Boned Turkey With Sausage Hazelnut Stuffing And Madeira Recipe - Cooking Index
Boned Turkey With Sausage Hazelnut Stuffing And Madeira Recipe - Cooking Index
| 12 lbs | 5448g / 192oz | Turkey - boned, reserving the neck, giblets (up to 13) |
| Liver) - and carcass for making turkey stock and reserving the turkey | ||
| 1 | For the stuffing | |
| Sausage hazelnut stuffing - (recipe follows) | ||
| 1 | Bread | |
| 2 | Unsalted butter - softened | |
| For The Gravy | ||
| 1 cup | 237ml | Sercial madeira |
| 1/2 cup | 31g / 1.1oz | All purpose flour |
| 5 cups | 1185ml | Turkey stock - (recipe follows) |
| Special Equipment | ||
| Cheesecloth |
Arrange the turkey breast side up on a work surface, pat it dry, and prepare it for stuffing. Pack the cavity with the stuffing opening with the slice of bread, and tuck the wings under the turkey. Truss the turkey securely with kitchen string. Set the turkey in the roasting pan, spread it with 1 stick of butter, and season it with salt and pepper. Roast the turkey in a preheated 425 degree oven for 30 minutes and reduce the heat to 325 degree. Brush the turkey with the pan juices, arrange the cheesecloth, soaked in the remaining stick of butter, melted and cooled, over the turkey, and roast the turkey, basting it every 20 minutes, for 2 hours and 30 minutes, or until a meat thermometer inserted in the fleshy part of a thigh registers 185 degrees. Remove the cheesecloth carefully, discard it, and transfer the turkey to a platter, reserving the juices in the pan. Let the turkey stand for 25 minutes and discard the strings.
Make the gravy while the turkey is standing:
Skim the fat from the reserved pan juices and reserve 1/3 cup of it. Add the Madeira to the pan juices and deglaze the pan over high heat, scraping up the brown bits clinging to the bottom and sides. Boil the liquid until it is reduced by half and reserve it. In a large saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the reserved Madeira mixture in a stream, whisking, and bring the liquid to boil, whisking. Simmer the gravy, stirring occasionally, for 10 minutes, season it with salt and pepper, and serve.
Recipe courtesy of Gourmet Magazine
Source:
Cooking live Show #9014
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