New England Roast Turkey the Editors of Publications International, Ltd.
New England Roast Turkey
Makes 12 servings
|1/4||cup (1/2 stick) butter|
|1||large onion, coarsely chopped|
|4||stalks celery, sliced|
|1||Granny Smith apple, coarsely chopped|
|1||package (about 11 ounces) diced dried fruit mix|
|3/4||cup slivered almonds|
|1/3||cup chopped fresh parsley|
|1/8||teaspoon ground cloves|
|1||whole turkey (12 to 14 pounds)|
|6||medium sweet potatoes, peeled and cut into 1-inch pieces|
|8||large carrots, thickly sliced|
|5||large shallot cloves, peeled|
|1/2||cup dry white wine|
- Preheat oven to 325°F. Melt butter in large saucepan over medium-low heat. Add onion; cook and stir 8 minutes or until tender. Remove from heat; stir in celery, apple, dried fruit, almonds, parsley and cloves. Add salt and pepper to taste.
- Place fruit mixture in turkey cavity. Tie turkey legs together with kitchen string. Place turkey, breast side down, on rack in large oiled roasting pan. Season with salt and pepper, if desired. Add 1/2 cup water to pan. Bake, uncovered, 1-1/2 hours.
- Remove turkey from roasting pan; remove rack. Place turkey, breast side up, in roasting pan. Arrange sweet potatoes, carrots and shallots around turkey; season with salt and pepper, if desired. Baste turkey with pan juices. Add wine to roasting pan. Bake, basting every 30 minutes, 2 to 2-1/2 hours or until turkey is tender and thermometer inserted into thickest part of thigh registers 180°F.
- Transfer turkey to cutting board; tent with foil. Let stand 10 minutes before carving.
- Drain vegetables and place in food processor; process until smooth. Place fruit stuffing from turkey cavity in serving bowl. Serve turkey with vegetable purée and fruit stuffing.
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