Try this Julia Child's Thanksgiving Turkey recipe, or contribute your own.
Suggest a better descriptionTURKEY & STUFFING
1. With turkey breast side up, using boning or paring knife, cut through skin around leg quarter where it attaches to breast. Bend the leg back, and pop leg bone out of socket. Cut through joint to separate leg quarter. Repeat and remove 2nd leg quarter. Working with one leg quarter at a time and with skin side down, use tip of knife to cut along sides of thigh bone to expose bone then slide knife under bone to free meat. Cut joint between thigh and leg and remove thigh bone. Reserve bone for gravy.
2. Rub interior of each thigh with 1/2 tsp sage, 1/2 tsp salt, and 1/4 tsp pepper. Truss each thigh close using wooden skewers and kitchen twine. Place let quarters on large plate and refrigerate for 6-12 hours.
3. Using kitchen shears, but through ribs following vertical line of fat where breast meets back from tapered end of breast to wing joint. Using your hands, bend back away from breast to pop shoulder joint out of socket. Cut through joint between bones to separate back from breasts. Reserve back for gravy. Trim excess fat from breast. Dissolve 3/4 cup salt in 6 quarts cold water in large container. Submerge breast in brine, cover, and refrigerate for 6-12 hours.
4. Adjust oven racks to upper middle and lower middle positions, and heat oven to 300 degrees. Spread bread cubes in even layer on 2 baking sheets, and bake until most dry and very lightly browned, 25-30 minutes stirring occasionally during baking. Transfer dried bread to large bowl. Increase oven temperature to 425 degrees.
5. While bread dries, remove breast from brine and pat dry with paper towels. Leave leg quarters in refrigerator. Tuck wings behind back, brush surface with 2 tsp oil, melt butter in 12 in non-stick oven-safe skillet over medium heat. Add onions and cook stirring occasionally until softened, 10-12 minutes. Add celery, remaining 2 tbs sage, and 1 1/2 tsp pepper. Continue to cook until celery is slightly softened, 3-5 minutes longer. Transfer veggies to bowl with bread. Wipe out skillet with paper towels. Place turkey breast skin side down in skillet and roast in oven for 30 minutes.
6. While breast roasts, add cranberries and eggs to bread mixture, and toss to combine. (mixture will be dry). Transfer stuffing to 16 x 13 inch roasting pan and using rubber spatula, pat stuffing into level 12 x 10 inch rectangle.
7. Remove breast from oven, and using 2 wads of paper towels, flip breast and place over two-thirds of stuffing. Arrange leg quarters over remaining stuffing and brush with remaining 1 tsp oil. Lightly season breast and leg quarters with salt. Tuck any large sections of exposed stuffing under bird so most of stuffing is covered by turkey. Transfer pan to oven and cook for 30 minutes.
8. Reduce oven temperature to 350 degrees. Continue to roast until thickest part of breast registers 160 to 165 degrees and thickest part of thigh registers 175 to 180 degrees, 40 minutes to 1 hour 20 minutes longer. Transfer breast and leg quarters to cutting board and let rest for 30 minutes. While turkey rests, using metal spatula, stir stuffing well, scraping up any browned bits. Redistribute stuffing over bottom of roasting pan, return to oven, and turn oven off.
9. Before serving, season stuffing with salt and pepper to taste. Mound stuffing in center of platter. Place breast on top of stuffing with point of breast resting on highest part of mound. Remove skewers and twine from leg quarters and place on each side of breast. Carve and serve.
GRAVY
See ATK book page 818.
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Serving Size: 1 Serving (747g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1296 | ||
Calories from Fat: 693 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77g | 103 % | |
Saturated Fat 22.7g | 114 % | |
Monounsaturated Fat 31.3g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 500.4mg | 154 % | |
Sodium 865.8mg | 30 % | |
Potassium 1156.3mg | 30 % | |
Total Carbohydrate 52.4g | 15 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 48.3g | ||
Protein 91.7g | 131 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1296
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