ROAST TURKEY WITH SAVORY CRANBERRY SAUCE FROM THE TITANIC

Roast Turkey with Savory Cranberry Sauce From the Titanic image

By the turn of the century, the North American turkey had become familiar British fare, replacing the traditional goose at many an English Christmas table. Here it is presented in classic American style with bread stuffing and accompanied by cranberry sauce, which at this period was more like a sauce than a preserve.

Provided by Rick Archbold

Categories Herb turkey Roast Thanksgiving Dinner Cranberry Sage Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

Ingredients

1 10 lb turkey
2 tablespoons butter, softened
1 teaspoon crumbled sage leaves
1/2 teaspoon each salt and pepper
Stuffing:
2 tablespoons butter
2 onions, chopped
1 cup finely chopped celery
1 teaspoon each crumbled sage, thyme, and marjoram leaves
3/4 teaspoon each salt and pepper
1/2 cup sherry
10 cups cubed bread, lightly toasted
1/2 cup chopped fresh parsley
1/4 cup chicken stock
Gravy:
3 cups chicken stock
1 onion, chopped
1 bay leaf
2 tablespoons all-purpose flour
Salt and pepper
Savory Cranberry Sauce

Steps:

Stuffing:
In skillet, melt butter over medium heat. Stir in onions, celery, sage, thyme, marjoram, salt and pepper; cook, stirring occasionally, for 10 minutes or until browned. Stir in sherry; bring to boil. Boil for 5 minutes or until liquid is almost completely evaporated. Cool slightly. Gently stir in bread and parsley; drizzle over chicken stock, stirring to combine. Reserve.
Remove giblets and neck from the turkey cavity; reserve for gravy. Rinse turkey inside and out with running water. Pat dry. Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together. Bend wing tips underneath bird.
Place turkey, breast side up, on rack in roasting pan. Tent with foil and roast in 325°F oven for about 1 1/2 hours, basting with pan juices every 30 minutes. Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-read meat thermometer inserted into thickest part of thigh reads 185°F. Let rest for 2 minutes before carving.
Gravy:
Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer, covered, for 1 hour; strain, reserving liquid. While cooked turkey rests, skim excess fat from roasting pan. Set pan over high hear; whisk in flour until well combined. Gradually whisk in reserved giblet stock; Bring to boil and cook, stirring constantly, for 2 minutes or until thickened. Season to taste with salt and pepper. Strain and serve alongside turkey.