Create a meal everyone will be talking about around the dinner table this Thanksgiving! Chef Randy Feltis teaches us how to make the perfect and delicious turkey.
INGREDIENTS
- 1 Turkey 15 Ib
- 2 tbs keens fry mustard
- 1/2 Ib butter diced room temperature
- 1 tbs kosher salt
- 1/2 tbs black pepper
- 6 cups stuffing
Stuffing
- 1 cup butter
- 2 cloves garlic sliced
- 1 large onion chopped
- 3 celery ribs chopped
- 1 lemon juice zest
- 1/2 cup white wine
- 2 cups chicken stock
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1/4 cup fresh parsley
- 1 tsp fresh thyme
- 1 tsp fresh sage chopped
- 1.25 Ibs stale sourdough cubed
METHOD
Turkey Method:
- Pull your Turkey and get to room temperature and stuff that bird.
- Mix up butter, mustard, salt and pepper.
- Slather the butter evenly over the bird and roast at 425 for 1 hour.
- Bring your heat down to 325 until you get a eternal temperature of 160.
- Remove and carve.
Farmhouse Stuffing Method:
- In a large sauté pan, sweat garlic, onions and celery in butter.
- Deglaze with white wine, lemon juice and chicken stock
- In a large bowl mix up herbs, salt, pepper, lemon zest and bread, pour over butter mixture and toss.
- Stuff your bird and bake.