240 minutes
A perfectly balanced recipe featuring a moist turkey with crisp skin, flavorful stuffing, and rich gravy.
Whole Turkey, Salted and skin rubbed with baking powder
0 lb
as needed
tablespoons
Salt Pork, Sliced
0 oz
Bread Cubes, Mixed with herbs, onion, celery, stock, and eggs
cups
Fresh Herbs, Chopped
cups
Large Onion, Diced
each
Celery Sticks, Chopped
each
Chicken Stock, Divided
cups
Eggs, Beaten
each
Unsalted Butter, For greasing
as needed
1. Prep the Turkey
Remove giblets and neck from turkey cavities. Rinse the turkey inside and out; pat dry. Salt the turkey all over and let it sit for at least 1 hour at room temperature.
2. Skin Enhancement
Mix baking powder with a teaspoon of salt. Rub the mixture onto the turkey skin. Poke holes in the skin to assist in fat rendering.
3. Stuffing Basics
In a large bowl, mix bread cubes with chopped herbs, diced onion, and chopped celery. Moisten with 1 cup of stock and the beaten eggs until just combined.
4. Stuff and Roast
Preheat your oven to a low 325°F (165°C). Grease your roasting pan with butter. Loosely fill the turkey cavities with stuffing, tie the legs together, and place the bird on the roasting pan. Drape salt pork slices over the turkey. Roast until the thigh meat registers 165°F (74°C).
5. Crisp & Finish
Remove salt pork and increase oven temperature to 425°F (220°C). Continue roasting until the skin is golden brown.
6. Rest & Serve
Let the turkey rest for at least 30 minutes before carving. Meanwhile, mix the stuffing removed from the turkey with the remaining stock and bake in a buttered dish until golden and crisp on top.
Comments (0)