We’ve given you recipes for sides, desserts—even cocktails! Now, it’s time to talk… turkey. And who better to do that than Chefs Anthony Frank and Justin Addison from the Williamsburg Lodge? They’re going to show you how to create a delicious herb butter for your bird and will also walk you through how to make a smokey sausage stuffing, and gravy!
If you’re like me, one of the most intimidating parts of the Thanksgiving meal is the turkey. I mean, let’s be honest. It’s typically the focal point of the meal and often the part that the designated cook takes great pride in making. You don’t want it to be too dry. You want to make sure it’s packed with flavor. And you don’t want the process to be too complicated.
Enter… our chefs. This video is about 18 minutes long but the chefs are going to demonstrate the process from beginning to end and will also show you can multitask in the kitchen. After you’ve watched their video, scroll down to the recipes that you can print and share.
- 2 lbs day-old Large chunks of bread
- 2 lbs bulk breakfast sausage
- 1 onion, diced
- 3 stalks celery, diced
- 1 tsp garlic, minced
- 1 Tbsp. vegetable oil
- 1 tsp. ground Sage
- 1 tsp fresh parsley
- 1/2 tsp thyme
- 2 cups turkey stock
- 1 cup whole milk
- 1/4 lb butter
- Salt & Pepper (to taste)
- In a hot sauté pan, add your oil and butter, crumble sausage and render.
- Add onions, celery, and garlic. Sauté until translucent.
- Add sage and poultry seasoning; deglaze with stock.
- Add milk and butter; simmer for 10 minutes.
- Add stuffing mix stir until all liquid is absorbed.
- Hold covered for 10 minutes.
- 1 lb Whole butter
- 1 Tbsp Parsley, minced
- 1 Tbsp. hyme, minced
- 1 Tbsp. Rosemary, minced
- Salt & Pepper to taste
- Mix herbs thoroughly into the butter and season with salt and pepper to taste.
- Hold at room temperature in a pastry bag.
- Snip the end off with scissors or a sharp knife.
- Pre-heat oven to 300˚
- Place your fresh 14-pound turkey in a Dutch oven on top of the vegetables season with salt and black pepper.
- Pull back skin at the bottom of the breasts and pipe half of the butter on each breast under the skin massage so butter spreads under as much of the skin as possible.
- Stuff the front of the turkey with the smoky stuffing and the whole bird with your favorite stuffing.
- Cover and place in oven for 3 hours pull and check temperature if at 150˚ remove the cover and put back in the oven increase the oven temperature to 350˚ bring the turkey to 165˚ (should take about 30 minutes).
- Remove the turkey from the oven and let sit for 10 minutes.
- Place on cutting board and remove stuffing than carve.
- Enjoy!
- Turkey Drippings
- 2 cups Turkey stock
- 1/4 cup fat, skimmed from the drippings
- 1/4 cup flour
- Salt & Pepper (to taste)
- Combine stock and drippings in Dutch oven heat to deglaze and strain .
- Skim the all the fat from the drippings and place 1/4 cup into a 2-quart sauce pan.
- Heat fat and add flour while using a whisk to make a roux cook for 5 minutes on low heat.
- While stirring, slowly pour the dripping mixture into the roux until all is incorporated.
- Simmer for 20 minutes.
- Season with salt and black pepper.
STAY TUNED
Tomorrow, we’re going to show you what to do with all that leftover turkey. Forget the casserole. Forget the soup. Let’s get creative and whip up a Buffalo Turkey Dip. I’m in!
Gia door says
I love this stuff
Dear Chefs, Well they say you cannot teach an old dog new tricks. I beg to differ! We watched your informative video on “How to prepare a turkey” and decided to put you gentlemen to the test! In a nutshell, after cooking turkeys for fifty years, this was the most moist, full of flavor bird I have ever set upon my dining room table!! The gravy was delectable, and it was the infusion of the veggies that push it over the top. Gave my bird a good butter rub with herbs infused into the butter and again, it kept the bird moist, and, crisped up the skin. Thank you Chef Anthony and Chef Justin for the great tips which enabled “this old bird” to put a new spin on her Thanksgiving dinner. I share the raves and compliments that I received, with you both!
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Recipes sound wonderful. Can’t wait to try some. Happy Thanksgiving to all.