Turkey and Stuffing Made Easy

Thanksgiving dinner Turkey and Stuffing has been on my menu for decades. Over time I’ve tried many different roasting methods and stuffing recipes. The meal has always turned out well but most compliments come with these following recipes. First, buy the best turkey … quality does make a difference. Fresh is preferred. It need not be processed with injections or other treatments … prefer it not be, actually. Using the popup, if present, to check doneness is up to you but I suggest a meat thermometer for true accuracy. What is the biggest complaint about roasted turkey? The breast meat is too dry. This is why I love Martha Stewart’s butter/wine roasting method. I cut the corners a bit but the result is moist and tender. As for the stuffing, I’ve often made my own bread cubes using whatever bread I might have saved in the freezer over several months … you know, the crust no one wants, end pieces, leftover corn bread … always quality breads, no crackers. (When my mother-in-law, an admitted poor cook, made her turkey stuffing with saltines … I don’t know what I expected, yes I do! … but it turned out well. I’m still amazed to this day but then I was very hungry and appreciative. We did a lot of fasting that trip.)

When my daughter became a vegetarian (progressed to vegan) I knew I had to find a different dressing recipe, one cooked separately from the turkey that maintained a great taste. I tried Rachel Ray’s Cranberry Pecan Dressing recipe … converting it to vegetarian and later to vegan. It worked beautifully baked separately, and stuffed loosely into the turkey cavities as well. There are some short cuts I take today when preparing Thanksgiving I wouldn’t have taken years ago. I will never give up homemade pie crusts … these often take a pie from good to amazingly delicious. So, what have I given up? Making the bread cubes. I now find myself buying William Sonoma’s … Even pre-seasoned. Yep, WS brand does make a difference.

Now, let’s jump into these recipes. Great recipes for the beginner as well as experienced!

Recipe

Preheat oven to 450 degrees F. Reduce temperature after first 30 minutes of roasting.

Approximately a 20 pound fresh turkey
1 and 1/2 Cups butter-reserving 4 tablespoons at room temperature and melting the rest
1 bottle of dry white wine-quality, modest priced
Salt and Pepper
Stuffing
Required nonfood items: Cheesecloth for draping over turkey, roasting pan, baster/pastry brush, meat thermometer(optional)

Remove neck and giblets from turkey cavities. Save for other recipes or discard. Rinse the turkey with cool water inside and out. Pat dry with paper towels.

Salt and pepper inside the cavities and stuff loosely with dressing. Loosely tie turkey legs together with cooking twine. Use toothpicks to hold neck skin closed.

Rub the 4 tablespoons of butter over the turkey. Salt and pepper the exterior.

Mix the melted butter with the wine in a sauce pan over low heat.

Fold cheesecloth into 4 layers large enough to drape over turkey (over breast and down the sides about 1/2 way). Soak cheesecloth in the wine/butter mixture until saturated. Squeeze slightly and drape over the turkey that’s resting in your roasting pan.

Place into 450 degree preheated oven on the low rack.  After 30 minutes baste the turkey over the cheesecloth and the entire turkey. Turn down oven to 350 degrees. It is nice to be able to rotate the turkey in the oven for even roasting. Martha recommends legs first when placing the turkey in the oven for the first 30 minutes and then rotating. My oven isn’t deep enough to accommodate a large roasting pan in this way. If you have this same issue place the turkey legs to one side of the oven and then rotate legs to other side after 30 minutes.

Continue roasting the turkey for 2 1/2 hours at 350 degrees basting every 30 minutes, pastry brush preferred method.

After this initial roasting of 3 hours remove the cheesecloth. Baste again with pan juices or wine/butter mixture.

Continue roasting an additional hour basting at usual 30 minutes. At 4 hours total roasting check the temperature for doneness. Using your meat thermometer place into thick part of thigh without hitting any bone (that can throw off temperature). If 180 degrees it’s done. If done remove from oven. If not, baste and return to the oven for an additional 20-30 minutes.

Place onto a platter when done and let rest for 30 minutes before slicing.

I recommend a fat separator for the drippings used for gravy.

Dressing

Preheat oven to 350 degrees F.