Festive turkey
Festive turkey
Servings: 6 to 8 servings
Preparation time: 3 h 40 minutes
Ingredients
- 180 mL (3/4 cup) Selection butter, softened
- 60 mL (1/4 cup) Selection chicken broth concentrate
- 10 mL (2 teaspoons) ground pepper
- 10 mL (2 teaspoons) fresh thyme, finely chopped
- 1 turkey of about 3 to 3.5 kg (7 to 8 lb), thawed
- Stuffing:
- 750 mL (3 cups) bread, slightly toasted and diced
- 125 mL (1/2 cup) dried cranberries
- 2 garlic cloves, chopped
- 3 scallions, finely chopped
- 2 sticks of celery, chopped
- 80 mL (1/3 cup) chicken broth or apple juice
- 60 mL (1/4 cup) parsley, chopped
- 15 mL (1 tablespoon) thyme, chopped
- Salt and pepper
Preparation
- Preheat the oven to 160 oC (325 oF).
- Combine the butter, chicken broth concentrate, pepper, and thyme in a bowl.
- Place the turkey breast side up on a large roasting pan. Use your fingers to carefully separate the skin from the meat of the breasts.
- Insert the butter mixture between the skin and breast meat. Spread evenly. Set aside.
- Combine all the ingredients for the stuffing in a bowl.
- Generously season the turkey cavity with salt and pepper and fill with the stuffing.
- Pour 250 mL (1 cup) of cold water in the bottom of the roasting pan.
- Place in the oven and cook for 3 hours to 3 hours and 15 minutes or until the internal temperature of the thigh reaches 82 oC (180 oF).
- During the last hour, baste the turkey with the cooking juices every 20 minutes.
- Let rest for 15 minutes before serving with the stuffing and gravy of your choice.
