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Turkey and Dressing

Turkey and Dressing

As we draw the curtain on this culinary journey through time, the concluding chapter of the history of turkey and dressing emerges as a heartfelt ode to tradition and togetherness. The legacy of these Thanksgiving staples is not just etched in recipes passed down through generations but in the very fabric of our shared memories and cultural tapestry.
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Ingredients
  

  • For the Turkey:
  • 1 whole turkey 12-15 pounds, thawed if frozen
  • Salt and pepper
  • 1/2 cup 1 stick unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 onion quartered
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • Fresh herbs such as rosemary, thyme, and sage
  • Chicken or turkey broth for basting
  • For the Dressing:
  • 1 loaf of day-old bread cubed (about 10 cups)
  • 1 onion chopped
  • 2 celery stalks chopped
  • 2-3 cloves of garlic minced
  • 1/2 cup 1 stick unsalted butter
  • 2-3 cups chicken or turkey broth
  • 2 eggs beaten
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper to taste

Instructions
 

  • Instructions:
  • For the Turkey:
  • Preparation:
  • Preheat the oven to 325°F (163°C).
  • Remove the turkey from the refrigerator and let it come to room temperature for about 1 hour.
  • Seasoning:
  • Pat the turkey dry with paper towels.
  • Season the cavity with salt and pepper.
  • Mix softened butter with chopped fresh herbs and rub it under the turkey's skin.
  • Squeeze lemon juice over the turkey and place the lemon halves, garlic cloves, and quartered onion inside the cavity.
  • Roasting:
  • Place the turkey on a rack in a roasting pan.
  • Pour chicken broth into the bottom of the pan.
  • Tent the turkey loosely with aluminum foil and roast for about 3 hours, basting every 30 minutes.
  • Remove the foil during the last hour to allow the skin to brown.
  • Check for Doneness:
  • Use a meat thermometer to check the turkey's internal temperature. It should reach 165°F (74°C) in the thickest part of the thigh.
  • Resting:
  • Let the turkey rest for at least 20 minutes before carving.
  • For the Dressing:
  • Preparation:
  • Preheat the oven to 350°F (177°C).
  • Spread the cubed stale bread on a baking sheet and toast in the oven for about 10 minutes, or until golden.
  • Sauteing Vegetables:
  • In a large skillet, melt butter over medium heat.
  • Add chopped celery, onion, and minced garlic. Cook until softened.
  • Seasoning:
  • Stir in dried sage, thyme, salt, and pepper.
  • Pour the vegetable mixture over the toasted bread cubes in a large mixing bowl.
  • Adding Broth:
  • Gradually add chicken or turkey broth to the bread mixture, tossing until well combined. Adjust the moisture level to your preference.
  • Baking:
  • Transfer the dressing to a baking dish and cover with foil.
  • Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes, or until golden on top.
  • Serve:
  • Carve the rested turkey and serve it alongside the delicious dressing.