Roasted Thanksgiving Turkey with Grapes and Apples
Ingredients
- For the turkey
- 1 Turkey (about 7-8 pounds)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- For the stuffing
- 2 stalks Celery
- 1 onion
- 5 Tbsps butter
- 7 ozs Sausage meat
- 1 bunch parsley
- 4 sprigs thyme
- 3 sprigs Sage
- salt
- freshly ground peppers
- 7 ozs chicken stock
- 14 ozs Crouton
- For the gravy
- 5 ozs dry white wine
- 5 ozs Whipped cream
- Grape (for garnish)
- Apple (for garnish)
Preparation steps
Preheat the oven to 350°F. For the stuffing: Rinse the celery and peel the onion. Chop the celery and onion into small cubes. Heat the butter in a skillet set over low heat and cook the celery and onion for 2 minutes. Stir in the sausage meat and cook, while stirring, for an additional 3-4 minutes
Rinse the herbs, shake dry and chop finely. Stir into the vegetable mixture. Season with salt and pepper to taste. In a bowl, stir the croutons with 1/2 the poultry stock. Knead the croutons with the vegetable mixture until combined. The mixture should be wet, but hold together. If necessary, add more stock.
For the turkey: Rinse the turkey and pat dry with paper towels. Season the cavity with salt and pepper to taste. Fill with the bread mixture and sew with butcher's twine to enclose. Heat the clarified butter in a large roasting pan set over high heat on the stove. Sear the turkey until golden brown. Lay the turkey in the roasting pan breast side down. Place the roasting pan on the lower rack of the oven and roast for 2 hours, while basting continuously.
Remove the turkey from the oven, cover with aluminum foil and let rest.
Ladle the fat from the pan juices. Place the roasting pan with the juices on the stove to heat. Stir in the wine and 1/4 cup of water. Pour the sauce through a fine sieve into a clean pot and boil until reduced by half. Reduce heat to low and stir in the cream. Season heavily with salt and pepper. Place the roasted turkey on a large platter along with the gravy. Garnish the platter with the grapes and apples.
