Makes 12 servings
15 1b/6.75 kg turkey
Salt, to taste
Pepper, to taste
2 onions, peeled and quartered
12 to 15 parsley stems
Butter or oil, as needed
6 oz/115 g diced onion
3 oz/85 g diced carrot
3 oz/85 g diced celery
2 oz/60 g flour
1 qt/1 L Chicken Stock
1. Season the turkey with salt and pepper. Place the quartered onions and parsley stems in the cavity. Rub with butter or oil, and truss.
2. Place the turkey on a rack in a roasting pan. Roast at 350 degrees F/l75 degrees C for 3 hours, basting from time to time. Scatter the onions, carrots, and celery around the turkey and continue to roast another 45 to 60 minutes or until a thermometer inserted in the center of the thigh meat registers 180 degrees F/82 degrees C.
3. Remove the turkey from the roasting pan and allow it to rest while preparing the pan gravy.
4. Place the roasting pan on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all but 1 oz/30 g of the fat. Add the flour and cook out roux for 4 to 5 minutes. Whisk in the stock until completely incorporated and smooth.
5. Simmer the gravy for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning. Strain through a fine mesh sieve.
6. Carve the turkey into portions and serve with the pan gravy and chestnut stuffing.
Other stuffings may be substituted for this dressing. See the book for Corn Bread and Oyster Stuffing or Sausage Bread Stuffing.
Makes 12 servings
4 oz/115 g minced onions
4oz/115 g rendered turkey or
bacon fat, or clarified butter
1-1/2 lb/680 g cubed day-old bread
4 f1 oz/120 ml Chicken Stock, hot
1 egg, beaten
2 tablespoons chopped parsley
Salt, as needed
Pepper, as needed
1 teaspoon chopped sage
8 oz/225 g peeled roasted chestnuts, chopped
1. Sauté the onion in bacon fat until tender.
2. Combine the bread cubes, chicken stock, and egg and add to the onion.
3. Add the parsley, salt, pepper, sage, and chestnuts. Mix them all well.
4. Place the stuffing in a buttered hotel pan and cover it with parchment paper. Bake the stuffing at 350 degrees F/ 175 degrees C for 45 minutes.
The Professional Chef, Seventh Edition
By The Culinary Institute of America
John Wiley & Sons, Inc., October 2001
Recipe reprinted by permission.
This page created November 2001
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