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I rec'd from ci; test rec: Stuffed Turkey. Interesting to add Baking Powder

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Joined: Dec 10, 2005

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Posted to Thread #14634 at 12:52 pm on Apr 30, 2009

Has anyone ever done this before? I have a turkey in the freezer and thinking of trying it.
Thoughts?
Best,
Barb

From Cook's Illustrated.

Old-Fashioned Stuffed Turkey

Goal: To produce a turkey with juicy, tender meat, a crisp skin, and a moist stuffing with a crisp crust.

Old-Fashioned Stuffed Turkey
Serves 10 to 12

Note: Table salt is too fine and not recommended for this recipe. If you are roasting a kosher or self-basting turkey (such as frozen Butterball), separate the skin in step 1, but do not salt it. Look for salt pork that is roughly equal parts fat to lean meat. Use the dripping in the pan to make you favorite gravy recipe.

1 turkey (12 to 15 pounds), giblets and neck removed
3 tablespoons plus 2 teaspoons kosher salt (see note)
2 teaspoon baking powder
12 ounces salt pork, rinsed, and cut into -inch thick slices

1 recipe stuffing (recipes follows)

1 cheesecloth square (36-inch), folded into quarters

1. Carefully separate turkey skin from meat on breast, legs, thighs, and back; avoid breaking skin. Rub 1 tablespoon salt evenly inside cavity of turkey, 1 1/2 teaspoons salt under skin of each breast half, and 1 1/2 teaspoons salt under skin of each leg. Wrap turkey tightly with plastic wrap; refrigerate 24 to 48 hours.

2. Combine remaining 2 teaspoons kosher salt and baking powder in small bowl. Remove turkey from refrigerator and unwrap. Thoroughly dry inside and out with paper towels. Using metal skewer, poke total of 15 to 20 holes in fat deposits on top of breast halves and thighs, 4-5 holes in each deposit. Sprinkle surface of turkey with salt mixture and rub in mixture with hands, coating entire surface evenly. Tuck wing tips underneath turkey. Line turkey cavity with cheesecloth, pack with 4 to 5 cups warm stuffing, tie ends of cheesecloth. Cover remaining stuffing with plastic wrap and refrigerate. Using twine, loosely tie turkey legs together. Using paring knife, poke 20 holes about 1 inches apart in 16- by 12-inch piece of foil. Place foil loosely in large roasting pan, and set v-rack on top of foil. Place turkey breast-side down in V-rack and place salt pork slices over back.

3. Roast turkey breast-side down until thickest part of breast registers 130 degrees on instant-read thermometer, 2 to 2 1/2 hours. Remove roasting pan from oven (close oven door) and increase oven temperature to 450 degrees. Remove and discard salt pork. Using clean potholders or kitchen towels, rotate turkey breast side up. Cut twine binding legs and remove stuffing bag; empty stuffing into reserved stuffing in bowl.

4. Once oven has come to temperature, return turkey to oven and roast until skin is golden-brown, crisp, and thickest part of breast registers 155 degrees and 190 degrees in thickest part of thigh, about 45 minutes, rotating pan halfway through. Transfer turkey to carving board and let rest, uncovered, for 30 minutes.

5. While turkey rests, reduce oven temperature to 400 degrees. Whisk eggs and remaining 1/2 cup chicken stock together in small bowl or measuring cup. Pour egg mixture over stuffing and toss well to combine, breaking up any large chunks, and spread in buttered 13- by 9-inch baking dish. Bake until stuffing registers 165 degrees and top is golden-brown, about 15 minutes. Carve turkey and serve with stuffing.


<b>Bread and Herb Stuffing</b>
Makes about 12 cups

1 pounds white sandwich bread 12 cups, cut into -inch cubes (about 12 cups)
4 tablespoons unsalted butter, plus extra for baking dish
1 medium onion, chopped fine (about 1 cup)
2 celery ribs, chopped fine (about 1 cup)
Kosher salt and ground black pepper
2 tablespoons minced fresh thyme leaves
1 tablespoon minced fresh marjoram leaves
1 tablespoon minced fresh sage leaves
1 1/2 cups low-sodium chicken broth
2 large eggs

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until the edges have dried but center is slightly moist (cubes should yield to pressure), about 45 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven temperature to 325 degrees.

2. While bread dries, heat 4 tablespoons butter in 12-inch skillet over medium-high heat; when foaming subsides, add onion, celery, 4 teaspoons kosher salt, and 1 teaspoon pepper; cook, stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes. Stir in thyme, marjoram, and sage; cook until fragrant, about 1 minute. Add vegetable mixture to bowl with dried bread; add 1 cup broth and toss gently until evenly moistened (you should have about 12 cups stuffing).

<b>Dried Fruit and Nut Stuffing</b>
Makes about 12 cups

1 pounds white sandwich bread 12 cups, cut into -inch cubes (about 12 cups)
4 tablespoons unsalted butter, plus extra for baking dish
1 medium onion, chopped fine (about 1 cup)
2 celery ribs, chopped fine (about 1 cup)
Kosher salt and ground black pepper
2 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh marjoram leaves
1 tablespoon minced fresh sage leaves
1 cup raisins
1 cup dried apples, chopped fine
1 cup walnuts, chopped coarse
1 1/2 cups low-sodium chicken broth
2 large eggs

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until the edges have dried but center is slightly moist (cubes should yield to pressure), about 45 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven temperature to 325 degrees.

2. While bread dries, heat 4 tablespoons butter in 12-inch skillet over medium-high heat; when foaming subsides, add onion, celery, 4 teaspoons kosher salt, and 1 teaspoon pepper; cook, stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes. Stir in thyme, marjoram, and sage; cook until fragrant, about 1 minute. Add vegetable mixture, raisins, dried apples, walnuts to bowl with dried bread; add 1 cup broth and toss gently until evenly moistened (you should have about 12 cups stuffing).

<b>Sausage and Fennel Stuffing</b>
Makes about 12 cups

1 pounds white sandwich bread 12 cups, cut into -inch cubes (about 12 cups)
1 teaspoon vegetable oil
pound bulk pork sausage
4 tablespoons unsalted butter, plus extra for baking dish
1 medium onion, chopped fine (about 1 cup)
1 fennel bulb, halved, cored, and chopped fine (about 1 cup)
Kosher salt and ground black pepper
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh marjoram leaves
2 tablespoon minced fresh sage leaves
1 1/2 cups low-sodium chicken broth
2 large eggs

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until the edges have dried but center is slightly moist (cubes should yield to pressure), about 45 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven temperature to 325 degrees.

2. While bread dries, heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add sausage and cook, stirring to break sausage into -inch pieces, until browned, 5 to 7 minutes. Transfer sausage to paper towel-lined plate. Return skillet to heat and add 4 tablespoons butter to fat in skillet. When foaming subsides, add onion, fennel, 4 teaspoons kosher salt, and 1 teaspoon pepper; cook, stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes. Stir in thyme, marjoram, and sage; cook until fragrant, about 1 minute. Add vegetable mixture to bowl with dried bread; add 1 cup broth and toss gently until evenly moistened (you should have about 12 cups stuffing).


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