My Irish Table by Cathal Armstrong

Author:Cathal Armstrong [Armstrong, Cathal]
Language: eng
Format: epub
ISBN: 978-1-60774-431-3
Publisher: Ten Speed Press
Published: 2014-03-10T16:00:00+00:00

Roast Turkey with Stuffing and Gravy

We don’t have Thanksgiving in Ireland, but we do serve roast turkey for Christmas dinner, as well as for other big family affairs because it feeds a lot of people. Next to the turkey, there’d also be a Baked Cured Ham.

This is a foolproof way to make a beautifully browned roast turkey. Get rid of that plastic pop-up thing on the bird if it has one. You really don’t need to use a meat thermometer at all—this recipe works perfectly if you cook the turkey for 15 minutes per pound, plus an additional 15 minutes. For a 15-pound turkey, that means 240 minutes, or 4 hours total cooking time: 3 hours at 300°F and 1 hour at 400°F. (If your bird is a different weight, add or subtract minutes to the 300°F roasting time.)

You can make stock out of the neck and gizzard and use it for gravy, filling in with chicken stock if need be. If there are leftovers, be sure to remove the stuffing from the bird completely before refrigerating. Save the carcass for stock or soup.

Serve the roast turkey with Boiled Russet Potatoes and Roasted Potatoes, Glazed Baby Carrots, and Brussels Sprouts with Bacon.

{ SERVES 8 TO 10 }

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