![]() ![]() While cooked turkey rests, skim excess fat from roasting pan. Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer, covered, for 1 hour strain, reserving liquid. ![]() Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-read meat thermometer inserted into thickest part of thigh reads 185☏. Tent with foil and roast in 325☏ oven for about 1 1/2 hours, basting with pan juices every 30 minutes. Place turkey, breast side up, on rack in roasting pan. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Stir together butter, sage, salt and pepper rub over turkey, inside and out. Rinse turkey inside and out with running water. Remove giblets and neck from the turkey cavity reserve for gravy. Gently stir in bread and parsley drizzle over chicken stock, stirring to combine. Boil for 5 minutes or until liquid is almost completely evaporated. Stir in onions, celery, sage, thyme, marjoram, salt and pepper cook, stirring occasionally, for 10 minutes or until browned. In skillet, melt butter over medium heat. ![]()
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