Roast turkey with Dried Cranberry Dressing 10- to 12-pound turkey 8 large sprigs fresh rosemary, divided use 1/2 teaspoon salt, divided use 1/2 teaspoon black pepper, divided use 2 onions, peeled and cut in quarters 2 tablespoons olive oil Dried cranberry and apricot stuffing: 2 tablespoons butter 2 onions, chopped 3 stalks celery, diced 3 cloves garlic, finely chopped 8 cups coarse fresh bread crumbs 3/4 cup dried cranberries 1/2 cup diced dried apricots 1/2 cup chopped fresh parsley 2 tablespoons chopped fresh rosemary, or 1½ teaspoons dried 1 teaspoon salt 1/2 teaspoon black pepper 2 3/4 cups turkey or vegetable stock Gravy: 3 cups turkey stock 3 tablespoons butter or turkey drippings 1/4 cup all-purpose flour Salt and black pepper to taste
Remove giblets and neck from turkey. Pat dry inside and out. Loosen breast skin and tuck in 4 sprigs of rosemary. Season cavity with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place onions and remaining rosemary sprigs in turkey cavity. Place turkey breast side up on a rack over broiler pan. Tuck wing tips under bird. Tie drumsticks together with kitchen string. Brush turkey with olive oil. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Convection roast in a preheated 325-degree oven for 1 3/4 to 2 1/4 hours, or until a meat thermometer inserted into inner thigh registers 180 degrees. Remove turkey to a platter. Cover loosely with foil; let stand for 20 minutes before carving. While turkey is cooking, make dressing. In a large skillet, melt butter over medium heat. Add onions, celery and garlic. Cook for 5 minutes, stirring occasionally. Transfer to a large bowl. Add bread crumbs, cranberries, apricots, parsley, rosemary, salt and pepper. Add stock and combine thoroughly. Turn into a greased 8-cup casserole. Bake stuffing, uncovered, with turkey for 1 to 1 1/4 hours or until golden brown and hot throughout. To prepare gravy, pour 1 cup stock into the roasting pan. Place on stove over high heat. Scrape bottom to loosen particles and deglaze pan. Strain into a large measuring cup. Add enough stock to make 3 cups. Skim fat from surface. In a saucepan, melt butter over medium heat. Add flour and cook, stirring for 3 minutes or until golden. Whisk in stock. Bring to a boil. Cook for 6 to 8 minutes or until slightly thickened. Taste and season with salt and pepper. Servings: 10. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
