Herbed Butter Turkey for Thanksgiving with Fruit and Nut Stuffing and Apple Herb Gravy
Enjoy this original recipe from World Cuisine Today Magazine
for an Herbed Buttered Turkey with a Fruit and Nut Stuffing with Apple Brandy Gravy.
Check out suggested side item ideas between now and the big day!
Basted Roast Turkey with Herb Butter and Apple Gravy
Fruit and Herb Stuffing
Apple Herb Gravy
One 16 to 17 Pound Turkey
Two Cups of an Equal Mixture of Parsley, Sage, Marjoram, and Thyme Minced
One Tablespoon Rosemary Minced
Two Sticks of Unsalted Butter
One Tablespoon Kosher Salt
Two Teaspoons Black Pepper
One Tablespoon Sweet Paprika
One Tablespoon Cardamom
Four Minced Garlic Cloves (optional)
Two Green or Yellow Apples
Two Large Yellow or White Onions
One Cup Apple Cider
One Cup Turkey or Chicken Broth
Juice of One Large Lemon
Two Tablespoons Maple Syrup
One large roasting pan, with a lid, or foil for tenting.
Four Cups Turkey Broth
Two Cups Apple Cider
3 Tablespoons Apple Brandy
1/2 Cup Cream
For the Turkey
1) Preheat oven to 350 degrees F. Wash and pat dry the turkey. Salt and pepper to taste. Spread over the other ground spices, the Paprika, and Cardamom. Next add the minced Garlic. Make sure to also season the inside of the turkey with the spices and lemon. Juice the lemon to remove seeds and drizzle over the bird.
2) In a small saucepan or fry pan melt the two sticks of unsalted butter. Mince all of the herbs. Set 1/3 cup to the side with a third of the herb butter mixture. Mix two thirds of the minced herbs into the remaining melted butter mixture. Liberally cover the exterior of the bird. Makes sure every portion is covered evenly. Reserve the 1/3 cup to decorate the bird and for basting. Use a pastry brush for this or a large spoon.
3) Slice the two apples, and the two onions into eighths. Season the inside of the bird with the same ground spice, herb butter mixture. Stuff the cavity with a bit of the apples and onions. Or alternatively, line the inside with cheesecloth and fill with your fruit and herb stuffing. Grease your turkey pan and place a cup of turkey broth or water. Place the onions and apples under the bird.(If desired for texture for the gravy season the turkey neck similarly and place beside the bird to roast with it.) Tuck under the wings and tie the legs together with kitchen twine if desired for shaping.
4) Paint the turkey especially the breast with a bit of the apple cider, about half a cup. Drizzle with the Maple syrup. Place the turkey on the middle rack at 350 F for one half hour. After the half hour tent the breast with aluminum foil and increase the heat to 375 F. Baste every half hour for 3 1/2 hours maximum. The last thirty minutes baste with the remaining apple cider and melted butter. Sprinkle with some additional fresh herbs before service. Let rest at least fifteen minutes before carving the meat for service.
For the Gravy
1) Bring the four cups of broth and two cups of apple juice to a boil. Reduce to three cups. Add two Tablespoons each of Parsley and Thyme. Add one tablespoon of minced Sage. Season lightly with salt and pepper to taste. Also add two cloves of minced garlic (optional).
2) Melt three Tablespoons of unsalted butter with three Tablespoons of flour in a small saucepan. Add a cup of the hot liquid to this and whisk to remove lumps then gradually add to the rest of the gravy stirring constantly. Reduce the heat and add the apple brandy bringing up to medium high but not boiling for five minutes. Take off of the stove to cool and whisk in gradually the cream stirring continually. (If you desire a bit of texture add one quarter cup of shredded meat from baked turkey neck, optional). Keep at a low simmer semi covered stirring as turkey rests occasionally so it will be ready for service. For service heat the gravy and swirl in some cream and a splash of apple brandy. Adjust seasoning.
Fruit and Herb Stuffing
Six cups unseasoned white bread cubes lightly toasted
Six cups unseasoned Corn bread cubes lightly toasted
Two sticks unsalted butter melted
Four yellow onions or white onions
1 1/2 cups fresh celery scrubbed with the leaves finely chopped
1 1/2 cups Pinot Grigio sweet white wine or Sauvignon Blanc
1 1/2 cups dried Cherries
1 1/2 cups dried Apricots
1 cup dried Cranberries
2 Tablespoons minced fresh Sage
One cup minced Parsley
2 Tablespoons minced fresh Thyme
Two Anjou Pears or firm Green Apples
One cup Pecans or Walnuts minced
1 t Cinnamon
Two Jumbo eggs (optional)
Turkey or Chicken broth up to four cups until the entire stuffing is moist
1) Melt a few Tablespoons of butter in a pan over medium heat and place the diced Pear or Apple into the melted butter dusted with Cinnamon. Saute until just golden about five minutes.
2) Next melt the rest of the first stick of butter and saute the minced Onions and Celery with Leaves until golden and soft. Add the White Wine, minced Dried Fruit, and minced Herbs. Add the chopped Pecans and Pears.
3) In a different bowl place the Cubes of Bread that have been toasted to very dry on a low heat on sheet pans. You may baste with a bit of butter as they toast. Crumble them a bit with a spoon or your hands but not smaller than a sugar cube. Add the wet Sauteed Vegetable ingredients. Add the Jumbo Eggs scrambled up first and the broth gradually as you thoroughly mix until everything is lightly moist.
4) Grease 9 by 13 inch pans and evenly place the stuffing lightly spreading the top to be smooth. Bake at 350 F for an hour or until golden and retaining it's shape. Bake covered with foil but vented and roughly 30 minutes with the foil removed.
World Cuisine Today Magazine