Vermont turkey with herbal dressing

4:38 pm Thanksgiving turkey

A not simple turkey recipe for ladies versed in cookery.

Vermont turkey with herbal dressing4.5 kg (10 lb) turkey
1 ½ рt water
8 oz butter
1 tbsp flour
1 ½ onion, sliced
2 celery sticks, chopped
1 carrot, sliced
4 tbsp oil
5 fresh bay leaves, sliced
10 black pepper peas
1 lemon, sliced
1 apple, sliced
10 thyme twigs, chopped
4 rosemary twigs, chopped
2 sage twigs, chopped
12 parsley twigs, chopped
1 big leek, sliced
salt and pepperfresh bay leaves for decoration

1. Draw turkey and save giblets. Cut the neck and wing tips and put in the plate with giblets. Flavor with salt and pepper inside and outside.
2. To make a broth, put turkey giblets in a saucepan with water. Bring to a boil, remove scum. Add ½ onion, carrot, celery, 2 bay leaves, black pepper and 2 parsley twigs. Cook 2-2 ½ hours. Strain the broth.
3. Combine lemon, apple, ½ onion, thyme, rosemary, sage, parsley and 3 bay leaves with oil. Stuff turkey with herbal mixture from the neck side. Fasten with a spoke and tie together turkey trotters.
4. Heat oven to 240 C (Gas 9). Stir 3 oz butter with flour and rub into turkey skin. Put in a big baking griddle and cook 40 minutes.
5. Reduce heat to 180 C (Gas 4). Melt butter with 1 tbsp water and pour turkey. Cook for 50 minutes more, pouring every 15 minutes. Then bake turkey 20 without pouring. Take it out from the oven. Decorate with bay leaves.
6. To make a dressing, put the baking griddle with turkey grease on the oven and cook stirring for 5 minutes over medium heat. Let it cool down, remove grease. Add onion and cook for a minute, then add broth slowly. Pour dressing into a pan and bring to a boil. Add giblets and boil over gentle heat 15 minutes.
7. Pour dressing in a jug and serve together with turkey and mashed potatoes.

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