John Myers
Ingredients for 12 servings:
- 1 turkey, approx. 8 – 10 kg
- 1 small loaf(s) (cornbread) or alternatively toast bread (approx. 10 slices)
- 2 medium-sized onions, finely diced
- 2 medium-sized apples, sour, diced
- 100 g poultry liver(s)
- 1 bunch of celery
- 1 bunch of parsley
- 3 cloves garlic
- 250 ml instant chicken broth
- salt and pepper
- Flour
- orange juice
- Paprika powder
- olive oil
- Garlic, squeezed
- Cranberries
- white wine
- Sauce thickener
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 5 minutes
Traditional American holiday roast
First, prepare the stuffing. Finely dice cornbread or toast. Do the same with the onions, apples, and celery. Finely chop the liver and parsley. Mix everything in a large bowl with the chicken broth and season as desired. Set aside. Rinse the turkey thoroughly and pat dry. Stuff the turkey with the stuffing and secure with toothpicks, then tie them tightly (like tying shoelaces). Mix the olive oil, spices, and garlic, and rub it all over the bird. If you have a roasting bag, place the turkey in a roasting pan, sprinkle some flour into the bag, slit the top several times, and close it. If you don’t have a roasting bag, brush the turkey with the olive oil mixture frequently during cooking. Depending on the size and weight, the turkey will need about 2.5–3.5 hours at 180°C (350°F) top/bottom heat. Then collect the roasting juices in a pan and skim off any fat. Pour the juice into a saucepan and season with orange juice, cranberries, and white wine, adding salt and pepper if desired. Thicken with a sauce thickener to achieve the desired consistency. Serve with creamy garlic mashed potatoes and garlicky green beans.
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