Thanksgiving Herbed Roasted Turkey Recipe

Ingredients:

1 whole 12 to 14 lb turkey
1/2 cup rosemary sprigs(fresh)
1/2 cup sage leaves(fresh)
1 apple(quartered)
1 stalk celery(halved)
1 onion(halved)
1/2 cup butter(melted).

Directions:
Remove giblets and neck from turkey; reserve for other uses if desired.
 Rinse turkey with cold water and pat dry.Loosen skin from the turkey breast a bit not totally detaching. Place rosemary and sage under skin then smooth skin over herbs and back into place.Place apple celery and onion into the neck cavity. Place the turkey breast side up on a rack in a shallow roasting pan and brush with melted butter. Cover turkey loosely with a "tent" of aluminum foil.Bake at 325 degrees until meat thermometer registers about 180 degrees. This should take from 3 1/2 to 4 hours but begin checking after 3 hours. Remove turkey and let stand 15 minutes before carving. Serve with gravy.

Old Fashioned Turkey And Stuffing With Creamy Pan Gravy

INGREDIENTS

Stuffing And Turkey

6 crusty rolls, about 1 lb. broken
into small pieces
1 lb. ground pork
Turkey giblets, diced
3 apples, cored and chopped, about 5 cups
2 ribs celery chopped, about 2 cups
1 medium onion, chopped
2 eggs, lightly beaten
2 tsp. salt
1 tsp. dried sage
½ tsp. pepper
12-14 lb. turkey, thawed if frozen, neck and giblets removed
½ cup butter, melted

Gravy

3 tbs. all-purpose flour
½ cup milk
Chicken broth, as needed
½ tsp. dried oregano
¼ tsp. salt
¼ tsp. pepper
½ cup dry sherry

Preheat oven to 350 degrees. For stuffing, soak roll pieces in water, squeeze almost dry; set aside. In large skillet over high heat cook pork with giblets, breaking up meat with spoon, until browned, about 8 minutes. Remove meat with slotted spoon; set aside. To drippings in skillet add apples, celery and onion; cook until just softened, about 10 minutes. In large bowl combine bread, meat mixture, vegetable mixture, eggs, salt, sage and pepper. Fill turkey body and neck cavities with stuffing; truss, if desired. Place remaining stuffing in covered 6-cup casserole. Place turkey on rack set in roasting pan. Pour melted butter over turkey. Roast, basting every 30 minutes with pan juices, until thermometer inserted into thickest part of thigh registers 180 degrees 3-3 ½ hours. Place casserole with stuffing in oven 30 minutes before turkey is done. Let turkey stand 15 minutes before carving. Meanwhile, for gravy, skim fat from pan juices, reserving 3 tbs. fat. Over two burners on medium heat combine reserved fat with flour in roasting pan; cook, stirring constantly, 2 minutes. Combine milk and pan juices with enough broth to equal 2 cups. Add to roasting pan with oregano, salt and pepper; bring to boil. Add sherry, cook until mixture thickens slightly, about 2 minutes. Serve with turkey.

Mustard-glazed Turkey With Cornflake Stuffing and Mustard Gravy

INGREDIENTS

3 Tbs. oil, divided
2 medium onions, chopped, about 2 cups
2 carrots, coarsely chopped
4 ½ cups corn flakes, crushed
4 eggs, lightly beaten
¼ cup uncooked farina, such as Cream of Wheat
¼ cup Miracle Whip salad dressing
1 ½ tsp. salt, divided
¾ tsp. pepper divided
¾ tsp. pepper, divided
12-14 lb. turkey, thawed if frozen, neck and giblets removed
2 tsp mustard powder

Gravy
Chicken broth, as needed
3 tbs. all-purpose flour
3 tbs. Dijon mustard
1 tsp. dried thyme
¼ tsp. salt
¼ tsp. pepper

DIRECTIONS

Preheat oven to 375 degrees. For stuffing, in large skillet heat 1 tbs. oil over medium heat. Add onions and carrots; cook until softened 8-10 minutes. Remove from heat; set aside. In large bowl combine corn flakes, eggs, farina, salad dressing, 1 tsp salt, ½ tsp. pepper and onion mixture. Fill turkey body and neck cavities with stuffing; truss if desired. Place remaining stuffing in 1-qt. Casserole. Place turkey on rack set in roasting pan. Combine remaining oil with mustard; brush over turkey. Sprinkle with remaining salt and pepper. Roast 30 minutes; reduce oven temperature to 325 degrees. Roast, basting frequently with pan juices, until thermometer inserted into thickest part of thigh registers 180 degrees, 3-3 ½ hours. Place casserole with stuffing in oven 30 minutes before turkey is done. Let turkey stand 15 minutes before carving. Meanwhile for gravy, skim fat from pan juices, reserving 3 tbs. fat. Add enough broth to pan juices to equal 2 cups. Over two burners on medium heat combine reserved fat with flour in roasting pan; cook, stirring constantly, 2 minutes. Stir in broth mixture, mustard, thyme, salt and pepper. Increase heat to high; bring to a boil. Cook stirring constantly, until mixture thickens slightly, about 3 minutes.