For those who enjoy turkey during the December holidays just as much as Thanksgiving, this recipe will ensure your bird is juicy and tender and plated with a side of apple cornbread stuffing. The chef suggests investing in a good thermometer to ensure you don’t under or overcook it and a good estimation is about 1.5 pounds per person. This recipe is based on a 22-24-lbs turkey for about 10 to 12 guests. 1901 N. Military Trail, Boca Raton; 561.417.5836; dinefarmerstable.com
Marinating Oil for the Turkey
- 1 cup sunflower oil
- 2 tbsp. Spanish onion, chopped
- 2 tbsp. Italian parsley, picked
- 1 tbsp. garlic, roughly chopped
- 1 tbsp. thyme, fresh, picked
- 1 tbsp. rosemary, fresh, picked
Mix all ingredients together in a blender until finely chopped, but not completely pureed.
The turkey will cook between 3.5 to 4.5 hours in a 325-degree oven, depending on the oven you have and how accurate it is. A convection oven will be a bit faster than just a regular “top and bottom heat” oven. Most turkeys come with a “pop-up” needle that tells you when it is ready – and to be sure use your thermometer! At the thickest part of the breast, the center should show at least 165 degrees. Should the turkey have a nice, rich golden-brown cover before the internal temperature is reached, simply cover it with foil.
- 22-24 lbs. turkey, all insides (giblets and neck) removed and reserved for roasting
- 1 cup marinating oil
- 3 cups Spanish onion, peeled and large cut
- 2 cups carrots, peeled and large cut
- 1 cup celery, cleaned, stalks only, large cut
- ¼ cup garlic cloves, peeled and crushed
- Salt and pepper as needed
- Water, to deglaze (up to roughly 3 quarts)
- Remove everything from the inside of the turkey.
- Rub the turkey with ¾ cup of the marinating oil, inside and out, and then season generously with salt and pepper. This should be done at least 2 to 3 hours before roasting. You can leave the turkey out at room temperature.
- Take the onions, carrots, celery, garlic, the giblets and cut up neck and toss with ¼ cup of the marinating oil, season lightly with salt and pepper.
- Place the turkey in the center of a roasting pan, large enough to accommodate all the vegetables and giblets placed around it.
- Put the roasting pan in the oven and roast for the first hour or so without any liquid until the vegetables have caramelized nicely, then start the deglazing with water.
- To make a nice gravy, start deglazing the roasting pan with water, 2 to 3 cups every half hour, up to 3 quarts of water. With the drippings of the turkey, you will end up with about 1½ quarts of a flavor full roasting liquid.
- When the turkey is done, remove from the roasting pan and let all the inside liquid drip into the pan. Set the turkey aside and cover with foil. Rest at least 30 minutes before carving.
- Strain the roasting liquid and force some of the vegetables through the strainer as well. The vegetables will be the thickening agent for the gravy. Remove any undesired fat from the top of the gravy. You can add more water, should the gravy be very reduced and strong.
The Stuffing Casserole
- 6-7 cups dried or toasted bread cubes
- 6-7 cups toasted cornbread cubes
- 2 cups Spanish onions, small dice
- 2 cups celery, stalks and leaves, small dice
- 3 cups apples, medium dice
- ½ cup + butter
- ¼ cup fresh Sage, rough chop (leaves only)
- ½ cup Italian parsley, rough chop (leaves only)
- 2 cups + chicken or turkey broth
- Salt and pepper to taste
- In a heavy skillet, over medium high heat, sauté the onions and celery in the butter until translucent.
- Add the apples and sage, sauté for 2-3 minutes. Season with salt and pepper.
- Deglaze with the chicken stock and simmer for 2 to 3 minutes.
- Remove from heat and pour over bread and cornbread cubes in a large mixing bowl.
- Add parsley, mix gently and add more stock if needed. It should be fairly moist
- Rub a heavy casserole with some butter and set the stuffing in there, about 2” deep.
PRO TIP: This stuffing can be made a day ahead. Simply bake the stuffing before serving in a 325-degree oven for about 30 to 40 minutes or until golden brown on top and at least 150 degrees internal temperature.
This recipe is from our Winter 2021-2022 issue. Read more here.