Turkey and Dressing, and Giblet Gravy! Some call it stuffing and some call it dressing. Here in the south, we call it dressing.
As I grew up and later married, I began to realize all the different ways people cook turkey and dressing and giblet gravy. I grew up eating baked turkey verses roast turkey.
Over the last few years, my daughters, daughter-in-law, and I, started improving on an already delicious turkey we had been cooking for years. I wanted to add fresh herbs, but didn't want to over power the natural flavor of a moist turkey we loved so much. So we came up with this recipe for Baked Herb Butter Turkey!
The method we use is stuffing fresh herbs with a stick of butter in the cavity of the turkey and baking it at a low temperature, slow overnight This method produces all the succulent flavors you want in a Thanksgiving turkey, not to mention a gorgeous presentation. Don't forget to garnish your serving platter with some of those fresh herbs.
When I married my husband, he was use to eating stuffed turkey and a moister dressing than I was use to. So as, the years went by, my husband and I met in the middle on making the dressing. We do not stuff our turkey, but I adapted his Mother's recipe with my Mother's recipe, and we now have our own traditional Southern Cornbread Dressing recipe. It is so funny, I loved my Mother's recipe, and I loved my Mother-in-law's recipe, but we couldn't have both, but now we have the best of both Mothers!
Talking about giblet gravy is interesting too. Most people, I have found do not like giblet gravy---Horas! We even have them in our family, and then we have some that absolutely love it! It just shows how different people really are. There is one secret to making Southern Giblet Gravy superior to others, and that is not to boil the gravy after the milk is add to it, and add the sliced boiled eggs just before you serve it, to ensure that the eggs are tender. Just a little tidbit there in case you are a fan of Southern Giblet Gravy!
Baked Herb Butter Turkey
1 roll of heavy duty aluminum foil
1 whole 10-22 lbs. turkey
liberal amounts of salt and pepper
1 cup (2 stick) butter, one to put inside of the turkey and one to rub on outside of the turkey
2-3 sprigs of fresh sage
2-3 sprigs of fresh thyme
2-3 sprigs of fresh rosemary
4-8 cups of water
These two step are very important to do before handling the turkey.
1.Line a big deep roaster (however size your turkey will fit in) pan going crosswise with heavy duty aluminum foil, making sure that it is tuck down in around the sides of the roaster and hanging off considerably to wrap the turkey once it is in the roaster.. Repeat the same going lengthwise; then set it aside.
2. Set on the counter ready to reach: 1) your salt and pepper containers, 2) any herbs that are going in, and 3) have the butter opened and sitting on the paper wrapper ready to use. To keep from contaminating the salt and pepper containers, I wrap them with paper towels, and put a rubber band around each of them and use them this a way until I am through handling the turkey. After I am through handling the turkey, I discard the paper towel and rubber band.
Method for preparing turkey:
Preheat oven to 325 degrees F. The method of preparing the turkey to bake is the same whether you have a 10 lb. turkey or a 22 lb. turkey. Remove and wash giblets from vent and neck of the turkey; set them aside. Wash turkey inside the cavity and outside really good and pat dry.
Sprinkle inside and on the back side (not the breast side yet) of the turkey liberally with salt and pepper.
Set the turkey back side down in the roasting pan. Insert 1 stick of butter in the cavitiy of the turkey. Place sprigs of sage, thyme, and rosemary in cavetie. How many sprigs you use varies according to the size of your turkey. For a 22 lb. turkey, I use 3 sprigs of sage and thyme and 2 sprigs of rosemary.
Arrange the giblets (neck, gizzard, heart, and liver) around the turkey in the bottom of the roaster. I usually find there is more room around the neck Sprinkle liberally with salt and pepper on the top and sides of the turkey.
Pull the second layer (the one that is lengthwise) of the foil up and around the turkey. Pull the first layer (the one that is crosswise) of foil up together and roll down sealing the turnkey. Gently pat the foil tight around the turkey.
Pour the water around the outside of the foil in the roasting pan. Depending on what size your turkey is is how much water you will use. For a 22 lb. turkey, I use 6-8 cups of water. The water needs to come up half way in the pan.
Place in the oven and bake until the meat thermometer inserted in the thickest part of the turkey is 165 degrees. It usually takes 5-6 hours for a 22 lb. turkey. One hour before the turkey is done open the foil and pull away from the turkey and rub 1 stick of butter over the breast and around the legs until all is melted and bake for the remaining hour to get the golden brown color.
Lift the turkey out of the roasting pan and place on a serving platter. Let rest before carving. Remove the giblets and reserve for the giblet gravy.
Reserve 2 cups turkey broth for giblet gravy. Leave remaining turkey broth in the roasting pan for the cornbread dressing
Southern Cornbread Dressing
6-8 cups reserved turkey broth (or remaining broth left in the roasting pan)
2 pans of homemade cornbread
14 oz. herb seasoned stuffing Mix (I prefer Pepperridge Farm)
4 cups celery, chopped
2 cups onion, chopped
8-10 green onions, chopped
1/2 cup butter
4 cups whole milk
salt and pepper to taste
1 tablespoon poultry seasoning
2 teaspoons ground sage
Preheat oven to 400 degrees F.
In a medium sauce pan, saute celery, onions, and green onions with butter until tender but not mushy; set aside.
In the roasting pan that the turkey was cooked in, crumble up the cornbread over the reserved turkey broth and mix with a large spoon or potato masher.
Add the herb seasoned mix and stir some more. Add celery and onion mixture; stir some more. Add milk and eggs; stir until eggs are mixed well. Add salt and pepper, poultry season and sage; stir until all is mixed well.
Pour mixture into individual baking dishes that have been sprayed with a non stick cooking spray, and bake for one hour and golden brown.
You can also bake the dressing in the roasting pan. Bake for 1 and half hours and golden brown or longer if needed.
2 cups of reserved turkey broth
giblets from the turkey, debone the neck and dice. Dice the heart, gizzard, and liver
2 cups of whole milk
2-3 tablespoons cornstarch
1/2 cup water
salt and pepper to taste
2 boiled eggs, sliced
In a large sauce pan, heat the turkey broth to boiling.
In a small bowl, mix together cornstarch and water until smooth; add to the boiling broth, stirring constantly. Reduce heat to a simmer.
Add milk, stirring constantly. Add giblets and stir until well blended. Add salt and pepper to taste and stir until creamy and smooth.
Just before serving add sliced eggs.
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