HERITAGE TURKEY WITH OYSTER DRESSING
This moist and flavorful heritage turkey is a family favorite of Hot and Hot Fish Club chef Chris Hastings. Serve with his Giblet Gravy, if desired.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Rinse turkey inside and out. Place paper towel in turkey and wrap turkey in paper towels; let stand at room temperature for 2 hours.
- Preheat oven to 425 degrees.
- Unwrap turkey and remove paper towels from cavity. Season cavities with 2 teaspoons salt and 2 teaspoons pepper. Stuff cavities with oyster dressing; using kitchen twine, truss turkey to enclose. Spoon remaining stuffing into a shallow baking dish. Preheat oven to 325 degrees. Bake covered, 35 to 40 minutes.
- Rub outside of turkey with olive oil and season with remaining 2 teaspoons salt and 2 teaspoons pepper.
- Place onions in the bottom of a roasting pan along with thyme and sage. Set stuffed turkey on top of onions and transfer roasting pan to oven. Roast for 30 minutes. Decrease oven temperature to 300 degrees and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh reaches 150 degrees, about 2 1/2 hours more.
- Remove turkey from oven and let stand 30 minutes; transfer to a platter. Squeeze any juices from onions into roasting pan; discard onions and herbs. Reserve roasting pan and drippings for gravy; carve turkey and serve.
GIBLET TURKEY GRAVY
Gravy enhanced with giblets is traditional in our house. Try this hearty gravy with sage and a dash of wine; I think you'll love it, too. -Jeff Locke, Arma, Kansas
Provided by Taste of Home
Time 25m
Yield 16 servings (about 1/4 cup each).
Number Of Ingredients 9
Steps:
- In a small bowl, mix cornstarch and 1/2 cup stock until smooth. In a large saucepan, heat butter and oil over medium-high heat. Add giblets; cook and stir 5-8 minutes or until browned., Add wine and sage to pan; cook 3-5 minutes, stirring to loosen browned bits from pan. Add remaining stock; bring to a boil. Stir in cornstarch mixture; return to a boil. Reduce heat; simmer 3-5 minutes or until thickened to desired consistency, stirring occasionally. Stir in salt and pepper.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 191mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
ROAST TURKEY WITH OYSTER DRESSING AND GIBLET GRAVY
Steps:
- To make roux, prepare a clean dry pot large enough so oil comes no more than a quarter of the way up the sides. Heat oil over high heat until it just starts to smoke. Add a third of the flour, stirring constantly with wooden spoon, for 30 seconds. Add another third of flour and stir for 30 seconds more or until well blended. Roux should be dark brown. Add remaining flour and stir for 30 to 45 seconds or until the roux is the color of milk chocolate. Remove from heat, add onion and stir to incorporate thoroughly. Add celery and stir. Add bell pepper and garlic. Scrape bottom of pot. Let cool for 1 hour. Remove any excess fat that may rise to surface. Recipe yields 2 1/4 cups roux. (Roux will keep refrigerated in airtight container for two weeks. Use in gravy, gumbo or other Creole or Cajun dishes.) For oyster dressing and gravy, wash neck and giblets thoroughly in cold water and place in large saucepan. Add half the celery, half the onions, half the jalapeños, half the bell peppers and half the garlic. Add 3 quarts cold water and bay leaves and season with salt and pepper. Bring to a boil and skim away foam. Stir in 3 tablespoons poultry seasoning. Reduce heat and simmer, skimming occasionally, for about 2 hours. Remove neck, pick off meat and dice it. Remove giblets, including liver, and dice and refrigerate for later use. Preheat oven to 350F. Grease a piece of foil with 1 tablespoon butter. Place 4 tablespoons butter into large pot and melt over high heat until butter starts to smoke. Add remaining celery, onions, jalapeños, bell peppers, garlic and poultry seasoning, and cook over medium heat for 15 minutes, or until vegetables brown and become tender. Add oysters and their liquor and cook 4 to 5 minutes or until oysters' edges curl. Turn off heat, add half the bread and stir, soaking up any liquid. Add 1 cup unstrained stock and stir. Add remaining bread and stir. Add eggs, stirring constantly to be sure they don't cook when they hit hot mixture. Season with salt and pepper; add parsley, 1/2 tablespoon rosemary and scallions. Stuffing should be moist but pliable, damp but not wet. If it's too wet, add more bread; it it's too dry, add more liquid. To prepare turkey, use one hand to separate breast skin from meat and place 4 tablespoons butter, cut into small pieces, between skin and meat, trying not to tear skin. Pat skin dry with towel and season bird inside and out with salt, pepper and 1/2 tablespoon rosemary. Place turkey on rack in roasting pan. Tuck each wing tip under turkey. Stuff neck, pulling out skin and packing tightly. Stuff main cavity and tie ankles with butcher's twine. Cover cavity and breast with buttered foil (to protect breast and keep stuffing from burning), leaving legs, thighs and wings exposed. Add 1 quart stock and roast for 1 hour, basting exposed portions of turkey. Cook for 1 more hour, basting every 20 minutes. Remove foil, turn heat up to 375F and roast 1 hour more, or until center of stuffing reads 160F on an instant-read thermometer. Breast skin should be golden brown. Remove bird from oven and place on buttered platter, covered loosely with foil. Allow to rest at least 20 minutes. Strain pan drippings into saucepot, and skim away excess fat. Place roasting pan over two stove burners, both on high heat. Add 3 cups stock to pan, and scrape bottom with wooden spoon. When liquid boils, remove and strain into saucepot containing drippings and bring mixture to a boil over high heat. Skim off any impurities. Whisk in 1/2 cup roux and return to a boil. Add giblets and remaining 1/2 tablespoon rosemary. Taste and season with salt and pepper if necessary. If gravy is too thick, add more liquid; if too thin, heat to reduce. Serve in gravy boat with turkey and dressing.
TURKEY GIBLET GRAVY
Yummy turkey gravy we serve at Thanksgiving.
Provided by Bryn Audrey
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
- Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.8 g, Cholesterol 140.8 mg, Fat 29.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 8.9 g, Sodium 31.8 mg, Sugar 0.1 g
TURKEY GIBLET GRAVY
My mother used to make this old fashion, southern-style gravy every holiday for the family, and now I make it for mine. It's a tasty variation of a giblet gravy. You might be surprised how much you like it. -Dunya Johnson, Rochester, New York
Provided by Taste of Home
Time 20m
Yield 1-3/4 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the giblets, chicken stock, salt and pepper. Bring to a boil; boil for 5-6 minutes. Remove from the heat. Strain giblets; return cooking juices to pan. Set aside 2 tablespoons juices. Finely chop giblets; add giblets and eggs to pan. Cook and stir for 1 minute., In a small bowl, combine flour and reserved cooking juices; gradually stir into pan. Cook and stir 5-7 minutes longer or until thickened.
Nutrition Facts :
ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY
Categories Herb turkey Roast Thanksgiving Stuffing/Dressing Bacon Oyster Sage Thyme Gourmet
Yield Serves 8
Number Of Ingredients 19
Steps:
- Make the stuffing:
- In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat. In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
- Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
- Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 30 minutes more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
- Make the gravy:
- Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a 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 wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
- Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.
GIBLET GRAVY FOR HERITAGE TURKEY WITH OYSTER DRESSING
Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Set roasting pan across two burners over medium heat. When drippings begin to simmer, whisk in flour and cook, whisking, for 3 minutes. Add thyme, giblets, and liver, and stir to combine.
- Add 1/2 cup stock and whisk until smooth. Bring to a simmer. Continue adding stock, 1/2 cup at a time, whisking, until all the stock has been added. Season with salt and pepper. Keep warm until ready to use.
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