); set aside.

Gravy: Skim off fat in roasting pan. Stir flour into pan; cook over medium heat, stirring, for 1 minute. Whisk in stock and bring to boil, stirring to scrape up brown bits; reduce heat and simmer for minutes. Whisk in butter, salt and pepper. Strain if desired.

With carving knife and fork, cut legs from turkey, twisting loose if necessary. Cut thigh from drumstick at joint; carve dark meat from each piece. Cut off wings. With tip of knife toward body cavity, carve breast thinly, gradually angling knife to slice thick part of breast.

Serves 8

Ith do shàth!
Cabrini
P.S: I would like to invite all our readers to send me their favourite recipe – and their favourite memories that go with it – to cabrini@celticlife.ca