Nancys Thanksgiving Turkey Recipes

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ROAST TURKEY WITH HERB GRAVY



Roast Turkey with Herb Gravy image

Provided by Nancy Fuller

Categories     main-dish

Time P1DT5h45m

Yield 6 to 8 servings

Number Of Ingredients 11

One 12 to 15 pound turkey (giblets and neck removed)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 stick butter, for rubbing the bird
2 carrots, cut into chunks
2 ribs celery, cut into chunks
1 onion, cut into chunks
1 bunch fresh thyme plus 3 tablespoons chopped
2 cups chicken stock
3 tablespoons flour
1/2 cup chopped fresh sage

Steps:

  • The day before cooking, sprinkle the turkey very generously inside and out with salt and pepper. Cover and refrigerate.
  • Remove turkey from refrigerator at least 1 hour prior to cooking to allow it to come to room temperature.
  • Preheat the oven to 350 degrees F.
  • Rub the skin of the bird with butter. Stuff the carrot, celery, onion and thyme bunch inside the cavity. Arrange the turkey on a roasting rack set into a roasting pan. Add the chicken stock to the pan. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 4 hours.
  • Remove the turkey to a cutting board, tent lightly with foil, and let rest for 20 minutes before carving.
  • Meanwhile, set the roasting pan over medium-heat high, add the flour and bring to a boil. Cook for 10 minutes, then stir in the sage and 3 tablespoons thyme. Taste and adjust the seasoning. Transfer to a gravy boat to serve with the turkey.

NANCY'S TURKEY STUFFING



Nancy's Turkey Stuffing image

I got this from my sister-in-law and it is simple but nicely seasoned. Makes 3 quarts (enough for a 12lb turkey).

Provided by alvinakatz

Categories     Egg Free

Time 20m

Yield 3 quarts

Number Of Ingredients 7

1 cup butter
1 cup onion, minced
12 cups dried bread, cubed
1 1/2 cups celery, leaves and stalks chopped
1 tablespoon salt
1 teaspoon pepper
1 tablespoon poultry seasoning (or a mix of sage, thyme and marjoram)

Steps:

  • Melt the butter in a large, heavy skillet. Add the onion and cook until yellow. Stir in as many breadcrumbs as fit and heat.
  • Transfer to a large, deep bowl and add celery, seasoning and the rest of the bread. Mix well. If too dry, add enough broth or water to moisten (don't make it soggy!).

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