8/3/2019 Old-Fashioned Stuffed Turkey

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Old-FashionedStuffed TurkeyServeS 10 to 12

Table salt is not recommended for this recipe because it is too fine. To roast akosher or self-basting turkey (such as a f rozen Butterball), do not salt it in step 1.Look for salt pork that is roughly equal parts fat and lean meat. The bread canbe toasted up to 1 day in advance.

1. for the turkey: Using fingersor handle of wooden spoon, separateturkey skin from meat on breast, legs,thighs, and back; avoid breaking skin.Rub 1 tablespoon salt evenly inside cav-ity of turkey, 1½ teaspoons salt underskin of each breast, and 1½ teaspoonssalt under skin of each leg. Wrap turkey tightly with plastic wrap; refrigerate 24to 48 hours.

2. for the Stuffing: Adjust ovenrack to lowest position and heat ovento 250 degrees. Spread bread cubes insingle layer on baking sheet; bake untiledges have dried but centers are slightly moist (cubes should yield to pressure),about 45 minutes, stirring several times

during baking. Transfer to large bowland increase oven temperature to 325degrees.

3. While bread dries, heat butter in12-inch skillet over medium-high heat;

when foaming subsides, add onion, cel-ery, 2 teaspoons salt, and 1 teaspoonpepper; cook, stirring occasionally, until

vegetables begin to soften and brownslightly, 7 to 10 minutes. Stir in herbs;

cook until fragrant, about 1 minute. Add vegetables to bowl with driedbread; add 1 cup broth and toss untilevenly moistened.

4. to roaSt the turkey: Combine2 teaspoons kosher salt and baking

powder in small bowl. Remove tur-key from refrigerator and unwrap.Thoroughly dry inside and out withpaper towels. Using skewer, poke 15 to20 holes in fat deposits on top of breasthalves and thighs, 4 to 5 holes in eachdeposit. Sprinkle surface of turkey withsalt–baking powder mixture and rub inmixture with hands, coating skin evenly.Tuck wings underneath turkey. Lineturkey cavity with cheesecloth, pack

with 4 to 5 cups stuffing, tie ends of cheesecloth together. Cover remainingstuffing with plastic wrap and refriger-ate. Using twine, loosely tie turkey legstogether. Place turkey breast-side downin V-rack set in roasting pan and drape

salt pork slices over back.5. Roast turkey breast-side down

until thickest part of breast registers130 degrees on instant-read thermom-eter, 2 to 2½ hours. Remove roast-ing pan from oven (close oven door)and increase oven temperature to 450degrees. Transfer turkey in V-rack torimmed baking sheet. Remove and dis-card salt pork. Using clean potholders or

kitchen towels, rotate turkey breast-sideup. Cut twine binding legs and removestuffing bag; empty into reserved stuff-ing in bowl. Pour drippings from roast-ing pan into fat separator and reserve forgravy, if making.

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Over thirty years ago, Robert M ondavi set out to establish a wine culture in America by putting great California wine on everytable. In 1979 he established the Woodbridge Winer y near his childhood home of Lodi, California . His name is on the bottle.His story is in it. To learn more: Robert ondavi.com/Woodbridge • Facebook.com/Woodbridgeb Robert ondavi

©2011 America’s Test Kitchen. For more recipes: mericasTestKitchen.com

Woodbridge by Robert Mondavi is a proud sponsor of Season 11 of America’s Test Kitchen.

Recipe and wine pairing brought to you by:

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6. Once oven has come to tempera-ture, return turkey in V-rack to roast-ing pan and roast until skin is goldenbrown and crisp, thickest part of breastregisters 160 degrees, and thickest partof thigh registers 175 degrees, about 45minutes, rotating pan halfway through.

Transfer turkey to carving board and letrest, uncovered, 30 minutes.

7. While turkey rests, reduce oventemperature to 400 degrees. Whisk eggs

and remaining ½ cup broth togetherin small bowl. Pour egg mixture overstuffing and toss to com-bine, breaking up any largechunks; spread in buttered13- by 9-inch baking dish.Bake until stuffing regis-

ters 165 degrees and top isgolden brown, about 15minutes. Carve turkey and serve with stuffing.

wine pairing woodbridge by robert Mondavi

pinot noir

Silky and fruit-forward, Pinot Noir is a classic wine that

complements the traditional flavors of this dish without

being overbearing.

how to Salt a turkey

1. Rub 1 tablespoon salt insidemain cavity.

2. Use chopstick or thin woodenspoon handle to separate skin frommeat over breast, legs, thighs,and back.

3. Lift skin and apply 1½ teaspoonssalt over each breast half, massagingsalt evenly over meat.

4. Apply 1½ teaspoons kosher saltunder skin of each leg.

Over thirty years ago, Robert M ondavi set out to establish a wine culture in America by putting great California wine on everytable. In 1979 he established the Woodbridge Winer y near his childhood home of Lodi, California . His name is on the bottle.His story is in it. To learn more: Robert ondavi.com/Woodbridge • Facebook.com/Woodbridgeb Robert ondavi

©2011 America’s Test Kitchen. For more recipes: mericasTestKitchen.com

Woodbridge by Robert Mondavi is a proud sponsor of Season 11 of America’s Test Kitchen.

Recipe and wine pairing brought to you by: