B. Smith Cooks Southern-Style by Barbara Smith

Author:Barbara Smith
Language: eng
Format: epub
Publisher: Scribner
Published: 2009-02-25T16:00:00+00:00

Roast Turkey with Cornbread Oyster Dressing

YIELDS 10 SERVINGS

Growing up, Thanksgiving was a big deal in our house. All the family members would converge upon our home to celebrate with Mom’s Thanksgiving Day feast. It’s my favorite holiday, because it reminds me of Mom and bridges differences of religion and ethnicity—and the turkey is king! I’m well known for my Jerk Turkey, but for this book I decided to change it up a bit with more of a traditional Southern turkey with rich Cornbread Oyster Dressing.

1 whole turkey, 10 to 12 pounds

Salt and freshly ground black pepper to taste Cornbread Oyster Dressing (see recipe on page 54)

4 tablespoons softened butter, more if needed

3 cups chicken stock or broth

1 to 2 tablespoons cornstarch

1. Preheat oven to 350°F.

2. Remove and reserve the giblets (neck, gizzard, and heart) from the turkey.

3. Rinse the turkey and pat dry with paper towels inside and out; season well with salt and pepper.

4. Loosely fill the chest and neck cavity with the Cornbread Oyster Dressing. Place the extra dressing in a buttered casserole dish, cover, and bake for 35 to 40 minutes.

5. Rub the turkey skin with the butter. Place the bird on a rack in a roasting pan, add about ¼ inch of water to the pan, and cover the bird loosely with foil.

6. Roast the turkey until the meat registers 180°F on an instant-read thermometer in the thickest portion of the thigh and the center of the stuffing registers 165°F (about 15 minutes per pound, or approximately 3 hours). Check frequently during cooking, adding more water to the pan if it begins to dry out.

7. While the bird is roasting, in a medium saucepan, simmer the reserved giblets in the chicken stock over low heat for 1 hour, then strain and set aside.

8. When the bird is done, remove it from the pan and let it rest for 15 minutes.

9. To prepare the gravy, pour the roasting pan drippings into a clean saucepan. Place the roasting pan over medium heat, add some of the giblet broth, and stir well to bring up the browned bits clinging to the bottom. Add this to the saucepan with the drippings. Skim as much fat as possible from the surface of the drippings mixture. Add the remaining giblet broth to the saucepan and bring to a simmer over medium heat. Stir the cornstarch into a little cold water to dissolve, then slowly add it to the gravy, stirring well and continuing to simmer for about 5 minutes, until the gravy thickens. Adjust the seasonings to taste and strain the gravy.

10. Remove the stuffing from the cavity of the turkey and place it in a warmed casserole dish. Carve the turkey and serve with the Cornbread Oyster Dressing and pan gravy served alongside.

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