Perfect Roast Turkey with Cranberry Stuffing

Prep time: 30min
Total time: 245min
Serves 8, plus leftovers
Roasted Turkey
1
Fresh Turkey (14 lb/6.25 kg)
0
10
dried Bay Leaves
0
4 cups
Cranberry Stuffing (recipe below)
1 L
Butcher’s twine
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
1 cup
Chicken Broth, 35% Less Sodium
250 mL
Cranberry Stuffing
1 tbsp
olive oil
15 mL
1 cup
finely diced onion
250 mL
2/3 cup
finely diced celery
150 mL
1/2 cup
Dried and Sweetened Cranberries
125 mL
1/4 cup
white wine
60 mL
1 tbsp
fresh Thyme, loosely packed
15 mL
5 cups
day-old white bread, cubed
1.25 L
1 cup
Chicken Broth, 35% Less Sodium
250 mL
1/2 tsp
pepper
2 mL
Dried Mushroom & White Wine Gravy
1/2 cup
dried porcini mushrooms (or a mix of dried wild mushrooms)
125 mL
1 cup
hot water (not boiling)
250 mL
1 tsp
olive oil
5 mL
1/4 cup
diced shallots
60 mL
1 tsp
Roasted Garlic Seasoning Paste
5 mL
1/2 cup
white wine
125 mL
3 cups
reserved turkey drippings and chicken broth (from Roast Turkey recipe)
750 mL
1/4 cup
Unsalted Butter, softened
60 mL
1/4 cup
All Purpose Flour
60 mL
1/4 cup
chopped fresh parsley
60 mL
1 tbsp
fresh lemon juice
15 mL
3 oz/90 g turkey with 1/2 cup/125 ml stuffing and 2 tbsp/30 ml gravy
calories
340
fat
15 g
saturated fat
4.5 g
carbs
22 g
protein
28 g
cholestrol
80 mg
fibre
2 g
sodium
340 mg

Directions

  1. Roast Turkey

  2. Preheat oven to 375°F (190°C). Rinse turkey and pat dry. Place bay leaves in cavity and under skin. Fill cavity with Cranberry Stuffing. Tie legs with twine. Place turkey, breast side up, on a wire rack set inside a roasting pan. Fold wing tips under body. Season with salt and pepper.

  3. Roast on middle rack of oven for 1 1/2 hours, then rotate pan. Reduce temperature to 350°F (180°C) and roast another 1 hour and 20 min. or until a meat thermometer reads 185°F (85°C) when inserted into the thickest part of the inner thigh, away from the bone. Juices should run clear and skin should be golden and crisp. Cover meat with foil if it becomes too brown during cooking.

  4. Remove turkey from oven, remove twine and scoop stuffing into bowl. Add broth to roasting pan. Let turkey rest 20 min. in the pan before transferring to a cutting board. Pour drippings and broth into a measuring cup (you should get approx. 3 cups/750 mL). Skim and discard excess fat. Reserve liquid for Porcini Mushroom & White Wine Gravy.

  5. Cranberry Stuffing

  6. Heat oil in a Dutch oven or heavy saucepan over medium heat. Add onion and celery, cook until tender and translucent, 3 to 5 min. Add cranberries and wine. Cook until liquid evaporates, about 3 min. Stir in thyme, bread, broth and pepper. Simmer over medium heat, stirring occasionally, until bread has absorbed all liquid, about 5 min. Set aside mixture to cool before stuffing the turkey.

  7. Porcini Mushroom Gravy & White Wine Gravy

  8. Place mushrooms in bowl and cover with hot water. Set aside for 10 min. or until hydrated and softened. Strain, reserving liquid and finely chop mushrooms. Set aside.

  9. Heat oil in medium saucepan over medium-high for 1 min. Add shallots and cook until tender but not brown, 2 min. Add garlic paste and reserved mushrooms. Sauté until caramelized and golden, 3 min. Stir in wine and reserved mushroom liquid. Bring to a rapid simmer for 5 to 7 min. or until mixture reduces by half. Add reserved turkey drippings and simmer, 2 min.

  10. Meanwhile, in a small bowl, blend butter and flour to form a paste. Whisk half the paste into saucepan to thicken gravy. Whisk in an additional 1 tbsp (15 mL) at a time until desired thickness is reached. Stir in parsley and lemon juice.

Tip

A simplified method that ensures a quintessential roast: tender and juicy meat with golden and crispy skin. Substitute 2 tbsp (30 mL) chopped tarragon for the parsley and 1⁄2 cup (125 mL) rosé for the white wine.