Fresh ordered, fresh pick up. This is a best option for making a Thanksgiving bird.
Course Main Course
Prep Time 30minutes
Cook Time 2hours5minutes
Total Time 2hours35minutes
2loaffrench/italian breaddiced about 10 cups
2 to 4clovesgarlic
4 to 6stockscelerydiced
1largecelery rootpeeled and diced
2 to 3stripsbacon
1 to 2cubesbouillonfor flavor
1 to 2patsbutterfor sautee
2 to 4TBSolive oilfor sautee
2 to 3sprigsherbssage, rosemary, oregano
2 to 3TBSbutter smear for bird
1 to 2cupswhite winefor base of turkey tray
Like I said, find first a good-high quality turkey. Let it sit, room temperature a few hours before your bake begins.
while the turkey acclimates to room temperature, gather your stuffing essentials. As you can see, we have onion, garlic, apricots, celery and celery root, bouillon, herbs
Get your bread, a chiabatta or french loaf
dice it up to amount to 10 cups worth
Begin to sautee the items for the stuffing. Onion, bacon, and the rest of the raw ingredients. When the meat, and other ingredients are cooked, mix well with the dry bread. and combine well.
Your cooked stuffing is now ready to be stuffed into the hollow cavity of the bird.
In a deep roasting dish, add the wine and some bouillon stock to the base. Put turkey in, smeared with butter, salt pepper, and herbs. Now, stuff the bird. Secure her in the dish, and begin her roast.
Put her in a set oven @ 200 degrees Celsius, and keep the door closed until the calculated time (based on size and stuffing) has been determined. Take her out when finished, measure temperature with thermometer, then cover with foil and let her sit for up to 30 minutes. This encourages her juices to accumulate and will enhance moisture in the meat.