It’s t-day prep time. Here’s the simplified, pretty fool proof version of our recipe. We used to do all the prep, then take it over to Jay’s dad’s place. He’d put it in the oven first thing… then we’d finish when we got there. :). Enjoy!!
Paul and Jay’s Turkey
Holiday, Main Dish, Poultry, Thanksgiving
Difficulty: Easy Servings: 1 lb. per person Source: Paul Harsha
- 1 lemon
- 1 apple
- 1 medium onion
- 10 sprigs fresh thyme
- 1-2 cloves garlic
- 5 sprigs parsley
- 4 branches fresh rosemary
- 2 branches fresh sage
- 4 bay leaves
- 1/4 cup vegetable oil
- 1 stick softened butter
- 2 tablespoons Lea & Perrins
- 1 tablespoon paprika
- 3 carrots whole
- 3 stalks celery whole
- 3-4 cloves garlic
- 2-3 cups red wine
Prepare the turkey. Remove all extra parts; reserve giblets. Cut off wingtips and any excess neck, etc. Loosen up leg joints without tearing skin. Cook the liver and give it to your cats.
Make the vegetable stuffing by roughly chopping the lemon, apple, onion, thyme, rosemary, sage, parsley and bay leaves into 1/2-inch pieces. Mix with oil. Wrap stuffing in cheesecloth and put in cavity.
Mix butter, Lea & Perrins, and paprika. Rub bird all over with the mixture. Put extra butter in the folds between the body and the wings and legs.
Truss the bird. Do not tie too tight. Wrap in aluminum foil and place in baking pan. Poke a few holes in the bottom for drainage.
Cook at 325, 15 minutes per pound.
While the bird is cooking: Make stock with the giblets and trimmings and use it in your stuffing or for extra gravy.
30-45 minutes before turkey should be done, open foil. Pour wine over bird. Add stock ingredients to baking pan. Put bird back in oven and let brown, basting frequently with pan juices.
Let turkey rest 20-30 minutes. Remove and discard stuffing.
While the bird is resting: Skim fat from the baking pan. Mash vegetables and strain. Reduce liquid, degrease, and make gravy.