More than the centerpiece of your Christmas dinner, for many turkey is symbolic of happy holidays and time spent with family. With a few simple tips Chef Jonathan Collins is here to help you cook the perfect bird.
INGREDIENTS
- Fresh or Frozen Turkey 1½ lbs per person
- Sour Dough Bread - 1pc
- Pumpernickel Bread - 1pc
- Whole Wheat Bread - 1pc
- Orange Carrot - fine slice - 2 cups
- Celery Heart - fine slice - 2 cups
- Yellow Onion - fine dice - 2 cups
- Leek White - fine slice - 1 cup
- Fresh Thyme - fine chop - 3 tbsp
- Fresh Sage - fine chop - 3 tbsp
- Fresh Sage - garnish - 1 bunch
- Bay Leaves - 2 pc
- Pork Sausage - 1 lb
- Walnut Halves - 1 cup
- Bosc Pears - core, fine slice - 3 pc
- Unsalted Butter - 1 lb
- Chicken Stock - 2 cups
- Flaked Sea Salt - to taste
- Fresh Ground Black Pepper - to taste
TECHNIQUE
- Preheat oven to 325°F for convection oven with oven rack in the lower position
- Slice bread into bit size pieces the day before, uncover to dry
- Thaw turkey thoroughly in cold, running water or days in advance in the refrigerator
- Rinse, drain and dry turkey thoroughly
- Split sausage, portion into in large sauté pan over high heat until golden
- Combine butter, carrot, celery, onion, leek, thyme, sage and bay leaves, sauté until tender
- Fold together pears, walnuts, bread and stock with mixture, refrigerate stuffing
- Season cavities with salt and pepper, stuff turkey tucking the wings beneath, tie legs
- Brush turkey with melted butter, lay sage leaves across skin, season with salt and pepper
- Add giblets to roasting pan with 4 cups cold water
- Cover turkey with tented foil on roasting rack, estimate 15-20minutes/lb. roasting time
