Herb Roast Turkey with Cranberry Pecan Stuffing

Herb Roast Turkey with Cranberry Pecan Stuffing

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This turkey is butter-basted with herbs to preserve moistness and add flavour to the pan drippings for gravy.

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 Preparation Time: 20 minutes

Cooking Time: 15 minutes

Roasting Time: 4 hours

Serves 8 to 10

1 fresh Ontario Turkey (10 lb/5kg)

Stuffing:

1/4 cup (50 mL) butter or vegetable oil

2 Ontario Onions, chopped

3/4 cup (175 mL) diced Ontario Celery

1 clove Ontario Garlic, minced

8 cups (2 L) dry bread cubes (1/2-inch/2 cm)

1 cup (250 mL) pecan pieces,toasted

1 cup (250 mL) Ontario Cranberries, coarsely chopped

1/3 cup (75 mL) chopped fresh Ontario Parsley

1 tbsp (15 mL) each chopped fresh Ontario Sage and Summer Savory

1/4 cup (50 mL) sodium-reduced chicken broth (approx)

Herb Butter:

1/2 cup (125 mL) butter, at room temperature

1 tbsp (15 mL) minced Ontario Garlic

1 tbsp (15 mL) each chopped fresh Ontario Rosemary, Summer Savory and Thyme

Stuffing: In Dutch oven over medium heat, melt butter. Add onions and celery; cook, stirring often until softened, about 6 minutes. Stir in garlic; cook for 1 minute. Stir in bread cubes to coat well. Remove from heat, stir in pecans, cranberries, parsley, sage and savory. Stir in enough broth to lightly moisten bread. Set aside.

Herb Butter: In small bowl, blend together butter, garlic, rosemary, savory and thyme. Set aside.

    Prepare turkey by removing giblets, rinse inside and out; pat dry with paper towel. Fill neck cavity with some of the stuffing; close and secure skin with small metal skewer. Place remaining stuffing in main cavity. Tie legs together with kitchen string. Get under breast skin with fingers to loosen. Spread 1 to 2 tbsp (15 to 25 mL) herb butter under each side of breast. Spread 2 tbsp (25 mL) over the entire top. Melt remaining butter to use for basting.

    Place turkey on rack in roasting pan; tent with foil, tucking in sides but leaving ends open. Roast in 325°F (160°C) oven for about 3-1/2 hours, basting with melted herb butter. Remove foil to brown during last 30 minutes (cover legs and stuffing with foil if needed). Insert meat thermometer in thickest part of inner thigh, not touching bone. Turkey is done when thermometer reaches 185°F (85°C). Transfer turkey to large carving board and let stand 15 minutes. Remove stuffing from both cavities into warm serving dish. Make gravy with drippings, if desired.

Nutritional Information:

1 Serving

(When recipe serves 10):

PROTEIN: 47 grams

FAT: 35 grams

CARBOHYDRATE: 20 grams

CALORIES: 575

FIBRE: 3 grams

SODIUM: 475 mg