-
1
I generally follow the rule of 12 to 15 minutes per pound if the bird has stuffing in the cavity.
-
2
A little less if no stuffing is involved.
-
3
My recipe below makes enough stuffing for a 16 to 20-pound bird.
-
4
For the turkey: Preheat the oven to 375 degrees F. Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter.
-
5
Season the bird with salt and pepper.
-
6
Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked.
-
7
Place the celery, onions, garlic, sage, bay, and rosemary in and around the turkey in the roasting pan - these will be used to make the stuffing when everything is roasted.
-
8
Place the roasting pan in the center of the oven.
-
9
Cook for about 12 minutes per pound.
-
10
After about 2 hours of cooking, remove the cheesecloth from the top of the breasts and return the turkey to the oven to cook for 1 more hour.
-
11
If the tips of the wings start to get too dark, cover with foil to prevent them from burning.
-
12
For the gravy: Place the neck and the chicken stock in a pot and simmer gently on top of the stove as the turkey finishes cooking.
-
13
The stock should reduce by about half.
-
14
Season with salt and pepper.
-
15
How do you know when the turkey is done?
-
16
The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with a thermometer.
-
17
When done, remove the bird from the oven, transfer it to a flat surface (or serving platter), and allow it to rest for 20 to 30 minutes before removing the vegetables for stuffing and carving the meat.
-
18
For the stuffing: Heat a large skillet and add half a stick of butter.
-
19
Add the sausage and cook until brown and crispy.
-
20
Reserve any grease and set the sausage in a large bowl with the roasted vegetables from the turkey tray.
-
21
Add the remaining butter to the pan.
-
22
Add the cubed sourdough bread and cook, stirring, until they toast golden brown, 6 to 8 minutes.
-
23
Toss and season with salt and pepper before adding to the bowl with the vegetables.
-
24
Stir everything together and taste for seasoning, adjusting if necessary.
-
25
For the gravy: Unless the bottom of the roasting pan is burned, you can make delicious gravy.
-
26
Place the roasting pan over the burners of the stove, add the mustard and marsala to the pan, and warm it over low heat.
-
27
Scrape the bottom to get the drippings and tasty bits off of the pan as the marsala reduces.
-
28
Strain the neck out from the stock and pour about 1/2 cup into a small bowl.
-
29
Whisk the flour into the bowl, taking care there are no lumps.
-
30
Reduce the marsala until there is almost no liquid.
-
31
Add the remaining chicken stock and the flour mixture to the roasting pan.
-
32
Whisk to blend.
-
33
Taste for seasoning.
-
34
Reduce until the mixture thickens.
-
35
Transfer to a gravy boat.
-
36
Allow the turkey to rest for 15 to 20 minutes before carving.
-
37
Serve sliced turkey with stuffing (dressing) on the side.
