The
Turkey, Stuffing and Gravy
The preparation:
Turkey (whatever size)
1 large roasting bag
2 litres of buttermilk (approx.)
1/4 pound of butter softened
salt and pepper
Method
Remove neck and giblets from thawed turkey and
set aside covered in the fridge.
Wash the turkey, inside and out and pat dry.
Slide your hand under the skin to separate it
from the meat (but leave in place)
Rub the butter, salt and pepper evenly under the
skin.
Place turkey in roaster bag and stand upright,
neck down, in a large pasta pan.
Fill and surround the turkey with buttermilk, tie
bag and refrigerate.
Allow to refrigerate at least 24 hours before
cooking time.
On the day-
1 loaf medium sliced white bread
2 large onions, chopped
4 stalks of celery (+ the leaves), chopped
Giblets and neck set aside from earlier
1/2 litre of chicken stock (2-3 tins if you don't
have fresh)
1/2 litre of water (approx.)
1/8 lb. butter
5-6 tablespoons corn starch
a little oil
generous amounts of sage
salt and pepper
Lay the slices of bread out evenly and bake in a
very low oven (about 200F) until they are thoroughly dried.
Break apart in rough but evenly sized chunks, put
into a large mixing bowl, season with sage to taste with a little salt and set
aside.
Fry the giblets and neck in a large stock pan
with the onion until tender.
Cover with the chicken stock and water.
Add the celery, some salt pepper and sage and
bring to the boil.
Reduce to medium heat and allow to cook for about
an hour and a half.
In the meantime.....
Rinse the turkey inside and out until water runs
clean, pat dry.
Rub the outside of the turkey with butter and
salt and place in a roasting pan (rack is optional)
Set aside. Do not refrigerate, it is important
that it come to room temperature before baking.
Remove your stock from the heat and pour through
a colander.
Return the broth to the pan and set aside.
Mash the liver with a fork and add to your
stuffing mix.
Remove any meat from the neck (careful of bones)
and add to the stuffing mix.
Take about a 3/4 cup of the stewed onion and
celery to your taste and add to the mix.
Ladle small amounts of stock over the bread,
blending well but not over beating, until the stuffing is moistened but not too
wet (remember it will be picking moisture up from the bird). This is just
something you have to do by eye.
Set aside remaining stock for gravy later.
Stuff the bird, not too tightly but mounding out
for good presentation.
Put the rest of the stuffing into a casserole
dish to bake on the side. (add to oven, uncovered, about 30 minutes before you
expect your turkey to be done)
Foil the ends of the legs to prevent burning.
Put meat thermometer into thigh, along and deep
to the bone.
Place your turkey, legs to the back, in an oven
preheated to 450 degrees (230C).
After 15 minutes, when the turkey has been seared
reduce the oven to 350 degrees (180C) making sure to open the oven door to let
the extra heat out.
Roast the bird for 12-15 minutes per pound,
covering the stuffing with foil if it starts to burn (and it will).
Baste regularly.
Your bird is done when the thermometer reaches
180 degrees Fahrenheit. Or when the juices run clear when you fork test it.
Remove turkey from oven and lift out of roasting
pan onto serving tray. Set aside, it needs to sit for 15-20 minutes before
serving.
Pour the turkey dripping through a colander and
return them to the pan.
Remove as much fat as possible using a turkey
baster.
Bring the roasting pan to the stove over a low
heat.
Ladle in as much stock as is needed to make the
amount of gravy that you will need.
Bring to a low boil.
Mix your corn starch with 1/4 water and mix well.
Slowly add this to your gravy mixture, stirring
well and allowing it to thicken before adding more.
Thicken to your liking and season to taste.
Source: "Kell" 
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