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August 2, 2011
New England Turkey
Poultry Classics
Prep time:
30 minutesbaking time:
3 1/2 to 4 hours“Our holiday turkey recipe came not from Grandma, but from her best friend, who lived in Boston.”
Ingredients
Serves 12
- 1 large Granny Smith apple
- 6 medium sweet potatoes
- 1 large onion, chopped
- 4 tablespoons butter, melted
- 4 celery stalks, sliced
- 2 cups diced dried fruit mix
- 3/4 cup slivered almonds
- 1/3 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon each ground cloves and pepper
- 1 (12- to 14-pound) turkey
- 8 large carrots, thickly sliced
- 5 large shallots, peeled
- 1/2 cup chicken broth
Directions
1
Preheat oven to 325°F. Grease large roasting pan. Chop apple. Peel sweet potatoes and cut into 1-inch pieces.
2
For stuffing, cook and stir onion in butter in saucepan over medium heat until tender. Remove from heat; add apple, celery, fruit mix, almonds, parsley, salt, cloves and pepper. Place stuffing in turkey cavity. Tie turkey legs together with kitchen string. Place turkey, breast side down, on rack in prepared roasting pan. Add 1/2 cup water to pan. Bake 11/2 hours.
3
Remove turkey from pan; remove rack. Place turkey, breast side up, in roasting pan. Place vegetables around turkey. Baste turkey with the pan juices. Add broth to pan. Bake until turkey is tender and an instant-read thermometer inserted in inner thigh registers 180°F, about 2 to 21/2 hours. Baste with pan juices every 30 minutes.
4
Place turkey on cutting board; tent with foil. Let stand 10 minutes. Transfer stuffing to bowl. Drain vegetables; place in food processor. Process until smooth. Serve turkey with vegetable puree and stuffing.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
Grandma devised an easy method for transferring a hot bird from the pan to a board. Instead of lifting it from the bottom, she inserted a large wooden spoon in each end of the turkey's cavity so that the handles stuck out. Then she carefully lifted it up with the spoon handles.
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