- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 4 h 5 m
- Serves
- 8, plus leftovers
Ingredients
- Roasted Turkey:
- 1
- fresh turkey (14 lb/6.25 kg)
- 10
- dried bay leaves
- 4 cups
- Cranberry Stuffing (recipe below)
- 1 L
- 1/2 tsp
- salt
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
- 1 cup
- reduced-sodium chicken broth
- 250 mL
- Cranberry Stuffing:
- 1 tbsp
- olive oil
- 15 mL
- 1 cup
- finely diced onion
- 250 mL
- 2/3 cup
- finely diced celery
- 150 mL
- 1/2 cup
- dried and sweetened cranberries
- 125 mL
- 1/4 cup
- white wine
- 60 mL
- 1 tbsp
- fresh thyme, loosely packed
- 15 mL
- 5 cups
- day-old white bread, cubed
- 1.25 L
- 1 cup
- reduced-sodium chicken broth
- 250 mL
- 1/2 tsp
- pepper
- 2 mL
- Dried Mushroom & White Wine Gravy:
- 1/2 cup
- dried porcini mushrooms (or a mix of dried wild mushrooms)
- 125 mL
- 1 tsp
- olive oil
- 5 mL
- 1/4 cup
- diced shallots
- 60 mL
- 1 tsp
- Roasted Garlic Seasoning Paste
- 5 mL
- 1/2 cup
- white wine
- 125 mL
- 3 cups
- reserved turkey drippings and chicken broth (from Roast Turkey recipe)
- 750 mL
- 1/4 cup
- unsalted butter, softened
- 60 mL
- 1/4 cup
- all-purpose flour
- 60 mL
- 1/4 cup
- chopped fresh parsley
- 60 mL
- 1 tbsp
- fresh lemon juice
- 15 mL
Method
Step 1
Roast Turkey
Step 2
Preheat oven to 375°F (190°C). Rinse turkey and pat dry. Place bay leaves in cavity and under skin. Fill cavity with Cranberry Stuffing. Tie legs with butcher's twine. Place turkey, breast side up, on a wire rack set inside a roasting pan. Fold wing tips under body. Season with salt and pepper.
Step 3
Roast on middle rack of oven for 1 1/2 hours, then rotate pan. Reduce temperature to 350°F (180°C) and roast another 1 hour and 20 min. or until a meat thermometer reads 185°F (85°C) when inserted into the thickest part of the inner thigh, away from the bone. Juices should run clear and skin should be golden and crisp. Cover meat with foil if it becomes too brown during cooking.
Step 4
Remove turkey from oven, remove twine and scoop stuffing into bowl. Add broth to roasting pan. Let turkey rest 20 min. in the pan before transferring to a cutting board. Pour drippings and broth into a measuring cup (you should get approx. 3 cups/750 mL). Skim and discard excess fat. Reserve liquid for Porcini Mushroom & White Wine Gravy.
Step 5
Cranberry Stuffing
Step 6
Heat oil in a Dutch oven or heavy saucepan over medium heat. Add onion and celery, cook until tender and translucent, 3 to 5 min. Add cranberries and wine. Cook until liquid evaporates, about 3 min. Stir in thyme, bread, broth and pepper. Simmer over medium heat, stirring occasionally, until bread has absorbed all liquid, about 5 min. Set aside mixture to cool before stuffing the turkey.
Step 7
Porcini Mushroom Gravy & White Wine Gravy
Step 8
Place mushrooms in bowl and cover with 1 cup (250 mL) hot water (not boiling). Set aside for 10 min. or until hydrated and softened. Strain, reserving liquid and finely chop mushrooms. Set aside.
Step 9
Heat oil in medium saucepan over medium-high for 1 min. Add shallots and cook until tender but not brown, 2 min. Add garlic paste and reserved mushrooms. Sauté until caramelized and golden, 3 min. Stir in wine and reserved mushroom liquid. Bring to a rapid simmer for 5 to 7 min. or until mixture reduces by half. Add reserved turkey drippings and simmer, 2 min.
Step 10
Meanwhile, in a small bowl, blend butter and flour to form a paste. Whisk half the paste into saucepan to thicken gravy. Whisk in an additional 1 tbsp (15 mL) at a time until desired thickness is reached. Stir in parsley and lemon juice.
Tips
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