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Turkey With Oyster Dressing And Old-Fashioned Gravy

Type: Poultry
Courses: Main Course

Recipe Ingredients

  For The Turkey
1 1/2   Very cold water
3/4 cup 177mlKosher salt
3/4 cup 120g / 4.2ozBrown sugar
1   Turkey - (abt 10 lbs)
1/2 cup 164g / 5.8ozCorn syrup
1/2 cup 164g / 5.8ozSteen's Cane syrup
1/2 cup 99g / 3.5ozMelted butter
1 tablespoon 15mlCreole seasoning - see * Note
1 cup 62g / 2.2ozChopped trinity - (equal amounts of onion,
  Celery, green bell pepper to yield 1 cup)
1   Garlic clove - minced
  Reserved turkey neck and giblets
1/4 cup 15g / 0.5ozFlour - plus
1 tablespoon 15mlFlour
4 cups 948mlChicken stock
1 teaspoon 5mlSalt
1 teaspoon 5mlWorcestershire sauce
1 teaspoon 5mlHot sauce
  For The Oyster Dressing
3 tablespoons 45mlOlive oil
1/2 cup 31g / 1.1ozChopped onion
1/2 cup 73g / 2.6ozChopped green bell pepper
1/2 cup 55g / 1.9ozChopped celery
2 tablespoons 30mlChopped garlic
3 cups 711mlCubed day-old bread
1 1/2 cups 355mlShucked oysters in their liquor
1 cup 237mlChicken broth
1/4 cup 15g / 0.5ozChopped green onions
2 tablespoons 30mlChopped parsley
1 tablespoon 15mlCreole seasoning - see * Note
1/2 teaspoon 2.5mlHot pepper sauce
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large bowl or ice chest large enough to hold turkey and liquid, combine water, salt and sugar and stir until salt and sugar are dissolved. Place turkey inside of brining liquid (liquid should cover turkey completely) and marinate turkey overnight (refrigerated).

Preheat oven to 475 degrees. When ready to cook the turkey, in a small bowl whisk together corn syrup, cane syrup, butter and Creole seasoning. Remove turkey from brining liquid and pat dry with paper towels. Place turkey on a rack, breast-side down, and baste with syrup-butter mixture.

Bake for 20 minutes, then reduce temperature to 300 degrees and continue baking for another 45 minutes, breast-side down, basting every 30 minutes. Turn turkey over and continue cooking, about 1 1/2 hours, or until the internal temperature in the deepest part of the thigh reads 155 degrees. Let turkey rest while you make the gravy.

In a saucepan, place 1 1/2 cups of pan drippings and add trinity and garlic. Add turkey neck and giblets and simmer over medium high heat for 10 minutes. Whisk in flour and combine well, and cook for 1 to 2 minutes. Add chicken stock and stir well to combine. Cook 5 minutes, or until thickened, and season with salt, Worcestershire sauce and hot sauce. Let simmer 10 minutes to allow flavors to meld. Strain and serve immediately with roast turkey.

For the Oyster Dressing: Preheat oven to 350 degrees. Generously oil a baking dish.

In a large skillet, heat oil until it begins to smoke. Add onion, bell pepper, and celery and saute, stirring frequently, about 2 minutes or until softened. Add garlic and cook 2 minutes longer.

Lower heat and fold in bread, oysters and their liquor, and broth. Stir until moistened and add green onions, parsley, Creole seasoning, and hot pepper sauce. Season to taste with salt and pepper.

Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes, until golden brown on top.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A02) - from the - TV FOOD NETWORK

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